Bean paste and ginger: a unique side dish to go with porridge

Overview

The health-preserving custom of eating ginger in summer has been around since ancient times. Ginger in summer is marketed with young buds and has a light spicy taste. It is eaten directly as a food instead of an ingredient. Fresh and tender ginger, washed and dried, then marinated in bean paste, is tender and refreshing, with a salty aroma. It is a unique taste of Chaoshan. When I have a bad appetite in summer, I like to cook some white porridge with bean paste and ginger to save my languid appetite. Many Chaoshan people may have a bottle of bean paste ginger hidden in their homes, which is a must-have porridge side dish in summer.

Tags

• hot dishes
• pickles with soy sauce
• home cooking
• common dishes
• old man
• breakfast
• winter recipes
• bean paste
• zijiang
• salt

Ingredients

Steps

1. 1 Choose ginger with more buds.

   

2. 2 Remove the red skin, wash and drain.

   

3. 3 Cut into chunks.

   

4. 4 Put it into a container.

   

5. 5 Add salt.

   

6. 6 Mix well and let it sit for about 2 hours to release the water.

   

7. 7 Then spread out the ginger and dry it.

   

8. 8 Put the dried ginger into the bottle.

   

9. 9 Add bean paste and marinate for 24 hours before serving.