[pickled ginger] - a crisp and refreshing pickled dish(yan gui zi jiang yi dao qing cui shuang kou yan zhi xiao cai )

[pickled ginger] - a crisp and refreshing pickled dish

Introduction:

"The scientific name of guizijiang is Jerusalem artichoke. From the name, it can be seen that it is a plant of Compositae family, commonly known as Yangjiang. It originated in North America and was introduced into China in the 17th century. Guizijiang has strong adaptability, drought resistance and insect resistance, and almost no pests come to eat it. Modern studies have found that inulin extracted from Dioscorea zingiberensis can treat diabetes, and it has two-way regulation on blood glucose, that is, on the one hand, it can reduce the blood glucose of diabetic patients, on the other hand, it can increase the blood glucose of hypoglycemic patients. Guizijiang is a kind of edible rhizome vegetable, which is commonly used to pickle. In early winter, Guizi ginger is on the market. The price of Guizi ginger is very cheap. It's washed clean, dried and salted. Then it's salted with sweet flour sauce and soy sauce. It can be eaten in 20 days. When you eat it, you can slice it or cut it into shreds. It's a good accessory for breakfast. "

Production steps:

Step 1: soak and wash the ginger with water, and dry the ginger in a cool and ventilated place

The second step is: sweet sauce 500 grams, salt 150 grams, sugar 80 grams, 100 grams of Baijiu, 150 grams of raw soy sauce, 10 grams of pepper, 10 grams of raw material, all kinds of seasoning prepared.

Step 3: add water to boil Zanthoxylum bungeanum and large materials, and then let them cool

Step 4: put the ginger into the pickle jar

The fifth step: add sweet sauce, salt, sugar, soy sauce and Baijiu in turn, and finally pour the pepper and pepper into the altar.

Step 6: seal and marinate for 20 days

Materials required:

Ginger: 1000g

Sweet flour sauce: 500g

Salt: 150g

Sugar: 80g

Baijiu: 100 grams

Soy sauce: 150g

Chinese prickly ash: 10g

Ingredients: 10g

Caution: 1. Baijiu ginger must be cleaned before drying and moisture is dried. Otherwise, the devil's ginger will deteriorate and decay, and the taste will not be crispy after curing. 2, after the boiling of the pepper and the raw material, the water must be thoroughly cooled; 3, the pepper and the raw water must not be eaten by the devil. 4, don't add too much liquor, a small bowl.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: Maotai flavor

Chinese PinYin : Yan Gui Zi Jiang Yi Dao Qing Cui Shuang Kou Yan Zhi Xiao Cai