Green shoots with sour ginger
Introduction:
"Purple ginger is also called Zijiang. In fact, it is ginger that gets its name because its tip turns purple. The pickled purple ginger is salty, spicy and sour. Whether it is used for porridge or for cooking, it tastes delicious. When people eat too much fish and meat, they always want to eat some refreshing cold dishes, so it is sour ginger mixed with a plate of agaric green shoots. Auricularia auricula is rich in cellulose and a special plant collagen, which can promote gastrointestinal peristalsis, promote the excretion of intestinal fat food, reduce the absorption of fat in food, and prevent obesity
Production steps:
Step 1: wash the black fungus with water, tear it into small pieces, blanch it in boiling water, take it out and rinse with cold water.
Step 2: wash and cut the bamboo shoots into shreds.
Step 3: wash coriander and cut into sections, cut red pepper into small circles, peel garlic and chop it into powder.
Step 4: prepare some sour ginger.
Step 5: put two spoonfuls of cold boiled water into the sour ginger bowl, and then add minced garlic and small red pepper ring.
Step 6: add appropriate amount of soy sauce and vinegar.
Step 7: add appropriate amount of chicken essence, sesame oil and pepper oil.
Step 8: put Auricularia auricula, shredded asparagus and coriander into a large bowl, pour the sauce and mix well.
Materials required:
Watery black fungus: 150g
Bamboo shoots: 200g
Sour ginger: 50g
Garlic: right amount
Small red pepper: right amount
Coriander: moderate
Soy sauce: right amount
Vinegar: right amount
Chicken essence: appropriate amount
Sesame oil: appropriate amount
Zanthoxylum oil: right amount
Note: the sauce of salad can be prepared according to personal preference.
Production difficulty: ordinary
Process: mixing
Production time: 20 minutes
Taste: slightly spicy
Chinese PinYin : Suan Zi Jiang Ban Qing Sun
Green shoots with sour ginger
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