Raw materials:

400g of ginger, 150g of original syrup rice vinegar, 70g of heng yi sweet sugar, 2 small spoons of salt, 2 Luo Shenhua flowers.

Practice:

1, wash and dry the ginger, cut thin slices.

2, sliced ginger into a bowl, sprinkle with salt and mix well.

3, marinate for 20-30 minutes to force out the water.

4: Wrap the ginger in clean gauze, squeeze the water out of the ginger and place in a clean, oil-free glass jar.

5: Put the rice vinegar and sugar substitute into a bowl, stir well and put it into the microwave oven for 2 minutes until the sugar substitute is melted.　

6: Pour the cooled sweet and sour sauce into the ginger bottle.

7: Dip the rooibos into it, cover it and put it in the refrigerator freezer to marinate for a day before serving.

Sugar and vinegar pickled ginger

Tips:

1, choose the color of ginger should pick the color of light yellow, pinch the flesh firm, not soft, ginger buds tender.

2, sugar and vinegar ratio can also be adjusted according to their own taste, the amount of sweet and sour sauce should be able to not over the ginger.

3, vinegar is best to use brewing vinegar, taste and nutrition will also be better.

4, ginger marinade, be sure to squeeze the water, the drier the better, can remove the spicy flavor of ginger.

5, the glass jar holding pickled ginger, must be washed beforehand and scalded with boiling water to dry after use.

6, sweet and sour ginger can be eaten after one day of pickling, but the longer the pickling time the better the flavor.

7, pickled ginger should be taken out with clean chopsticks every time you eat, do not dip in oil, or it will be easy to deteriorate.

8, ginger eaten, bubble juice can also be 1:3 ratio of mineral water when drinking fruit vinegar drinks, but also very nutritious and delicious said.