Ginger, is a common condiment, with excitement, sweating, vomiting, sterilization, warmth and other effects of the spicy aromatic appetizing ingredients. When ginger meets vinegar, ginger's pungent and spicy, and the characteristics of the appropriate hair appeared to be more calm. So ginger in vinegar has become a good health food, but the sour flavor of vinegar is not everyone can accept.

Steps:

1 To choose tender ginger, ginger head some purple-red, if you choose the old ginger, that is, well done is really difficult to swallow. Wash the young ginger and peel, water control, slice. The tools used throughout the process are cleaned aside, there can be no oil stains.

2 sliced into a clean pot, put a handful of salt, turn well, kill the water, need more than 30 minutes. Kill the water of the ginger slices with hands to squeeze out the water, and then in the sun.

3 Icing sugar: vinegar: ginger = 1:2:3, white sugar can also be used, white vinegar and vinegar can be used, it is best to use the brewing of fermented vinegar, blended vinegar can not play much of a role. Rock sugar added to vinegar and a certain amount of water, boil, cool.

4 Put the ginger into a clean bottle, one layer by one layer with a spoon pressure, and then poured into the rock sugar vinegar water, no more than the ginger can be. Do not fill the bottle too full. After two days of fermentation at room temperature, it can be eaten, and then put it into the refrigerator, which can be kept for two or three months, and there should be no oil stains throughout the marinade.

Materials/tools: 500g of young ginger, 300g of white vinegar, 80g of rock sugar, 25g of salt

1, rinse the young ginger, and peel the surface with a paring knife. Wash and peel the ginger slices. Put the ginger slices into an oil-free container and put a layer of ginger slices sprinkled with a layer of salt.

2, white vinegar add rock sugar, with a small fire to the rock sugar simmering, naturally cool standby. After the ginger slices are salted for an hour, drain the water from the ginger slices with a clean, oil-free gauze and squeeze out as much water as possible.

3. Put the dried ginger into an oil-free container, pour in the cooled rock sugar and white vinegar sauce, cover and refrigerate.

Tips

Refrigerate for a few days and then you can eat it, each time you take it out, make sure to use a spoon or chopsticks without oil or water. It has a light ginger flavor, plus the sweet and sour of rock sugar and white vinegar, which is very appetizing for both children and adults.

Sweet and sour ginger has a very good health effects, remove pigmentation, weight loss and dampness, enhance Yang Qi, it is best to eat two or three slices in the morning, after noon, it is best not to eat, as the old saying goes, "Eat ginger in the morning, better than the ginseng soup, and eat ginger in the evening, better than arsenic".

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