How to make ghost ginger.

Ingredients: baby ginger moderate amount.

Accessories: moderate amount of soy sauce, a little dry chili noodles, a little monosodium glutamate.

1, the ghost ginger washed, drained.

2, cut into thin slices.

3, pour appropriate amount of Vanguard soy sauce, marinate for half a day can be eaten.

4, take the appropriate amount of ghost ginger slices, leave a little soy sauce, add a little dry chili noodles, monosodium glutamate and mix well to eat.

5, mix the ghost ginger.

6, if the ginger slices pickled more, can be stored in the refrigerator, in the third day of pickling, to pour out part of the soy sauce, and then add a small bowl of cold water to dilute, so that the ghost ginger does not become more and more salty, affecting the taste. Every two days, turn over appropriately.

7, if the ghost ginger to buy more, a short period of time can not eat, you can wash and drain the water, directly with soy sauce pickle the whole. Pickled in a plastic box. Turn it over every two days so that it can marinate evenly. When eating, cut into slices and mix with chili noodles and MSG. Refrigerate.

Origin of the name Ghost Ginger.

Ginger is also called ghost ginger, in fact, this name does not mean that it is introduced from Japan, about the name ghost ginger there are two sayings. One is that the top of the tuber is very much like a ghost face, so it is called the ghost ginger. Secondly, after the German occupation of Qingdao area in our country, introduced to our country after people more planted to the garden or around the house, people's hearts are full of hatred for the ghosts, so there is a ghost ginger this name.