Perilla Ginger

Name: Perilla Ginger
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Young ginger; Some Perilla; Some crystal sugar; Some White vinegar

by Manxiang Hut

5.0 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

It’s a good idea to eat radish in winter and ginger in summer, and some ginger in summer. The ginger that has been soaked in water with perilla is not only dyed beautiful red, but also has a special fragrance of perilla. It can be said to have a unique flavor. Put it in the refrigerator, take out a few slices, sweet and sour, sweet and icy, with a little bitterness and more spicy flavor, very appetizing and cold. In the words of my son, there are ups and downs. "

Ingredients

Perilla Ginger

1. Wash the tender ginger and dry it.

2. Cut into slices as thin as possible. (The slices are very thin and soak in the refrigerator to eat overnight, and the slices are thicker and soak for 2-3 days) Add a little salt and marinate for about half an hour.

3. Wash the perilla without removing the rod.

4. Put appropriate amount of rock sugar and white vinegar in the perilla, boil it with a little water, and let it cool. The amount of white vinegar is not sure.

5. The sweet and sour sauce of boiled perilla is beautiful red, the more perilla, the redder.

6. The marinated young ginger is squeezed to remove excess water, and perilla sweet and sour sauce is added. Packed in an oil-free and water-free container, sealed and refrigerated for about 2 days to eat. It is best to eat in the morning.