It's wrong to soak ginger in vinegar directly, do one more step, crispy and tender, sweet and sour appetizing, and can also strengthen the spleen and stomach

There are many ways to make tender ginger, fried chicken with tender ginger, fried meat with shredded ginger, pork knuckle with tender ginger, vinegar pickled ginger, etc., among which the favorite is vinegar pickled ginger, which can be eaten for a long time at a time, which is very convenient, because the weather is relatively hot in summer, we habitually eat some cold and cold food, and often blow air conditioning, after a long time, some damp and cold will invade the body, and the dampness of the human body will be aggravated, and it is easy to get sick. Therefore, vinegar soaking ginger has become the best choice;

There are many functions of vinegar pickled ginger, strengthening the spleen and stomach, removing dampness, promoting digestion, improving human yang energy, etc., so every summer our family will pickle some vinegar pickled ginger, eat 2-3 pieces every morning, it is recommended to eat in the morning, as the saying goes: "eating ginger in the morning is better than drinking ginseng soup";

The method of making vinegar pickled ginger at home is also very simple, master 2 small skills, you can easily get it, I will share the detailed practice of vinegar pickled ginger with you, friends who like it can try!

[Ingredients] 800g of young ginger, 2 teaspoons of salt, 150g of sugar, appropriate amount of rice vinegar;

【How to soak ginger in vinegar】

1. Clean the prepared tender ginger, the surface of the tender ginger may be muddy, it should be cleaned, no need to peel it, dry the moisture on the surface after cleaning, or wipe the surface moisture with kitchen paper;

2. Cut the cleaned tender ginger into thin slices, the thickness is determined according to your preferences, and it is recommended not to be too thick, and it is easier to absorb the flavor if it is thinner, which is the first key point to make vinegar ginger; The tools used when cutting tender ginger should be water-free and oil-free;

3. Put the chopped ginger in a large basin, add 2 tablespoons of salt, stir well, and marinate the tender ginger;

4. After the ginger is pickled out of the water, wear gloves to squeeze out the water, and squeeze out the pickled water, which can reduce the spicy taste, pickling and squeezing out the water is the second key point to do a good job of vinegar ginger, which is why many friends take the cut ginger directly to soak, and the vinegar pickled ginger is not delicious and the storage time is short;

5. Prepare a clean waterless and oil-free container, put the ginger squeezed out of the water, add some sugar, the amount of sugar is decided according to your preferences, you can eat sour can not put or put a little less, I like to add some every time, 800g of fresh tender ginger with 150g of sugar, so that the vinegar picks ginger sweet and sour, it tastes better, pour rice vinegar, the color of the vinegar will be darker, I generally choose rice vinegar, Rice vinegar is fine without ginger;

6. Cover the lid and seal it, put it in the refrigerator and marinate for 2 days, and then you can eat it;

7. The color of the soaked vinegar pickled ginger is obviously darker, which means that it has been flavored at this time, the pickled vinegar pickled ginger is sweet and sour, the taste is a little crispy, and the taste is really good;

Summary of the practice of vinegar soaking ginger:

1. Rice vinegar can be replaced with white vinegar or aged vinegar;

2. Fresh tender ginger must be used for ginger, which has the best taste;

3. The containers and tools used in the process of making vinegar and ginger should be waterless and oil-free, so as to reduce bacteria and prolong the shelf life;