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Exclusive Sweet and Sour Young Ginger
Paper-thin slices of tender ginger steep overnight in a sugared vinegar syrup, coming out pale pink, crisp, and gently fiery, a bright little side for breakfast tables.
Instructions
- 1
Wash the young ginger.
- 2
Cut into thin slices.
- 3
Put it into the container.
- 4
A spoon of white sugar.
- 5
A spoon of white vinegar.
- 6
At the beginning, the broth didn't have young ginger yet.
- 7
After refrigerating overnight, the young ginger is soaked in the sweet and sour sauce. It can be eaten the next day.
- 8
Eat radish in winter and ginger in summer, have a few slices with your meal every morning, they are sour, sweet, crisp, and tender, and taste pretty good.
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Ingredients
Auxiliary Ingredients
- young gingerto taste
Seasonings
- white sugar3 spoon
- white rice vinegar3 spoon