How to make cold-mixed Japanese ginger

Modern people are under great pressure in life and work, so we must relieve stress in time. Among the methods of stress relief, the most common one is diet. If you often feel stressed, you might as well try making yourself a delicious meal. After eating it, you may find that the world has become different. So, let me tell you how to make cold-mixed Japanese ginger.

1. Wash the ginger, cut it into two halves, sprinkle it with salt evenly, and marinate it (at least 1 day)

2. Add scallions

3. Use the dried red peppers that my mother-in-law brought back from the countryside to make chili oil

4. Add oil to a hot pan, cut the chili peppers and put them in a bowl. When the oil temperature is high, turn off the heat and pour the oil into the bowl to cook fragrant chili oil! (If you don’t want to add chili oil, you can skip this step O(∩_∩)O~)

5. Cut the bitter chrysanthemum into sections

6. Shredded radish

7. Place the shredded radish on top of the ginger and sprinkle with salt to marinate

8. As mentioned above, cut the carrot into shreds (because my good friend likes to eat carrots in large pieces, so I cut them into large pieces), cucumber shreds, purple onions, etc., and put them in the plate. If you like to add other vegetables, you can add them according to your preferences.

9. Start with the ingredients: a small amount of rice vinegar

10. Appropriate amount of white sugar

11. Add MSG last

12. Salt

13. More Yipinxian soy sauce

14. Use more sesame oil

15. I chose retail sesame oil, which I personally think is not as good as buying peppercorns and cooking them yourself

16. Sesame oil on sesame paste. If you like sesame paste, you can add sesame paste.

17. Wash the pickled ghost ginger several times according to your taste. Since I pickled it for a short time this time, I only washed it once and mixed all the seasonings and ingredients together. It was delicious and looked appetizing.

18. My colleagues all like it. It’s done. If you have ginger in your backyard, you might as well mix it at home and try it.

Many housewives are worried about what to eat today, but you don’t have to worry today. Look at the editor’s introduction today, and quickly serve this newly learned cold-mixed ginger on the table!