How to pickle ghost ginger to make it delicious?

“ Guizi ginger, also known as Jerusalem artichoke, does not have the taste of ginger. It has a crispy texture without a trace of fibrous tissue and is very suitable for pickling. You can directly sprinkle salt on it and pickle it directly to make a pickle. It’s very crispy and refreshing. Now I’m going to introduce you to a quick-pickled pickle that is suitable for eating with Jerusalem artichoke.”

Wash the purchased Jerusalem artichoke to remove the sediment and dry it out

< /p>

Cut the Jerusalem artichoke into slices and add salt to remove the water. It will take about 4 hours

Wash the peppers, peel off the fresh ginger, and peel the garlic

75g of rock sugar, 180g of umami soy sauce, 380g of soy sauce*2, 20g of MSG, a handful of salt, about 30g, 50g of strong liquor, 50g of peanut oil

Put two bags of 760 grams of soy sauce in the pot, add 180 grams of umami soy sauce, and add rock sugar

After the pot is boiled, turn off the heat and wait for the rock sugar to melt. Cool and set aside

Cut the peppers into sections and slice the ginger and garlic

Use a larger container to dry the water and cut the ginger first. Place the garlic at the bottom and add the chopped chilies

Kill the Jerusalem artichoke slices and squeeze out the salted water with your hands and put it in the container

p>

Pour the cooled soy sauce soup into the container, wear disposable gloves and press down hard

Pour in the Jerusalem artichoke slices that have been soaked in high-strength white wine. Pinch out the salt water with your hands and put it in the container

Put peanut oil in the pot and heat it up, then grab a handful of Sichuan peppercorns and add them to stir-fry and remove from the fire

When the temperature drops to cool, pour the pepper oil into the container

Cover the lid and seal it and store it in a cool place or refrigerator for 5 days before eating

Little Yingzi’s thoughts: 1. Jerusalem artichoke tastes crispy and moist. There is a lot of water, so before pickling, you must use salt to remove the water, and then squeeze out the water. If there is too much water, it will become sour over the time of pickling, and it will go bad easily. 2. The pickling soy sauce used is ordinary soy sauce plus umami soy sauce. MSG can be added or not. It is purely seasoning to increase the taste.

Pickling methods and techniques of Guizi Ginger. Guizi Ginger is a side dish that we are familiar with. It has a special recipe and pickling method. It is not only rich in nutritional value, but the cooking method of Guizi Ginger is also quite special. , it is more commonly eaten pickled. It is crispy and helps digestion. Now I will introduce to my friends how to make Guizi Ginger and how long to pickle it.

Wash and dry the devil's ginger (Jingian ginger)

Place it in a ventilated and cool place to air-dry for about 2 days, until the surface looks wrinkled.

Place the dried Guizi Ginger in a crisper or a sealed bottle

Boil the peppercorns and aniseed with water and let it cool for later use

Guizi Ginger Zhong Pour in the sweet noodle sauce, soy sauce, sugar, a little oyster sauce, white wine, and salt and mix well

Pour the cool pepper water into the crisper to cover the ghost ginger

Cover and marinate It will be ready to eat in about 10 days. The longer the time, the better the taste (I put the portion according to the approximate amount, feel free to add it according to the taste you like, add more sweet sauce and sugar)

1. Air-dry before pickling. The purpose is to dry out part of the water, so that the taste will be crisper after pickling.

2. When mixing condiments and marinades, you can use more sweet sauce and white sugar.

Starting from the beginning of the month... "Jiang Bu Spicy" has started to appear on the market. It is good quality and cheap, and the recipe is very simple: wash the "Ginger Bu Spicy" you just bought, slice it, and put it in Put it into a bowl, add sugar, light soy sauce, garlic slices, a little salt, and "chili noodles" as you like. Just add some sesame oil.

It’s fresh to eat and cook!

The devil’s ginger is called “Yangjiang” in our hometown. It sprouts in late spring and early summer, and can grow as tall as a person during the summer vacation and bloom with bright yellow flowers. . In early autumn, several friends will go to the fields to dig Jerusalem artichokes and take them home for their mother to pickle and eat.

