Rose Ginger

Taste: Sweet and Sour; Technique: Other; Cooking Time: Several hours; Difficulty: Easy.

Steps to Cook Rose Ginger

Prepare the ingredients.

Add rock sugar to a pot, add a little water, cook until melted, and evaporate the water as much as possible.

Turn off the heat, add white vinegar.

Soak the rose eggplants in white vinegar to extract the color.

Open a bag of ginger Lai head dish, remove the soup, and squeeze it slightly by hand.

Soak the ginger slices in the sugar and vinegar mixture. Because the ginger slices are very thin, they turn pink in half a day.

Roll the marinated ginger slices into the shape of a rose flower and serve on a plate. Especially when eating seafood and sushi, a plate of rose ginger is refreshing, appetizing, aids digestion, and has antibacterial properties!