Pickling method of "tender ginger buds" without blackening: choose fresh ginger, which should be white, tender, full, free from black spots and mildew.

Pickling method of "tender ginger bud";

1, ginger buds are washed and dried;

2. Put seasoning in proportion. Add salt first, marinate for 3-4 hours, add 2 liang of salt to 2 jin of ginger buds, and mash garlic. Pour out the water in the pickled ginger buds, add white wine, add 1 spoon pepper, white vinegar, garlic paste, a little soy sauce and a little pepper in proportion, and finally add 2 sugars and 1 monosodium glutamate;

3. Stir well. If you want to eat ginger buds with better taste, you can wait for seven days, so that the taste of ginger buds is better.