How to pickle sweet and sour potato, crisp and delicious?
Exercise 1
Ingredients: ginger, garlic, green pepper, red pepper, salt, sugar, balsamic vinegar, soy sauce, soy sauce.
Step 1: Clean the ginger, and then control the water of the washed ginger. Be sure to control the moisture of ginger, cut off the rotten and dirty places, and cut the processed ginger into pieces, not too thick or too thin. 2. Prepare a handful of garlic, slice the garlic, put the sliced garlic into a bowl, prepare a handful of green pepper, clean the green pepper, control the moisture, then cut the green pepper into sections and put it into a bowl. 3. Put salt in the bowl, add some sugar, less balsamic vinegar, more soy sauce and about two thirds soy sauce. Stir well, and some water will be released during the curing process. Just marinate for a few hours. 4. After a few hours, stir it, turn the bottom to the top, find a plastic wrap to seal it, and take out some with clean chopsticks when eating.
Exercise 2
Ingredients: ginger, pepper, star anise, fragrant leaves, salt.
Step 1: Clean the ginger, put it in a basket, and control the moisture. 2. Boil a little pepper water, add a little pepper and star anise, add two fragrant leaves, boil over high fire, then add a proper amount of salt, boil, melt the salt, and then turn off the fire to cool. 3. Prepare a bottle with no oil or water in it, then put the washed ginger in the bottle and pour in the cold pepper water. 4, then marinate for about 3 days and you can eat it. After marinating, cut into pieces, then add some pepper and sesame oil and stir well. The method is super simple, crisp and delicious.
Exercise 3
Ingredients: 2 kg of ginger, 5 tablespoons of soy sauce/kloc-0 (about 220g), 2 tablespoons of oyster sauce (about 30g), sugar 1 tablespoon (about 10g), 5g of salt and a proper amount of cold boiled water.
Step 1: Wash the ginger repeatedly with clear water, drain the water, and then dry it in a ventilated place for 2-3 days to make the ginger surface slightly wrinkled. 2. Put ginger in a clean glass. Disinfect and dry the glass with boiling water before using it. 3. Mix the prepared soy sauce, oyster sauce, salt and sugar into a clean small bowl, stir evenly with a spoon, and stir until the salt and white sand are completely melted. 4. Pour the seasoned marinade into the glass, and then slowly add the cold boiled water to completely soak the ginger in the sauce. 5. Cover the bottle cap and marinate the bottle in a cool and ventilated place for 18 to 15 days, or store it in the refrigerator. 6. Take out the pickled ginger with clean chopsticks. 7. You can eat it after slicing, or you can mix it with sesame oil or cooked cooking oil.
Exercise 4
Ingredients: 5 kg of ginger, 500 ml of light soy sauce, light soy sauce 100 ml, 300 g of salt, 200 g of ginger, 3 heads of garlic, 200 g of Xiaomi spicy, vegetable oil 150 ml, 20 ml of white wine and 50 g of rock sugar.
Step 1: Wash the ginger. Because the foreign ginger grows underground, there are a lot of dirt and tiny pits on the surface, so it can be brushed with a small brush and washed with clear water several times. 2. Spread out the cleaned ginger, disperse some water vapor and put it in a ventilated place to dry thoroughly. You can wash it at night in advance and dry it until the next night. 3. Cut the dried artichoke into small pieces, put it in a clean and dry basin, sprinkle some salt on the surface, let it stand for more than 4 hours, and squeeze out some water until the surface becomes soft or wrinkled. 4. Wash and drain the prepared ginger and cut it into ginger slices. Cut green pepper and millet pepper into small pieces, and peel garlic and cut it into garlic slices. 5. Put all the prepared ginger, pepper and garlic slices into the basin filled with ginger. At the same time, add soy sauce, soy sauce, salt, vegetable oil and white wine and mix well. 6. Prepare a sealed, clean and dry jar, put the mixed ginger into the jar, then add the rock sugar, and soak the rock sugar in the seasoning as much as possible, so that the taste is more uniform. 7. Then seal it with a lid and put it in a cool place. You can start eating in a week or so.