Ginger pickles
Overview
Pine roots appear only in autumn every year. The older children in my family like to eat this kind of side dish, so every year I make a big jar and eat it with rice porridge and sandwich it in steamed buns. . .
Tags
Ingredients
Steps
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This is pine root, I don’t know what it is called there.
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Peel the skin cleanly.
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Use a wiper to smooth it into threads, use a thicker wiper.
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Add salt and mix well, stir repeatedly and let it sit for one afternoon.
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Wrap it with cage cloth, stand it up, use heavy objects to press out the water, and press it as dry as possible. ☺The last time my neighbor hired his daughter to help her steam cakes, a corner of my basket cloth was burned. It didn’t look good
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Peel the ginger and cut into strips.
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Slice the garlic, 😄The garlic has sprouted a little, but it doesn’t affect the taste.
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Press the wire well.
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Add sugar, MSG, cooked sesame seeds, and pour in the cooled soy sauce and vinegar.
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Pour the prepared sauce into the dried roots.
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Add white wine and stir evenly.
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Put it in a jar, seal it and store it in a cool place. It can be eaten for a year.
