I like sushi at ordinary times, and I especially like the ginger slices with sushi. They are powdered. They are very comfortable and refreshing. I think they are very good at home, whether with sushi or with sushi. Sometimes when I eat barbecue, I will get some ginger slices like this. The color of the powder is refreshing. So every time I make a big bottle, it won’t take long to eat it up. Homemade, without any other additions, it tastes very reassuring. Those who like to eat this ginger slice can also do it.
200g tender ginger
200g white vinegar
1 tablespoon salt
3 rose eggplant
Step 1Tender ginger must be tender ginger. Old ginger is too spicy and there are too many shredded ginger. Tender ginger tastes good.
Step 2Wash and scrape off the skin.
Step 3Cut into thin slices, sprinkle with salt and mix well. The thinner the film, the better. Generally, it shall not exceed 1mm.
Step 4Sprinkle salt and marinate for a while. The soup will come out and the juice will be poured out. In this way, the spicy taste can be initially reduced.
Step 5Then blanch it in boiling water to further remove the spicy
Step 6Remove the control dry water.
Step 7Put water and sugar into the pot and add 2 grams of salt.
Step 8Add rose eggplant and bring to a boil over low heat.
Step 9Cut the boiled roses out of the fire and put the white vinegar in. White vinegar must be selected. Because the quality of white vinegar directly determines the taste of ginger slices.
Step 10Wash and disinfect the sealed bottle. Put the ginger slices into a sealed bottle. Pour in the sweet and sour rose juice.
Step 11Sealed and pickled for a day. Marinate for a few more days and the spicy taste will be lower. Rose eggplant can be selected or not. Sealed storage for a month or two will not break.