Curing method of alpinia officinarum

Foreign ginger, which is not spicy and so on, is a perennial herb of the genus Compositae sunflower. Tuber is a delicious vegetable and can be processed into pickles. It can also produce inulin and alcohol. It is called "21st century common crop" by officials of the Food and Agriculture Organization of the United Nations. Let's take a look at the pickling method of ginger.

Pickling materials of alpinia officinalis

Tender ginger 1 jin, salt 1 tablespoon, sugar right amount, vinegar half cup.

Curing method of alpinia officinarum

1. After the treatment of tender ginger, cut some of them into small pieces, put them in a plastic bag, then sprinkle with salt and marinate evenly for 2 to 3 hours until softened and set aside.

2. After the remaining tender ginger is sliced, put it into another plastic bag, add 2 tablespoons of sugar and marinate evenly until softened and set aside.

3. Rinse the pickled tender ginger in cold boiling water and drain.

4. Pour half a cup of sugar, vinegar and half a cup of cold water into the pot and boil until the sugar has melted. Cool to serve as sweet and sour sauce.

5. Take a bowl, put in the tender ginger, then pour in the sweet and sour juice until covered with the tender ginger, mix well and soak for about 2-3 days to finish pickling the tender ginger.

6. when eating, slice the pickled ginger and put it in a bowl, then add sweet and sour lotus root, minced coriander, shredded cucumber and a little marinade and mix well.

Pickling skills of alpinia officinalis

1. Wash and dry until the epidermis wrinkles slightly, which can make the tender ginger taste easier.

2. When the tender ginger is sliced with a peeling knife, it will taste more crisp than that cut with a knife.

3. Kill green with sugar, because the dehydration time is fast, so the taste will be crisp and less spicy than killing green with salt.

4. The proportion of sugar, vinegar and water in sweet and sour juice is 1:1:1.

5. If the sweet and sour juice is not sour enough, it will not suppress the spicy taste of tender ginger.

6. Add plums and marinate together, just add plums and tender ginger while hot when the sweet and sour sauce is cooked.

7. Add soybean paste and marinate together, but the amount of sugar and vinegar in sweet and sour sauce needs to be slightly reduced, while the proportion of soybean paste needs to be higher, which can make the taste more salty, fragrant, sweet and sweet.

8. If you want the tender ginger to be pink, just slightly increase the proportion of vinegar in the sweet and sour sauce and add the tender ginger while it is hot.