Chinese Food
Young ginger kidney bean
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The young ginger, that is, the adolescence of ginger, is the sprout of the 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 is dying. Baby ginger is also called tender ginger. The color is light yellow. The branch drawing part presents beautiful purplish red. It looks like a shy doll with a little red face. Its youth is aggressive. Baby ginger. Some are short, fat, yellow, white, some are baby fat, some are long, thin, like scallion, like catkin. Young ginger is the most important thing to be tender. The skin is very thin. The meat is tender. The shape is like a jade finger. The color is like a warm jade. Compared with old ginger, the taste is crisp. It is not so spicy. At the same time, it has a little sweetness. So it is especially suitable for pickles and pickles. It can also be directly cut and fried. Young ginger always grows into old ginger. When it's tender, it's rude to eat it. Young ginger has a unique spicy taste, but it's crispy, tender and watery. It's a very popular vegetable in Sichuan. It can cook directly. For example, fried meat with young ginger
Cooking ingredients
Cooking Steps
Step1:Wash the kidney beans. Shred the
Step2:Ginger washing, shreddin
Step3:Put oil in the pot. Stir fry ginger slice
Step4:Stir fry with shredded kidney bean
Step5:Transfer in raw soy sauce and stir fried suga
Step6:Add oyster sauce, salt and stir fry until done
Cooking tips:1. When sugar and oyster sauce are put at the same time, sugar should be put first. Then oyster sauce should be put. 2. Both soy sauce and oyster sauce have a salty taste. Salt should be put at discretion to make dishes delicious.
