The Spring Festival this year is a very special year for us. I believe everyone still remembers this Spring Festival. Due to this special epidemic, we can't go out to work normally. Because of this situation, many communities restrict travel. For our rural areas, roads and villages are closed to ensure our health. I believe that with the joint efforts of all of us, we will certainly spend this time safely.

We usually prepare a lot of new year's goods and all kinds of ingredients for the New Year, but after staying at home for more than 20 days, all the ingredients at home are basically eaten up, and there is almost no food to eat. Today, my mother dug some ginger in the yard. Today, I made pickles with ginger. The method of appetizing and refreshing is also very simple. Friends you like can try it.

-Sweet and sour foreign ginger-Ingredients: foreign ginger, garlic, green pepper, red pepper,

Seasoning: salt, sugar, balsamic vinegar, soy sauce, soy sauce.

Specific production steps: 1, this is ginger dug by my mother in the yard. First, we wash ginger, and then control the water for washing ginger. Be sure to control the water to dry the ginger and cut off the rotten and dirty places. Ginger looks ugly, but it tastes crisp. Then cut the processed ginger into slices, neither too thick nor too thin.

2. Then deal with the side dishes, prepare a handful of garlic, slice the garlic, put it in a bowl, prepare a handful of green and red peppers, clean the green and red peppers, control the moisture, and then cut the green and red peppers into sections and put them in a bowl.

Then we put salt, sugar, less balsamic vinegar, soy sauce and more soy sauce in the bowl until it is about two-thirds. Stir well, and some water will be released during the curing process, so it can be cured for several hours.

Well, pickled ginger is crisp and tasty, sour and refreshing. Very delicious. After a few hours, stir it, turn the bottom over and put it on it, find a plastic wrap to seal it, and take some out with clean chopsticks when eating.

Cooking tips: 1, ginger must be cleaned in advance, then controlled to dry, and ginger must be kept free of 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.

Do you have any good suggestions and methods for the practice of sweet and sour foreign ginger? Welcome everyone to leave a message in the comment area, thank you for your attention and support!