Two Sweet and Sour Ginger (ginger, Jerusalem Artichoke)

Name: Two Sweet and Sour Ginger (ginger, Jerusalem Artichoke)
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 2500g tender ginger ginger; Green and Red Lamb Chili 500g chili; 500g Garlic cloves; 250 salt; 500g Sugar; 500g White rice vinegar; 50g pepper; 100ml White wine

by Tianjiao Daily Chemical

5.0 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

Jerusalem artichoke is also known as vegetable ginger, devil ginger, sun ginger, Jerusalem artichoke; it contains a variety of trace elements and vitamins, which can fight cancer, antibacterial, lower blood pressure and blood lipids, and can also regulate blood sugar. It is said that it can also lose weight. This time is right. It's the season for a large number of listings. Ginger has a lot of therapeutic effects. The folk proverb says that "you can keep small ginger at home, and you don't panic when you get sick." There is also a saying that "you can eat radish in winter and eat ginger in summer without the doctor's prescription." Jerusalem artichoke, ginger and chili are marinated with sweet and sour pickles. More appetizing effect

Ingredients

2500g tender ginger Ginger
Green and Red Lamb Chili 500g Chili
500g Garlic Cloves
250 Salt
500g Sugar
500g White Rice Vinegar
50g Pepper
100ml White Wine

Two Sweet and Sour Ginger (ginger, Jerusalem Artichoke)

1. The main ingredients are cleaned and water is controlled. The process takes about 24 hours.

Two Sweet and Sour Ginger (ginger, Jerusalem Artichoke) recipe

2. The main ingredients are sliced and marinated with a proper amount of salt for about 24 hours. Pour out the marinated water and don't use it. Don't put too much salt. You can taste it. Normal saltiness is fine. (This water can be used to cook vegetables, it's a shame to discard it)

3. Bring an oil-free pot to a boil of white vinegar, pepper, and sugar. Then boil it at low temperature for a while until the sugar melts. The amount of sugar depends on how much you like to lick, so you can taste it first. Finally put 50-100ml of high liquor, cool and set aside

4. Pour in the cold sweet and sour Chinese pepper water and stir well

5. Put it in an airtight container and let it sit in a cool place for a few days before eating. (Before sealing, you can take some sugar and sprinkle on it.) During the period, you can turn it with a clean, oil- and water-free spoon. Remember not to stain the chopsticks with oil and water when taking it, and cover it in time after taking it

6. Marinated

7. The darker color is the flavor of the sauce, and the taste is good. Friends who like salty can try it

Tips:
The proportion of salt, sugar and white vinegar can be determined according to your taste. I also take an approximate figure. I only know the weight of ginger, Jerusalem artichoke and chili when making it. You can taste the others by yourself