Boiled noodles with ginseng and ginseng wrapped in leaves
Overview
Previously, I introduced to you the pickled bone ginseng from the small streets of Chongming County, Kunming City, in a jar. Because this type of bone ginseng is made using modern industry, the bones are not only small but also thin, making it difficult to see the bone ginseng with the naked eye. Today I would like to introduce to you the bone ginseng made by local farmers. This kind of bone ginseng is usually made by farmers using a big knife to chop the bones, add local wine, chili, pepper, ginger, garlic, refined salt and other ingredients, mix well and marinate. Of course, the homemade ginseng will not pick the meat very clean, and you can see a lot of meat in it. Homemade bone ginseng is not pickled in jars but is wrapped with unique winter leaves from the mountains. It is usually wrapped in more than three layers. After wrapping, it is tied up with a rope and placed in a sealed container in a cool place. It is usually ready to eat after about half a month. Bone ginseng can be used to cook noodles, dishes, soups, etc. Bone ginseng contains calcium and a variety of rich nutrients. Regular consumption can promote the healthy growth of children and has the effect of treating rickets.
Tags
Ingredients
Steps
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Prepare a package of leaf ginseng.
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Untie the rope and take some bone ginseng.
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Heat the oil in the wok, add the prepared minced ginger and garlic and saute until fragrant.
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Add some bone ginseng and stir-fry until cooked.
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Bring a large bowl of water to a boil, then reduce heat and simmer for five minutes.
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Add appropriate amount of salt and light soy sauce, add a little MSG to taste and turn off the heat.
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At the same time, boil a pot of water, add noodles and cook.
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Add some cabbage and cook together with the noodles, scoop the cooked noodles and cabbage into a noodle bowl, top with the cooked bone ginseng soup and serve.
