腌酸姜芽 ~ Young Ginger Root Pickles

食谱取自 ：名食谱@第61期

腌酸姜芽

材料 A ：

250g 姜芽
1大匙 盐

材料 B ：

150g  细砂糖
80ml  白米醋
100ml  清水

做法 ：

1．把材料(B)煮沸至糖溶化。离火，放置一旁待完全冷却。

2．姜芽洗净，切片。沥除水分后加入盐拌匀，腌渍30分钟，然后用清水冲洗干净，沥水。

3．把姜芽放入玻璃瓶内，加入材料(B), 盖过姜芽表面。盖好，存入冰箱腌渍2 ~ 3天，即可。

Recipe source : Famous Cuisine @ No. 61

Young Ginger Root Pickles

Ingrdients A :

250g young ginger root
1tbsp salt

Ingredients B :

150g castor sugar
80ml Chinese rice vinegar
100ml water

Method :

1. Cook ingredients (B) until the sugar is completely dissolves , remove from heat and leave to cool .

2. Rinse the young ginger root ,drain well cut into slices . Mix with salt , marinate for 30 minutes . Next , rinse under running cool water . Drain well .

3. Place young ginger root in a glass bottle , add in ingredients (B) , cover the young ginger root . Cover lid and chill in the fridge for 2 ~ 3 days . Ready to serve .