Three slices of ginger in the morning are better than drinking chicken soup, so you can also try the pickled tender ginger made in this way.

Three slices of ginger were grown in the morning and chicken soup, so you can also try the pickled tender ginger made in this way.

Today I will share with you pickled tender ginger buds

practice. I bought 2 kilograms today (7 yuan per kilogram), and the one I pickled in the first two months has finished eating. Now it is the day when it is time to eat radish in winter and ginger in summer. Peer a little more today. Usually, it is a side dish that is crisp and refreshing, especially for meals

First break the ginger teeth into small pieces for easy cleaning, remove the old skin of the tender ginger, then put it in a leaking basket to dry the water on the surface, and then cut it into thin slices after drying the moisture.

Don't cut it too thin. Sprinkle a little salt on the sliced ​​ginger slices, mix well, marinate for about an hour, and now mix a sauce. This is Two pounds of ginger buds, pour half of the upper half of the bottle of vinegar (greater than 250 grams of vinegar), a spoon of light soy sauce, and brown sugar (2 spoons),

Cook it and cool it up, wrung it out, put it in an oil-free bottle, and put it in a bottle of 2 pounds.

Some left, put it in the freshener box, put the dried soup in, and refrigerate it in the refrigerator, and take it as you eat and it will not break even in the first half of the year. See you next time