Fresh Dangshen

Fresh Dangshen

Introduction:

"Dangshen fresh food is a delicious delicacy of the dangshen to the small pieces after seasoning. Codonopsis pilosula can also be called sand ginseng, and ginseng, Platycodon grandiflorum, because it contains saponins (saponin) and has properties. It is also recorded in the Chinese medical classics "the records of famous doctors": "ginseng, Scrophularia, Salvia miltiorrhiza, sea cucumber and Sophora flavescens are collectively called five ginseng, and their shapes and properties are very similar.". Codonopsis pilosula is not only a stomach tonic medicine, but also famous for its medicinal diet. It has health care effects on lung, intestine and heart

Production steps:

Step 1: wash and peel Codonopsis pilosula, and cut it into pieces about 0.5cm thick (210g). The cut Codonopsis pilosula is marinated in brine for about 20 minutes. After removing the bitterness, wipe the moisture with cotton cloth.

Step 2: roll the Codonopsis pilosula with a rolling pin, and tear it up to 6cm wide and 0.3cm thick, with the size of 205g

Step 3: roll the Codonopsis pilosula with a rolling pin, and tear it to about 6 cm wide and 0.3 cm thick (205g).

Step 4: add seasoning sauce into Codonopsis pilosula and stir to taste.

Materials required:

Dangshen: 300g

Water: 400g (2 cups)

Minced green onion: 14g (1tsp)

Mashed garlic: 14g (1tsp)

Salt: 2g (1 / 2 tsp)

Sugar: 12g (1 tbsp)

Chili sauce: 15g (21 / 2 tsp)

Chili powder: 4.4g (2 tsp)

Sesame salt: 2g (1 tsp)

Vinegar: 15g (1tsp)

Note: dangshen Li to moisture, you can also use a rolling pin to gently hit tear. This is my bride's Micro blog name "Korean cuisine king". I can also microblog! Ask me if you have any opinion or want to know. I'll get back to you in time

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: Vanilla