Chopped Pepper Ginger
1.
Prepare the raw materials, scrape off the ginger skin in advance, wash and dry, and peel the garlic.
2.
Slice the ginger with any thickness, mince the garlic, put it in an oil-free and water-free container, sterilize the cutting board and knife in advance with boiling water, and dry the water.
3.
Put the salt and sugar in the ingredients.
4.
Add chopped peppers or chopped fresh chilies. In that case, add more salt than in the recipe, because chopped peppers contain salt.
5.
Wear disposable gloves to mix all the ingredients and marinate for 30 minutes, let all the flavors merge, then put the high white wine in the recipe and mix well again.
6.
The mixed chopped pepper ginger will marinate a lot of soup, don't throw it away.
7.
Put it in a sterile glass jar and leave it at room temperature for one day. It would be better if there is a place in the refrigerator freezer.
8.
When eating, use a clean, water-free and oil-free container to dig up chopped pepper ginger. It is super appetizing with porridge and noodles. It is best not to eat ginger at night. It can be eaten at noon in the morning.
9.
Finished picture
10.
Finished picture
Tips:
1. All containers must be water-free and oil-free. The containers for the ginger must be disinfected and dried in advance. The refrigerator will not be damaged if it can be stored in the refrigerator for one year.
2. Pickled foods are considered safe to eat within 1-2 days. Nitrite will be formed during the process of pickling foods, so there is a principle to be grasped. Nitrite is the highest value in 3-8 days and starts after 8 days. It weakens and basically disappears within 15 days, so the safe period is within 2 days and 20 days after eating pickled food.
