Prepare 500 grams of lentils, 35 grams of ginger, 40 grams of vinegar, 5 grams of salt, 3 grams of monosodium glutamate, 10 grams of sesame oil, de-ribbed the lentils, washed, boiled a pot of water on the fire, and blanched the lentils, (note that it must be blanched, not ripe will cause food poisoning). Then cool in a container containing cool water, remove the filtered water and place in the container. Add salt to marinate the lentils for about 5 minutes, drain the water, chop the ginger, pour in with MSG, vinegar, sesame oil, so that the lentils are evenly dipped in condiments, marinate for 5 to 10 minutes, and then place them directly on the plate, or cut into several pieces and put into the plate, ready to eat. This dish is Sichuan flavor, the operation method is simple, the taste is spicy, salty and fresh, the color is emerald green, and it is tempting to appetite. In the production process, it should be noted that after the lentils are de-ribbed, they should not be cut first and blanched to make their nutrients lost, and they should not be alkali added, otherwise the vitamin B and vitamin C in the lentils will all be destroyed. Using this seasoning method, the main ingredient is changed to cabbage, amaranth, etc., which can be made into different ginger flavor dishes.
