Braised edamame with red ginseng
Overview
Tired of eating big fish and meat during the Chinese New Year, today I would like to share with you a refreshing meal that is tender, delicious, low-fat and nutritious; this dish is braised edamame with red ginseng. Red ginseng is a high-protein, low-fat, low-cholesterol seafood. The rich sea cucumber saponins have anti-tumor, immune-regulating, delaying aging and preventing osteoporosis effects. It is a natural calcium-supplementing food. Its nutrition is no less than that of ginseng. It has the reputation of being the best sea cucumber, so eating it regularly can enhance the body's immunity.
Tags
Ingredients
Steps
-
Prepare ingredients.
-
Rinse the naturally thawed red ginseng and cut it into pieces larger than edamame with a knife.
-
After washing the side dishes, cut the red pepper into small pieces, mince the onion, ginger and garlic; at the same time, prepare a bowl of juice: add sugar, cooking wine, light soy sauce, oyster sauce, balsamic vinegar, cornstarch and a little water and mix well.
-
Heat the wok, add cooking oil, and pour in the edamame rice.
-
Stir-fry until the edamame rice changes color, add appropriate amount of water and salt, cook until cooked and then serve.
-
Pour oil back into the pot, add onion, ginger, garlic and diced red pepper, stir-fry over high heat until fragrant, then add red ginseng.
-
Stir-fry evenly and add an appropriate amount of cooking wine to remove the fishy smell and increase the aroma.
-
Pour in the fried edamame.
-
After stir-frying evenly, pour in the bowl of juice.
-
Finally, reduce the soup to a thick consistency and turn off the heat.
-
Simple meal, delicious and low in fat.
-
The ginseng cubes are tender, smooth and delicious.
-
The edamame is soft and tasty.
