Correct steps of soaking ginger in vinegar
1. When soaking ginger with vinegar, it is necessary to prepare 300g of fresh ginger, 400g of vinegar, a small amount of edible salt and a proper amount of rock sugar, and clean and sealable glass bottles. Wash the prepared fresh ginger, remove the water, and then slice it.
2. Sterilize the prepared clean glass bottle with high temperature to dry the water inside, put the cut tender ginger into the glass bottle, add the prepared rock sugar and a small amount of edible salt, then pour the prepared vinegar, seal the glass bottle, put it in the freezer, soak it for five to seven days, and then take it out and eat it directly. At this time, the ginger is sour and refreshing, with a light spicy taste and a particularly good taste. When vinegar soaked ginger is ready to eat, it must be eaten with clean chopsticks to avoid bringing bacteria into chopsticks and spoiling vinegar soaked ginger.
Taboo of soaking ginger in vinegar
1, vinegar soaked ginger has many benefits to human body, but there are also many taboos when eating it. Those who live with yin deficiency, red eyes, swelling and pain, and body heat should not be jealous of soaking ginger, otherwise it will aggravate the symptoms of these diseases, which is particularly unfavorable to the body.
2. People with pneumonia, lung abscess, tuberculosis and gastric ulcer should not be jealous of soaking ginger, otherwise it will be bad for their physical recovery. In addition, vinegar soaked ginger is a hot food, so it can't be eaten with other hot foods, otherwise it will make people's body toxic, prone to a variety of physical discomfort, and will directly endanger human health in serious cases.