Scallion Fried Red Ginseng
1.
Prepare the ingredients
2.
First prepare the sauce and starch paste in a small white dish: 1 tablespoon of starch and a little water, mix into a slightly thicker starch paste. Add in a glass bowl: salt, sugar, cooking wine, oyster sauce, light soy sauce and dark soy sauce. Stir well
3.
Take out the red ginseng and put it at room temperature for a while
4.
Rinse later and cut into larger pieces
5.
Wash and cut the Chinese onion, ginger, pepper and carrot
6.
Heat up the wok, add canola oil, add green onion and ginger, stir until slightly browned and fragrant
7.
Add red ginseng and stir fry
8.
Pour in the prepared sauce quickly and turn to high heat
9.
Wait for the bubbling around, add the pepper and carrot slices, and stir-fry quickly
10.
Then re-stir the starch paste, use a spatula to pour in a circle along the edge of the pot twice, do not stir immediately
11.
Wait for the starch paste to hang up, and then quickly stir-fry, turn off the heat and cook out
12.
Turn off the heat and put it in the pan
13.
Delicious and juicy, tender red ginseng in the mouth, really delicious
Tips:
1. Red ginseng is not easy to cook for a long time, otherwise it will affect the taste and destroy its nutritional intake
2. So prepare the sauce and starch paste in advance to shorten the cooking time of red ginseng sticks
3. In order to ensure the taste and tenderness of red ginseng, the starch paste should be slightly thicker than usual for thickening vegetables.
4. Red ginseng is an instant freeze-dried sea cucumber, which is convenient to eat. You can directly defrost it and cook it in your favorite way.