1, the first is the brine preservation method. First, add a proper amount of water to the basin, and then add two spoonfuls of edible salt to the water. Stir the edible salt thoroughly first, and then put the ginger in for 30 minutes. Soaking in salt water here can not only sterilize but also prevent corrosion. Take it out after 30 minutes, and dry the moisture on the surface of ginger with a kitchen cloth or paper towel. What needs to be emphasized here is that ginger should not be dried to save trouble. Exposure to the sun will dry ginger. After the surface of ginger is dried, it can be wrapped with plastic wrap to sterilize and isolate the air. Wrap the ginger and store it in a cool place. It won't go bad after half a year, and it tastes just like fresh.

2. The second is the preservation method of salt. Put a proper amount of edible salt in the dish. Sometimes the ginger we buy is not complete, and it is easy to rot where there are cuts or broken skins. So we need to cut off the broken skin or rotten part first, and then cut out the edible salt, so as to prevent ginger from rotting. Ginger can be preserved for a long time like this, and it will not rot or grow new buds. It is no problem to store ginger like this for half a month.

3. Now share the third fresh-keeping method, rice fresh-keeping method. Put ginger in rice and cover it completely with rice. The dry environment of rice is conducive to the preservation of ginger, which can isolate the contact between ginger and air and keep ginger from losing water. It won't go bad, sprout or wither after being stored for half a year, and it tastes just like fresh. When the ginger is finished, the rice can be eaten.