Name: Red Ginseng Rice
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Iceland Red Ginseng; Some carrot; A few rape; a little Mushroom; 1 bowl (or chicken broth) Bone broth; 1 bowl Rice; 1 tbsp Soy sauce; 1.5 tbsp Oyster sauce; Some starch; 1 tbsp Cooking Wine; a little Sugar

Red Ginseng Rice

by Eyebrow delicacy

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Sea cucumber is as famous as ginseng, bird's nest, and shark's fin, and is one of the eight treasures in the world. Sea cucumber is not only a precious food, but also a precious medicinal material. According to the "Supplements to Compendium of Materia Medica": sea cucumber is sweet and salty, nourishes the kidney, nourishes the essence, ingests urine, aphrodisiac and cures dysfunction. Sea cucumber has the functions of improving memory, delaying gonadal aging, preventing arteriosclerosis and anti-tumor.

Iceland red ginseng grows in the sea about 30 feet underwater in the North Atlantic Ocean. It is geographically close to the Arctic Circle. The seawater temperature is kept below 4℃ all year round. The surface is frozen in winter. It is inaccessible all year round. There is no industrial and human activities around the sea. Pollution. The red ginseng grown in such an environment does not contain any pollutants, and due to the long growth period, the body is rich in nutrients and active substances, and its quality is far better than other sea cucumbers.

With the development of science and technology and the improvement of people's living standards, it has become difficult from time to time to eat this red ginseng from Iceland at home. Not a few days ago, there was an event on a certain website and I bought some red ginseng and cooked red ginseng rice, which tasted pretty good. Well, according to the solar terms, it should be a big cold now. The weather in the north is so cold, and you have to eat something delicious to resist the cold weather. "

Red Ginseng Rice

1. The red ginseng is thawed and cut into small pieces in advance, and the carrot is cut with a knife.

2. Prepare the rapeseed and mushrooms to be cleaned.

3. Boil the rapeseed, carrots, and mushrooms in the boiling pot, and blanch the rapeseed and carrots with cold water immediately.

4. Put a bowl of bone broth into the wok, remove the mushrooms and cook in the bone broth for about 2 minutes until the mushrooms are cooked through.

5. Add a little cooking wine to the boiling pot, add the red ginseng and cook for half a minute to a minute.

6. Put a bowl of rice and place rape, carrots, mushrooms, and red ginseng next to the rice.

7. Add 1 tablespoon of light soy sauce, 1.5 tablespoons of oyster sauce, 0.5 tablespoons of dark soy sauce, and 0.5 tablespoons of white sugar to the bone broth in the wok and boil over high heat.

8. Add water and starch in batches to thicken. Stir continuously with chopsticks until it reaches a satisfactory viscosity and turn off the heat.

9. Pour the thick soup on the rice and serve deliciously.

10. Finished picture

Tips:
1. The red ginseng itself is cooked. Don't cook it for too long, it will become old and taste hard.
2. Match the vegetables according to your preference.
3. Both oyster sauce and light soy sauce have a salty taste, so there is no need to add additional salt. In addition, our spoon is relatively shallow, so the filling of light soy sauce and oyster sauce is adjusted according to your own taste.
4. Be sure to use bone broth or chicken broth to taste more delicious.