How to pickle ginger sprouts

As the saying goes, "Keep ginger at home to keep away from minor illnesses." Method of pickled ginger sprouts, ginger is a common seasoning in the kitchen. Ginger is used as a seasoning. It is often eaten with ginger and has a warming effect on the stomach. , spleen and appetite stimulant, prevention of gastrointestinal diseases. In addition, eating ginger can lower blood lipids, lower blood pressure, prevent thrombosis, and has a very positive effect on the prevention and treatment of cardiovascular diseases. The special taste and spicy taste of ginger make many people dislike it, and it can only be used as a seasoning.

1. Remove the old skin of young ginger sprouts and wash them.

2. Place the washed ginger sprouts in a ventilated place to dry.

3. After the ginger sprouts are dried, put them in a clean, oil-free small bowl, sprinkle with fine salt in a ratio of 10:1, stir well and marinate for 4 hours.

4. After 4 hours, pour out the pickling water.

5. Pour in an appropriate amount of high-proof liquor.

6. Sprinkle in a little peppercorns.

7. Pour in white vinegar. The ratio of ginger sprout to white vinegar is 10:1.

8. Add a little soy sauce to enhance the color.

9. Pour sugar in the ratio of 10:1.

10. Sprinkle appropriate amount of red pepper, garlic slices, or add mashed garlic according to your preference.

11. After mixing well, put it into a clean, oil-free container and marinate for a week before eating.

12. Divide the pickled ginger sprouts into small packages for easy consumption or giving as gifts.

White vinegar: 50g Refined salt: 50g High-proof liquor: appropriate amount Garlic: appropriate amount White sugar: 50g Peppercorns: appropriate amount Soy sauce: appropriate amount Chili pepper: appropriate amount Fresh young ginger sprouts: 500g Storage steps: 1 Remove the old skin of the young ginger sprouts and wash them. 2 Place the washed ginger sprouts in a ventilated place to dry the water. 3 After the ginger sprouts are dried, put them in a clean, oil-free small basin, sprinkle with refined salt in a ratio of 10:1 between ginger sprouts and refined salt, stir evenly and marinate for 4 hours. After 44 hours, pour out the marinated water. 5 Pour in an appropriate amount of high-proof liquor. 6 Sprinkle in a little peppercorns. 7 Pour in white vinegar, the ratio of ginger sprouts to white vinegar is 10:1. 8 Pour in a little soy sauce to enhance the color. 9 Pour in white sugar in a ratio of 10:1 between ginger sprouts and white sugar. 10 Sprinkle in an appropriate amount of red pepper, garlic slices, or garlic paste according to your preference. 11 Mix well and put in a clean, oil-free container. Marinate for a week before eating. 12 Divide the marinated ginger sprouts into small packages for easy consumption and giving as gifts.