Tender ginger can also be pickled, what do you need to pay attention to when pickling tender ginger?

How to pickle tender ginger is delicious.

I want to eat pickled tender ginger, be sure to choose those fresh ginger and give it a moderate amount of white vinegar and rock sugar, and put the appropriate table salt, only such that the tender ginger color looks good and the taste will be clear and exciting. In addition, pickled ginger should also control the ratio between ginger, magma and white vinegar ground, which is an important reason for the birth of young ginger.

Correct the pickling method of young ginger.

1Cut off the epidermis, then wash it with water and control the dry water.

How to pickle young ginger in the correct pickling method.

2. After the gentle ginger is dried in water, cut into oil-free plates without oil-free knives and panels, then put it in a clean oil-free water container, put a layer of ginger and sprinkle with a layer of edible salt, the highest satan is ready for a few hours, heat the prepared white vinegar and rock sugar into a clean pot and use low heat to all the rock sugar.

3. Marinate after marinating, pour the marinated water, then squeeze the ginger water in a clean oil container, add the good sugar and white vinegar sauce, mix it with clean chopsticks, and then put it in the refrigerator to pick it up, and marinate the gentle ginger after 24 hours.

The above explains the correct pickling method of tender ginger so that everyone can easily understand how gentle ginger is pickled, and in the future, everyone will try to do this, and I am sure everyone can do it. Marinate the delicious ginger.

Pickled ginger practice:

Put the pickled ginger in a clean bottle, there will be a small amount of water when compacted, pour the water into the sugar, pour the vinegar, the vinegar is not live ginger. The refrigerator can be done after 2 to 3 days.

Eating ginger should be paid attention to:

According to the theory of traditional Chinese medicine, ginger is the product of ginger is unknown, ginger is a product of helping Yang, since ancient times, there have been "people without ginger without a hundred days". The old saying says he ate ginger and ginseng, and he went to ginger. It's best not to eat at night!

Ginger contains more to eat, ginger contains huachasha, is a food additive, is a colorless or light yellow liquid with a camphor smell, ginger, fennel, star horn, cinnamon, chili pepper, etc. Low toxicity, a certain amount of cancer. Therefore, vascular ginger may increase the affected risk of cancer, especially liver cancer.

The toxins produced by rotten ginger can also cause cancer, and some people think that "bad ginger is good", the idea that there is no scientific basis, and it is also dangerous. Because rotten ginger produces toxins, like "potatoes can't be eaten when they sprout long", ginger can no longer be used, and yellow lingering ginger is even higher, which will lead to liver cancer and esophageal cancer. Anyone who is rich in flavor, eye, or carbuncle, pneumonia, lung abscess, tuberculosis, stomach ulcer, cholecystitis, pyelonephritis, diabetes, acne, is not suitable for eating ginger.

Before marinating the tender ginger, scrape off the skin of the ginger, wash it, cut it into thin slices, and put some salt to marinate it. When marinating ginger, you should put a little more salt because ginger produces moisture. If you put less salt, the taste will be very light.

After marinating for about three or four hours, it is necessary to drain the water inside and finally put it in a bottle with food. At the same time, when you marinate ginger, you can marinate it to be savory or sweet and sour. You can season it to your taste.

During the marinating process, the taste is adjusted with cold boiled water, salt, sugar, white vinegar, etc. Then pour it into a bottle filled with ginger slices. Be careful not to press too hard.

The sauce must be completely covered with ginger slices in order to taste. Once everything is done, you can put it in the fridge and eat it again about a week later. When eating, we also pay attention to a few things.

Everyone remembers that every time you pick up a ginger slice, you have to use clean chopsticks. You can't touch greasy chopsticks, otherwise there will be no water on the chopsticks, which will lead to bacterial growth and spoilage of ginger slices. Then don't clip too many clips at once, eat as many clips as you can, and if you can't eat it, you can't put it back, otherwise your ginger slices will spoil quickly and the storage time will be short.

After the tender ginger is ready, it must be washed and dried, and then cut it into slices with an oil-free and water-free knife and a panel for later use, put the cut tender ginger slices into a bowl, add the prepared edible salt and mix evenly to marinate, and when pickling, you can put it in the refrigerator and refrigerate it to marinate for 8 10 hours and then take it out. There will be a lot of water in the pickled young ginger, at this time you must remove the water inside, and then put the prepared white sugar into the Nenjiang River to mix thoroughly, continue to marinate in the refrigerator, and the tender ginger can be marinated after more than ten hours.

