Braised Red Ginseng with Colored Pepper and Mushroom
1.
Prepare the raw materials, take the Iceland red ginseng from the freezer compartment and thaw it in the refrigerator. Wash the other raw materials, remove the seeds and stalks.
2.
Cut the red pepper in the middle, and then cut into wide strips.
3.
Cut green peppers into strips like red peppers.
4.
Sliced shiitake mushrooms.
5.
Slice the green onion and slice the horseshoe and slice the ginger.
6.
Rinse red ginseng and cut into strips.
7.
Mix a bowl of sauce, 20 grams of very fresh soy sauce, 20 grams of oyster sauce, 8 grams of starch, and 40 grams of water. Stir well and set aside. Put the sugar separately when cooking.
8.
Heat up the wok and add oil, add sliced ginger and stir fry until fragrant.
9.
Then turn to high heat and add green and red peppers and stir fry.
10.
After the green and red peppers are broken, add shiitake mushroom slices and stir fry.
11.
The shiitake mushroom slices are well cooked, stir fry a few times, add red ginseng and stir fry quickly. (Red ginseng can’t be fried for a long time, it will taste old and taste bad)
12.
Add half a teaspoon of sugar and stir fry evenly.
13.
Pour in the sauce, stir-fry evenly and turn off the heat.
14.
Add the scallions and stir fry evenly.
15.
Serve and enjoy.
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Tips:
1. Iceland, an island country in the North Atlantic near the Arctic Circle, is sparsely populated and far away from industrial pollution. There is pure air, clean water, warm ocean currents, and a variety of marine life breeds and grows here. With its excellent natural environment and strict government environmental protection policies, many nutrient-rich and unpolluted marine organisms have grown here. Red ginseng is a kind of high-grade sea cucumber that grows in this fine water. The sea cucumbers grown in such an environment do not contain any pollutants, and due to the long growth time, the nutrients and active substances in the body are far superior to the sea cucumbers grown in the Yellow Sea and the Bohai Sea, about 3.65 times. Iceland red ginseng is fresh, plump, and delicious. Its appearance is sweet and luster, and its internal organs are rich and smooth with a unique golden yellow color.
2. Icelandic red ginseng is harvested in a limited amount according to the government's environmental protection laws, and only red ginseng with a ginseng age of more than 10 years can be harvested, which is a veritable old sea cucumber. Also confirmed its nutritional and health value. Every morning, the fishing boats that catch red ginseng set off to the Icelandic waters where the sea cucumbers gather for fishing operations; the sea cucumbers are placed in large plastic insulation barrels after they board the ship and transported to the coastal production and processing plants for bowel surgery, gutting, and cleaning. Boil for 40 minutes, and then wash, IQF quick-frozen, cold chain transport to Shandong "Antarctic Direct" warehouse. After being subpackaged, it is sent to consumers' homes by JD Cold Chain. The whole process is processed and transported at -18°C. There are traces in every link, without any addition or pollution, to ensure that the nutrition of red ginseng will not be lost.
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