How to pickle sour ginger in Guangxi?
Ingredients: tender ginger, sugar, vinegar, garlic and salt.
Exercise:
1. Wash the tender ginger with clear water, dry it, and cut it into ginger slices with appropriate thickness.
2. Put the cut ginger into a container without water, add some salt to marinate for half an hour, rinse the salt on the surface of ginger with boiling water, and then dry it.
3. Boil vinegar and sugar in the pot. Turn off the heat immediately after boiling. After completely cooling, pour into a container filled with ginger slices, and put the chopped garlic cloves into the container.
4. Seal the container, put it in the refrigerator and eat it after a few hours.
Pickling method of Guangxi sour ginger
Ingredients: appropriate amount of fresh and tender ginger, crisp taste, appropriate amount of sugar (which can be changed into rock sugar), appropriate amount of Zhejiang vinegar (which can be changed into rice vinegar, fruit vinegar or other vinegar), appropriate amount of garlic cloves and appropriate amount of salt.
1. Wash the surface of young ginger with clear water, then thoroughly dry the raw water on the surface of the ginger block and cut it into thick ginger slices as you think fit.
2. Put the sliced ginger into a container, add a little salt and mix well, then marinate for half an hour, then rinse off the excess salt with cold boiled water and drain.
3. Boil vinegar and sugar in a pot, turn off the fire, let it cool completely, pour it into a container filled with ginger slices, then mash garlic cloves and put them into the container, and stir well.
4. Seal the container and put it in the refrigerator. Pickled for a few hours, it will become sour ginger.
What should I pay attention to when making sour ginger?
After several hours of pickling, the ginger slices have tasted delicious, and the ginger slices will turn pale pink. When pickling sour ginger, adding garlic cloves can sterilize, at the same time, it can make ginger slices pink and have better health care effect.
How does Guangxi sour ginger turn red?
You can put more garlic in the soaked ginger. Garlic can not only sterilize, but also make ginger slices redder. It can be white at first, and it will gradually turn pink during eating. You can also do it at home. Adding more garlic can turn tender ginger red. Garlic is used to enhance the taste, as long as it is suitable. Don't put too much. Too much garlic will affect the taste.