The pickled Jerusalem artichokes in my memory are pickled in whole pieces, with a lot of soy sauce and an appropriate amount of sugar and aged vinegar, plus a little salt, and then sealed in a jar and placed in a cool corner to wait. The pickled Japanese ginger looks like black pimples with glowing skin. It's crunchy when you take a bite, and the sauce has a slightly sweet and sour aroma. When I'm hungry after school in the afternoon, I often beg my mother to bake a steamed bun and eat it with Jerusalem artichokes. .

After work, the chances of seeing Jerusalem artichokes became less and less, let alone eating them, until I accidentally saw someone selling Jerusalem artichokes at a very small morning market. I originally sold them casually on the edge of the fields. The food I dug out to eat now sells for more than 5 yuan per pound. I bought a kilogram of fresh food. Because the quantity was small, I marinated it using the method of boiling water kimchi. I sliced ??it first and then put the cold boiled water, soy sauce and mature vinegar in the refrigerator. It can be eaten in basically 4-5 days. It is especially eaten with porridge in the morning. praise.

Ingredients:

1 jin of Jerusalem artichoke, 1 small handful of about 30 Sichuan peppercorns, half a head of garlic, 1 tsp of salt, 50ml of fresh soy sauce, 50ml of mature vinegar, 1 bowl of hot water Approximately 400 ml.

Method:

1. Use a brush or wire brush to carefully clean the Guizijian. If the gaps are difficult to clean, you can cut them open and brush them. Brush clean and slice into slices. Place a layer of Jerusalem artichoke slices and a layer of salt (extra quantity) on a large plate and marinate for more than an hour.

2. Mix fresh light soy sauce (relatively lighter in color, fresher in taste than light soy sauce, more suitable for cold dressing), mature vinegar, salt and hot water, add peppercorns and garlic slices and soak for a while.

3. Squeeze out the water from the freshly salted Jerusalem artichokes, soak them in the juice, and refrigerate them for about four to five days before eating. The taste will be best after a week.

Guizijing (Jingian jingang), which is common in our rural areas, is not only easy to grow but also has a crisp and slightly sweet taste. You can pickle dried vegetables or pickled sauerkraut. The sweetness of the two is very different. I like to eat the pickled one. The method is very simple and I will share it below.

Guizijian pickled cabbage is put in the pickle jar and soaked together with other vegetables, but it cannot be soaked for too long. It can be eaten after staying in the kimchi jar for 1 to 2 days. The color of this kind of Guizijian is its unique color. The color is yellow, and the taste is crisp and sweet, with almost no sweetness. It is very popular among people who don't like overly sweet taste. I personally like this taste. If it stays in the kimchi jar for more than a week, it will taste soft and unpalatable.

Guizi ginger can also be used to pickle dried pickles. Although it has a sweet taste, the amount of salt used is the same as shredded mustard greens. Since Guizi Ginger contains a lot of sugar and is not easy to dry and oxidize, it is best to use the method of squeezing out the water. The color turns black or reddish-black when pickled and mature. Because the mustard shreds are pickled, the moisture in the mustard is dried and the sugar inside is left behind. In this way, the drier it is, the greater the amount of sugar and the sweeter it will be. It's almost as sweet as our usual candies, but it has a natural taste. This production method can be stored for about a year. The taste is sweet and crisp, which is suitable for people who like sweets. I personally don't like this taste, but there are many families in my hometown who pickle it like this.

Now I’m going to share the pickling method of ghost ginger here. In my previous post, I shared my hometown’s method of making pickles and sauerkraut. Friends are welcome to review. Thank you again for visiting my post, and you are welcome to comment and leave messages to communicate and learn from each other.

Looking at the Japanese ginger in the picture, it should be what we call "Yangjiang". People who often buy and sell vegetables around the main urban area of ??Chongqing call it "Yangjiang" - it should be the Eastern ginger. Foreign devils, or Western devils?

You can also wash it directly and put it into the kimchi jar. After it is marinated, it is dipped in spicy oil and eaten. There are always some that cannot be dug out, and they will happen again the next year, or some small ones will be deliberately left in the soil, so that they will not be planted next year, but will just be dug up then. Around the Spring Festival, middle-aged men and women in rural areas often sell baskets everywhere, but no one in the city is making sweet Jerusalem artichokes.

