Pickled fresh ginger

Pickled fresh ginger

Introduction:

"Dietotherapy has the effect of pungent taste and mild temperature. Entering the spleen, stomach and lung meridian, it has the effect of sweating, relieving exterior, warming the middle to stop vomiting, warming the lung to stop coughing and detoxifying. It is mainly used to treat exogenous wind cold, stomach cold vomiting, wind cold cough, abdominal pain diarrhea, Chinese fish and crab poison and other diseases. (it is worth noting that ginger should not be eaten at night. Its gingerol stimulates intestinal peristalsis, which can enhance the function of spleen and stomach during the day. At night, it has become a major problem affecting sleep and injuring intestinal tract. Therefore, it is not suitable to eat at night. As a folk saying goes, "ginger in the morning is better than ginseng soup; ginger in the evening is equal to arsenic."

Production steps:

Step 1: peel and slice the fresh ginger

Step 2: marinate the ginger slices for 15 minutes

Step 3: slice the garlic and onion

Step 4: put the soy sauce into the pot, vinegar, sugar, chicken powder and thirteen spices

Step 5: in the time of marinating ginger, it's just time to burn the sauce. After the sauce is boiled, add sugar, vinegar, chicken powder, thirteen spices, and cook for one minute. Finally, add oyster sauce and stir it. Let it melt and cool aside

Step 6: prepare a bottle or a sealed bowl for storage

Step 7: dry the salted ginger by hand, remove the water (if you put too much salt, you can rinse it with water, and then hold it by hand) a layer of fresh ginger, a little garlic, a little onion, and then a layer of fresh ginger, a little garlic, a little onion, until it's full.

Step 8: pour the sauce into the ginger and cover it. Put it in the refrigerator or in the shade for 24 hours

Step 9: after 24 hours, mix the pickled ginger slices with zanthoxylum oil. be accomplished. You can also add sesame oil or chili oil.

Materials required:

Ginger: 300g

Garlic: 10g

Onion: 10g

Soy sauce: 50g

Sugar: 40g

Vinegar: 40g

Zanthoxylum oil: 10g

Thirteen spices: 3 G

Oyster sauce: 5g

Chicken powder: 5g

Salt: 20g

Note: ginger can be eaten now, put oil, eat how much clip how much, the rest of the refrigerator or shade. You can eat it for half a month. Don't eat ginger at night

Production difficulty: simple

Process: salting

Production time: one day

Taste: slightly spicy