Eat more ginger when you are in Fu, and you don’t need a prescription from a miracle doctor. Stock up on some and pickle it, it will be sour, sweet, crisp and delicious.
There are many folk sayings, such as eating radish in winter and ginger in summer, so you don’t have to bother the doctor to prescribe medicine. The most noteworthy thing in summer is and , so after entering the dog days, you must eat more ginger.
Ginger is a hot ingredient. Although it is spicy and juicy, it can dispel dampness and cold, nourish and warm the body. Many friends don’t like to eat old ginger. Nowadays, young ginger is on the market in large quantities. You can buy young ginger to eat. It is fresh and tender, fragrant and juicy, and not spicy at all.
While the ginger is fresh and tender, buy more and pickle it for your family to eat. It is sweet and sour, crispy, light and appetizing, and can be eaten with meals to satisfy cravings. Have some before meals every day, and it is also a very good cold dish.
How to make homemade pickled ginger:
Buy some fresh and good-quality ginger, rinse the surface in clean water, and wash it several times until there is no dirt or mud on the surface.
Place the ginger on the chopping board, cut it into slices or strips, put it in a clean large bowl, sprinkle in an appropriate amount of salt, stir evenly, and set aside to marinate for 10 minutes.
The ginger is particularly tender, and the water will be removed by the salt. Remember to pour out the water, squeeze out the water in the ginger, and put it in a clean bowl again.
Peel and wash the garlic and cut it into slices. Wash the millet pepper and cut it into small circles. Pour the millet pepper and garlic slices into the ginger, and pour the seasoning into it.
Pour in an appropriate amount of light soy sauce, balsamic vinegar, sugar, salt, and sesame oil, stir everything evenly, cover the large bowl with a layer of plastic wrap, put it in the refrigerator to marinate for about 15 minutes, and then you can take it out and eat.
