How to make sweet and sour ginger slices to strengthen the spleen and stomach and remove cold and dampness. Is it good for the body?

This kind of special delicacy is "sweet and sour ginger slices". Paojiang is a spicy food that many people cannot accept. It also has less water and a softer taste. It is most suitable to use newly released young ginger. Young ginger is rich in water and has little sweetness, but it has many nutrients. It contains gingerol, zingiberone, zingerone, potassium, calcium, iron, vitamin C, etc., and is also very high in fiber.

Eating ginger regularly can promote appetite, strengthen the spleen and stimulate the appetite, and can greatly improve the phenomenon of poor appetite in summer. Sweet and sour ginger slices are very crunchy and have a sweet and sour taste. They are a very popular delicacy. How to make them? It's not as simple as soaking all the ginger slices in sugar and vinegar. Many people do this. Ginger slices are easy to spoil and have a short storage time. This is caused by incorrect methods.

Today I will share with you how to make this delicacy. Every summer I make a big bottle, and my family loves it. Learn a lot of ways to ensure that it will not go bad even if it is enlarged for half a year, and it will be crispy, sweet and sour. For sweet and sour ginger slices, prepare fresh young ginger, rock sugar, mature vinegar, salt, and cold water. The first step

Put the young ginger into clean water, add a spoonful of salt and a spoonful of soda, mix well and wash it with your hands. Ginger is a food grown in the soil. It is inevitable that there will be germs, soil, residue, etc. Washing with salt and soda can sterilize and wash away all the dirt on the surface. Young ginger is cleaner and can be eaten with confidence. . Step 2

Wash the young ginger, put it in a cool place with natural ventilation to dry the moisture on the surface, and then cut it into very thin ginger slices, 3mm thick is enough. Put the ginger slices into a basin, add a spoonful of edible salt, stir evenly with your hands, and marinate for 2 hours. Rinse the pickled ginger slices with warm water to remove excess salt, and place them in the sun to dry the surface moisture. This does not mean sun-drying the ginger slices. Step 3

Prepare a glass bottle, boil it in boiling water in advance, sterilize it, and dry it to dry out the water. Put the dried ginger slices into the bottle, pour in the old vinegar and rock sugar, and the old vinegar should not cover the ginger slices. Cover the lid, seal the water bottle and put it in the refrigerator for a week, and the sweet and sour ginger slices are ready.

If you want sweet and sour ginger slices to be delicious and keep for a long time, you need to know a few "important things": young ginger does not need to be peeled. Ginger skin is cold and can balance the temperature of the ginger meat. It’s not easy to get angry easily after eating like this. If you peel the skin and only eat ginger meat, you will easily get angry over time. Young ginger must be pickled with edible salt to remove the sweetness and excess water, so that the ginger slices have a crisp texture and are not spicy when eaten. There should be no cold water or peanut oil during the whole process, otherwise the ginger slices will easily breed bacteria and spoil quickly.