Sweet and sour ginger: an appetizer for warming and tonifying yang qi

Sweet and sour ginger: an appetizer for warming and tonifying yang qi

Introduction:

"When I was a child, I didn't like ginger. Even the shredded ginger for steamed fish, I would pick it out and throw it away. But when I grow up, I can only eat ginger as much as I can according to the doctor's advice because I am cold and humid. As time goes by, I fall in love with the unique spicy fragrance of ginger. Ginger is really a good thing, especially in summer. It can appetizer and invigorate the spleen, promote appetite, prevent heatstroke, cool down and refresh. If you don't like the pungency of ginger, you can actually choose ginger in summer. Soak it with sugar and rice vinegar to make sweet and sour vinegar ginger. It can not only appetizer, but also disperse cold. But remember that although vinegar ginger is good, it should be eaten before noon, because the folk saying goes, "ginger in the morning is better than ginseng soup; ginger in the evening is equal to arsenic."

Production steps:

Step 1: select the ginger with more ginger buds, remove the red skin, wash it and drain the water.

Step 2: slice, the thinner the better.

Step 3: add salt.

Step 4: mix well and let stand for about 2 hours to release water.

Step 5: spread out the ginger and let it dry.

Step 6: put the dried ginger in the bottle.

Step 7: add sugar.

Step 8: add rice vinegar.

Step 9: marinate overnight and serve.

Materials required:

Ginger: 250g

Rice vinegar: 200g

Sugar: 200g

Salt: 3G

Note: sugar and rice vinegar about 1:1, the deployment of sweet and sour juice can submerge ginger. Good vinegar ginger, if refrigerated in the refrigerator, there is no problem for a year.

Production difficulty: simple

Process: salting

Ten minutes: Making

Taste: sweet and sour