Practice: 1, first scrape the ginger skin and cut it into thin slices.
2. Boil it in boiling water for about three minutes, take it out and soak it in cold water for 2 or 3 hours, then drain it.
3. Mix sugar and vinegar, cook until the sugar is completely dissolved, and then cool thoroughly.
4. Put the ginger in a glass container, pour the sweet vinegar juice and soak the ginger. You can eat it in three days. It's not spicy at all.
Matters needing attention
1. The harvested foreign ginger should be processed as soon as possible, otherwise it will easily change color and make the product black.
2. In the process of harvesting and processing, fresh foreign ginger should be handled carefully to minimize mechanical damage and prevent the product from blackening.
Ginger seed oil
formula
Salt ginger 100 Jin, first-class soy sauce 15 Jin, soy sauce 10 Jin.
Key points of operation
Dehydration of salt blank. Take out the salted ginger, add 100 kg of clean water, rinse and desalt for 6 hours, stir evenly at intervals, take out and drain.
Pickling. Mix the soy sauce and the sauce blank evenly into a thin yellow sauce, and put one layer of sauce and one layer of ginger into a jar for pickling layer by layer.
Wash the mashed potatoes. /kloc-take it out after 0/0, and wash the sauce mash with colorless soy sauce. According to custom, it is edible.
Matters needing attention
1, choose fresh ginger, the product will be crisp and tender.
2. When the salt blank is left for a long time, it can be pickled with salt accounting for 25% of the weight of ginger.
Licorice ginger
formula
Fresh ginger 100 kg, licorice powder 0.2 kg, salt 5 kg.
Key points of operation
Raw material processing. Scrape the cortex of ginger with bamboo or stainless steel knife, wash and drain.
Pickling. Marinate in layers with salt, turn the jar once the next day and take it out after 3 days.
Dry. Put the pickled ginger on a bamboo mat to dry, mix it with licorice powder the next day, and continue to dry it to about 45% of the original weight to get licorice ginger.
quality standard
This product is tender and crisp with moderate sweetness and saltiness.
Matters needing attention
If the product needs to be preserved for a long time, it can be placed in a pickle jar for compaction and sealing.
Ginger sauce
formula
100 kg of fresh Jerusalem artichoke, 40 kg of sweet sauce, 20 kg of salt, 24 kg of bean cake sauce and 60 kg of second sauce.
Key points of operation
Raw material processing. Select fresh galangal harvested in June 165438+ 10 every year, and remove the epidermis roots and impurities in time. Larger ones need to be broken, cleaned and drained.
Pickling. After fresh galangal is drained, sprinkle 16 baume salt water all over the body, put it in a jar, and marinate evenly layer by layer. /kloc-rotate the cylinder once every 0/0 hour, and * * * counts as four times.
Soak in salt. After 48 hours, drain the brine with reeds, replace it with a cylinder, put a bamboo pole on it, fasten it with bamboo pieces, add salt to the original brine to make it 16 Baume, and soak it over the head for preservation.
Soak to remove salt. Take out the salt blank, add equal weight of water, soak it for 2 hours to desalt, take it out, put it in the washing basket and overlap it for 3-4 hours, and switch it up and down once in the middle to make it uniform.
Initial sauce. Put the marinated blank into 60 kg of secondary sauce to make sauce for 3-4 days, stir it twice a day, take it out, drain it and put it in a jar.
Compound sauce. Mix 40 kg of sweet noodle sauce and 24 kg of bean cake sauce, pour into the jar and continue to sauce ginger, stir twice every morning and evening, and eat after 20 days. Wash the sticky sauce mash before eating, then cut it and eat it.
quality standard
This product is golden yellow, shiny, mellow in sauce flavor, crisp and tender in texture and fresh and sweet in taste.
Matters needing attention
1. The harvested foreign ginger should be processed as soon as possible, otherwise it will easily change color and make the product black.
2. In the process of harvesting and processing, fresh foreign ginger should be handled carefully to minimize mechanical damage and prevent the product from blackening.