The simple preparation method of sweet sauce yam: first, wash yam, then dry it until it wilts, then put it in a container, soak it in salt water for about a month, take out the dried steam, and finally soak it in sweet sauce, soy sauce, sugar and pepper gravy for about a week. Features: yellow color, crisp and refreshing texture, sweet and salty. It's a Sichuan home-cooked dish or a senior Sichuan banquet.
Key points of production: 1. In order to make the product stand out the crisp and refreshing feeling, it is necessary to air-dry the water before curing, and then air-dry some water after curing, thus forming a crisp and refreshing feeling. Second, when mixing seasoning marinade, pay attention to reuse sweet sauce and sugar. The amount of juice is not much, and it is preserved, not preserved. After a long time, the flavor will be better if it is covered tightly (made in an urn).
Pickled Jerusalem artichoke is a favorite pickle variety of Kunming urban and rural people, and it is a good food with low price and good quality. Pickling this variety of ginger should be done in sunny days, which is big and has little damage. Every 100 kg of dried ginger, peeled, washed and dried, is coated with 9 kg of salt, 5 kg of brown sugar, 500 g of pepper noodles 1 kg and octagonal noodles. If there is rose sugar, it will taste better if it is added in moderation. Production method: Sun-drying fresh Rhizoma Zingiberis Recens to dryness of about 35%, sieving to remove soil, cleaning, air-drying, peeling off old terrier, pickling with salt according to the proportion of the above materials for two to three days, repeatedly kneading sugar, pepper noodles and octagonal noodles, canning, and ripening after two to three months.
Three kilograms of white radish, ginger and carrot, pickled separately, and controlled moisture. Pepper boiled in water is open and cool, and one and a half to two packs of soy sauce are open and cool. Shred ginger, garlic slices and red pepper into two or three slices, add appropriate amount of white wine and sugar, pour pepper water, monosodium glutamate and soy sauce, stir well and serve after several hours.
Method for pickle ginger
Open classification: dietotherapy, diet, health care and prescription.
The simplest and most direct way to pickle ginger is to wash ginger, slice it with a knife, pickle it with salt for about 2 minutes, then wash it with clear water, put it in a container, sprinkle salt and vinegar on it, and cover it. If you like sweet things, you can add some sugar. It took almost an hour. This is very simple and quick. And it's delicious, not exactly. I'm doing this now, too, ha. I can like food very much. You can try.
By the way, add that don't buy the old ginger you bought, it's not delicious. Tender tastes better.
The practice of pickling ginger
Raw material formula: ginger (peeled) 100kg salt 16kg.
The production method selects tender ginger before Bailu. After selecting fresh ginger with clear water, rub off the skin and put it in the basket. Sprinkle a layer of salt on each layer of ginger, with more on the top and less on the bottom. Stir once a day, and get the finished product after 5-6 days.
The quality standard is golden in color, crisp but not rotten, and has a strong fragrance of fresh ginger.