Ghost ginger eating and practice:

1, pickled ginger

Instruments: ghost ginger, garlic, ginger, millet pepper, soy sauce, salt, sugar.

2, raw ginger

Ingredients: fresh ginger, garlic chili sauce, salt, sugar, sesame oil.

3, vegetarian fried ginger

Ingredients: ginger, chili, garlic, green onions.

4, JiuShi ChenPi Ginger

Ingredients: 400 grams of ginger, 1 green pepper, 30 grams of JiuShi ChenPi, white vinegar, sugar, sesame oil, spicy oil.

How to Pickle Ginger

Main Ingredients: 600g of Ghost Ginger, 5 cloves of Garlic, 20g of Ginger, 5 Peppers.

Accessories: 20 milliliters of soy sauce, salt, 15 grams of sugar.

Steps:

1, wash, remove any wounds, and then dry the water, I usually put it in a ventilated place for about 2 hours.

2, dry the water of the ghost ginger, the skin will be slightly wrinkled, slightly air-dried feeling, this degree is good. Cut into thick and thin slices, about 1mm thick can be.

3, ginger cut into slices, garlic is also peeled and cut into slices, millet pepper I'm afraid of too spicy, put the whole thing in, not chopped.

4, ghost ginger, garlic slices, ginger slices and millet pepper together and mix well, put into the container.

5, put all the seasonings, I used soy sauce, salt, sugar and oyster sauce. The amount of seasoning should be slightly salty.

6, mix well and marinate for 1 day, there will be soup precipitation, and the ghost ginger has become slightly soft a little bit, eat the texture of the crunchy and crisp, especially under the rice.