1. Ginger Ginger: Use fresh and full of fresh ginger, wash and peel, cut into squares of 1cm square, press 1 portion of ginger and boil it with 4 portions of water. Drain and drain. Press 1 additional portion of ginger and add 2 portions of honey to the pot and boil again. Open the foam and make the sweet and spicy honey stained ginger.
2. Ginger Ginger: Take 100 kg of fresh ginger, 20 kg of salt, and 13 kg of red grains. Wash and peel fresh ginger and put it in the jar. Add salt to 35 kg of clear water to boil, cool, add red flour and stir well, then pour into the ginger jar. The bad juice drowns the ginger. After sealing and marinating for 30 days, you can eat it.
3. Sweet and sour young ginger: use fresh ginger, washed, peeled, cut into 1 mm thick ginger, into the tank. Take 1 serving of white sugar, 1 serving of vinegar, and 1 serving of soy sauce. Boil it into a sweet and sour sauce. Add 30% salt to the total weight of sweet and sour vinegar. Boil again. After cooling, pour the liquid into a jar of ginger. Completely submerged ginger slices prevail, Jiang surface covered with a bamboo net, and pressed with stones, so as to avoid debranching ginger slices. Then seal the cylinder mouth, pickled for 15 to 25 days, Serve fresh and sweet and sour ginger slices.
4. Five-flavored ginger: Wash and peel the fresh ginger, rinse with water, and then layer a layer of ginger into the bowl (30 kg of salt per 100 kg of ginger). After immersing it in cold water for 15 days, the sun is picked up until it reaches 80% dry. The ingredients for each 100 kg of finished product are: 10 kg of sugar, 10 kg of licorice water, 0.4 kg of citric acid, 20 g of amaranth, and then the pickled ginger blank is mixed with these ingredients, stirred for 2-3 times, and compacted in a cylinder. Turn once on the second day and pick it up on the third day. When it is dry to the dry state without shrinkage, it is bright and has five flavors (sour, sweet, salty, spicy and cool).
2. Ginger Ginger: Take 100 kg of fresh ginger, 20 kg of salt, and 13 kg of red grains. Wash and peel fresh ginger and put it in the jar. Add salt to 35 kg of clear water to boil, cool, add red flour and stir well, then pour into the ginger jar. The bad juice drowns the ginger. After sealing and marinating for 30 days, you can eat it.
3. Sweet and sour young ginger: use fresh ginger, washed, peeled, cut into 1 mm thick ginger, into the tank. Take 1 serving of white sugar, 1 serving of vinegar, and 1 serving of soy sauce. Boil it into a sweet and sour sauce. Add 30% salt to the total weight of sweet and sour vinegar. Boil again. After cooling, pour the liquid into a jar of ginger. Completely submerged ginger slices prevail, Jiang surface covered with a bamboo net, and pressed with stones, so as to avoid debranching ginger slices. Then seal the cylinder mouth, pickled for 15 to 25 days, Serve fresh and sweet and sour ginger slices.
4. Five-flavored ginger: Wash and peel the fresh ginger, rinse with water, and then layer a layer of ginger into the bowl (30 kg of salt per 100 kg of ginger). After immersing it in cold water for 15 days, the sun is picked up until it reaches 80% dry. The ingredients for each 100 kg of finished product are: 10 kg of sugar, 10 kg of licorice water, 0.4 kg of citric acid, 20 g of amaranth, and then the pickled ginger blank is mixed with these ingredients, stirred for 2-3 times, and compacted in a cylinder. Turn once on the second day and pick it up on the third day. When it is dry to the dry state without shrinkage, it is bright and has five flavors (sour, sweet, salty, spicy and cool).