When autumn comes, fresh ginger is pickled, sweet and sour, crispy, tender and appetizing, and it is an excellent side dish with porridge for breakfast

After autumn, it is the season when fresh ginger is on the market in large quantities, and many people buy them home to pickle leek flowers or pickle fresh ginger directly in the morning market. The folk proverb "If the rice is not fragrant, eat ginger", it means that when people have a poor appetite, eat a little bit of ginger before a meal, you can appetize and strengthen the spleen and increase the amount of food.

"Eat radish in winter and ginger in summer, no need for a doctor to prescribe medicine." Since ancient times, Chinese medicine scholars and folk have said that "ginger cures all diseases". Gingerol contained in ginger has a strong antioxidant and free radical scavenging effect, can effectively resist aging, the elderly often eat ginger to remove "age spots", women eat ginger can also delay aging. Because ginger is spicy, it has a tender, sweet, sour and crisp taste after marinating it in rock sugar and vinegar, making it an excellent side dish for appetizing rice.

Here's how:

Choose this delicate red crown and tender yellow fresh ginger, which is fresh and delicious. Wash the fresh ginger and dry it.

Prepare light soy sauce, balsamic vinegar, Sichuan peppercorns, anise, rock sugar.

Bring the pot to a boil, pour in light soy sauce and balsamic vinegar, then add Sichuan pepper, anise, and rock sugar over medium heat and boil until boiling. If you like to eat sweet, put more rock sugar; If you like to eat sour, put more balsamic vinegar. The ratio of light soy sauce to balsamic vinegar I make is 1:1.

Dry the fresh ginger and put it on a cutting board and cut it into slices as thin as 1 yuan. Cutting boards and knives must be dry without a drop of moisture.

Put the sliced ginger into a basin, the basin also needs to be dry without water, pour in two spoons of marinating salt, and marinate for 2 hours.

A small amount of water has been marinated in the ginger slices, and the ginger slices are squeezed dry with your hands.

Put the dried ginger slices into a glass jar, and the glass jar should be washed and dried. In order to pickle fresh ginger, closed glass bottles were bought. The supermarket has a promotion, and 2 bottles cost less than 1 bottle.

After the soup has been cooled thoroughly, it is poured into a bottle, covered with a lid, and put in the refrigerator to refrigerate, and you can eat it the next day.

The pickled fresh ginger has a tender, sweet and sour taste, and is an excellent side dish for appetizing rice.