Yongxin Sauce Ginger [Jiangxi Yongxin Specialty]

What is Yongxin Jiang Sauce? Authentic Jiangxi Yongxin specialty: Yongxin Jiangjiang

Content summary:Do you want to know what Yongxin Jiangjiang is? This article is a detailed introduction toJiangxi Yongxin specialty - Yongxin Jiangjiang. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yongxin Jiangjiang. The full text takes about 7 minutes to read, mainly including the basic introduction of Yongxin Jiangjiang and the product characteristics of Yongxin Jiangjiang? The production method of Yongxin sauce ginger, etc

Introduction to Yongxin Jiangjiang

Yongxin Jiangjiang: The surface of Jiangjiang produces a thick layer of fragrant and sweet white sand (bio enzyme sugar). The thicker the white sand, the better the texture. The meat layer of Jiangjiang sauce is slightly brown in color, with a hint of yellow inside. It has a salty and sweet taste, slightly spicy, and has the effects of warming the stomach, nourishing the brain, and refreshing the mind. It is particularly miraculous for treating dizziness and headaches. There is a saying in Yongxin that 'eating ginger sauce in the morning is better than drinking ginseng soup'

What are the product characteristics of Yongxin Jiangjiang

Jiang Jiang: It is a sweet, fragrant, salty umbrella and delicious food made from ginger and glutinous sweet sauce. The appearance of ginger is white, with a layer of wrinkles and a crispy structure, and has a thick creamy texture. The inner layer of ginger is slightly brown sugar colored, with a ginger heart that is red with a hint of yellow. When cut horizontally, the two colors of pink and yellow are intricately embedded in the cut surface. It tastes sweet and rich, with a hint of saltiness and spiciness. As soon as the taste touches the tongue, it is savored and appetizing. Especially when used in the morning to accompany tea, it feels even more refreshing. There is a saying that goes, 'Eating ginger sauce in the morning is better than drinking ginseng soup.'. Sauce ginger can also be used as a seasoning. Whenever cooking loaches, big fish heads, or chicken soup, add an appropriate amount of sauce ginger slices to fully enhance the flavor. This can not only eliminate the original fishy smell of dangerous chickens, but also adjust the ginger soup to appear particularly fresh, sweet, and fragrant

How to make Yongxin sauce ginger. After letting the glutinous rice cool, spread it evenly and seal it in a clean wooden or bamboo container for fermentation. After 5-7 days, glutinous rice will grow a layer of bio enzyme sugar bacteria, which is called sauce. At this point, you can mix the sauce: Place the sauce in a ceramic or porcelain container (never in an iron, aluminum, or plastic container, as biological enzyme sugars can corrode these containers, otherwise it will cause the sauce to spoil), take clean and cool deep well water (boiling water, tap water, or polluted well water can cause the sauce to spoil. This is exactly what the saying goes, "one place nurtures one place"), add a small amount of salt (because radish is salted first, and if ginger is pickled first, more salt should be added), mix the sauce evenly, and let it dry in the sun for 3-5 days. During the drying process, do not stop. Flip it over to evenly heat the sauce

After the sauce is sun dried, you can start to sauce the radish: wash the salt in the salted radish to the saltiness of the usual stir fry, dry the water and put it in the sauce, let the sauce cover the radish (the purpose is to allow the radish to fully absorb the sugar in the sauce). Put the sauce bowl in the sun and let it dry for about 7 days. During the sun drying process, keep flipping to evenly heat the sauce and radish. After 7 days, the radish can be taken out, the sauce on the surface of the radish can be cleaned, and it can be sun dried for about 5 days. In the first two days, the radish can be sun dried for 3-4 hours. During the sun drying process, the radish should be frequently turned over to ensure even heating. In the later days, it can only be sun dried for about an hour a day. If it is sun dried for a long time, it will kill the enzyme sugar bacteria and prevent the radish from sanding (enzyme sugar, which we call sand here). During the process of sun drying, radishes will grow enzymatic sugars on their surface. The more enzymatic sugars there are, the better the quality of the radish (looking like bitter gourd on the surface is the best sauce radish). After the radish is sun dried, seal it in a pottery jar

After taking out the radish, start to sauce ginger. Take high-quality ginger (not all ginger can be used as sauce ginger, some ginger looks good, but during the sauce making process, it does not absorb the biological enzyme sugars in the sauce, so such ginger cannot be used as sauce ginger. The quality of ginger depends on experience.) Peel, wash, boil in a pot until the ginger breaks (which also depends on experience), take it out and dry it in the sun with water and place it in the sauce. The process of sun drying at this point is similar to that of pickled radish, so it will not be further elaborated