Today and share with you a "scallion roasted topaz ginseng" home practice, topaz ginseng in addition to excellent taste, nutritional value is also very rich, very suitable for the elderly to eat, there are like quick to learn it.
Ingredients: Topaz ginseng
Accessories: green onion, ginger, green pepper, red pepper
Seasoning: salt, cooking wine, oyster sauce, dark soy sauce
【Roasted topaz ginseng with green onion】—— Salty and delicious
1. Let's start preparing the ingredients
Prepare 4-5 topaz ginseng, soak it in advance, cut its abdomen to remove the sand spout and teeth, then change the knife to cut into even filaments, put it in clean water and wash it several times, wash the impurities on its surface for later.
2. Start preparing the excipients below
Prepare two green onions, break open and cut into slices.
Prepare a small piece of ginger and cut into thin strips.
Prepare half a green and red pepper and cut into thin strips.
3. Blanch the topaz ginseng below
Boil water in the pot, add a spoonful of salt, pour in a little cooking wine, after the water is boiled, pour the topaz ginseng into the pot, blanch the water for 30 seconds, rinse with clean water, drain and set aside.
Topaz ginseng has a very fishy taste, and it should be blanched in water before eating.
4. Start cooking below
Heat the oil in the pot, after the oil is hot, pour the shallots into the pot and fry until fragrant, add 5 grams of oyster sauce to freshen, stir-fry the oyster sauce, pour the topaz ginseng into the pot, stir-fry evenly, let the topaz ginseng absorb the aroma of the green onion.
The green onion should be fully fried before adding topaz ginseng, otherwise the whole dish is not fragrant enough.
Add green and red peppers to continue stir-frying, add 2 grams of salt, 3 grams of dark soy sauce, and then add a little water starch to increase the adsorption of the seasoning, quickly stir-fry the seasoning, pour a little oil to brighten the color, turn well and then put on the plate.
Well, a nutritious dish of roasted topaz ginseng is ready.