Stir fried ginger with pepper and hemp(jiao ma ban zai jiang yun de si jia cai pu )

Stir fried ginger with pepper and hemp

Introduction:

"Young ginger, that is, the puberty of ginger, is the tender sprout of newly unearthed ginger, and the ginger we usually use for seasoning is the drooping old ginger that has been dried after maturity, such as the beauty of old age. Young ginger is also called tender ginger. Its color is light yellow, and its branches are beautiful purple red. It looks like a shy baby with a little red face. Its youth is aggressive. Young ginger, there is that kind of short fat, fat yellow, white, there are baby fat, there are also long and thin, such as onion cut, such as catkin. Young ginger always grows into old ginger. It's hard to eat when it's tender. Ginger has a unique pungent flavor, but it's crisp, tender and juicy. It's a very popular vegetable in Sichuan. You can cook directly, such as fried shredded pork with ginger, roasted duck with ginger, roasted chicken with ginger and so on. If you don't soak ginger, the situation will change. I made a bitter gourd mixed with ginger. The ginger used in it is just new ginger on the market. Now it has to be sold for about 12 yuan on the market. There is more than one jin of meat to eat. Today's pork is only 8-10 yuan per kilo. It's too old to use ginger as the main course without the pungent stimulation of old ginger. For example, frying pan is not suitable for a bit of violence. It's a good side dish. It's between traditional and modern. However, it's just right to mix bitter gourd with it, and the taste is just right. The bitter gourd mixed with ginger tastes crisp and appetizing, just as the saying goes: "rice is not fragrant, eat ginger". Bitter gourd mixed with ginger is an astringent dish, which looks very light, but after adding shredded ginger, the taste will be very different, but people who are not good at eating ginger will have a sharp stimulation when they eat it, just like those little fresh love, but it will hurt people most innocently. "

Production steps:

Step 1: prepare all the ingredients: ginger and balsam pear

Step 2: break off the red yams on the ginger, wash and drain.

Step 3: break the bitter gourd into two pieces, plane out the seeds inside, wash and cut into thin slices.

Step 4: cut the ginger into shreds for use.

Step 5: put the chopped ginger and balsam pear slices into a large bowl, add 1.5 spoonful of salt and marinate for 30 minutes.

Step 6: 30 minutes later, pour out the pickled water in the bowl, add pepper oil, sesame oil, and chicken powder, and then you can eat them.

Materials required:

Fresh ginger: right amount

Balsam pear: moderate amount

Salt: right amount

Chicken powder: right amount

Sesame oil: right amount

Zanthoxylum oil: right amount

Note: 1. When choosing ginger, you should choose the tender one. Some ginger with silk is the old one. This kind of ginger is spicy. And the taste is not good. 2. The highlight of this dish is the zanthoxylum oil. In this season, my mother always bought a lot of green Zanthoxylum, squeezed a large bottle of zanthoxylum oil, and the taste is really fragrant. Put a little when making cold dishes in summer, it's fragrant!

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jiao Ma Ban Zai Jiang Yun De Si Jia Cai Pu