Raw materials: fresh ghost ginger, soy sauce: balsamic vinegar (3:2) dried chili powder a little
Method:
1. Wash the ghost ginger, drain the water.
2. Cut into thin slices and dry on the surface.
3. Put the dried ginger slices into the container, sprinkle chili noodles while putting, and finally pour in soy sauce and vinegar, not over the raw materials, marinate for half a day and then you can eat.
4. Take an appropriate amount of ghost ginger slices, add MSG sesame oil and mix well to eat.
Tips:
1, if the ghost ginger bought more than one, a short period of time can not eat, you can wash and drain the water, directly with soy sauce pickle the whole of the whole pickle is suitable for long-term storage.
2, soy sauce: the proportion of balsamic vinegar can be adjusted according to their own preferences.
3, "read the original text" is the pickling method of sauce ginger
4, ginger scientific name chrysanthemum taro called different places, ghost ginger, taro, etc., pickled ginger crisp and tasty, it is a very good small dishes, more pickling methods, please click on the "original text reading more pickling methods, please click on the "original read" to enter the pickle network station to view, in the station with a different name search will have more different practices. The computerized version is more detailed and informative.
Sauce taro head
Materials: 1000 grams of taro head, 600 grams of chopped pepper sauce, 8 tbsp of sugar, a small spoon of sesame oil
Practice:
1, taro head to buy back, the first not to wash the mud, with the soil laid in the ventilated but the sun can not be sunny, natural air drying to the taro head evaporation of water, the skin wrinkles, the time to be about 4-6 days;
4, you can also prepare a few washed and dried without oil and water bottles, will be mixed with the taro head and sauce together into the bottle, compacted, covered tightly, and placed at room temperature for a week, so that the sealed natural fermentation of the taro head tastes sweeter and crisper;5, when serving, use waterless chopsticks to take the required amount of clip, drizzle with sesame oil can be on the table, and continue to put the rest of the refrigerator to seal and save.
Tips:
1, if you think the natural air-drying time is too long to wait, you can also directly wash the taro head, sliced and then flattened to dry one or two suns, when the water is slightly dry, and then add the chopped pepper sauce marinade, but so the taro head sliced must not be too thin, or too dry in the sun, taro head without moisture is not crisp.
2, pickling sauce taro head of the box, bottle and stirring, clip to take the utensils must be waterless and oil-free, and taro head slices can not take raw water, otherwise the pickling process is prone to rot flavor.
3, if you want to do a lot of sauce taro head, you can prepare more chopped pepper sauce, or simply buy their own chili pepper to make chopped pepper sauce, then you can not use the box, it is recommended to buy a large lotus leaf altar, the taro head into the altar marinade, but the portion of the material needs to be added according to the proportion.
Sweet sauce taro head
Raw materials: 500 grams of taro head, sweet noodle sauce a small packet of sugar three spoons of white wine three spoons of oil, a little soy sauce, pepper seasoning, salt (portion I was about to put, according to the taste of the favorite put it at will, sweet noodle sauce and sugar put a little bit)
practice:
1, will be the head of the taro washed and dry
2, put it in a ventilated and cool place to air-dry for about 2 days time, the surface looks wrinkled look can be.
3, the drying of the taro head in a plastic box or airtight bottle
4, peppercorns and spices boiled in water and then cooled
5, taro head in the sweet noodle sauce, soy sauce, sugar, a little bit of cooking oil, white wine, salt and mix well.
6, the cool pepper water into the plastic box, not over the taro head.
7, cover and marinate for about 10 days can be eaten, the longer the flavor the better.
Tips:
1, the purpose of air-drying before pickling is to air-dry some of its moisture, pickled taste will be more crisp.
2, mixing seasoning marinade, sweet sauce, sugar can be used more.
The easiest way to pickle taro head:
The taro head is cleaned, then dried naturally, add the right amount of salt and water, pickled to a month can eat. This pickled taro head tastes very crispy.