Chinese Food
Pickled ginger in chili sauce
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Ginger. Something I've known since I was a child. Later I heard that there is a kind of thing called Jerusalem artichoke. It's good for diabetes. Later, I found out that the Jerusalem artichoke, which sounded very foreign, was the ginger that I used to see when I was a child, and the ginger was also called Devil ginger. What is the origin of the name? Although I have been eating it for many years, how to eat ginger is really heartbreaking. It seems that most of the ginger is pickled. But how to pickle it is unclear. Because pickled ginger is usually bought out of the box. Suddenly I decided to pickle ginger myself. I've seen many ways. Find some easy to operate or look like the usual pickled ginger. Just try it. The shortest time. It's three days. Three days. However, we need two kinds of sauces. Douban sauce and spicy Douban sauce. And there's only bean paste made by ourselves. It's a little spicy. It's easy to combine the two sauces into one. The first sauce is replaced by the other. At first, I just wanted to make a little less. But I found this little ginger
Cooking ingredients
Cooking Steps
Step1:Ingredients: 250g ginger, 1 tablespoon spicy bean paste, 7g salt, 1.5 teaspoon suga
Step2:Ginger clean with wate
Step3:Dry surface moistur
Step4:Cut into 3cm thick slice
Step5:Add sal
Step6:Mix well. Marinate for about 23 hour
Step7:Water seeps ou
Step8:Control dry moistur
Step9:Add bean paste and suga
Step10:Mix wel
Step11:Put in the pottery po
Step12:Sealed for three day
Step13:Open in three day
Step14:Serv
Cooking tips:The amount of each seasoning can be adjusted according to your preference. Try to control the water content of ginger. It is not easy to deteriorate. There are skills in making delicious dishes.
