Tender ginger of choose and buy when, should choose the head pink much, such ginger is tenderer, the color that bubble comes out has some of flesh white, good-looking.
Brush with little brush in the aperture of ginger clean, then drop does moisture.
The ginger of 800 grams, cent becomes two, one is the Jiang Kuai of 500 grams, the Jiang Pian of a 300 grams, because the means of souse is distinguished somewhat, but this one pace is OK and OK one reinstate salt reduces share giving water.
Ginger is more, catch with the hand, make salt covers the face of ginger equably, souse 10 minutes.
The bottle of souse ginger should accuse clean water, part ginger at that time, jiang Kuai can join flavoring to put hermetically sealed can directly. And the acid of direct edible is sweet Jiang Pian has needed water to be boiled.
After boil of right amount clear water, put Jiang Pian, medium baking temperature boils 1 minute
Cold water crosses after been boil two to 3 fish out, drop does moisture, put to chopping board.
The acid that then souse uses is sweet juice, white vinegar: White sugar: Clear water scale is 1:1: 1.5, when drop does moisture, OK an acid is sweet juice has been done, put hermetically sealed can, await white vinegar to melt completely white sugar. Drop does the Jiang Pian of moisture to put hermetically sealed can, cold storage souse 24 arrive 28 hours, OK edible.
Use at fried dish and the Jiang Kuai that eat when pickle, put a small Chinese prickly ash, 2 spoon salt, 1 spoon candy, add water.
Sealed good, a week left and right sides does not have a problem.
