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Introduction: late fall pickles don't miss ginger, with the old generation's method to do a altar, more than pickled radish aroma and taste
The most common way to eat ginger is pickled, plus vinegar, sugar, soy sauce and other essential kitchen seasonings pickle a pickle, ginger is particularly tasty and delicious, eat a little bit of the body in the cold days can be warmed up in the late fall, the weather is gradually getting colder, it is the pickled ginger season, with the The old generation of methods to do on a jar, rice or porridge can eat, than pickled radish is also fragrant and refreshing, pickled ginger method is not difficult, we will be one of the tips in place, pickled ginger will be able to easily do successfully, the following I will be pickled ginger practice details to share with you, buy a catty of ginger, a simple mix, 10 days time to eat.
Pickled ginger practice:
Spare ingredients: 500 grams of ginger, 200 grams of sugar, 100 grams of soy sauce, 300 grams of vinegar, peppercorns, star anise, cinnamon moderate;
Production process: the first step, ginger to prepare out of the right amount of clean, without peeling the skin, will be washed in a sieve, put into a ventilated place to dry for 2 days to let it off the water!
The second step, the next step will be the other seasonings ready in place, sugar, soy sauce and vinegar were weighed and prepared, while a few spices rinsed with water, sugar, vinegar and soy sauce poured into the pot, while putting a variety of spices;
The third step, placed on the fire will be heated, burned to a boil, with a small fire to simmer the aroma, turn off the fire, and will be cooled down and then used, prepare a clean container without water or oil, put the ginger in the container;
The fourth step, the cooled sauce poured into the ginger in the container, need to ensure that the ginger can be completely immersed in the sauce, plus the lid of the container, it will be sealed and stored;
The fifth step, placed in the ventilation of a cool place, marinated for 10 days time, the ginger is ready, fish out the slices, plus a little sesame oil or chili pepper. a little sesame oil or chili sauce can be eaten directly.
Summary: late fall season, pickled radish, cabbage and so on at the time, and every time I will often use ginger pickled to eat, pickled ginger taste does not lose radish, but also with a slightly spicy flavor, eat the taste is more rich, dinner is a very good choice, in this season, I will always use the old generation of the way to do a jar, than pickled radish eat also delicious, 10 days! The time is not long, but people will always feel very long in the process of waiting for food, but as the saying goes, "good things are not afraid of late", pickled ginger to eat a bite, will feel that the wait is worth it, the ginger is the value of the richer ingredients, eat more in the cold days will also have a lot of benefits.
Cooking tips:
1, after washing the ginger remember to control the surface of the water, drying 2-3 days to let the ginger lose some of the water, so that the marinade when the taste will be even better, of course, if you don't drying can also be directly pickled, but remember to wash the ginger after the surface of the water must be controlled to dry to ensure that there is no water to be able to;
2, the sauce can be according to me! This method with, can also be adjusted according to personal taste, remember to boil the sauce, so that you can play a certain effect of poisoning, and then to cool before pickling, spices with more casual, simple to use a few on it;
3, pickled ginger, remember to let the ginger can be all immersed in the sauce, so as to pickle uniformly, remember to put ginger containers also to Make sure the container is free of water and oil so that the ginger can be preserved for a longer period of time.
If you also think this pickled ginger practice is not bad, welcome to bookmark it to learn, or share it with more people in need
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