I haven't seen foreign ginger for many years. I remember when I was a child, there were wild ones on the mountain. I dug them up from the hillside, took them home, washed them, cut them into strips and pickled them into pickles, and they tasted crunchy ...

Now I'm working outside, and although I'm engaged in catering, I rarely see or hear the name (Yangjiang), but today my neighbor suddenly sent this (Yangjiang) and said,' I picked it in my hometown mountain, please try it ...

Ok! This thing is quite rare. I'll share it with you:

Soak the ginger for 1 hour, then rub and rinse it ...

A cold-mixed foreign ginger is as follows:

1 galangal 300g, sliced for later use,

2 cut some green and red pepper rice for later use.

3 Take a pot and add salt 1g, monosodium glutamate 2g, sugar 20g, white vinegar 8g and sesame oil, and stir (or add some light soy sauce).

4 Add ginger slices and mix well. Sprinkle with green and red pepper rice for beauty.

If you don't like sugar, you can season it with salt and sesame oil, or salt, soy sauce, vinegar and sesame oil.

It is recommended to eat and mix now, not overnight.