I think when pickling young ginger, we must pay attention to the ratio of salt to ginger must be balanced, if there is too much salt and less young ginger, then the pickled ginger will not taste good.

Clause. 1. Wash the ginger. When washing ginger, be light, because the skin of young ginger is very thin, and with a little force, the skin will break. Clause.

2. Spread out the washed ginger to dry. Clause.

3. Cut the ginger into thin slices, put it in a container, sprinkle it with salt, soy sauce, chili powder and pepper powder, put it in a cool place overnight, put it in the refrigerator, and you can eat it the next day, because the ginger is very tender, so it is easy to taste.

The practice of pickling young ginger in my hometown is more traditional, wash the young ginger that is purchased or dug home, put it in a cool place to dry the surface moisture, remove the longer pink ginger sprouts (the short ones can be left), slice them in a large basin, add an appropriate amount of salt (preferably granular salt), red pepper crumble and rock sugar according to the ratio of a pound of ginger to three coins of salt, and then sprinkle an appropriate amount of high liquor (if you want the young ginger not to be black during the pickling process, it is best to add a small amount of vinegar), mix evenly and then bottle, After a while, it becomes a delicious side dish.

When my uncle's family pickled young ginger, although the pickling process was similar to that of my hometown, there was a clear difference. In the countryside of Xiangzhou Crystal, when they pickle the tender ginger slices (often fry some rice to yellow and let it cool for later use), they do not put vinegar and rock sugar, but in the bottling process, they will scatter a layer of fried rice on the surface of the tender ginger, so the pickled tender ginger does have a unique local flavor.

Method]: 1. First of all, clean the prepared ginger and dry it, then peel it and cut it into thin slices, put it in a basin, add an appropriate amount of edible salt, make the ginger pickled out of the water, and pour out the water.

2. Soak the pickled ginger in a cool boil, soak it for about 3 hours, and then pour off the water and dry it for later use.

3. Pour water from the pot, put in an appropriate amount of rock sugar and white vinegar and boil slowly over low heat after the water boils, and let it cool to form the sweet and sour juice we need after the rock sugar is fully melted.

4. Put the dried ginger slices into a clean glass container, pour in the cooled sweet and sour sauce, the amount of sweet and sour sauce is just more than the ginger slices, and the marinade can be used for about 10 days.

I think that in fact, there are not too many skills in pickling young ginger, only some aspects need to be paid attention to, and in general, the pickled young ginger is very delicious.

1. The choice of ginger: try to choose plump and tender ginger, so that the final taste will be more full and tender, and more delicious.

2. On the thickness of ginger: when cutting ginger slices, try to cut them thinner, and the thin cut will be more crispy in taste and taste better when pickled.

First of all, prepare some fresh ginger to wash and set aside, boil water and put in cinnamon, bay leaves, star anise, pepper, sugar, wait for cooling after boiling, after cooling, put the tender ginger in, and then put in some pickled pepper water, seal and marinate for a few days before eating.

Wash the tender ginger, peel and cut into thin slices, add salt, mix well and marinate for a few hours, squeeze out the water, put it in a glass bowl, add sugar and vinegar and stir well, cover with a lid, and put it in the refrigerator for refrigeration.

First put the tender ginger in the pot and blanch it, then take it out, then put it in the jar, add an appropriate amount of salt to the jar, and then put it in a cool and dry place.

1. Wash the tender ginger with water, then dry it for later use.

2. Cut the washed tender ginger into ginger slices of moderate thickness.

3. Put the tender ginger in a container (if you want to keep it longer, the tender ginger should not touch the container with oil during the whole process), then sprinkle with an appropriate amount of refined salt, stir well, and marinate for 1 hour.

4. After the tender ginger is marinated in water, squeeze the water dry by hand.

5. Put the drained ginger into a glass bottle, then add sugar, vinegar, balsamic vinegar and light soy sauce.

6. Tender ginger should be immersed in the sauce and then sealed and stored. Marinate overnight and then eat.

7. Done.

Ingredients: 1000 grams of young ginger.

Excipients: 1 tablespoon of salt, 400 ml of balsamic vinegar, 45 grams of white sugar for pickled ginger.

1. Fresh tender ginger.

2. Scrape off part of the old skin and peel off the ginger leaves.

3. Clean and cut into thin slices.

4. Cut the ginger slices.

5. Sprinkle salt and mix well.

6. Marinate in the refrigerator overnight and strain out the ginger water.

7. Mix balsamic vinegar and sugar evenly, taste the taste, add some sugar if it is too sour, according to personal taste. Pour the mixed juice into the ginger and mix well.

