Sweet and sour pickled ginger(tang cu pao nen jiang )

Sweet and sour pickled ginger

Introduction:

"Last year, my mother planted some ginger and harvested a lot at the end of the year. After digging them out, she buried them in the sand. A few days ago, it was time to plant ginger again. All the ginger in the sand sprouted. Think of before to see a lot of people do sweet and sour pickled ginger, also know some of the benefits of eating ginger, but never tried to eat ginger like this. Now just in front of me is ready-made tender ginger. I immediately tried to make a can of it. After eating it this morning, I felt it was sour, sweet and crisp. The tender ginger was a little spicy. It was really delicious. It's a good appetizer for porridge in the morning. But we should pay attention not to eat too much at one time, and not to eat after noon

Production steps:

Step 1: wash and dry the ginger

Step 2: prepare a glass bottle, wash it, disinfect it with boiling water and dry it

Step 3: cut the dried ginger into thin slices and prepare white vinegar and rock sugar

Step 4: put the sliced ginger on a clean plate and marinate for 1 hour to remove the moisture

Step 5: pour white vinegar into a clean basin and add rock sugar

Step 6: Boil the sugar white vinegar until the sugar melts and let cool

Step 7: spread out the tender ginger slices to dry, or squeeze out the water by hand and bottle them directly

Step 8: put ginger slices into a bottle

Step 9: pour in the cool sweet and sour juice without ginger slices, cover and marinate in the refrigerator for one day

Materials required:

Tender ginger: 250g

White vinegar: right amount

Rock sugar: right amount

Salt: right amount

Note: 1. The thinner the ginger, the better. It is easy to taste and tastes good. 2. Adjust the proportion of sweet and sour according to your own taste. 3 rock sugar can be replaced by white sugar. If you use white sugar, you don't need to cook it. After putting ginger slices, you can put white sugar directly and then vinegar. It is suggested to eat breakfast, not too much at a time, and don't eat ginger after noon. Use clean tableware when you take it.

Production difficulty: simple

Process: salting

Production time: one day

Taste: sweet and sour

Chinese PinYin : Tang Cu Pao Nen Jiang