How to make sweet and sour pickled ginger, nourish the stomach and remove dampness, and also solve the problem of gluttony? I bought a catty this time, all of which are used to pickle young ginger. Because according to the taste of relatives, if there are too many dishes to cook, relatives can't eat too much at one meal. It is better to pickle ginger slices for convenient storage and use. They are the most common way to eat ginger.

This is not true. Take today's breakfast as an example. The tender ginger has been marinated for 2 days and has been advanced. In the case of dining, there is no appetite and no greasy feeling. A few slices of ginger will strengthen the spleen and stimulate appetite. Pickled ginger is served on the table in summer. It is definitely not the protagonist of the dining table, but an indispensable "green leaf" to ensure gastrointestinal comfort and escort health. This cookbook is worth collecting.

Prepare the food of pickled ginger with sugar in advance: tender ginger, 1kg of white rice vinegar, 300g of white sugar, 80g of salt (instead of sugar), 30g of millet, spicy and a little mineral water (or not). Appropriate practice:

The first step is to carefully select the young ginger and cut a thin layer from the top of the pink ginger bud. After washing, put it on the chopping board to drain water, and then cut it in a large area.

Step two, spread a layer of ginger, sprinkle some salt on it, then cut the ginger slices and sprinkle salt, so that the water can rush out again. One kilogram of ginger and 30 grams of salt will do. After cutting, hold the two sides of the pot tightly with both hands and shake it gently to let the salt evenly wrap the ginger slices. This way is more effective than mixing with wooden chopsticks, which are very easy to break the crisp ginger slices.

Step 3: After pickling for half an hour, clean the ginger slices with purified water, then smooth them on the chopping board again and drain the water. In this step, some people put ginger slices in hot water for 2min to remove a little sweetness. But I don't think the effect is very great. You can drain the water and marinate it slowly.

Step 4: After the water is drained, we prepare a clean and tidy clay pot, pour 300 grams of white rice vinegar and add 80 grams of white sugar (you can also use old rock sugar). The sugar substitute I use here has a calorific value of 0 calories, which can replace white sugar equally. I just bought a lot of millet, which is a little spicy and delicious. The millet spicy here is suggested to remove the stems and then clean them to prevent deterioration during pickling and storage.

Step five, add ginger slices, and then pour in mineral water. The amount of water poured is to ensure that the river water is higher than the pickled food, which blocks the gas and can be stored for a longer time. Cover and shake with all your strength to balance acidity and sugar.

That kind of better pickled ginger slices, and then cut into small pickles; Ginger buds are large pieces, which can be used to stew ducks and cook. It's really a practice and a variety of ways to eat.