Ginger, also known as Cinnamomum cassia, belongs to Compositae. It originated in North America and was introduced to China. It is very common in rural areas, with strong vitality and strong reproductive ability. If you leave a seed there, a lot of ginger will grow next year, and then it will continue to grow every year without planting. Therefore, in the past, ginger was not popular in rural areas, most families would not cook, and a few families would cook pickles. Besides pickles, ginger can also be made into soup or stir-fry. The most common and delicious way to eat is to make pickles.

Prepare ingredients:

2 kg of foreign ginger, soy sauce 15 tablespoons (about 220g), 2 tablespoons of oyster sauce (about 30g), sugar 1 tablespoon (about 10g), 5g of salt, and an appropriate amount of cold boiled water.

Production method:

1. Wash ginger repeatedly with clear water, drain water, and then put it in a ventilated place to dry for 2 ~3 days, so that the surface of ginger is slightly wrinkled;

2. Put ginger into a clean glass, disinfect it with boiling water before use, and dry the water;

3. Mix the prepared soy sauce, oyster sauce, salt and sugar. Put it into a clean small bowl and stir it evenly with a spoon until the salt and white sand are completely melted;

4. Pour the seasoned marinade into a glass, then slowly add cold water to soak all the ginger in the sauce;

5. Cover the bottle cap, marinate the bottle in a cool and ventilated place for 18 to 15 days, or store it in the refrigerator;

6. Take out the pickled ginger with clean chopsticks;

7. You can eat it after slicing it, or you can mix it with sesame oil or cooked edible oil.

Tips:

1, put the ginger in a ventilated place for a few days before pickling, so that the pickled ginger tastes sweeter and crisper;

2. The glass bottle of pickled ginger should be oil-free and water-free, and thoroughly cleaned, otherwise it will affect the taste of ginger;

3. Hold the pickled ginger with clean, water-free and oil-free chopsticks, otherwise it will easily deteriorate the ginger and rot and taste;

When choosing foreign ginger, it is best to choose foreign ginger with uniform size and smooth appearance. This kind of ginger has a uniform taste and is easy to clean.

1. Wash the bought foreign ginger several times, carefully brush off the dirt on the surface with a toothbrush, and be sure not to marinate it with mud, which will affect the taste, and then cut it into thin slices and put it in a basin for later use.

2. Cut the red pepper into sections and cut the garlic into garlic slices for later use. The amount is according to your own preferences. If there is no spicy food, you can not put pepper.

3. Add more water to the pot, bring it to a boil, pour in ginger slices and blanch them for 0/min, then take them out and clean them with cold boiled water. Scalded ginger can play a bactericidal role, and it can be kept for a longer time. Boiled ginger is more brittle, but the scalding time should not be too long, 1 minute is enough.

4. Rinse the blanched yam with cold boiled water for several times, then control the water to dry, add appropriate amount of salt, soy sauce, miso, white sugar, add garlic slices and red pepper slices, mix well, cover with plastic wrap and seal, eat after 6 hours, and store in the refrigerator for a long time.

Simple and crisp pickled ginger can be used for dinner. Pickling ginger takes a short time and can be eaten after 6 hours.