Ginger steamed with ginger
6:08 PM
Ginger steamed rice is a good food, not bored as a snack and also delicious food.
Material
Ingredients: 300g (smooth, straight, not greyish or black spots)
Pepper: 1 fruit
Green onions: 50g
Onion: 100g
Garlic, minced garlic
Aromatic vegetables, white wine
Ginger: 1 small bulb
Lemon: 1 fruit
Wedge seeds
Salt, pepper, sugar, fish sauce, cooking oil
Pepper: 1 fruit
Green onions: 50g
Onion: 100g
Garlic, minced garlic
Aromatic vegetables, white wine
Ginger: 1 small bulb
Lemon: 1 fruit
Wedge seeds
Salt, pepper, sugar, fish sauce, cooking oil
Making
1. Preliminary treatment
- Clean the school clean with water mixed with some salt. Garnish ginger, then take 1/2 cut fiber, 1/2 finely chopped. Scallion leaf cut. Onion cuttings. Non-aromatic garlic with a little oil. Red chilli half cut yarn, 1/2 chopped.
- Mix 1 tbsp sugar with 1/4 cup fish sauce, 1 tablespoon garlic, 1 tablespoon chopped chives, 2 tablespoons chopped ginger and 2 tablespoons lime juice.
- Mix 1 tbsp sugar with 1/4 cup fish sauce, 1 tablespoon garlic, 1 tablespoon chopped chives, 2 tablespoons chopped ginger and 2 tablespoons lime juice.
2. Implementation:
- First, boil water in ginger water, 1 teaspoon of white wine and salt for 15 minutes, then remove immediately into cold water with alum and then rinse. Do not boil the school long otherwise it will chewy, not delicious. Soaking the water in the school has alum to make the field white and crispy.
- Then bring the school cucumber into a serving, add 1/2 tablespoon of seasoning seeds and mix well, squeeze the plate out of the fork with onion, scallion and ginger cut yarn,. When eating, steamed the field for about 10 minutes, then sprinkle garlic oil on top.
- Then bring the school cucumber into a serving, add 1/2 tablespoon of seasoning seeds and mix well, squeeze the plate out of the fork with onion, scallion and ginger cut yarn,. When eating, steamed the field for about 10 minutes, then sprinkle garlic oil on top.
3. Usage:
- Use hot, can be decorated with chopped spinach, served with herbs and ginger sauce sauce.
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