Crispy pickled ginger sprouts(cui yan jiang ya )

Crispy pickled ginger sprouts

Introduction:

"Ginger must be familiar, but ginger bud may have many friends who don't know it. Ginger bud is the tender bud of old ginger in humid environment, which is fat, tender and white. Generally, the soil is washed after harvest for pickling or cooking. It tastes tender, spicy, fresh and refreshing. Ginger is pungent. It is usually used as seasoning and seldom eaten raw. But ginger sprouts are tender and white, golden yellow after pickling, sweet and sour, which is a good side dish. The main thing to pickle the ginger sprouts is to use salt to kill the water out of the ginger sprouts and then pickle them. In this way, the pickled ginger sprouts are sour, sweet, crisp and tender. "

Production steps:

Step 1: remove the old skin of tender ginger bud and wash it.

Step 2: put the washed ginger sprouts in a well ventilated place to dry.

Step 3: after the ginger sprouts are dried, put them into a clean and oil-free small basin, sprinkle the refined salt according to the ratio of ginger sprouts and refined salt 10:1, turn over and marinate for 4 hours.

Step 4: after 4 hours, pour out the salted water.

The fifth step: pour the right amount of Baijiu.

Step 6: sprinkle a little pepper.

Step 7: pour in white vinegar, ginger bud, white vinegar ratio is 10:1

Step 8: add a little soy sauce to add color.

Step 9: pour in sugar according to the ratio of ginger bud and sugar 10:1

Step 10: Sprinkle appropriate amount of red pepper, garlic slices or mashed garlic as you like.

Step 11: mix well and put into a clean oil-free container. Marinate for a week and serve.

Step 12: divide the pickled ginger sprouts into small packages for easy eating and giving away.

Materials required:

Fresh tender ginger sprouts: 500g

Refined salt: 50g

Sugar: 50g

Highly Baijiu: moderate

Soy sauce: right amount

Pepper: right amount

Zanthoxylum bungeanum: right amount

White vinegar: 50g

Garlic: right amount

Note: 1, ginger bud to choose clean straight, no injury. 2. The container of pickled ginger sprouts should be clean and oil-free. 3, Baijiu can make ginger sprout crisp, white sugar can be fresh.

Production difficulty: simple

Process: salting

Production time: several days

Taste: sweet and sour

Chinese PinYin : Cui Yan Jiang Ya