Golden Autumn October, a bumper harvest is in sight, and all kinds of food, fruits, and vegetables are rushing to the market. Autumn is another busy season. Not only are all walks of life busy sprinting in the last quarter of this year, many family-guarding people are still busy storing ingredients for the winter. Because in winter, the prices of all kinds of vegetables have skyrocketed, and the vegetables in the greenhouses are also quite lackluster. There are many ways to store ingredients. They can be dried or frozen in refrigerators and freezers. Of course, another important method is to make pickles, which are not only convenient for storage, but also have a special flavor, which is essential on our table. A kind of food.
At the front and back of the house in the countryside or on the edge of the vegetable garden, in the autumn season, you can always see patches of yellow flowers, as tall as a person, like small sunflowers, especially in the big It's very beautiful on a sunny day. In fact, not only is the flower beautiful, but its tuberous root is also a treasure. Rural people call it , which is also called Jerusalem artichoke. This is a kind of ginger, but it has a completely different taste and taste from the ginger we usually use for seasoning. It does not have the pungency of ginger, but has a hint of sweetness. And the method of eating is different from ginger. Guizi ginger is mainly used for stir-frying and cooking porridge. The most common way to eat it is to marinate it into a side dish. If you drink porridge, you can eat steamed buns.
Don’t be sloppy when you encounter this dish in October, you can buy 10 catties for 1 yuan and 1 catty. It is good to pickle and taste special in winter. I make it every year. The price of Guizi ginger is also very cheap, 1 yuan per jin, but it is rich in nutrients, and it is a plant with the same food and medicine, so don’t miss it if you encounter it this season, buy more to eat. Let’s share with you today that my family makes pickled ginger ginger every year. It is sweet and crispy. It is really fragrant in winter. Let’s take a look at it~
Ingredients: 10 catties of guizi ginger, 800ml light soy sauce, 150 dark soy sauce ML, 600g salt, 5 garlics, 300g millet pepper, 30ml white wine, 100g yellow rock sugar Bottom,And the surface is not very flat, so you need to be very careful when cleaning it. Brush the surface with a small brush and then rinse it off. You can peel off the parts that cannot be washed.
The second step, dry the moisture
put the cleaned devil ginger on a kitchen paper or a breathable container, put it in a ventilated place, and remove the water on the surface Disperse and dry, and at the same time disperse the water vapor in it, which is convenient for storage.
The third step, pickling
After drying, cut the dried guizi ginger into smaller pieces, put it in a large basin again, sprinkle with salt, and smear the cut on the guizi ginger Put it on, and then let it stand for more than 4 hours to remove the moisture in the Guizi ginger, so that the taste of Guizi ginger will be more crisp.
Step 4, prepare the ingredients
During the killing of the Guizi ginger, we will prepare the ingredients, wash the peppers, and thoroughly dry the surface without any raw water. , And then cut into small pieces. At the same time, peel the garlic and cut it into slices, making sure not to touch raw water or oil during the whole process.
Step 5, seasoning
Pour out the water marinated in Guizi ginger, add chili and garlic slices, add dark soy sauce, light soy sauce, salt, and mix well.
Step Six, canning
Put all the ingredients into the jars,Finally, put rock sugar on, and add white wine to seal, so that in the process of pickling, you can well avoid the breeding of bacteria, and it will not break for a long time.
Finally, seal the jar and store it in a cool place. You can eat it after five or six days. But pickled devil ginger is also a kind of pickled food. During the pickling process, nitrite will be produced. Generally, the content reaches its peak in the second week of pickling, so we try to eat it after 30 days, which is more healthy. .
[Little Jasmine has something to say]
1. Before pickling the guizi ginger, you need to use salt to remove the water, so that the taste of the pickled guizi ginger will be more crisp and the salt can play a role The role of sterilization to prevent deterioration.
2. During the whole process of pickling devil ginger, make sure that there is no contact with raw water and oil. After pickling, when eating, you must choose clean chopsticks or spoons every time to avoid the breeding of bacteria. Spoiled.
This article is the original version of Little Jasmine’s Gourmet Notes, the code word is not easy, and it is strictly prohibited to copy or carry it from the media. Welcome everyone to follow and forward!
