"Going to bed radish, getting out of bed ginger", and in the season when a lot of ginger is on the market, soak up a few cans of Meimei to eat.
I bought the local ginger, the skin is a bit black, it doesn't look good, so I scraped the skin.
Leave 16 grams of salt for 15 minutes and grab dry water.
Put the ginger that has caught the water into a glass bottle. The bottle should be washed and dried in advance, without water and oil.
This is basil. The effect is to enhance the color and look good.
Rock sugar, vinegar, and basil are cooked in a pot, and the sugar is melted and turned off. Let cool cool.
Pour the vinegar after cooling into the bottle and marinate for 2 hours.
It can be stored for half a year in the refrigerator.
Step 3 is the key to making ginger eat crispy. After pickling, directly grab the dry water and put it into the bottle without using water. At this time, the ginger is salty, so when you pour the vinegar into the marinade, you don't need to add salt. If you feel that the taste is not enough, you can add 3-5 grams of salt to your taste.