How to make cold shredded ginger

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. On the surface it may seem like a hassle-free experience, but from a health perspective it is a very bad habit. Caring for your health starts with diet. When it comes to diet, it starts with yourself. So below I will first introduce the method of making cold-mixed shredded ginger.

1. Prepare two pieces of young ginger, which are generally sold in the vegetable market now, and a little chili and green pepper.

2. Peel the ginger with a potato peeling tool, then wash and set aside

3. Drain the water from the ginger and cut it into thin strips. Now is the time to test your knife skills. If you really can't do it, use a tool.

4. Cut the chili and green pepper into thin strips, remove the seeds and drain the water.

5. Chop the garlic

6. Add oil to the pan, put the minced garlic in and sauté over low heat. High heat will easily burn the garlic.

7. Add green pepper and chili shreds and stir-fry together

8. Then turn off the heat and add the sauce you just prepared, add the appropriate amount of chili oil, mix well and let it sit for a few minutes to make the sauce

9. After a few minutes, pour the juice in the pot onto the shredded ginger.

10. After mixing thoroughly, leave it for half an hour. You can also wrap the bowl with plastic wrap and put it in the refrigerator for a better taste.

11. Spicy and sour, it is a good choice with porridge or rice.

After reading the detailed introduction of cold-mixed shredded ginger, I believe you can’t wait to eat it. Don’t be anxious. First remember this specific method in mind, and then learn to do it well. I believe you can do it well.