How to pickle ginger?

Pickling popular flavors of ginger

Ingredients: ginger, salt, seasonings, peppercorns, cloves, cinnamon, water

Pickling Steps:

1. Wash the ginger and dry the water.

2, all the seasonings with water to boil, and then cool.

3, put the cooled ginger in a plastic box.

4. Pour the cooled seasoning water into the tupperware.

5. Add a layer of plastic wrap first.

6, then cover and put in a cool place, marinate for more than a week.

7, when eating, cut the ginger into thin julienne strips, add some cooked sesame seeds, and drizzle some soy sauce, vinegar and sesame oil.

Pickled light flavored ginger

Ingredients: ginger, salt, pepper, dashi, monosodium glutamate (MSG)

Method:

1. Pickled light flavored ginger

Ingredients: ginger, salt, pepper, dashi, monosodium glutamate (MSG)

Method, monosodium glutamate.

2. Add a moderate amount of water, no more than ginger can be.

3. Marinate for a week before serving. Before serving, rinse with cool white water. Note that the pickling of light flavored ginger must be pickled with mud, washed ginger pickled out will be black, and bad taste.

Pickled ginger in soy sauce flavor

Ingredients: ginger, pepper, dashi, sugar, salt, sweet noodle sauce, white wine, soy sauce, monosodium glutamate (MSG)

Directions:

1. Wash the ginger and put it in a container. It should not be muddy when marinated with soy sauce flavor.

2. Put seasoning according to your taste. Note: pickling 2 pounds of ginger, put 50 grams of wine is the most appropriate, put too much wine too much, put less pickled out of the fresh enough;

3. Peppercorns, dashi is best to boil salted water, cooled after pouring in, otherwise the ginger is easy to bad; add the amount of water to be no more than ginger.

4. Marinate for about a week to eat.

Sugar and vinegar ginger pickling method

Wash the ginger and put it in a glass jar, then mix vinegar and sugar, the ratio of 30 (sugar): 100 (vinegar) (of course, you can also according to their own tastes), then pour sugar and vinegar into the jar, vinegar to submerged and higher than the ginger 3 ~ 5 cm appropriate, pickling for 12 days or so can be eaten. (Note that the ambient temperature should not be too high, avoid direct sunlight)

How to pickle delicious ginger?

Ingredients:

Fresh ginger (preferably with soil), bell peppers (or green peppers), carrots

(no can also be), pepper, salt.

Methods:

1 In a clean basin put enough pepper and salt. Especially salt, must be put enough, otherwise cold water put salt is not easy to dissolve.

2 according to the ginger to be pickled to prepare the amount of water, boiled, poured into the 1 basin. After that, leave it until the water is cool.

3 ginger and other raw materials cleaned, and then sliced. Into the marinade container.

4 Pour the cooled pepper water into the raw material slices, subject to not over the slices.

If you put the right amount of salt, you can probably leave it overnight.

The ginger is very crispy, mild flavor, is a good meal with small dishes.

Remember:

Use clean chopsticks when eating ginger!

How to pickle ginger pickling method How to pickle ginger delicious

Ordinary pickles like pickling: 50 kg of ginger, washed and de-hybridized, drying, ventilation for more than a day, there can be no moisture, otherwise pickled out of black, into the tile jar, put a layer of ground ring ghost ginger salt, salt amount of 9 kg, put a good amount of water poured into the appropriate amount. After a day to pour the tank once, and then two days to pour the tank once, about 15 days after the edible, white color.

Pour sweet noodle sauce and soy sauce into the ghost ginger, then add sugar, a little oyster sauce, white wine and salt and mix well. Pour the cooled dashi and pepper water into a plastic box, not over the ginger. Cover and marinate for about 10 days to serve, the longer the flavor the better.

The ginger slices, directly with pepper brine marinade, if cut thin one day can eat, commonly known as a halo fresh.

How to pickle ginger

Wash ginger, dry the water on the skin, cut into pieces or slices, and then sprinkled with salt pickle for about 6 hours (10 pounds of ginger need to add 8 two to 1 pound of salt). Boil water: put water in a pot, add peppercorns, star anise, dried chili peppers and so on (according to your own taste), boil for a while, then add soy sauce, a little sugar (according to your own preference). Pickle 10 pounds of ginger need to add 1 to 2 pounds of soy sauce. Turn off the heat when the pot is boiling. Put the salted ginger into the vegetable jar, the water can be poured into the vegetable jar when it cools down, subject to the ginger, more is fine. Then add about one or two taels of white wine and monosodium glutamate. Pickle a few days into the flavor can be eaten.

How to pickle ginger pickles

Note

1, ginger after harvest, should try to process quickly, otherwise easy to discoloration, so that the color of the product black.

2, fresh ginger in the harvest and processing, should be gently take and put, minimize mechanical damage, to prevent the product color darkening.

Sub oil ginger

Recipe

100 kilograms of ginger salted billet, 15 kilograms of first-class soy sauce, 10 kilograms of sauce billet.

Points of operation

Dehydration of salted billet. Ginger salted billet out, add 100 kilograms of water rinsing desalination 6 hours, stirring at intervals, fish out and drain.

Curing. Soy sauce and sauce billet mixed into a thin yellow sauce, a layer of sauce layer of ginger into the tank layer by layer marinade.

Wash the mash. 10 days later, take it out and wash the mash with colorless soy sauce. Cut according to the custom and serve.

Note

1, ginger should choose fresh and tender sub ginger, the product will be crisp and tender.

