Cooking with ginger and liver Asia - a recipe from Central China

01-14  Source: Network gathering  Views:1 

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Cooking with ginger and liver Asia - a recipe from Central China

Ginger is an important part of Asian cuisine.

For the following recipe can be used to flavor beef or pork liver. Typical of Asian dishes is the fast cooking in a very hot wok. Through this method, the ingredients do not overcook. Vegetables remain crisp and meat is crisp on the outside and juicy inside. It is therefore important that you prepare all ingredients and put in bowls within reach before you heat the wok.

Prepare the ingredients for the court and provide

  1. When you begin to cook the rice as a side dish depends on to what variety it is and how long the rice needs to be soft. See the instructions for preparation and determine for yourself when you start with the rice.
  2. Place the liver slices in a bowl and cover them with cold water.
  3. Peel the cloves of garlic and finely chop it. Please do not use garlic press.
  4. The ginger root, peel and rub all fine.
  5. Wash the leek and cut it into about 5 mm wide rings.

Inserting liver in ginger marinade

  1. Take the liver out of the water, rinse them and pat them dry thoroughly. Then cut them into uniform cubes of about 3 centimeters.
  2. Rinse and dry the large bowl, add the grated ginger, soy sauce, garlic and a generous pinch of pepper and stir in the spices. Add the cornstarch, mix everything well. Then put the liver into cubes, coat them with the spices and let the meat stand briefly.

Vegetables and meat to cook by stir-frying

  1. Heat some oil in a wok, but it should not be too hot. Enter into the leek rings and fry the vegetables with stirring for one minute.
  2. Then add a tablespoon of soy sauce and a pinch of sugar added, cook the leeks two more minutes and then giving it back into the bowl.
  3. Wipe out the wok with kitchen paper and heat again oil therein; this time a little hotter.
  4. Meanwhile, stir the liver again in the marinade carefully through and then give it together with the liquid formed in the hot oil. Caution, it injected strong!
  5. Brown the meat with constant contact about 6 minutes. This typical Asian type of cooking is called "stir-frying". The meat is the Ginger Marinade crisp on the outside and juicy inside should and - if you want - remain very slightly pink.
  6. Finally, enter the leeks to the meat in the wok, stir it again briefly and heat it.
  7. Pull the wok from the heat and portioning the cooked rice on the plate. The ginger liver enter and serve the dish immediately.

Good Appetite!

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