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How to marinate sour and sweet delicious ginger slices.

1. The first step is to peel the ginger and rinse the slices, as shown in the following picture. Sprinkle with salt for 2 hours. After 2 hours, take out and dry the ginger slices for 1 hour. Put rock candy and boiled water in the bowl and let the rock sugar melt. Pour in the white vinegar and stir well.

2. Simple pickling method. There are many different pickling methods for ginger, and the easiest way is to marinate directly with edible salt. The ratio of ginger to salt should be 10: 2, and the ginger should be peeled off before pickling.

3. Wash fresh ginger, it is best to use a soft brush, some places can not be washed off by hand. Then cut off the fracture that can't be washed clean. It is best to bask in the sun, it can be sterilized and moldy, if there is no sun, it will dry until there is no moisture on the skin. 2, what it looks like in the sun. The skin is dry. 3. Cut into thin slices, the thinner the better. 4. Add a little salt to soften the ginger water.

Step 1: peel the ginger with a peeling knife and cut the cut ginger into thin slices. Sliced ginger should be thinly cut, not too thick, too thick will affect the taste, and the spicy taste is not easy to remove.

5. Wash and dry ginger with proper amount of salt. Cut dried ginger into shreds or slices. Put in the right amount of sugar. Then add the right amount of salt. Put on disposable gloves and mix well. Put it in a beverage bottle (or other container) prepared in advance. No need to refrigerate, 3MMI can be eaten in 5 days. Finished product.

How to pickle sweet and sour fresh ginger

Prepare fresh ginger. Peel and dry. Slice. Add salt and marinate for two hours. Add sugar. Add white vinegar. Mix sugar and vinegar into juice, acidity and sweetness depends on your personal acceptance. The pickled ginger slices filter out the salt water and put them loosely into a glass bottle without squeezing. Pour in sweet and sour water.

Wash and dry the tender ginger. Add the right amount of salt to the boiling water and cool the water when the salt is completely dissolved. Put the dried ginger into it in a pottery pot and pour in the salt water, which just doesn't pass the ginger. Seal the clay pot and marinate the tender ginger for a week.

The first step is to peel the ginger and wash the slices, as shown in the following picture. Sprinkle with salt for 2 hours. After 2 hours, take out and dry the ginger slices for 1 hour. Put rock candy and boiled water in the bowl and let the rock sugar melt. Pour in the white vinegar and stir well.

Put rock sugar and white vinegar in the pot and boil and melt. Boil and cool for a while. Wash the ginger, control the moisture and peel. Slice the ginger and mix well with salt. Remove the pickled water. Put the slices of ginger out of ginger juice loosely into the container without compaction.

How to pickle ginger tastes better

1. Wash the tender ginger, remove the epidermis and cut into thin slices. Prepare a clean container and put the sliced ginger into the container. Add salt and vinegar, stir well and marinate for 2 hours. Put the ginger slices in another clean container, add the right amount of sugar, light soy sauce, balsamic vinegar and pepper powder, stir well, cover, put in the refrigerator and marinate for 2 days.

2. Wash the fresh tender ginger with running water, remove the skin with a knife, then wash the tender ginger with clean water and drain. (note: the whole operation should be oil-free) it will dry after about one night, and the purpose of draining is to keep the raw water from sticking to the ginger.

3. Ginger should buy bigger ginger. The bigger ginger will not be too old, and the pickled ginger will taste very tender. Choose the ginger, wash the skin, dry it, cut it into a shape of the right size, remember to dry, if there is water, it will blossom.

4. Stir the shredded ginger and perilla well. Add the above ingredients and marinate for ten minutes. Put it in a bottle and put it in the refrigerator. It will be ready for use in three days, as shown in the following figure. Can be eaten after three days, when eating, put some sesame oil, more delicious.

5. Fresh ginger is delicious when pickled in this way: prepare raw materials. Cut it into slices and put it on a plate. Mix well and marinate for about 1 hour. Turn it over halfway. Squeeze out the pickled juice, put it in a glass bottle and add sugar. Soak in sauce and keep sealed.

6. Wash the ginger clean and scrape off the ginger slices with a knife. Then cut the ginger into small pieces with a knife, put a few spoonfuls of salt in it, marinate it for a while, and then secrete the water from the ginger, and then pour it out.