Recipe: Sauce tender ginger

Home Cooking Recipe: Sauce tender ginger

Notes:

Winter eat radish, eat ginger in the summer, the old saying always has the old saying, although I have not checked why in the summer to eat ginger, do not want to manage so much, anyway, every summer before the mother will pickle a lot of tender ginger for the morning meal Side dish. In June and July, the tender ginger does not have a spicy taste. Instead, it is soaked with soy sauce. In order to eat a few mouthfuls of ginger, I always eat a bowl of rice. I will say, eat less, ginger is hot, eat long beans, but I don't care, delicious, what is hot, all the beans are thrown away. As for the use of soy sauce and tender ginger, everyone may think that it will be very salty. In fact, don't worry, because the amount of soy sauce that can actually be poured is very limited, first of all, after the ginger is firmly filled in the glass bottle. In addition, because the ginger is rich in a lot of water, the pickling process will also ooze a lot of water, so the pickled ginger will not be very salty, it is a good dish to accompany the meal. In addition, because it is salted with low salinity, it will naturally ferment after being placed in the refrigerator, producing a special sour taste, just like the sour taste of kimchi. If this level is reached, ginger will be more delicious.

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the ginger you bought first, then dry it naturally until the surface is completely dry.

    Wash the ginger you bought first, then dry it naturally until the surface is completely dry.

  2. Home Cooking Recipe: Sliced ​​ginger

    Sliced ​​ginger

  3. Home Cooking Recipe: Put the chopped ginger into the pot and put a small amount of salt.

    Put the chopped ginger into the pot and put a small amount of salt.

  4. Home Cooking Recipe: Mix the salt evenly with the ginger slices in order to kill too much water from the ginger. (I would like to thank Missy for borrowing both hands to demonstrate)

    Mix the salt evenly with the ginger slices in order to kill too much water from the ginger. (I would like to thank Missy for borrowing both hands to demonstrate)

  5. Home Cooking Recipe: After one to two hours, squeeze the ginger into excess water and bottle. It must be noted here that the glass bottle must be naturally dried after cleaning, so that there is no water stain, so as to ensure that the ginger will not deteriorate.

    After one to two hours, squeeze the ginger into excess water and bottle. It must be noted here that the glass bottle must be naturally dried after cleaning, so that there is no water stain, so as to ensure that the ginger will not deteriorate.

  6. Home Cooking Recipe: It is recommended to use Haitian Gold Standard soy sauce or Lee Kum Kee soy sauce. I am not a childcare or advertising. I only recommend it by personal experience. You can also choose different brands of soy sauce or soy sauce according to your taste.

    It is recommended to use Haitian Gold Standard soy sauce or Lee Kum Kee soy sauce. I am not a childcare or advertising. I only recommend it by personal experience. You can also choose different brands of soy sauce or soy sauce according to your taste.

  7. Home Cooking Recipe: Pour the soy sauce into the bottle filled with ginger. At this time, because the ginger is very full, the soy sauce does not easily penetrate under the bottle, so you can use a chopstick to insert it along the wall to make it slow. Slowly seeping into the bottom, it takes some patience to repeat the operation multiple times. Wait until the full bottle of ginger is soaked in soy sauce. Finally, be careful not to expose the top ginger to the air. Press hard or pour a little more so that it is fully immersed.

    Pour the soy sauce into the bottle filled with ginger. At this time, because the ginger is very full, the soy sauce does not easily penetrate under the bottle, so you can use a chopstick to insert it along the wall to make it slow. Slowly seeping into the bottom, it takes some patience to repeat the operation multiple times. Wait until the full bottle of ginger is soaked in soy sauce. Finally, be careful not to expose the top ginger to the air. Press hard or pour a little more so that it is fully immersed.

  8. Cover the plastic wrap at the mouth of the bottle, and finally put the cap on the refrigerator and store it in the refrigerator to complete the sauce. It is usually eaten after soaking for 24 hours. Remember to use clean chopsticks every time you eat, so as to avoid contamination of the ginger.

  9. If you are not in a hurry to eat, put the refrigerator for about a month, the ginger will naturally ferment, there is a sour taste of kimchi, this time is even more delicious.

  10. Be sure to pay attention to hygiene during operation. Ginger and knife utensils should not touch oil and raw water. Immediately put it in the refrigerator after storage. Pay attention to the hygiene of the ginger. You can eat the ginger in June and July.


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