The ginger pickled by the super simple method is crisp, sweet and delicious, which is appetizing and delicious?
Zingiber officinale, also known as Cinnamomum cassia, belongs to Compositae, originated in North America, and was later introduced to China. It is very common in rural areas, with vigorous vitality and strong reproductive ability. If a seed is dropped there, a lot of Zingiber officinale will grow in the next year, and it will continue to grow every year without planting. Therefore, Zingiber officinale was not popular in rural areas before, so most families would not cook it and eat it, and a few families would get some to make pickles. In addition to pickles, ginger can also be made into soup or stir-fried. The most common and delicious way to eat is to make pickles.
When I was a child, I was particularly envious when I saw other people cooking pickles with foreign ginger. I hoped my mother would try some of it, too. Every time my mother told me that all kinds of vegetables grown in my garden could not be eaten, so I still had time to eat wild vegetables, so my mother never cooked them once in my memory. However, I have always remembered the taste of foreign ginger. In recent years, with the gradual improvement of people's living standards and more and more attention to healthy eating and living habits, many uncommon rural ingredients have gradually entered our dining table. Foreign ginger is one of them, which contains a lot of plant fiber, vitamins, protein, iron, calcium, phosphorus and other nutrients. Eating foreign ginger can not only supplement the minerals needed by the human body, but also have the functions of clearing away heat and cooling blood, reducing swelling and relieving pain. Especially for diabetics, eating some ginger properly has a certain therapeutic effect on controlling blood sugar, so many friends around me bought some home-cooked pickles some time ago when fresh ginger went on the market. I also bought 2 kg back, washed it, aired it, soaked it in seasoning, and a bottle of appetizing and small pickles could be eaten in a few days, which immediately relieved the taste I missed for many years.
Preparation of ingredients:
2 kg of foreign ginger, 15 tablespoons of soy sauce (about 22g), 2 tablespoons of oyster sauce (about 3g), 1 tablespoon of white sugar (about 1g), 5g of salt and a proper amount of cold boiled water
Preparation method:
1. Wash the foreign ginger repeatedly with clear water, drain the water, and then dry it in a ventilated place for 2 days.
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2. Put the ginger into a clean glass, disinfect the glass with boiling water and dry the water before using it;
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3. Pour the prepared soy sauce, oyster sauce, salt, white sugar, etc. into a clean small bowl, stir evenly with a spoon, and stir until the salt and white sand are completely melted;
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4. Pour the seasoned pickled juice into the glass, and then slowly add the cold boiled water, so that the ginger is completely soaked in the seasoning juice;
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5. Cover the bottle cap, marinate the bottle in a cool and ventilated place for 1 to 15 days before eating, or store it in the refrigerator;
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6. Take out the pickled ginger with clean chopsticks;
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7. Slice and eat, or mix with a little sesame oil or cooked edible oil before eating;
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Tips:
1. Before pickling, put the ginger in a ventilated place to dry for a few days, so that the pickled ginger tastes more sweet and crisp;
2. The glass bottle of pickled ginger should be oil-free and water-free, and completely clean, otherwise it will affect the taste of ginger;
3. Use clean, water-free and oil-free chopstick holders after curing the ginger, otherwise it will easily deteriorate the ginger, and rot and taste will occur.