2. Slice the tender ginger and put it away.
3. Put the ginger slices into an oil-free container and sprinkle a layer of salt on each layer of ginger slices.
4, white vinegar into the pot, add rock sugar, slowly simmer the rock sugar with a small torch, and naturally let it cool for use.
5. Marinate the ginger slices with salt for about an hour, and then drain the water in the ginger slices with oil-free gauze.
6. Next, put the squeezed ginger slices into an oil-free container, then pour in the white vinegar juice of rock sugar and cover the refrigerator for refrigeration.
7, sweet and sour, most suitable for summer.
Extended data:
You can eat it in cold storage for a few days, and you must use an oil-free and water-free spoon or chopsticks every time you take it out. It tastes a touch of ginger, and with the sweet and sour of crystal sugar and white vinegar, adults and children are very palatable and appetizing.
Ginger slices pickled with salt must be squeezed out as much as possible. Ginger slices can better absorb the sour and sweet taste of white vinegar and rock sugar, and the pickled ginger slices can hardly taste salty.