Ginger is usually used as an auxiliary material when we cook, but in fact, it is a pity to use it as a side dish. Ginger-based cooking food is also a very good choice, such as vinegar soaked ginger, ginger jujube tea, ginger slice sugar, etc. It is a very good choice, especially vinegar soaked ginger. After some pickling with tender ginger and vinegar and sugar, the prepared vinegar soaked ginger is crisp and refreshing, and it is particularly enjoyable to eat. When making vinegar soaked ginger, many people directly soak it, but in fact, it is wrong to do so. With the correct method, vinegar soaked ginger will be more crisp and refreshing, and it will not make people feel spicy. Below I will share the practice of vinegar soaked ginger with you in detail.

The practice 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 it is free of water and oil. The processed ginger is cut 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 30 seconds, then take them out and control the water to dry;

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 pre-treated glass container;

Step 5, add three-quarters of the white rice vinegar without ginger, add the lid, and put it in the refrigerator for 2 days, then you can start to enjoy it.

Summary: Although it is beginning of autumn, the dog days are not over, so at this time, we still have to eat ginger occasionally, especially making it into vinegar soaked ginger, which has a very good health-keeping effect. Sticking to eating 2 slices of vinegar soaked ginger every day can help promote appetite and promote blood circulation, especially for female friends, so my family always makes a little vinegar soaked ginger at this time every year. Of course, it is not necessary to do it at one time. Do it again after eating, don't worry about wasting it, especially for beginners, it can be adjusted according to the first practice and personal taste, which will be more enjoyable to eat. Ginger soaked in vinegar, with a little sugar added, tastes sweet and is more suitable for most people.

Cooking tips:

1, it's wrong 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 a certain spicy taste, and the overall taste will be better. In addition, the blanching time should not 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 container containing vinegar-soaked ginger should be disinfected in advance, and it should be water-free and oil-free. This kind of vinegar-soaked ginger can be stored for a relatively long time. If the vinegar-soaked ginger is marinated in the refrigerator for 2 days, it will be very tasty. When eating, 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.