Pickled ginger mixed with green bamboo shoots

Overview

Purple ginger is also called sub-ginger. In fact, it is named after the purple tip of the ginger. Pickled purple ginger is salty, spicy and sour. Whether it is used in porridge or when cooking, it tastes particularly fragrant. People who eat too much fish and meat during the Chinese New Year always want to eat some refreshing cold dishes, so they mixed the sour sub-ginger with a plate of fungus and green bamboo shoots. Black fungus is rich in cellulose and a special kind of plant collagen. These two substances can promote gastrointestinal peristalsis, promote the excretion of intestinal fatty food, reduce the absorption of fat in food, and prevent obesity.

Tags

• cold dishes
• home cooking
• old man
• summer recipes
• lunch
• dinner
• students
• chicken essence
• coriander
• garlic
• green bamboo shoots
• sichuan pepper oil
• sour ginger
• vinegar
• water-haired black fungus
• sesame oil
• small red pepper
• soy sauce

Ingredients

Steps

1. 1 Wash the black fungus, tear it into small pieces, blanch it in a pot of boiling water, take it out, rinse it with cold water and set aside.

   

2. 2 Peel and wash the green bamboo shoots and cut into shreds and set aside.

   

3. 3 Wash and cut the coriander into sections, cut the red pepper into small rings, peel and mince the garlic and set aside.

   

4. 4 Prepare some sour ginger.

   

5. 5 Put two spoons of cold water into the sour ginger bowl, add minced garlic and small red pepper rings.

   

6. 6 Add appropriate amount of soy sauce and vinegar.

   

7. 7 Add appropriate amount of chicken essence, sesame oil and pepper oil.

   

8. 8 Put the black fungus, shredded green bamboo shoots, and coriander into a large bowl, pour in the prepared sauce, mix well, and serve.