Chinese Food
Pickled ginger
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Ginger is called guizijiang in the north. It contains a lot of natural polysaccharides and vitamins and minerals. It is especially suitable for diabetics to eat. It can clear away heat and fire. The taste is crisp. In addition, it is a kind of crop that is rarely unwilling to produce diseases and insect pests. Basically, there is no need to apply fertilizer and spray pesticides. It's a rare very healthy food.
Cooking ingredients
Cooking Steps
Step1:Wash and dry the ginger and ingredients.
Step2:Put the prickly ash into the pot and add more than 1200 ml of drinking water. Boil for a while.
Step3:Boiled pepper water.
Step4:Add in the soy sauce and boil. Remove and cool completely.
Step5:Slice garlic. Cut celery and coriander into small pieces. Chop Hangzhou pepper. Slice lemon.
Step6:Put all the ingredients in a large basin.
Step7:Ginger can be cut but not cut. The whole one is the best. The chrysanthemum starch will not flow out after pickling. When I'm trying to eat, I'll cut it all if it's easy.
Step8:Add ginger to the mixing bowl and mix well.
Step9:Put it in a sealed container. Close the lid and put it in the shade. It can be eaten in about 20 days. About 20 days later, the nitrite is basically gone. Generally, pickled fermented pickles and other things start to produce nitrite the next day. It is the peak value on the seventh day. It starts to decline after seven days. It has been reduced by about 15 days. It is very safe for 20 days.
Cooking tips:It's OK to put the old soy sauce directly in the pepper water. You can also use 250 ml soy sauce. In that way, the water in the pepper water will be reduced correspondingly. This is a little spicy. If you like to eat sweet and sour, you can also add some sugar. There are skills in making delicious dishes.
