1. Wash ginger, cut into pieces/shreds, add 1 teaspoon salt for pickling, and stir from time to time; After half an hour, the salt water in ginger is squeezed out for later use;

2. Take a clean, non-greasy small pot, add half a cup of water, 1 cup of white vinegar, 30g of rock sugar and two roses (Luoshen flowers), boil and let it cool, then pour in 2 tablespoons of rice wine (omitted), soak the ginger slices, and you can eat it in a moment. The longer you soak it, the better it tastes.

skill

Young ginger should choose white and watery slender strips. When brewing, add Luoshen flower to make the color more gorgeous, and nothing can be ignored; Of course, young ginger will produce red when it meets vinegar; The proportion of sweet and sour juice can be adjusted by yourself.

According to the common sense of health, eat radish in winter and ginger in summer, and ginger is best eaten in the morning; A bowl of porridge soaked in ginger, sweet and sour and spicy, is a refreshing side dish for summer breakfast.

Extended data:

Japanese pickled ginger is a kind of Japanese pickled ginger. Ginger has the effects of sweating, relieving exterior syndrome, warming lung and relieving cough. It also has detoxification, sterilization and anti-aging effects.

Gingerol in ginger can fight against oxygen free radicals that lead to aging, which is much stronger than vitamin E. When eating seafood raw in hot summer, eating a few slices of sweet and sour ginger has an appetizing and detoxifying effect.

References:

Baidu encyclopedia-Japanese pickled ginger