With congee dishes ----- sweet and sour ginger-You Are Foodie

By Blanche
58

With congee dishes ----- sweet and sour ginger

ha-ha......... It's a long story. My sweet and sour juice has been for 2 years. It's old! In the past, it was the first time to make sweet and sour ginger. Later, when the ginger was finished, it was added vinegar and sugar, then pickled sweet and sour garlic moss, and then sweet and sour garlic. Now it is the turn of sweet and sour ginger! Are you dizzy?!

Main Ingredients

Young ginger appropriate amount

Auxiliary Ingredients

Sweet and sour juice appropriate amount
White sugar appropriate amount
salt A moderate amount of

1. each time the old sweet and sour juice pickles new dishes, it should be boiled in a soup pot for 2 times and let cool. It won't be bad and won't grow white hair. You can't use an iron soup pot!2. the young ginger is salted and then salted with sugar. It will not be too sour after soaking, otherwise the young ginger will be too sour to taste.3. be sure to use clean, oil-free and water-free chopsticks when eating! After eating ginger, you can continue to make other dishes!4. white vinegar can also be used, with good color; But the flavor of aged vinegar is better.5. if there is no old sweet and sour juice, the ratio of vinegar to sugar is 2:1, and then boil it.

Step 1 . Wash the young ginger and dry it for half a day.

Step 2 . Cut large pieces for standby.

Step 3 . In a clean container, put the chopped ginger, add 2 spoons of salt and marinate for 15 minutes.

Step 4 . Pour out the water.

Step 5 . Add 3 tablespoons of sugar and marinate for about 15 minutes. Pour it out of the water for later use.

Step 6 . Put the old sweet and sour juice into the soup pot and boil it for 2 rolls. (I added 2 spoonfuls of sugar and enough vinegar!)

Step 7 . Put the pickled ginger into a bottle.

Step 8 . Pour into the cool old sweet and sour juice to soak.

Step 9 . Cover and refrigerate.

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