Purple Ginger

Ingredients

　　Beef slices 200g

　　Onion 80g

Heat Rice 150g

　　Ginger Slices as needed

Garlic slices as needed

　　Light soy sauce As needed

Mirin as needed

Sugar as needed

Dark soy sauce as needed

　　Broccoli As needed

Fennel Radicchio As needed

Tomato slices as needed

Baby ginger 500g

Dark soy sauce as needed

Salt as needed

Pickled baby ginger steps

1. Choose tender baby ginger

2. Wash and slice, marinate with a little salt to let the ginger release water

3. Then drain the water and dry the surface of the ginger

4. Place the dried ginger slices in a container, pour Li Jinhui oyster mushroom soy sauce, then seal and store in the refrigerator 5. After 3-4 days, it can be eaten. Use clean, dry chopsticks to take out each time, perfect for drinking

porridge.Tips Choose tender baby ginger, remember to drain the water completely

Beef

Rice bowl

　　Preparation steps1. Cut onion into strips, slice garlic, mix sauce (3 tablespoons of light soy sauce, 3 tablespoons of mirin, 1 tablespoon of sugar, 1 teaspoon of dark soy sauce) 2. Blanch the vegetables in salty water with a little oil, keep warm

3. Heat a small amount of oil in a pan, sauté onion, add ginger strips and garlic slices

4. Pour in the prepared sauce, bring to a boil

5. Add beef slices, stir to separate

6. Cook until the sauce thickens and most of it is absorbed

7. Prepare a bowl of hot rice

8. Place cooked beef on one side, remaining sauce drizzle over it

9. Arrange blanched vegetables on the other side.

Tips

If mirin is unavailable, substitute with rice wine and honey mixed together.

Tip

If you don't have mirin, you can use rice wine and honey mixed together as a substitute.