Sweet and Sour Seed Ginger: An appetizer that warms and replenishes yang energy
Overview
When I was young, I didn’t like ginger. Even if it was shredded ginger for steamed fish, I would pick it out and throw it aside. But when I grew up, because my body was cold and damp, I could only follow the doctor's advice and eat as much ginger as possible. Over time, I fell in love with the unique spicy aroma of ginger. Ginger is really a good thing, especially in summer. It can stimulate the appetite, strengthen the spleen, promote appetite, prevent heatstroke, cool down, and refresh people. If you don’t like the spiciness of ginger, you can actually choose sub-ginger in summer and soak it with sugar and rice vinegar to make sweet and sour vinegar ginger, which is both appetizing and warming. But remember that although vinegar and ginger are good, they should be eaten before noon, because there is a folk saying that eating ginger in the morning is better than eating ginseng soup; eating ginger in the evening is equivalent to eating arsenic.
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Ingredients
Steps
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Select the ginger with more ginger buds, remove the red skin, wash it and drain it.
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Cut into thin slices, the thinner the better.
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Add salt.
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Mix well and let it sit for about 2 hours to release the water.
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Spread out the ginger and dry it.
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Put the dried ginger into the bottle.
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Add sugar.
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Add rice vinegar.
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Marinate overnight and serve.
