Perilla Ginger
Overview
It is said that you eat radish in winter and ginger in summer. It is good to eat some ginger in summer. The ginger soaked in water with perilla is not only dyed with a beautiful red color, but also has the special fragrance of perilla. It can be said to have a unique flavor. After soaking, put it in the refrigerator, take it out and eat a few slices. It is sour, sweet and ice-cold, and has a little bitterness and spiciness. It is very appetizing and can relieve the cold. In my son’s words, it’s both ups and downs.
Tags
Ingredients
Steps
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Wash the young ginger and dry it.
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Cut into slices as thin as possible. (If the slices are very thin, soak them in the refrigerator overnight before eating. If the slices are thicker, soak them for 2-3 days.) Add a little salt and marinate for about half an hour.
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Wash the perilla, no need to remove the stems.
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Add an appropriate amount of rock sugar and white vinegar to the perilla and add a little water to boil, then let it cool. If you are not sure about the amount of white vinegar, add less. You can add it later.
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The cooked perilla sweet and sour sauce is beautiful red. The more perilla, the redder it will be.
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Squeeze off excess water from the pickled young ginger and add perilla sweet and sour sauce. Store in an oil-free and water-free container, seal and refrigerate for about 2 days before eating, best in the morning.
