Introduction: In winter, lotus root yam stand aside. The most important thing to eat is it, it is crispy, tender and nutritious, and it is so fragrant when stir-frying!
Hello everyone, I am Sha Jie’s Food. Only food and beautiful scenery in life cannot be disappointed. Today I will share with you a plant called Japanese ginger , also called Jerusalem ginger , ginger is not spicy, Jerusalem artichoke , we call it Japanese taro locally, and probably many people don’t know it. This plant is very common in rural areas and is a food ingredient that is both medicinal and food-friendly. It blooms like chrysanthemums and its fruits like taro, so it is also called jerita. Some people say it is like ginger, but it is not spicy, so it is also called ginger. It has very tenacious vitality and usually grows very vigorously by rivers, hillsides, and ditches. It only needs to be planted once and will sprout and grow in the second year. It is in season now, so don’t know how to eat it.
Daily ginger doesn't look ugly, but it is rich in nutrients, such as protein , vitamins, amino acid , and mineral nutrients such as calcium and iron. Not only can the fruits be eaten, but its tender leaves can also be eaten as vegetables, and the whole body is full of treasures. In the rural area, every household pickles Japanese ginger during this season of every year, and my family is no exception. The Japanese ginger pickles Japanese ginger that my mother pickles is very delicious. Let’s share the recipe by the way. [Pickled Japanese Ginger] Clean the Japanese Ginger, cut it into thin slices and mix it with an appropriate amount of light soy sauce and dark soy sauce, add some green and red peppers, marinate it for one night and you can eat it. It tastes fresh and crispy. When drinking porridge, it is particularly appetizing. Japanese ginger can not only be used as pickles, but also stir-fry them. Next, let’s share with you how to stir-fry Japanese ginger with chili. It is crispy, tender and nutritious, and it is so fragrant when stir-frying.
Preparation Ingredients: Japanese ginger, chili, salt, light soy sauce, dark soy sauce, oyster sauce, sesame oil, cooking oil, chicken essence, garlic
Specific method: 1. Japanese ginger grows in the soil, so there is inevitably a lot of mud and sand. Put it in clean water for a longer time, rinse it with water several times after soaking, until the water becomes clear and there is no mud and sand at the bottom of the basin. Don’t be afraid of trouble at this step. If the rinsing is not clean, it will affect the taste.
2. After cleaning, the Japanese ginger was put in clean water and added two spoons of salt and stir evenly. Soak for about 15 minutes. This can kill the bacteria on the surface of the Japanese ginger well. We will feel at ease after we are processed.
3. Take out the Japanese ginger and control the water and place it on the chopping board, cut it into even thickness and thin slices and put it in clean water. Prepare a green pepper and wash it clean. Remove the green pepper stems and seeds, cut it into chili shreds and put it on a plate for later use.
4. Pour an appropriate amount of cooking oil into the pot, add minced garlic and stir-fry, then pour in slices of Japanese ginger and stir-fry over high heat, add appropriate amount of light soy sauce, dark soy sauce, salt and oyster sauce, stir-fry for about 1 minute, add shredded chili peppers and continue to stir-fry over high heat, pour in an appropriate amount of sesame oil before leaving the pot, and turn off the heat and serve.
Tips: 1. Japanese ginger grows underground, and has extremely irregular shapes and will contain a lot of soil. You must clean it before eating. 2. The chopped Japanese ginger is easily oxidized in the air, so it should be soaked in clean water. 3. The stir-frying time should not be too long, otherwise the Japanese ginger will be too soft and rotten to affect the taste. Fry for 2-3 minutes.
The fried Japanese ginger will have a lot of fishy smell, and it tastes fresh, sweet and crispy, and has a very good taste. Now is the season when Japanese ginger is on the market in large quantities, so don’t miss this delicious food. In addition to pickling and stir-frying, do you also know what new ways to eat Japanese ginger? Today's sharing ends here. I hope my sharing will make you reward. Thank you for your viewing and support. See you tomorrow, bye.
