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Fermented Soybean Paste with Young Ginger: A Unique Side Dish for Porridge
Tender young ginger knobs, peeled and salt-dried, are submerged in fermented bean paste for a salty-savory condiment that enlivens plain morning porridge.
Instructions
- 1
Choose young ginger with more tender buds.
- 2
Remove the red skin, wash it, and drain the water.
- 3
Cut into pieces.
- 4
Put it into the container.
- 5
Add salt.
- 6
Mix evenly and let sit for about 2 hours to release its moisture.
- 7
Then spread out the young ginger and let it dry.
- 8
Put the dried young ginger into the jar.
- 9
Add soybean paste, marinate for 24 hours, and it can be eaten.
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Ingredients
Auxiliary Ingredients
- Zigang250g
Seasonings
- bean paste100g
- Salt3g