Production steps?
1, wash the ginger first, wash it several times, and wash all the mud in the seam. Cut off the dark places like this directly, and control the water first after cleaning;
2. Then start peeling. If it is not easy to peel, break it into small pieces or use a knife. All processed and sliced, with moderate thickness. Wrap it after cutting, then add two spoonfuls of salt, stir well and marinate for 20 minutes.
We only come to prepare other side dishes when curing. I have prepared green pepper, millet pepper and coriander, which have been washed in advance to dry and cut directly.
I prefer to eat Chili and coriander, so I added some pickled with ginger. If I don't like it, I don't need to add it Then I cut some ginger and garlic, cut them into pieces, and put them with Chili and coriander.
5. Finally, boil the pepper water and add 600 ml of water to a handful of peppers. After the fire boils, the fragrance of pepper will come out, and then turn off the fire to cool down;
6. Salted ginger will produce some water after pickling. When you take it out, you can squeeze the water a little with your hands and put it in a clean basin.
7. Then add side dishes and start seasoning, sugar, soy sauce and balsamic vinegar. Finally, pour in the dried Chili water and mix well to taste.
You can adjust the proportion according to your taste. If you want to eat sweet and sour taste, you can add more sugar and vinegar.
8. After mixing, you can put it in the jar. Remember to clean the glass jar in advance to ensure that there is no water or oil. Add ginger first, then add seasoning water, and then cover it all.
You can eat it overnight. Crispy and tender, especially delicious. It tastes completely different from ginger. It's not spicy. It tastes sweet, sour and crisp, and the sauce is rich in flavor, which is both appetizing and edible.