How to pickle Guizijiang delicious without earthy smell?

After the first frost, "Yangjiang" just finished eating. Pickled pickles are the best food, and they are not bad after 1 month.

Qi stagnation leads to frost, and yin begins to coagulate. It began to get cold in first frost, and the weather changed from cold to cold, and frost began to appear. As the ancients said, "first frost will lose", everything is lost due to frost. The first frost is the end of a season and also means the beginning of winter. There is a folk proverb that "it is better to make up the first frost for one year", which shows that the health care of the first frost is particularly important.

Every autumn and winter, it is the season to eat ginger. Especially after the first frost, the taste of ginger is better and crisper. Yangjiang is also called "Guizijiang", because it looks like ginger and is an exotic plant, so it is called "Yangjiang". Many people like its crisp taste and unique fragrance.

The weather is good this year, and the foreign ginger is also very good, and the price is not expensive. It's only eighty cents a catty. Pickled pickles can be eaten for a long time, 1 month is not bad. When drinking porridge, eating hot pot and eating noodles, it is especially appetizing!

After the first frost, ginger is in season, and pickled pickles are the best meals. When pickling ginger, it is wrong to pickle it directly. Let me teach you the correct way, simple, crisp and fragrant! Let's take a look together.

1. When choosing the ginger, you must choose the one that grows evenly and has no grotesque shape, mainly because the ginger grows in the soil and is not easy to clean.

2. Open the bought foreign ginger, and then carefully brush the surface of the foreign ginger with a toothbrush. Never marinate with mud, it will affect the taste. After cleaning, add 1 spoon of salt and soak for 1 minute. The main purpose is disinfection and sterilization.

3. Slice the washed ginger, then add 3 tablespoons of salt and marinate for 15 minutes. The purpose of this step is to kill excess water and make it more brittle.

4. Prepare accessories: sliced ginger, sliced garlic and sliced pepper.

5. Prepare juice: add 350ml of soy sauce, a handful of pepper, 2 pieces of fragrant leaves, 4 pieces of star anise, cinnamon 1 small pieces, and 20g of sugar to the pot, and add a small bowl of clear water to boil, open and cool for later use.

6. Squeeze out the water from the pickled ginger, then put it in a big bowl, add garlic slices, ginger slices and pepper slices, preferably pour cold juice, stir well, put it in a water-free and oil-free jar, add 5 ml of white wine to seal it, and put it in the refrigerator for the next day.

Simple and crisp pickled ginger is ready for dinner. The curing time is very short, so you can eat it the next day without waiting for many days. When pickling ginger, don't just pickle it, add salt to kill water first, it will be crisp and keep for a long time! Have you learned to be smart?