Quickly Prepare The Food-{soaked Ginger Chicken Shreds}
by lizkitchenlife
Favorite
Difficulty
Easy
Time
20m
Serving
2
This is a dish often eaten in my hometown. The difference is that the aunts mostly use beef for cooking. Thinking that it is midsummer now, they replaced the red meat with white meat, which is low-fat, tender and not hot~
This dish is eaten in the mouth, full of fragrance, full of flavor, and there is also a tingling scent of pepper. A bit similar to the flavor of fish-flavored shredded pork, but the biggest difference is that the faintly sour and numb flavor is entirely derived from pickled ginger, so pickled ginger is actually the real protagonist of this dish, and the meat The category can be adjusted at will according to your taste preference or season~ :)
In my hometown, kimchi is basically a must-have pickle. The favorite and most common ones are red radish and tender ginger. I also prefer kimchi with a crisp texture. I taste fresh ingredients in the jar for a few days. Just fish out and try it! Sweet and sour and delicious, biting in your mouth, full of crunch, stimulates waves of saliva secretion, and appetizers are all great products with wine!
Use ginger to make kimchi. It’s best to use Zerzi ginger, which is tender ginger. Nine-fingered ginger is the first choice. Buy it and clean it up, dry it, throw it directly in the kimchi jar, and marinate it with other kimchi. Wait a few days. Put one together, the color is slightly yellow, the freshness is tender and fragrant, the taste is slightly spicy and sweet, and the aftertaste is endless~
Let's do this together-{soak ginger chicken shreds}, it will surprise you!
The ingredients will not lie, the taste will not betray"
This dish is eaten in the mouth, full of fragrance, full of flavor, and there is also a tingling scent of pepper. A bit similar to the flavor of fish-flavored shredded pork, but the biggest difference is that the faintly sour and numb flavor is entirely derived from pickled ginger, so pickled ginger is actually the real protagonist of this dish, and the meat The category can be adjusted at will according to your taste preference or season~ :)
In my hometown, kimchi is basically a must-have pickle. The favorite and most common ones are red radish and tender ginger. I also prefer kimchi with a crisp texture. I taste fresh ingredients in the jar for a few days. Just fish out and try it! Sweet and sour and delicious, biting in your mouth, full of crunch, stimulates waves of saliva secretion, and appetizers are all great products with wine!
Use ginger to make kimchi. It’s best to use Zerzi ginger, which is tender ginger. Nine-fingered ginger is the first choice. Buy it and clean it up, dry it, throw it directly in the kimchi jar, and marinate it with other kimchi. Wait a few days. Put one together, the color is slightly yellow, the freshness is tender and fragrant, the taste is slightly spicy and sweet, and the aftertaste is endless~
Let's do this together-{soak ginger chicken shreds}, it will surprise you!
The ingredients will not lie, the taste will not betray"
