Summer table treasure--cold shredded ginger
Overview
There are many famous sayings about ginger: Perhaps the most well-known one is to eat radish in winter and eat ginger in summer. Also, if the rice is not fragrant, eat ginger. Indeed, ginger is an indispensable condiment in the kitchen. It means that when the meal is not fragrant or the appetite is reduced, eating a few slices of ginger or adding a little young ginger to the dish can improve the appetite and increase the appetite. When I went to the vegetable market to buy vegetables today, I found a lot of young ginger, so I thought it would be good to try it cold. When I was little, my grandma would always plant ginger in a small field behind her house. When the ginger matured, she would dig it all up and put them in the cellar. When the weather was hot, grandma would always cut the ginger into thin strips and mix it with chili peppers. Not to mention it was very refreshing
Tags
Ingredients
Steps
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Prepare two pieces of young ginger, which are usually sold in vegetable markets now, and a little chili millet and green pepper
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Peel the ginger with a potato trimmer, then wash it and set aside
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Cut the dried ginger into thin strips. It’s time to test your knife skills. If it really doesn’t work, just use tools
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Cut chili millet and green pepper into thin strips, wash off the seeds and dry out the moisture
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Crush the garlic and mince it
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Add oil to the pot, turn to low heat, add the minced garlic and sauté until fragrant. It will burn easily over high heat
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Add green pepper and millet chili and stir-fry together
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Then turn off the heat and add the sauce you just prepared, mix the right amount of oil and chili pepper and let it sit for a few minutes to become a sauce
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After a few minutes, put the juice in the pot on top of the chopped ginger
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After mixing thoroughly, leave it for half an hour. You can also wrap the bowl with plastic wrap and put it in the refrigerator for a better taste
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Spicy, sour, and a good choice with porridge and rice
