Bian Xiao shared a delicious and practical home-cooked dish today.
1, ginger is not so spicy, fresh and tender, pickled with white vinegar and rock sugar, sweet and sour and crisp, which is a very appetizing porridge side dish.
2. Today, Bian Xiao will share the practice of "homemade pickled ginger". Friends who like it can collect it first and try it yourself when you have time.
3. Let's begin to introduce the required ingredients:
700g of ginger, 0/00g of high-alcohol liquor/kloc-0, 500g of apple vinegar, 750g of red Zhejiang vinegar, 0/5g of Xiaomi spicy/kloc-0, and lemon.
4. Slice the washed and drained ginger, put the cut ginger into a basin for later use, slice the washed and drained lemon, and take out the dried millet for later use. Then marinate ginger slices with 150g salt, rub them evenly by hand and marinate for 30 minutes.
5. Then pour out the pickled Jiang Shui, clean the ginger slices, put them in a water-free and oil-free glass container, and then add the millet spicy and lemon slices. Lemon contains vitamin C, which can neutralize the nitrite produced in the pickling process. At this time, white wine is added to increase the shelf life.
6. Then pour in red Zhejiang vinegar and apple vinegar, cover the glass cover, pour in cold water to isolate the air, and marinate at room temperature for one week. A can of pickled ginger with the effect of nourishing stomach and dispelling cold is ready.
7. As the saying goes, "eat radish in winter and ginger in summer", ginger is not only an indispensable flavor enhancer when we cook, but also its dietotherapy function is not simple.