Bean Paste Ginger: A Special Congee Side Dish

Name: Bean Paste Ginger: A Special Congee Side Dish
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 250g Zijiang; 100g Bean paste; 3g salt

by Little Five's Food, Drink and Fun

4.6 (1)

Favorite

1

Difficulty

Normal

Time

48h

Serving

2

The custom of eating ginger in summer has existed since ancient times. In summer, ginger comes on the market with sprouts and has a slight spicy taste. It is eaten directly as an ingredient instead of an ingredient. The fresh and tender ginger, washed and dried, and pickled with bean paste, is fresh and refreshing, with a salty flavour. It is the unique taste of Chaoshan. In summer, when the appetite is not good, I like to cook some white porridge with bean paste and ginger to save my sluggish appetite. Many Chaoshan people may hide such a bottle of bean paste and ginger in their homes. This is a must-have dish for porridge in summer. "

Ingredients

Bean Paste Ginger: A Special Congee Side Dish

1. Pick ginger with more buds.

2. Remove the red skin, wash it, and drain the water.

3. Cut into chunks.

4. Put it in a container.

5. Add salt.

6. Mix well and let it stand for about 2 hours to release the water.

7. Spread out the ginger and let it dry.

8. Put the dried ginger into the bottle.

9. Add bean paste and marinate for 24 hours before serving.

Tips:
Soybean paste can submerge the ginger, not strictly according to the reference value of the ingredients; the prepared soybean paste ginger can be sealed and stored in a glass bottle, if you use clean chopsticks without oil and water every time, There is no problem saving for one month.