How to make delicious young ginger

What we usually talk about the most is old ginger, and the term young ginger is still rare. Since it has not yet aged, its taste is not that spicy and is not suitable as a condiment for cooking. So how do you cook young ginger to make it delicious? First, you can make sweet and sour ginger, which tastes similar to the red ginger we buy in the store. There is also young ginger duck, which is more complicated to prepare. If you find it troublesome, you can just pickle the ginger.

Sweet and sour ginger is delicious

Material:

300g young ginger, 10g salt, some cold boiled water, a little salt, 100g fine sugar, 200cc glutinous rice vinegar, 150cc water

practice

1. Wash and drain the young ginger, put it in a container, add 10 grams of salt, mix well, and marinate for later use.

2. After the young ginger from step 1 has released water and become soft, rub it with your hands to remove the bitter water and pour out the excess water. Then add an appropriate amount of cold boiled water and soak it for about 3 hours. Then remove and drain it for later use.

3. Take a pot, add appropriate amount of water and bring to a boil, add fine sugar and cook until melted, after it cools down, add glutinous rice vinegar and mix well, this is the sweet and sour water for later use.

4. Take a glass bottle, put the young ginger in step 2, then pour in the sweet and sour water in step 3, seal the lid, soak for about 10 days and then take it out

Young ginger duck is also very delicious! The method is to boil the duck in boiling water to remove the blood, cut the ginger into slices, and other seasonings include pickled peppers, pickled ginger, Sichuan pepper, bean paste, salt, MSG, soy sauce, and some small chili peppers. First, stir-fry the duck in a pan until oil comes out, then add Sichuan peppercorns, pickled peppers, pickled ginger, bean paste, a small amount of soy sauce, and a pinch of salt to stir-fry. Add appropriate amount of water and start boiling. When the duck is almost cooked, add small hot peppers and tender ginger slices and cook until the oil is shiny. Finally, add MSG. Anyone who can eat spicy food will love it!

The simplest and most direct way to pickle ginger is to wash the ginger, cut it into thin slices with a knife, and marinate it with salt for a while, about 2 minutes. Then wash it with clean water, put it in a container, sprinkle salt and vinegar in it, and seal it. If you like it sweeter, add some sugar. It took almost an hour. This is very simple and quick to do. And it tastes great. Don’t buy old ginger, as it doesn’t taste good. The tender ones are more delicious. Pickled ginger ingredients: 100 kg ginger (peeled), 16 kg salt. Preparation method: Select young ginger before the White Dew Festival. After selecting fresh ginger with clean water, rub off the skin and put it into a basket. Sprinkle a layer of salt on each layer of ginger, with more salt on the top and less on the bottom. Stir once a day and it will be the finished product after 5 to 6 days. The quality standard is golden color, crisp texture, and a strong fresh ginger smell.