8. Put it in a bottle, seal and marinate for 3 5 days, and then eat it after it tastes.

9. Picture of the finished product of pickled and tender ginger.

Rinse the young ginger and let it dry. Take a clean cutting board and cut it into thin slices with a knife, put it in a large basin, add salt, rub it well with your hands, and marinate for 4 hours.

Boil sweet and sour sauce: Take a clean small pot, add rock sugar and half the amount of white vinegar, slowly boil over low heat until the sugar melts, and let it cool fully. Add the other half of the white vinegar and stir well for later use.

Ginger slices marinated for 4 hours will produce a lot of water, the ginger slices are vigorously drained and put into a clean glass container, pour in the cool sweet and sour sauce, use a spoon to charge the ginger slices, the amount of sweet and sour sauce should be just over the ginger slices. Glass containers are capped and sealed. It can be eaten after 2 days, and it tastes better after a week.

You can make more and put it in the refrigerator for 2 months. ）

If you put 3 more rose eggplants in a glass bottle (chrysanthemum tea is available at supermarkets), the ginger slices will slowly turn pink, and our pickled ginger will be transformed into a gorgeous sushi ginger in Japanese cuisine!

1. Prepare ginger, salt, caster sugar, and white vinegar.

2. Wash the tender ginger, peel and dry it. Cut large into thin slices, add 2 tablespoons of fine salt, mix well and leave for 3 hours.

3. Then lay it flat on the balcony to dry the water balance and search vertically.

4. Put it in a clean bottle without oil and water, put a layer of ginger, sprinkle a layer of caster sugar, that is, a layer of ginger and a layer of caster sugar, and press it tightly and fill the bottle.

5. After pressing, pour in white vinegar, spread fresh film, cover with lid, put it in the refrigerator, and eat it after 7 days.

Preparation of pickled ginger :

Scrape the ginger first, wash it, cut it into thin slices, put it in a basin, and marinate it with salt for 3 hours, turning it several times during this period to let all the ginger slices marinate evenly.

Put the pickled ginger slices into a clean bottle and compact, there will be a small amount of water when compacting, pour the water out, add sugar, pour in vinegar, vinegar can be submerged with ginger. Put it in the refrigerator for 2 to 3 days and it will be ready to eat.

Pay attention to eating ginger:

Ginger should not be eaten at night, according to the theory of traditional Chinese medicine, ginger is a product that helps yang, since ancient times Chinese medicine has been known as "men can not be without ginger for a hundred days". As the old saying goes, eat ginger ginseng in the morning and ginger arsenic in the evening! Then it's better not to eat it at night!

Ginger contains safrole, more food can cause carcinogen, ginger contains safrole, is a food additive, colorless or light yellow liquid, camphor smell, naturally existing and ginger, fennel, star anise, cinnamon, pepper and other spice ingredients, low toxicity, a certain amount of carcinogenic. Therefore, excessive consumption of ginger may increase the incidence of cancer, especially liver cancer.

The toxins that can be produced by rotten ginger can also cause cancer, and some people think that "rotten ginger does not taste bad", which has no scientific basis and is also very dangerous. Because rotten ginger will produce toxins, just like "potatoes can't be eaten when they sprout", ginger can no longer be used if it is rotten, and the safrole content of rotten ginger is higher, which can lead to liver cancer and esophageal cancer in severe cases.

Those who are yin deficiency and fire, red eyes and internal heat, or suffer from carbuncle sores and boils, pneumonia, lung abscess, tuberculosis, gastric ulcer, cholecystitis, pyelonephritis, diabetes, and hemorrhoids, should not consume ginger for a long time.

Explain to you the steps of pickling young ginger, and how to pickle ginger, ingredients, ingredients, cooking tips, and precautions for how to make ginger, so that you can easily make delicious dishes, more rural home practices, food tips, cooking skills, summer recipes. For foodies who love food.

The ingredients that need to be prepared in advance include: 1000 grams of tender ginger, 230 ml of white vinegar, 120 grams of rock sugar, 100 ml of boiling water, and 15 grams of salt.

1. The first step is to wash and dry the tender ginger.

2. Cut thin slices with a cooked cutting board.

3. Cut the ginger into thin slices and sprinkle with salt. Mix well and leave for 30 minutes.

4. Squeeze the water and put it in a ceramic container, 5. Boil the vinegar; Add water and sugar, dissolve and test the taste, if it is sweet first and then sour, it proves that the taste is just right.

6. The boiling vinegar does not need to be dried, but directly into the ginger, and the ceramic cup is covered with a lid, and put it in the refrigerator after the temperature drops.

Take it out after hours and you're done.