Name: Scallion Fried Red Ginseng
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Hangjiao; 30g carrot; 160g Iceland Red Ginseng; Some Canola oil; 4 slices ginger; 60g Scallion; 1 pinch salt; 1 tsp Sugar; 1 tbsp Corn flour; 1 tbsp Oyster sauce; 2 tbsp Cooking Wine; 1/2 tbsp Soy sauce; 1/2 tbsp Very delicious

Scallion Fried Red Ginseng

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

#御寒美食# When it comes to warm food, sea cucumbers are absolutely indispensable; in some coastal areas, there is a custom of eating sea cucumbers every nine. Icelandic red ginseng is a premium sea cucumber that comes from about 30 feet underwater in the waters of the North Atlantic Ocean and the temperature is kept below 4°C all year round. With its low output, long growth period, and the strict environmental protection and fishing policies of the Icelandic government over the years, it can only catch red ginseng that is more than 10 years old, which is a veritable old sea cucumber.
The natural native red ginseng is not only extremely nutritious, but also has high medicinal value; its nutrition and active substances in the body are much better than those grown in the Yellow Sea and the Bohai Sea by about 3.65 times; it is high in protein, low in fat and rich in more sea cucumbers. It contains 18 kinds of amino acids and 10 kinds of amino acids necessary for the human body. The quality is better than that of velvet antler and high-quality shark fin polycation components, and the sulfuric acid oligosaccharides are unique to sea cucumbers. Effectiveness and anti-aging effects; processed and transported by professional fishermen at -18℃, without any addition and pollution, to ensure that the nutrition of red ginseng will not be lost.
Iceland red ginseng has a luscious appearance, rich and smooth internal organs and a unique golden yellow color; regular consumption of red ginseng with collagen as the main body can promote the recovery of the body's hematopoietic function and calcium absorption. It is fragrant; using sea cucumbers for stir-frying, porridge, stew, etc. are extremely delicious and nutritious~~~"

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.