How to practice ginger (how to soak ginger in Sprite)

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List of contents for this article:

• 1、6 salting methods for ginger
• 2、How to pickle ginger and tender ginger
• 3、Complete collection of fresh ginger practices
• 4、How to dry salt ginger

6 salting methods for ginger

Cut the ginger into pieces, marinate with salt for 30 minutes, wash and drain. Put ginger, pickled pepper, and rock sugar into the jar, and pour in the white vinegar and pickled pepper water. Sealed and refrigerated for 5 days, it is hot, sour and crisp, suitable for serving with meat dishes. Japanese-style red ginger (sushi companion) Material: tender ginger 300g plum vinegar (or white vinegar + preserved plum) 150ml salt 5g red yeast powder 1 teaspoon (or dyed with red heart dragon fruit juice) Practice: Peel and slice tender ginger, Marinate with salt for 1 hour and squeeze dry.

How to pickle tender ginger Peel and wash the tender ginger you buy back. Cut fresh ginger into small slices. Sprinkle with salt, mix well, and marinate for a few hours to let the excess water in the ginger out. Look, this is squeezed out ginger juice with salt. I also saved it for cooking. Don't waste it. Squeeze the ginger slices less than blanch them with boiling water. Remove and squeeze out excess water. Stir in sugar and mix well.

However, it is necessary to drain the water thoroughly to avoid excessive saltiness. In sweet and sour salting, a small amount of salt (such as 500 grams of ginger and 20 grams of salt) can be combined to balance the flavor.

There are many ways to pickle fresh ginger. There are the following common and effective ones, which can be selected according to personal taste and needs: Method 1: Salting method (simple and quick) Ingredients: 100 kilograms of peeled ginger and 16 kilograms of salt. Steps: Select the tender ginger before white dew, wash it with clean water, and rub off the outer skin. Put the processed ginger into a basket, and sprinkle with a layer of salt for each layer of ginger (more on the upper layer and less on the lower layer). Stir once a day and the marinating can be completed in 5 to 6 days.

Simple marinating method. There are many different salting methods when curing ginger. The easiest method is to directly pickle it with edible salt. The ratio of ginger to salt should be ten: 2, and the outer skin of ginger must be removed before curing.

The longer the curing time, the better the salt ginger will taste. Salted ginger with alum water. Ingredients preparation: Take 500 grams of ginger and scrape off the outer skin. Alum water treatment: Soak the shaved ginger in 1% alum water for 12 hours, and then strain off the water. Salting: Add 50 grams of salted ginger and stir once a day. Sun-drying: After 3 to 5 days of pickling, take out the ginger and dry it to become salted ginger.

How to pickle ginger and tender ginger

1. Cut the tender ginger into thin slices, marinate with salt for 15 minutes, and squeeze dry. Mix the honey and lemon juice, pour into the ginger slices and mix well.

2. Prepare ingredients: fresh and tender ginger (preference is given to tender ginger with plump and smooth skin). Seasonings: edible salt, rock sugar, white vinegar, cold and white boiling.

3. The recipe for pickled tender ginger is as follows: Prepare tender ginger, select appropriate amount of fresh tender ginger, thoroughly wash the surface soil with clean water, and remove impurities such as ginger sprouts. Cut the tender ginger into evenly thin slices (about 2-3 mm thick), ensuring the thickness of the slices is consistent to facilitate curing and flavor. Place the chopped ginger slices in a clean oil-free crisper for later use. Marinate with kimchi water (optional) If you have ready-made kimchi water at home, you can pour it directly into a crisper. The liquid level must completely submerge the ginger slices.

Complete collection of fresh ginger practices

Pickled hot and sour pickled fresh ginger: Slice fresh ginger, kill with salt, add rice vinegar, sugar, and millet pepper to soak, and refrigerate for 24 hours to form hot and crisp porridge side dishes. Crispy artichoke pickles: Wash the artichoke and cut into slices, marinate with soy sauce, pepper, and star anise. The taste is crisp and suitable for long-term storage. Raw and pickled fresh ginger: Add salt directly to tender ginger, minced garlic, and chili paste, mix well, and serve it after a short period of time to highlight the original flavor and spicy flavor.

Wash and peel white sugar ginger slices with fresh ginger, and cut them into thin slices of 3--5mm. Prepare the ingredients according to 50 parts of ginger, 32 parts of white sugar, 4 parts of white sugar powder, and 0.25 parts of citric acid. First prepare a citric acid solution equal to the weight of the ginger slices, heat it with the ginger slices until it boils, take out the ginger slices, rinse them clean, and drain off the water.

There are the following ways to dry ginger: Slice it directly and dry it: Steps: Cut ginger into thin slices, paying attention to the slices evenly, so that the ginger slices are not easy to dry at the same time. Precautions: The slices should not be too thick, otherwise the drying time will be long, which may lead to fiber of the meat and affect the taste. Salting and drying: Steps: Wash the fresh ginger, slice it, marinate it with salt overnight, then pick it up and dry it.

How to dry salt ginger

Direct salt-curing and drying method (traditional fast method) Select ginger for cleaning: Select thick ginger, break it into small pieces and wash it to avoid residual sand in gaps. Slice: Cut into ginger slices 3 - 5 mm thick. If they are too thin, they will lose their flavor, and if they are too thick, they will be difficult to dry. Salting: Add salt according to the proportion of 20% - 25% of the weight of ginger, put one layer of salt and one layer of ginger into the earthen jar, cover the top layer with salt and press heavy objects, marinate for 7 - 10 days.

The method of sun-drying ginger is as follows: Traditional time for curing sun-drying ginger: One month before the winter solstice every year, select thick ginger for making. Preparation of ingredients: Wash and dry ginger, and prepare a ceramic jar. Salting steps: Sprinkle about 1 cm of salt on the bottom of the jar. Put the dried ginger into a jar and stack it in the order of ginger and salt until the ginger is finished and the top layer of salt completely covers the ginger.

Slicing by quick salt-curing method: Wash the ginger and cut it into thin slices, add 50 grams of salt to every 500 grams of ginger, mix well, marinate for 1 night.

How to dry salt ginger: Choose thick ginger one month before the winter solstice every year to wash and dry. Prepare a ceramic jar in advance. The ceramic jar can be replaced by a glass jar. Sprinkle salt with a thickness of about 1 cm on the bottom of the jar. Put the dried ginger into the jar, add one layer of ginger and one layer of salt in order until the ginger is finished. The top layer of salt must completely cover the ginger. Cover the jar with the lid.

Material selection: Select fresh and plump ginger, wash it, cut it into 2-3 mm slices with skin (skin can reduce fiber feeling). If the spicy taste is too strong, you can put the ginger slices in boiling water and blanch them for 10 seconds, then remove and drain them to reduce the irritating taste. Salting penetration: Sprinkle salt at the proportion of 5% of the weight of ginger slices (for example, add 25 grams of salt to 1 catty of ginger), knead evenly, press heavy objects and marinate for 2 hours.