Chinese Food
Pickled ginger
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The time of sudden compression delayed the opening of jars of pickled ginger. After 20 days of storage. What's the taste of it? It's curious. Time is a wonderful thing. Sometimes it's long and hard. Sometimes it's hurried and embarrassed. All in time. Can not escape the magic of time. Or growth and aging. Or fermentation evolution... Time. Change everything.... Fresh ginger. Soak in sauce. What's the taste after 20 days of pickling? Will it be some forgotten taste that I have tasted? At the moment of uncovering, I felt uneasy... It's finally revealed. How can it be the sour and sweet taste in memory? There is no vinegar in the sauce. It's pepper on the surface. It's a little bit light hemp. It's acceptable. Just. I prefer the sour and sweet taste of the past... -
Cooking ingredients
Cooking Steps
Step1:Ginger was
Step2:Keep in a cool and airy plac
Step3:Slightly dehydrated surfac
Step4:Prepare seasonin
Step5:Put the Chinese prickly ash and star anise into the pot. Add water and cook on the fire
Step6:Boil for a few minutes. Turn off the fire and let coo
Step7:Put the ginger in the jar. Add the sweet sauc
Step8:Add salt
Step9:Sugar i
Step10:Join in the fresh sauc
Step11:Pour in white win
Step12:Finally pour the cooling water into the ja
Step13:Let ginger be completely submerged by sauc
Step14:Cover, seal and marinate for 20 day
Step15:Uncoverin
Step16:Take out the ginge
Step17:Slice
Cooking tips:The ginger needs to be dried before salting, otherwise it is easy to deteriorate and rot, and the taste is not crisp after salting. The water of Chinese prickly ash and star anise must be thoroughly cool before use. The sauce must have no ginger. There are skills in making delicious dishes.
