How to pickle ginger to taste good?

First of all, according to the ratio of 2 kg of ginger, salt 150 g, sugar 100 g, pickled. In the choice of young ginger, we should choose those fresh and moist young ginger.

Secondly, after ginger is done, wash its sediment with clear water and dry the surface moisture.

Finally, when pickling young ginger, it should be salted first, and then pickled with white sugar, so that the pickled young ginger will not be too salty and the taste will be particularly crisp. Pay attention to the fact that fresh water and cooking oil must not be brought in when curing young ginger, otherwise it will deteriorate young ginger during curing.

How to pickle ginger to taste good?

The best time to pickle ginger is when it is just on the market in summer. Eating more ginger in summer is good for your health. As the saying goes, eating radish in winter and ginger in summer is a condiment and a good health care product! So how can tender ginger be preserved and delicious? Tell me what you think:

Ingredients: tender ginger, salt, sugar, garlic and vinegar.

Step (1) When selecting young ginger, choose plump and tender ginger.

(2) Roots and leaves of ginger are removed, washed and drained.

⑶ Slice the ginger with a clean chopping board and a kitchen knife. Then add a proper amount of salt, stir well and marinate for four hours.

(4) Take a clean pot and cook the sweet and sour juice, add a proper amount of crystal sugar and half amount of white vinegar into the pot, cook the crystal sugar with low fire until it melts, fully cool it, then add half amount of white vinegar, and stir evenly for later use.

5. Squeeze the pickled ginger, put it in a clean glass bottle, and then pour in the sweet and sour juice. It's best to cover the ginger slices and seal them in the refrigerator for two days.

I have the following three ways to pickle ginger, hoping to give you some reference.

First, the practice of pickling ginger

Ingredients: 300g tender ginger, appropriate amount of rock sugar powder, half a bottle of steamed fish soy sauce by Lee Kum Kee, and half a bottle of Pisces rose Zhejiang vinegar.

Steps:

1. Wash the tender ginger, dry it naturally, cut it into thin slices, and put the sliced ginger into a clean and waterless glass bottle.

2. Add rock sugar powder, steamed fish sauce and vinegar according to the ratio of 1: 3: 3 until the ginger slices are immersed. Refrigerate for about 5 days and serve.

skill

Try to choose tender ginger. If the slice is slightly old, it will affect the taste.

Second, the practice of pickling ginger

Ingredients: 500g ginger, white vinegar, saccharin 10, sugar.

1. Wash and peel ginger, then wash it with cold white water and slice it to make the bottom (this is flat and not easy to roll).

2. Slice ginger as much as possible, put it in a clean glass bottle without water, add sugar, saccharin water and white vinegar to cool.

3. After the water is cold, pour in the ginger slices and soak them (the water is best over your face). A week later, sour and appetizing pickled peppers and ginger can be eaten.

Ginger should be cut as thin as possible, so it is not spicy and more delicious.

Third, pickled ginger practice three

Ingredients: ginger (young ginger) 500g, medlar 1 pinch, 2 teaspoons of salt, 250g of rock sugar and 250g of white vinegar.

1. Wash ginger without peeling and cut into thin slices.

2. Put the ginger slices in a bowl, sprinkle with salt and marinate for 20-30 minutes, force out the water, put the white vinegar and rock sugar in a pot, boil the rock sugar with low heat, and then set aside for cooling.

3. Squeeze out the water in the ginger as much as possible. Put the squeezed ginger into a clean glass bottle, and then pour in the cold sweet and sour juice for one day.

Cooking skills:

1, and the ratio of rock sugar to white vinegar is 1: 1, which can also be adjusted according to your own taste. The amount of white vinegar should not exceed ginger slices.

2, white vinegar is best brewed white vinegar, the taste and nutrition will be better.

3. The glass bottle containing pickled ginger should be washed in advance, scalded with boiling water and disinfected simply.

4. Pickled ginger should be taken out with clean chopsticks every time you eat it, and it can't be stained with oil, otherwise it will go bad easily.