Ingredients ?

500g of ginger

150ml of peanut oil

200ml of black sesame oil

1.5 tbsp of Himalayan salt

1 tbsp of coconut blossom sugar

2 tbsp of mushroom seasoning

Method to make the mashed ginger in sesame oil ?

Below is the start of cottage yucca sesame oil ginger puree.

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Wash and peel the ginger and dry it.

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Put the ginger into the cooking machine to puree.

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Because the black sesame oil can not be sautéed at high temperatures, so first add peanut oil and sauté the ginger puree on medium-low heat.

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Stir-fry the ginger with a spatula for 5 minutes to prevent it from becoming mushy. Until the pungent flavor of the ginger is released.

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Add the black sesame oil and continue to stir-fry over low heat.

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Add the black sesame oil, along with salt, sugar and mushroom seasoning. Continue to stir-fry for about 15 minutes, make sure to be patient.

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Stir fry on low heat until this state is ready.

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Pasteurize the glass bottle at high temperature and bottle while it is still hot, this weck sealed bottle is 580ml, exactly one bottle. It can be refrigerated for up to 20 days after cooling.

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Tips

Sesame oil ginger puree can be used to mix rice and noodles with vegetables, but also can be used to make hot pot spicy hot dip.