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How to make Hakka pickled plum and tender ginger delicious?
Hakka sour plum tender ginger

material

Tender ginger 1 kg (about 605g), 2 cups of water (about 472g), half a cup of plum juice (about 1 18g), half a cup of rice wine (about 1 18g), and a little No.2 sugar.

working methods

Appliances: several glass bottles. Boil the glass bottle with hot water, then turn it upside down and keep it cool, thus completing disinfection. Ginger tender ginger is cut into small pieces, and the surface film and fibrous roots are peeled off with a knife. Wash the tender ginger with a steel brush to make it tender and white. Bevel cut into thin slices about 2 cm thick. Exposure for one day.

Put the ingredients except tender ginger into the pot, season with sugar, adjust the sweetness you like, cook on low heat for 20min minutes, and let it cool. Put the ginger slices back into the bottle at room temperature, pour plum juice to cover them completely, and refrigerate for one week before serving.

Pickled ginger with sour plum juice

Ingredients and materials

Myrica rubra proper amount

Proper amount of sugar

Ginger amount

Proper amount of vinegar

Proper amount of salt

Method for pickling tender ginger with plum juice

1 Remove the epidermis of tender ginger and old ginger slices. Even the old ginger is very old after pickling, so it is better to keep it for cooking.

2 choose the right amount of tender ginger.

3 Wash the ginger pieces and cut them into thin slices for later use.

Wash bayberry, hold two in the palm of your hand, gently squeeze, and squeeze the juice for later use. You can decide the amount of red bayberry according to your preference. I bought Yuyao Yangmei! I have weighed the biggest fruit, which actually has 37 grams. The origin of waxberry is estimated to be 40 grams.

5 Put ginger slices and bayberry juice, proper amount of white vinegar, salt and sugar, and a small amount of cold boiled water or purified water into a container, and gently shake well. Seasoning can be determined according to your own taste, and the ratio of salt to water is about1; 10 dosage. The pickled ginger slices are stored in the refrigerator.