Sweet and sour ginger(tang cu suan jiang )

Sweet and sour ginger

Introduction:

"Attention! I only used ginger for a few days to get rid of its pungency. I suggest using Zijiang. It can be finished in one day!! You can not add Monascus powder because you like this color. Japanese cuisine will use sour ginger as an appetizer. I like cherry blossom powder very much. I must buy tender ginger next time. "

Production steps:

Step 1: prepare materials

Step 2: peel the ginger

Step 3: slice with a cooking knife

Step 4: marinate for one night

Step 5: soak in light saline for 2 days

Step 6: clean the ginger slices and squeeze them dry

Step 7: heat ginger slices in a pot, boil with a little water, turn off the heat and add a little Monascus powder

Step 8: add appropriate amount of vinegar

Step 9: add the right amount of sugar

Step 10: when it's cool, put it into a container without oil and water, marinate it for a few days, and then eat it

Materials required:

Ginger: 250g

Sugar: right amount

Vinegar: right amount

Monascus powder: right amount

Salt: right amount

Note: 1. Ginger is not so spicy and it doesn't take so much time to use. 2. Monascus powder can not be added. 3. The amount of sugar and vinegar should be controlled by yourself. The container must be free of water and oil (unfolding)

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: sweet and sour

Chinese PinYin : Tang Cu Suan Jiang