Ginger shoots in sweet sauce

Ginger sprouts with sweet sauce is a traditional delicacy in Beijing pickles. Formula of raw materials: 100 kg of delicious buds, 25 kg of salt, 50 kg of second sauce and 140-150 kg of sweet noodle sauce. Production method: 1. Material selection: Ginger buds are tender and white, and the soil is washed and pickled after harvest. 2. Pickling: add salt to fresh ginger, put a layer of fresh ginger and sprinkle a layer of salt. Pay attention to that the upper layer is slightly more than the lower layer. 3. Sauce making: In order to ensure the quality of sauce making, the sauce making of ginger buds should be carried out in two steps. The first sauce is to weigh the pickled ginger buds, soak them in clear water for 5-6 hours, separate out some salt in ginger, squeeze out some excess water, and then put them into the second sauce (the sauce left over from the previous sauce) for sauce stains. Then take out the ginger buds from the sauce jar, remove the sauce stuck on them, and put them into the original juice sweet noodle sauce to make sauce. In the early stage of sauce making, we should pay attention to 3 ~ 4 times a day, and then reduce it as appropriate. After 2 weeks, it will be the finished product. Product features: golden yellow and full of luster. The food is sweet, salty and spicy, crisp, tender and fresh, with strong sauce aroma and ester aroma.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)