Green shoots with sour ginger

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