Sweet and sour ginger(tang cu zi jiang )

Sweet and sour ginger

Introduction:

"[sweet and sour ginger] sweet and sour side dish. When I went to the market that day, I saw this delicious ginger. Of course I want to buy it! Ginger, as the name suggests, tender ginger! Because it's not as spicy as ginger, but there are some special ways to eat it. Stir frying viscera with ginger, making pickles, pickled sweet and sour ginger, or making ginger candy are all incomparable to ginger. Wash and cool, cut and marinate, and estimate the food every day. It's also very good. "

Production steps:

Step 1: material drawing. Wash the ginger in advance, cool and dry the water, and wash and dry the ginger soaking bottle in advance. It's OK to use a fresh box.

Step 2: pour the vinegar into the bottle, add sugar and shake to make sugar melt.

Step 3: slice ginger into thin slices as thin as possible.

Step 4: add salt and mix well.

Step 5: after marinating slightly, squeeze out the ginger juice. Don't waste the ginger juice. The roast and stew are very good.

Step 6: put the squeezed ginger slices in the bottle, cover them in the refrigerator and eat them after 8 hours.

Materials required:

Ginger: 400g

White rice vinegar: 200g

Sugar: 80g

Salt: 5g

Precautions: 1. Keep oil-free and waterless, marinate once, and keep it in the refrigerator for about a week. 2. Jiang is warm in nature. People with dry and hot constitution should not eat more.

Production difficulty: simple

Process: salting

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Tang Cu Zi Jiang