Seasoning: salt, sugar, balsamic vinegar, soy sauce, soy sauce.
Specific production steps:
1, clean the ginger first, and then control the water of the washed ginger. Be sure to control the moisture of ginger and cut off the rotten and dirty places. Ginger looks ugly, but it tastes crisp and refreshing. Then cut the processed ginger into slices, neither too thick nor too thin.
2. Prepare a handful of garlic, slice the garlic and put it in a bowl, then prepare a handful of green and red peppers, clean the green and red peppers, control the moisture, then cut the green and red peppers and put them in a bowl.
3. Then we put salt, some sugar, less balsamic vinegar, more soy sauce in the bowl until about two thirds of it is stirred evenly, and some water will be released during the curing process, so that it can be cured for several hours.
5. After a few hours, stir it, turn the bottom to the top, find a plastic wrap to seal it, and take some out with clean chopsticks when eating.
Matters needing attention
1, the ginger must be cleaned in advance, and then the water is controlled to dry, and the ginger must be kept free from water.
Pickles must be oil-free and water-free, so that they can be stored for a long time.
3. The most important thing to make sweet and sour potato is sweet and sour juice. Generally, we follow a spoonful of salt, a spoonful of sugar, a small amount of balsamic vinegar and a proper amount of soy sauce.