1, slice freezing preservation method. Slice ginger, seal it in a fresh-keeping box or a fresh-keeping bag, and then store it in a freezer, so that the preserved ginger can be used at will without thawing, and it can be stored for 2 months without deterioration.

2, salt sealed preservation method. Wash the topsoil of fresh ginger, dry it thoroughly, put it in a fresh-keeping bag, sprinkle with a layer of salt, wrap it tightly, and then store it in a cool and dry place, so it can be stored for about 2-3 months.

3. Rice preservation method. Wash the whole ginger, put it in the soil, fully dry the water, and bury it directly in the rice, then it can be preserved. This preservation can not only protect ginger from bacterial interference, but also help rice to increase ginger flavor and repel insects, killing two birds with one stone. This method can preserve fresh ginger for more than 3 months.

Pick:

First, touch, the ginger skin is thick and safe, and the skin is too tender and carefully selected. Ginger with good quality is plump and firm, with rough skin and tension. If the appearance is smooth and delicate, it may have been smoked by sulfur. Rub the ginger skin with your hands, and the sulfur ginger skin will peel off easily.

The second is to taste it and see if it is spicy. Good ginger has a strong spicy taste. Ginger smoked with sulfur can smell sulfur, and the taste of ginger itself will be much lighter or have other miscellaneous smells.

Third, look, don't buy abnormal ginger. If the ginger heart is found to be black and covered with chaff, it means that the ginger has been broken and can't be eaten. In addition, ginger will produce white hair and turn red when it is deteriorated by heat.