Jiangxiang Guizi Ginger

Name: Jiangxiang Guizi Ginger
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some ginger; Some Soy sauce; a little Dried chili noodles; a little MSG

by Spring sister

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Guizijiang, the scientific name Jerusalem artichoke, is also called Jerusalem artichoke in many places. Du Niang said that Guizijiang is a perennial herb of the sunflower genus Compositae. It is native to North America. It was introduced to Europe in the 17th century and then to China. It blooms in autumn and has small yellow flowers shaped like chrysanthemums. Its underground tubers are rich in fructose polymers such as starch and inulin. They can be eaten, cooked or porridge, pickled pickles, dried Jerusalem artichoke, or made Preparation of starch and alcohol raw materials. The above-ground stems can also be added with working feed. Its tubers or stems and leaves are used as medicine with diuresis and dehumidification, clearing heat and cooling blood, benefiting the stomach and harmonizing the Chinese medicine.

You can often see farmers planting a small stubble of Guizi ginger on the edge of the field. When I went to the market last week, I saw several farmers’ uncles and aunts who were selling fresh Guizi ginger from the ground. I couldn’t help but remember the pickled Guizi ginger that was served for breakfast in the cafeteria more than ten years ago. Fresh, delicious and refreshing pickles , Let me never forget. So I bought a few kilograms back and marinated a full box with Wanjiaxiang soy sauce. When I drank rice porridge every morning, I had a few mouthfuls, and it felt really good. "

Ingredients

Some Ginger
Some Soy Sauce
a little Dried Chili Noodles
a little Msg

Jiangxiang Guizi Ginger

1. Wash Guizijiang and drain the water.

2. Cut into thin slices.

3. Pour in an appropriate amount of Wanjiaxiang soy sauce, marinate for half a day and eat.

4. Take an appropriate amount of Guizi ginger slices, leave a little soy sauce, add a little dried chili noodles, and mix well with MSG and serve immediately.

5. Mixed devil ginger.

6. If the ginger slices are more marinated, it can be stored in the refrigerator. On the third day of marinating, pour out a portion of the soy sauce and add a small bowl of cold water to dilute it, so that the devil ginger will not become saltier and affect the taste. Every two days, turn it over appropriately.

7. If you buy a lot of guizi ginger and you can't finish it in a short time, you can wash it and drain the water and marinate the whole with soy sauce. Put it in the crisper when marinating. Turn it over every two days to make it evenly marinated. When eating, cut into slices, mix with chili noodles, and MSG. Store in the refrigerator.