Sihai network

ginger

Ginger Chicken

Ginger chicken and potatoes, carrots and ginger absinthe sauce are cooked together. With crispy Italian bread and a small vegetable salad.

Ingredients: 2 garlic, 2 carrots, cut into pieces, 120ml white wine, 2 fresh slices of ginger, 355ml olive oil, 1365g chicken breast without skin and bone, 8 small red potatoes, 6 carrots, cut into large sections of 5cm,

Black pepper 2G, salt right amount, 1 onion, diced, fresh string beans 110g, washed, roots removed (optional)

practice

1. Pour the garlic, cut carrot, white wine, ginger and 355 ml olive oil into the food processor and mix well, then put aside.

2. Heat 60ml olive oil in the braise, fry the chicken and turn it into a small fire, cover and steam for about 20-30 minutes (determined by the size of the chicken)

3. Add potatoes, carrot pieces, onion and ginger absinthe sauce. Cover until the vegetables are cooked but not rotten.

4. If you are adding fresh green beans, add them at the last 5-6 minutes. Finally, season with salt and pepper.

Tender ginger

Materials: 300g tender ginger, 10g salt, proper amount of cold boiled water, a little salt, 100g fine sugar, 200g glutinous rice vinegar, 150g water

practice

1. Wash and drain the tender ginger, put it into a container, add 10 grams of salt, mix well, and marinate for standby.

2. After the tender ginger water and Microsoft in practice 1, knead the bitter water by hand, and pour out the surplus water, then add some cold boiled water to soak for about 3 hours, and then pull out and drain for standby.

3. Take a pot, add some water to boil, put in the sugar until it melts, add in the glutinous rice vinegar after it cools and mix well, that is, the sugar vinegar water is ready for use.

4. Take a glass bottle, put in the tender ginger of method 2, then pour in the sweet and sour water of method 3, seal the lid, soak for about 10 days and take out.

Mashed ginger and spinach tower

Materials: 250g spinach, a little sesame, some ginger, some salt, some soy sauce, some oil

practice

1. Remove the roots of spinach and wash it, then cut into sections.

2. After boiling, add spinach, crude oil and salt, scald spinach and drain.

3. Slightly dry the spinach and put it into a large bowl.

4. Put a small amount of oil in the pot, heat it and add ginger antler.

5. Pour chopped ginger and cooked oil on spinach, then add some soy sauce and mix well.

6. Compress the spinach slightly, then quickly pour the bowl onto the plate.

7. Take out the bowl and put sesame and ginger on it.