2. When the salt blank is kept for a longer time, it can be salted with 25% of the weight of ginger.

Licorice ginger

Recipe

100 kilograms of fresh ginger, licorice powder 0.2 kilograms, 5 kilograms of salt.

Operation points

Raw material treatment. Scrape the skin layer of ginger with a bamboo slice or stainless steel knife, wash and drain.

Curing. Salt in layers into the jar curing, turning the jar once the next day, 3 days after the fish out.

Drying. Put the pickled ginger into the bamboo mat to dry, the next day mixed with licorice powder, continue to dry, sunshine to about 45% of the original weight, that is, into the licorice ginger.

Quality standard

This quality is tender and crisp, sweet and salty moderately.

Precautions

If the product needs to be stored for a long time, it can be put into the kimchi altar to be pressed and sealed.

Sauce ginger

Recipe

100 kilograms of fresh ginger (chrysanthemum), 40 kilograms of sweet sauce, 20 kilograms of salt, 24 kilograms of soybean cake sauce, 60 kilograms of second sauce.

Operation points

Raw material treatment. Select the fresh ginger harvested in November each year, timely removal of the skin of the roots and whiskers, impurities, larger need to be broken, washed, drained.

Curing. Fresh ginger drained, sprinkled throughout the 16 degrees boomerang brine, into the tank, layer by layer uniform curing. Turn the tank every 10 hours or so, *** counting turning the tank 4 times.

Add salt soaking. 48 hours later, loaded bucket leaching brine, change the cylinder, on the bamboo woven mat, with bamboo pieces of card tight, will be the original brine with salt to 16 boomerang degrees, diffuse head immersion storage.

Soak to remove salt. Take out the salty billet, add equal weight of water, soak to remove the salt for 2 hours, take out, loaded into the basket overlap Khehalu 3 to 4 hours, in the middle of the up and down once, so that Khehalu uniform.

First sauce. The salty billet into 60 kilograms of two sauce, sauce 3 to 4 days, stirring 2 times a day, take out, drain the brine, into the tank.

Repeat sauce. 40 kilograms of sweet sauce, 24 kilograms of soybean cake sauce mixed and stirred into the tank to continue to sauce ginger, stirring 2 times a day in the morning and evening, 20 days can be eaten. Before eating, wash off the adhering sauce mash, cut and eat.

Quality standard

This product is golden yellow, glossy, mellow sauce flavor, crisp texture, sweet taste.

Precautions

1, after harvesting ginger, should try to process quickly, otherwise easy to discoloration, make the product color black.

2, fresh ginger in the harvest and processing, should be gently held and put, minimize mechanical damage, to prevent the product color darkening.

How to pickle sweet ginger

Pickle this variety of ginger, sunny day digging, chunks of fat, less broken not moldy and not rotten as good. Every 100 kilograms of sun-dried and cut off the old handle, wash and dry the water after the net ginger, with 9 kilograms of salt, 5 kilograms of brown sugar, 1 kilogram of spicy noodles, 500 grams of anise noodles. If you have rose sugar, add the right amount is more beautiful flavor.

Production method: the fresh ginger sun to about 35% dryness, sieve the soil after cleaning, drying water, and then cut Gong old handle, and then according to the ratio of the above ingredients first salt pickle for two to three days, and then sugar, chili noodles, star anise noodles into the repeated rubbing evenly after the jar, after two to three months will be ripe.

Sugar and vinegar ginger how to pickle

The ginger washed and placed in a glass jar, and then vinegar and sugar mixture, the ratio of 30 (sugar): 100 (vinegar) (of course, according to their own taste can also be governed), and then sugar and vinegar poured into the jar, the vinegar in order to submerge and higher than the ginger 3 ~ 5 cm appropriate, pickling 12 days or so can be eaten. (Note that the ambient temperature should not be too high, to avoid direct sunlight)

eat now pickled ginger practice, how to pickle

a. Ingredients and quantities :

1, ginger: 10 pounds, cut thick strip

2, cooking oil: 4 two 3, ginger: 4 two, shredded (a little thicker)

4, garlic: 4 two, sliced

5, green chili: 3 two, cut

6, sugar: 4 two

7, white wine: 3 two (7 two)

8, soy sauce: 3 pounds (5 pounds) of ordinary soy sauce

9, monosodium glutamate (MSG): 2 two

10, refined salt 6 two

two, pickling method:

will be the oil is hot, cook the soy sauce, cooled with other ingredients together with other ingredients into the container can be.

What is the ratio of salt for pickling ginger?

Ingredients: ginger, salt, spices, pepper, cloves, cinnamon, water

Pickling steps:

1, ginger washed, dry water.

2, all the seasonings with water to boil, and then cool.

3, put the cooled ginger in a plastic box.

4, pour the cooled seasoning water into the plastic box.

5. Add a layer of plastic wrap first.

6, then cover and put in a cool place, marinate for more than a week.

7, when eating, cut the ginger into thin julienne strips, add some cooked sesame seeds, and then drizzle some soy sauce, vinegar and sesame oil, you can.

How to pickle vinegar soaked ginger

5000 grams of ginger, 1000 grams of salt, 500 grams of chili pepper, 100 grams of five-spice powder, 80 grams of peel, 9 grams of peppercorns, 5 slices of ginger.

≮ Gourmet Practice ≯

1, prepare pickle altar, inside and outside the wash, dry with a dry cloth;

2, the ginger peeled, washed, sliced, sun-dried into a half-dry, and the above seasoning mix, put into the altar, seal the mouth pickle can be 1 month later.