The manufacturing method is as follows:
Ingredients: 2 kg of fresh ginger, half a bottle of rice vinegar or aged vinegar, 1 sealed can.
Operating steps:
Step 1: wash and dry ginger; Slice, not too thick. If it is too thick, it will not be easy to taste in the later stage. Don't peel, cut as evenly as possible. Step 2: Put the cut ginger into the bottle, and then pour the rice vinegar into the bottle. Pay attention to the bottle must be cleaned, and there must be no oil in the bottle to avoid ginger deterioration. Rice vinegar can't pass through ginger slices, and ginger slices can't be exposed. Step 3: put it in the refrigerator and eat it after one week.
Exercise 2
Step 1: Slice the ginger first. Ginger slices need not be cut too thick, but they must be cut evenly. Step 2: The vinegar should be original balsamic vinegar, but it is not good to use vinegar essence and blended vinegar. Step 3: Put the cut ginger into the bottle, and then pour the vinegar into the bottle. Note that this bottle must be cleaned and there must be no oil in it to avoid ginger deterioration; Vinegar must not pass through the ginger slices, so the ginger slices can't be exposed. Then, put this bottle of ginger slices soaked in vinegar in the refrigerator. After a week, you can eat 2~4 slices of fresh ginger every day, and the fitness effect is very good.
Expansion: Ginger is a fragrant and spicy stomach tonic, which has the functions of warming, exciting, sweating and stopping vomiting, and is suitable for exogenous wind-cold, headache, expectoration, cough and vomiting due to stomach cold; Ginger has the function of detoxification and sterilization. When we eat aquatic products such as preserved eggs, fish and crabs, we usually put some Jiang Mo and ginger juice on them.