Generally, you don't need to cook vinegar to soak ginger, because vinegar is rich in acidic components, which are easy to volatilize under the action of high temperature, which will lead to the decrease of the concentration of vinegar, the taste will change after being used to soak ginger, and the nutritional value will also decrease. Therefore, when making vinegar soaked ginger, you don't need to cook it in advance, just pour the vinegar directly.

2 Do you want to peel the vinegar soaked ginger?

Ginger skin is also rich in cellulose, vitamins, trace elements and other nutrients, and ginger skin is cool, which can alleviate the pungent and warm nature of ginger meat to a certain extent, and it is not easy to get angry after eating, so it is not necessary to peel ginger in vinegar, but there are a lot of dirt and bacteria on ginger skin, so pay attention to cleaning it before eating.

3 Whether vinegar soaked ginger is salted or not depends on your preferences.

The main raw materials of vinegar soaked ginger are vinegar and ginger. Vinegar is sour and ginger is spicy. The combination of the two forms a unique sour and spicy taste. Adding salt will make its taste more complicated, and generally it is not necessary to add salt. However, if the sour taste of vinegar is too heavy to accept, then a little salt can be added to alleviate its sour taste, which has no obvious effect on the nutritional value of vinegar soaked ginger.

4 how to soak ginger with vinegar: a piece of ginger and a bottle of rice vinegar.

Exercise:

1. Wash ginger and drain slightly.

2. Cut ginger into pieces and put it in a sterilized glass jar.

3. Pour rice vinegar and drown ginger.

Cover the lid tightly, seal it, and then put it in the refrigerator for a week before eating.

If you like to eat something a little sweeter, you can also add a proper amount of rock sugar when making it.