Spicy Fried Sand Ginseng
1.
Material: 300 grams of Adenophora.
2.
Material: Korean chili paste
3.
Put 3 tablespoons of chili sauce into a bowl and dilute with 1 tablespoon of water.
4.
The garlic is flattened with a knife and cut into minced garlic. I use half of it. Put more and it's delicious.
5.
Wash the sand ginseng with water to remove the soil, soak it for a while, and remove the skin.
6.
Knock it loose with a rolling pin.
7.
Knock loose and unfold.
8.
Knock them all in turn.
9.
Tear into strips about the thickness of your little finger.
10.
Put more oil in the wok and fry in the pan when the oil is hot. Stir fry again to remove excess water. Add 2 grams of salt and fry the yellow.
11.
Add the prepared chili sauce.
12.
Stir fry for good taste.
13.
Add a little sesame seeds when they are fried to eight ripeness.
14.
When the fry is ripe, add the minced garlic, add MSG when the garlic smells, and turn off the heat.
15.
Stir-fry and put on a plate, sprinkle some sesame seeds on top for decoration.
16.
This dish can be eaten cold or hot. It is chewy, especially for serving.
Tips:
1. Wash the ginseng more at a time, knock them all loose, tear them into thick strips to separate the amount to eat, pack them in a fresh-keeping bag and freeze them when you eat them.
2. Chili sauce is not salty, so put a little salt, you can decide according to your own situation. When mixing, you must use less water, and the sauce can be thinner without adding water.
3. This dish is a bit greasy, so put more oil in order to avoid sticking to the pot!
