The invention discloses a
zingiber striolatum diels pickled vegetable. The
zingiber striolatum diels pickled vegetable is prepared by uniformly mixing the following raw materials in parts by weight: 45-55 parts of
zingiber striolatum diels rachises, 45-55 parts of prepared salty water, 5-7 parts of
jerusalem artichoke, 7-9 parts of rock candies, 4-6 parts of garlics, 3-4 parts of fresh gingers, 1-2 parts of
red peppers, 0.5-1 part of 53-degree Maotai-
flavor baijiu and 0.03-0.06 part of spices. The zingiber striolatum diels pickled vegetable preserves the characteristics of
bright red color, crispness, tenderness and tastiness of zingiber striolatum diels as well as the functions of promoting
blood circulation, regulating menstruation, relieving cough, eliminating
phlegm, removing
toxicity for detumescence, removing stagnation of vital energy and invigorating the
stomach. The zingiber striolatum diels is picked when the zingiber striolatum diels rachises just raise out of the ground by 2cm and is selected and cleaned for later use, so that the
bright red color and the crispness of the zingiber striolatum diels pickled vegetable are guaranteed; the prepared salty water is prepared by uniformly mixing natural spring water, well salt and aged salty water, wherein the natural spring water contains special microorganisms and is beneficial for
fermentation, and the aged salty water is pickle vegetable water which is used for repeatedly
pickling vegetables for several years, so that the delicate
flavor of the pickle can be improved.