Hot and Sour Ginger

Name: Hot and Sour Ginger
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Zijiang; 3 tablespoons Sugar; 3 tablespoons Rice vinegar; 1/3 tablespoon salt

by Le Xiaoyao

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Ginger is usually used as a seasoning for stir-fried dishes, which is spicy and has a lot of scum. Zijiang is tender ginger with ginger buds, white flesh, with red buds, crisp and no residue. It is very suitable for cooking or marinating.
Today I made a cold dish with ginger, it’s hot and sour and appetizing, crunchy and delicious."

Ingredients

500g Zijiang
3 tablespoons Sugar
3 tablespoons Rice Vinegar
1/3 tablespoon Salt

Hot and Sour Ginger

1. Wash the ginger with the skin, drain the water and set aside.

2. After washing the ginger, cut the skin into thin slices, put a little salt in a large bowl, mix well, and marinate for a few minutes. Squeeze the pickled ginger slices out of water and place them in another bowl (squeeze out a part of the ginger juice so that it will not be too spicy when you eat).

3. Pour some white vinegar, sugar, and ginger slices into a bowl. Marinate for about a day and you can eat

4. The marinated ginger slices are very refreshing, with a hint of sweetness in the hot and sour. After eating the ginger slices, the pink sour ginger juice in the bowl should not be poured out. It tastes great when used to fry the duck.

Tips:
When choosing zijiang, you should choose those that look watery, thin and tender, with pink buds; and the figure should not be too fat; the most important thing is that there is no silk in the cross section after breaking.