material
Ginger, sugar, vinegar, salt, monascus powder
Practice steps
Step 1: Clean the skin of ginger with a peeler, and slice the cleaned ginger into thin slices. Slice the ginger, not too thick. Too thick will affect the taste, and the spicy taste will not be easily removed.
Step 2: Put the sliced ginger into a big container, add a proper amount of salt 10 hour, and then soak it in light salt water for 2 days. After 2 days, take out the ginger slices, squeeze out the water and remove the spicy taste.
Step 3: add a proper amount of water into the pot, add the processed ginger slices, turn off the fire after the water boils, add a small amount of monascus powder for coloring, and then add a proper amount of vinegar and sugar.
Step 4: after the soup and ginger slices are cooled, pour the soup and ginger slices into a water-free and oil-free glass or ceramic container, seal and marinate for 3-5 days, and serve.
Well, after sharing a crisp sweet and sour ginger slice, I learned to cook it more than once and put it in the refrigerator. I can eat whenever I want, especially when I don't want to eat in summer. Crispy and appetizing. Do you like this side dish?
Tips:
1. Ginger is best with tender ginger, which is easier to handle than old ginger, and it won't take long to remove the spicy taste.
2. Monascus powder is used for coloring, so you don't need to add it if you don't like it.
3. The ratio of sugar water to acid water can be 3:2, or it can be adjusted according to your own taste. You like to add more sugar to sweet things and more vinegar to sour things.
Please remember that the container must be free of water and oil.