Chinese Food
Pickled ginger
(114823 views)
It's the season to eat ginger now. I read a lot of recipes. It's too troublesome. It's not delicious. So I don't hide it.
Cooking ingredients
Cooking Steps
Step1:The selected ginger is usually big and white. My one is from my family. The good ones are pickled and the bad ones are frie
Step2:Wash ginger. Use this tool. I've seen it before. Wash it
Step3:Cut ginger. Head and tail. Half open. Better flavor point. Cut tap water and wash it. Drain water for standb
Step4:Cut peppe
Step5:Scald the sealed tank with boiling wate
Step6:Size a good pot. Put some pepper under it. Then put ginger, pepper, and finally two spoons of salt, half a spoonful of monosodium glutamate. Pay attention to the size of the pot. It can't be too full. 9 points is enough
Step7:Put pure water. If you don't have it, you can use cold boiled water. Be sure to cover it with ginger, or it will change color. Cover it. Shake it upside down for a few times. Let the salt monosodium glutamate melt. After a few minutes, put it in the refrigerator. You can eat it in a day
Step8:This is the last batch of finished products. I finished last night. Today I got another two cans of ha ha. Is it simpler than those recipes. It's spicy. It's crunchy. It's a perfect match for eating porridge. I don't know how many times better than what pickles and mustard greens are
Cooking tips:When you eat, you'd better take as many as you like (you can't bring raw water when you take it. My jar is small, you don't need to worry about ha ha). In addition, the salt water must be covered with ginger. Otherwise, you can be skillful in making dishes that are discolored, dark, ugly and delicious.
