1, white wine preservation method: ginger does not need to be cleaned, the surface of the soil brush off, placed in a cool ventilated place to dry. Prepare a bowl of white wine, put the ginger into the white wine soaked for 10 seconds, fish out and dry, and then wrap the ginger with plastic wrap, squeeze out the excess air, placed in a cool ventilated place to save. White wine has sterilization, antiseptic effect, can extend the shelf life of ginger.

2, salt preservation method: fresh ginger have some moisture, put in a cool ventilated place to dry, the ginger according to the amount of points, such as a week with 2, put on the plastic wrap, and then add a spoonful of salt, and then wrapped up the ginger, placed in a cool ventilated place to save. Cut the ginger, smear some salt on the cut surface, and then wrapped in plastic wrap, put in a cool and ventilated place can be, can also prevent drying out, mold. Salt has a moisture-absorbing, antiseptic effect, but also can inhibit the ginger long buds.