Grandma taught me the secret method of vinegar soaked ginger, three volt days to eat is suitable, fresh, crisp and slightly spicy delicious
Hello everyone! I'm Sauce.
Ginger is a common condiment in our kitchen, it can be seasoned to remove fishy, in our lives there are many wonderful uses, such as ginger can be used to wash hair, soak feet and so on. In addition, ginger eating methods are also very much, such as ginger fried beef, ginger milk, ginger lemonade, ginger red dates and wolfberry tea and so on, so today I want to use ginger to share with you a different approach, my grandmother did the secret method of vinegar soaked ginger.
When I was a child, a hot summer grandmother will dig a few pieces of such tender ginger from the ground, and then like this to us bubble eating, this practice is refreshingly crisp and slightly spicy, especially suitable for three days to eat, the following take a look at it.
First of all, we vinegar pickled ginger to choose this seed ginger, seed ginger taste crunchy and slightly spicy, for people who do not eat much spicy is the best choice. Here we put the two pounds of seed ginger into the basin, add a lot of water and add a spoonful of salt.
Then use a toothbrush to gently brush the surface of the ginger, farmers dig out the seed ginger from the ground and then wash off the surface soil, and then through the transport and then to the point of sale, this process more or less seed ginger will breed some bacteria, so buy back the seed ginger cleaning time we have to add salt, we all know that salt has a sterilizing effect, so that we can remove the seed ginger surface soil and bacteria.
The first wash out of the water is very dirty, we pour out the dirty water, and then put the seed ginger back into the basin, and then break the seed ginger into small pieces, break out the seed ginger crevices and a little dirt.
This time we then add a lot of water, so here many people will ask, the first time when cleaning directly break out of the cleaning can not be? In fact, this is not right, the first wash will have bacteria, and we added salt, if you break it directly to clean, then bacteria and dirty water will be directly from the broken mouth into the internal tissues of seed ginger, so we will only wash the more dirty.
So we must wash the seed ginger in brine first, then break it open and clean it, clean the soil in the crevices of the seed ginger, then peel the seed ginger shell clean, and finally wash the seed ginger more than once with water until the cleaning water becomes clear, then control the water and fish it out.
Put the seed ginger on the dustpan, the first seed ginger to dry water, we can put in the ventilation to dry, you can also use a hair dryer like me to dry the seed ginger surface water, here we need to pay attention to is that remember not to put the seed ginger in the sun exposure, so that the seed ginger after the sun will make his flesh old, taste it will also become worse.
In addition, when we pickle the seed ginger, we must dry the water on the surface of the seed ginger, or blow dry it. If you do not dry the excess water on the surface, the pickled seed ginger will not keep well and will easily deteriorate.
After blowing the water dry, we put the seed ginger on the board, first cut it into slightly thicker slices, so that the marinated seed ginger will be more crisp. The heat of the day is difficult, we basically stay in the air conditioning room every day, this time we eat some ginger in moderation to drive away the body's dampness is very good.
After cutting, put the seed ginger slices into a basin, add two small spoonfuls of salt, and then use a pair of small gloved hands to mix them well, grasp until the surface of the seed ginger slices wet, and then set aside to marinate for thirty minutes.
Here we prepare one hundred and thirty grams of yellow icing sugar and a small amount of pepper, brown icing sugar can be according to their own taste, if you like the sweet side can be added to 150 grams.
Then we pour the brown rock sugar and pepper into the pot, add about eight hundred to one thousand water, and then add a spoonful of brown sugar, brown sugar is mainly used to fill the color, so you do not need to add too much.
Turn on high heat and cook the brown icing sugar until it melts to bring out the flavor of the peppers. After the water boils, continue to cook for about five minutes.
Then we turn off the fire and set it aside or blow it with a fan to make the sugar water cool down completely.
Thirty minutes later, our seed ginger slices also pickled water, grab a handful in the hands, the seed ginger slices in the water slightly squeezed dry, do not squeeze too dry, like this look on it.
Then we put the ginger slices into a dry glass jar without water or oil, a layer of ginger slices a layer of brown icing sugar, the amount of brown icing sugar does not need too much, five to ten small grains is enough.
At this time the brown sugar water is also cooled, we first add half of the bottle of nine degrees of white vinegar into it, here you must remember that it is nine degrees of white vinegar, not six degrees of white vinegar ha. There is a difference in the taste and acidity of the ginger slices soaked in these two degrees.
Then we mix it well with a spoon.
Then we added the sweet and sour sauce to the glass jar by spoonfuls, with the juice not exceeding the ginger slices, so that it is not easy to mold and is good for preservation.
Screw the cap on tightly, or you can put a layer of plastic wrap on first and then put the cap on, so that the seal is better.
Here we put the jar in the refrigerator for cold storage, put it in the refrigerator to marinate for three days to be ready to eat.
These below are my previous pickled, pickled for a month, eat the last bit left, the surface has been powdered, eat the taste of crisp and crunchy, very refreshing, sweetness and acidity just right, slightly spicy flavor.
Do not pour out the juice after the marinade, you can drink it with water or directly, drink a little like Sprite, cold and cold, very refreshing.
This soaked ginger slices can be used to stir-fry slices of meat, or you can eat one or two slices every morning, as I do, and drink two sips of the juice, it is particularly refreshing. If you like it, you can collect it and try it. That's the end of today's sharing, thanks for reading.
