Chinese Food
Pickled ginger
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The first time I ate pickled ginger was in Jiangxi. Then I fell in love with the sour, sweet and spicy taste. When I came back to Hunan, I had to make it myself. I called my mother-in-law and asked her how to make it. I didn't expect it would be very successful.
Cooking ingredients
Cooking Steps
Step1:I bought tender ginger and washed it, peeled it and sliced it. Then I put some salt in it and flooded it for more than two hours. I washed it overnight. [Jiang bought it and forgot to take photos. I found it online.
Step2:When it's flooded, put it in a basket and dry it. Don't be too dry. No water.
Step3:Then find a clean bottle and put in ginger. Pour in white vinegar. Put in some sugar. Submerge the ginger. [white sugar is put according to our taste. Our family like sweet ones. So we put more. Otherwise, it's too spicy to put less sugar. It's not so delicious.
Cooking tips:It's better to buy tender ginger. If you have ginger in your family, dig it before it's old. Anyway, the more tender the ginger, the better it tastes. It's too old to bite and it's spicy. There are skills in making delicious dishes.
