Ginger is usually used as an auxiliary material when cooking, but in fact, it is a pity that it is a good ingredient like ginger, but it is only a side dish. Ginger-based cooking food is also a very good choice. Ginger soaked in vinegar, ginger jujube tea, ginger slice sugar, etc. are all very good choices, especially ginger soaked in vinegar. After some pickling with tender ginger and vinegar and white sugar, the prepared vinegar soaked ginger is crisp and refreshing. When making vinegar soaked ginger, many people directly soak it, but in fact, it is wrong to do so. If you do it in the right way, ginger soaked in vinegar will be more crisp and refreshing, and it will not make people feel spicy. Let's share the practice of vinegar soaked ginger with you in detail. The method of soaking ginger in vinegar:

Spare ingredients: tender ginger, white rice vinegar, sugar, honey and salt;

Production process: Step 1, prepare a proper amount of young ginger, add some flour to it, carefully scrub the skin, then put the ginger in a ventilated place to dry the water on the surface to ensure that there is no raw water on the surface of the ginger;

Step 2, prepare a container at the same time, sterilize it in advance, and ensure that there is no water or oil. Cut the processed ginger into thick slices of about 1 mm, and the thinner the better;

Step 3, add water to the pot. After the water is boiled, put the ginger slices in the boiling water pot, blanch them for 3 seconds, then take them out and control the water.

Step 4, add a spoonful of salt, a spoonful of sugar and 2 spoonfuls of honey to the processed ginger, mix them evenly, and then put the mixed ginger slices into a glass container that has been processed in advance;

Step five, add rice vinegar which is not three-quarters of ginger, add a lid, and put it in the refrigerator for 2 days, then you can start to enjoy it.

Summary: Ginger is made into vinegar soaked ginger, which has a very good health preserving effect. Sticking to eating 2 slices of vinegar soaked ginger every day can help stimulate appetite and promote blood circulation, especially for female friends. Therefore, my family always makes a little vinegar soaked ginger at this time every year. Of course, it is not necessary to do too much at home, and then do it again after eating, so there is no need to worry about wasting it, especially for beginners. It can be adjusted according to the first practice and personal taste, which is in line with personal appetite and will be more enjoyable to eat. Ginger soaked in vinegar, with some sugar added, tastes sweet and is more suitable for most people. Cooking tips:

1. It's not right to soak ginger in vinegar directly. I'll teach you the correct way. First, put the sliced ginger in a boiling water pot and blanch it. This kind of ginger can reduce the spicy taste, and the overall taste will be better. In addition, the blanching time can't be long, so it can be quickly taken out of the pot to prevent it from being crisp and tender.

2. The sugar added to ginger can be determined according to personal taste. The addition of honey will make the taste of ginger softer, not too strong, and there is no need for too much honey.

3. The containers containing vinegar-soaked ginger should be disinfected in advance, and they should be water-free and oil-free. This kind of vinegar-soaked ginger can be stored for a relatively long time. When it is marinated in the refrigerator for 2 days, it will be very tasty. It is recommended to use chopsticks without water and oil to prevent bacteria from entering, so that the vinegar-soaked ginger will not be stored for too long.