Pickled ginger with rock sugar and vinegar(bing tang cu pao jiang )

Pickled ginger with rock sugar and vinegar

Introduction:

"At this time last year, I was still in Chengdu, shanyuwu village, and all the fruits and vegetables were washed with spring water. There are jars of pickles on the old wooden shelf, which makes people greedy

Production steps:

Step 1: buy the tender ginger and rinse it

Step 2: blow dry in sieve basket, about 2 hours in summer

Step 3: remove the red part with a knife

Step 4: slice part of ginger

Step 5: use a planer to partially plane the sheet

Step 6: prepare the rock sugar

Step 7: add white vinegar to rock sugar and bring to a boil over low heat

Step 8: put thick slices of ginger on the bottom and thin slices on the top

Step 9: pour in the completely cold rock sugar vinegar, cover with ginger slices, marinate for 15 days, and let the ginger turn red

Materials required:

Tender ginger: 1 jin

Rock sugar: 300g

White vinegar: 500ml

Note: the less the red part of tender ginger, the better, because the red part is not edible

Production difficulty: simple

Process: salting

Production time: several days

Taste: hot and sour

Chinese PinYin : Bing Tang Cu Pao Jiang