Ginger is spicy, usually used as seasoning, and rarely eaten raw. But ginger buds are tender and white, golden after pickling, sweet and sour, which is a good side dish. The most important thing to pickle ginger buds is to dehydrate them with salt and then pickle them, so that the pickled ginger buds are sweet, sour, crisp and tender.
simple
pickled vegetables
Sweet and sour
About three days
condiments
500g of fresh ginger buds.
condiments
50 grams of refined salt
50 grams of sugar
High alcohol content
Proper amount of soy sauce
Appropriate amount of pepper
Sichuan pepper
50 grams of white vinegar
Proper amount of garlic
Steps of pickling crisp ginger buds
1. Wash the tender ginger buds from the old skin.
2. Put the washed ginger buds in a ventilated place to dry the water.
3. After the ginger buds are dried in the sun, put them into a clean and oil-free small pot, sprinkle with refined salt according to the ratio of ginger buds to refined salt 10: 1, and turn over and marinate for 4 hours.
After 4.4 hours, the salt water was poured out.
5. Pour in the right amount of high-alcohol liquor.
6. Sprinkle a little pepper.
7. Pour in white vinegar, and the ratio of ginger buds to white vinegar is 10: 1.
8. Pour a little soy sauce to add color.
9. Pour in sugar according to the ratio of ginger buds to sugar 10: 1.
10. Sprinkle appropriate amount of red pepper and garlic slices, or pour garlic paste according to your own preference.
1 1. Stir well and put in a clean oil-free container. Marinate for a week before eating.
12. Divide the pickled ginger buds into small packages for convenience of eating and giving away.
Tips and warm tips
1. Ginger buds should be neat and straight without damage.
2. The container for pickling ginger buds should be clean and oil-free.
3. Pour white wine to make pickled ginger buds crisp and tender, and white sugar to make them fresh and tender.
Category: pickles and other cuisines.