Jiang must be familiar with it, but many friends of Jiang Ya may not know it. Ginger bud is the tender bud of ginger in humid environment, which is fat, tender and white. Generally, it tastes fresh, spicy, fresh and refreshing when it is washed, pickled or cooked after harvest.

Ginger is spicy, usually used as seasoning, and rarely eaten raw. But ginger buds are tender and white, golden after pickling, sweet and sour, which is a good side dish. The most important thing to pickle ginger buds is to dehydrate them with salt and then pickle them, so that the pickled ginger buds are sweet, sour, crisp and tender.

simple

pickles

sweet and sour

about three days

seasoning

fresh ginger buds 5g

seasoning

refined salt

sugar

high alcohol content

soy sauce

pepper

pepper.

2. put the washed ginger buds in a ventilated place to dry the water.

3. After drying the ginger buds, put them into a clean and oil-free small pot, sprinkle with refined salt according to the ratio of ginger buds to refined salt of 1:1, and turn over and marinate for 4 hours.

after p>4.4 hours, pour out the salt water.

5. Pour in a proper amount of high-alcohol liquor.

6. sprinkle a little pepper.

7. Pour in white vinegar, and the ratio of ginger buds to white vinegar is 1:1.

8. pour a little soy sauce to add color.

9. Pour in white sugar according to the ratio of ginger buds to white sugar of 1:1.

1. Sprinkle appropriate amount of red pepper and garlic slices, or pour garlic paste according to your own preference.

11. Stir well and put in a clean oil-free container. Marinate for a week before eating.

12. Divide the pickled ginger buds into small packages to facilitate eating and giving away.

Tips and warm tips

1. Ginger buds should be neat and straight without damage.

2. The container for pickling ginger buds should be clean and oil-free.

3. Pour white wine to make the pickled ginger buds crisp and tender, and white sugar to make them fresh and tender.

category: pickles and other cuisines.