Fried ginseng

Published Oct 30, 2021 at 03:55am ET

Fried ginseng

Beisha ginseng nourishes Yin and moistens the lung, warms and moistens the lung meridian, and replenishes but does not dry. It is a traditional medicinal and food homologous plant. Fresh ginseng is common in the long summer season. It can be purchased in this season after peeling and stored in the freezer for other seasons.

Food Material List

1 Fresh Salvia miltiorrhiza 200g
2 Egg 2
3 flour Appropriate amount
4 Raw meal (potato starch) Appropriate amount
5 Chicken essence 3G
6 White pepper 2G
7 Olive oil Appropriate amount
8 salt 5g

Operational steps

1 Fresh ginseng drives to show you the physical picture.
2 After washing the soil, blanch it with boiling water, which is good for peeling.
Because of the different sizes and uneven surface of ginseng, my experience is that using stainless steel spoon at home to scrape is more convenient and faster than other scrapers or knives. After scraping, the hand will feel a little sticky. Dont wash it.
3 Soak the peeled ginseng in cold water for 3-4 hours with a knife back pat.
4 Remove the soaked ginseng, squeeze out the water, cut it into 3-4 cm segments, add a little white pepper, salt, raw powder and chicken essence, and hold it for 20 minutes.
5 In the process of standing, we will make batter
prepare two eggs, mix them in a large bowl, take flour and flour about 3:1 gradually into the egg liquid (do not put water), the consistency of chopsticks to pick up drips is appropriate, and then add the remaining white pepper powder, chicken essence and salt (according to their own taste add seasoning powder), stirring. Serve evenly.
6 When the temperature of oil rises to a slight smoke, you can dip the stationary ginseng into the prepared batter and put it in the pot (small fire). You can turn it over with chopsticks and fry it until it is golden brown on both sides to get out of the pot. It can be aired on oil-absorbing paper and then served again, and then its done! Ha-ha

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