Chinese Food
Crispy and sour fruit vinegar pickled ginger
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In the season when Zijiang is on the market, I can't help but want to take them home when I look at the tender yellow ginger with delicate red ginger buds on it. Every year, I prepare a big box of vinegar ginger. In the morning, I will chew two or three pieces with him. A warm feeling spreads from the stomach to the whole body. It's really comfortable. Gingerol in Zingiber officinale can produce an antioxidant enzyme. It has a strong ability to deal with oxygen free radicals. It is much stronger than vitamin E. So. Eat ginger anti-aging. Old people often eat ginger can also remove age spots. So simple. Create a health and beauty food. Tell you secretly - the longer the pickled ginger is, the crispy it is. It's crunchy*^__ ^*) hee hee
Cooking ingredients
Cooking Steps
Step1:Wash ginge
Step2:Cut thin slices. Put them in a fresh-keeping box one layer at a time. Sprinkle a thin layer of salt on each layer
Step3:Half an hour later, the ginger came out of the water and dried the water
Step4:Then spread them in the fresh-keeping box layer by layer. Sprinkle a thin layer of white sugar on each layer
Step5:Add apple vinegar and ginger noodles
Step6:Put the fresh-keeping box tightly in the refrigerator for a night. You can eat it the next day. Take two or three pieces every morning. Eat slowly. Gradually you will find that the taste is more and more crispy.
Cooking tips:Ginger slices should be cut as thin as possible. It's easy to taste. There are skills in making delicious dishes.
