This year's foreign ginger is another bumper harvest year. The price is almost the same as in previous years, or 80 cents to 1 yuan a catty. I especially like pickled side dishes, so I won't miss every pickled vegetable. I shared with you how to make radish, pepper and mustard. Today, I'm going to share the simple pickling method of foreign ginger. Everyone has different tastes. Friends who like it can refer to it: when pickling ginger, put it directly.
When choosing foreign ginger, it is best to choose foreign ginger with uniform size and smooth appearance. This kind of ginger has a uniform taste and is easy to clean.
1. Wash the bought foreign ginger several times, carefully brush off the dirt on the surface with a toothbrush, and be sure not to marinate it with mud, which will affect the taste, and then cut it into thin slices and put it in a basin for later use.
2. Cut the red pepper into sections and cut the garlic into garlic slices for later use. The amount is according to your own preferences. If there is no spicy food, you can not put pepper.
3. Add more water to the pot, bring it to a boil, pour in ginger slices and blanch them for 0/min, then take them out and clean them with cold boiled water. Scalded ginger can play a bactericidal role, and it can be kept for a longer time. Boiled ginger is more brittle, but the scalding time should not be too long, 1 minute is enough.
4. Rinse the blanched yam with cold boiled water for several times, then control the water to dry, add appropriate amount of salt, soy sauce, miso, white sugar, add garlic slices and red pepper slices, mix well, cover with plastic wrap and seal, eat after 6 hours, and store in the refrigerator for a long time.
Simple and crisp pickled ginger is ready for dinner. The curing time is very short, and you can eat it in 6 hours, so you don't have to wait for many days. When pickling ginger, don't add salt directly, add more blanching water, it will be more brittle and keep for a long time! Have you learned to be smart?