Slices of ginger are sold in bunches with bamboo skewers, especially in front of temples on the mountain and in baskets on the side of the road. Salt and garlic are also served with bamboo skewers. They are very eye-catching and have a New Year flavor. In the picture, ginger, black garlic and white are packed in bamboo baskets for sale. You can understand it at a glance without hawking. Buy a few bunches of each and eat while walking with bamboo sticks in your hand. It is a very charming scene.

How to pickle it to make it delicious? We have to listen to the master's teachings...

On October 10th, I met a farmer selling Jerusalem artichokes. After buying a pound, I asked for advice on how to pickle them. An old peasant woman said: Jerusalem artichokes Slice it, dry it in the sun and then add salt to marinate it. So simple,

Please see how I sliced ??Jerusalem artichokes yesterday, marinated them with salt and white wine and bottled them. They are ready to eat this morning. Sweet, crispy and good tasting.

Filming will take place on October 16th.

I will introduce you to two methods:

1: After digging it out from the ground, use a small broom or soft brush to clean the soil on the surface and put it in the pickle container. Then pour the boiled salt water into the container until the salt water is submerged, and you can eat it in a few days. Pickling Japanese ginger requires less salt than pickling white radish. 1 tael of salt per kilogram of Japanese ginger is enough. When pickling the devil's ginger, be sure not to wash the devil's ginger with water. The devil's ginger that is pickled after washing will be black, and if it is not washed and pickled, it will be white. Great!

2: Pickle, that is, pickle as you eat: Rinse the newly dug ghost ginger with clean water, cut into thin strips, add salt, vinegar, and sesame oil, mix, and you can eat it in a while. Fragrant! If you like other seasonings, you can add them according to your own taste. It’s delicious.

Guizijian is called Guizijian in the north, while most people in the south call it Jerusalem artichoke. In fact, they are the same. When I was a child, there were wild ones beside the vegetable garden and in the fields, and they were also found beside the greenery in our community. How to pickle it to make it delicious? First, choose the small ones that are easier to taste. Wash them and marinate them with pickles for 7.8 hours. Remove them and let them dry (the surface is a bit dry) and then slice them. Just cut the small ones in half and put them in a jar. Pour the soy sauce into the pot. , sugar, pepper, and star anise, simmer for a while, (if you like it spicy, add a few chili peppers), let the water cool, pour it into a jar, the sauce should cover the devil's ginger, add an appropriate amount of white wine, seal it for a week and you can eat it! (By the way: Do not touch oil or add raw water during the pickling process, otherwise it will spoil)

Hello everyone, I am Huanhuan, a health practitioner. Guizijian is called Jerusalem artichoke here, and I search for it in the fields every November. I think the simplest way to eat it can give you the purest taste! Usually I wash it and slice it, add salt, vinegar, and sesame oil to it and eat it cold. It’s crunchy and delicious!

Guizi ginger, also known as Jerusalem artichoke, tastes crunchy. Pickled Guizi ginger is sour, sweet and crispy. It is very suitable for making porridge side dishes for breakfast. The method is also relatively simple. Let’s introduce the pickling method below. You can try it if you like.

Required materials: 2500 grams of Guizi ginger, 500 grams of chili pepper, ginger, garlic, dark soy sauce, light soy sauce, white sugar, strong white wine, chicken essence

Production method:

1. Rinse the ghost ginger and brush the ginger several times with a brush. It is best to choose relatively mature green peppers. Do not choose peppers that are too young. The final pickling will have a bitter taste. Wash the ginger and garlic and drain them. Moisture and then cut into slices

2. Dry the devil’s ginger and then cut it into slices or small pieces. Dry the green pepper and cut it diagonally. Put all the main ingredients in a basin and mix evenly. Clean the pickling jar. Clean, wipe off the water and let dry

3. Pour all the ingredients into the jar, add salt, sugar, dark soy sauce, dark soy sauce, white wine, and chicken essence. Stir evenly with clean and waterless chopsticks and marinate. The soup should cover all the ingredients, cover and seal, marinate for about 15 days before eating. The above is my answer, thank you for reading.