Bean sauce with ginger: a special dish for congee

Bean sauce with ginger: a special dish for congee

Introduction:

"The health preserving custom of eating ginger in summer has existed since ancient times. Ginger in summer comes into the market with tender buds and a light pungent taste. It is directly used as a food rather than an ingredient. The fresh ginger, washed and dried, marinated with soy sauce, fresh and refreshing, salty and fragrant. It's a special taste of Chaoshan. When the appetite is not good in summer, I like to cook some white porridge with bean sauce and ginger to save my weak appetite. Many Chaoshan people may have such a bottle of bean paste ginger in their homes, which is a must-have porridge dish in summer. "

Production steps:

Step 1: choose ginger with more tender shoots.

Step 2: remove the red skin, wash it and drain the water.

Step 3: cut into pieces.

Step 4: put it in a container.

Step 5: add salt.

Step 6: mix well and let stand for about 2 hours to release water.

Step 7: spread out the ginger and let it dry.

Step 8: put the dried ginger in the bottle.

Step 9: add soy sauce and marinate for 24 hours.

Materials required:

Ginger: 250g

Soybean paste: 100g

Salt: 3G

Note: as long as the bean sauce can submerge the ginger, not strictly according to the reference value of the ingredients; the prepared ginger can be sealed and stored in a glass bottle. If you use clean chopsticks without oil and water every time, it will be no problem to keep it for one month.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: Maotai flavor