Each type of mushroom has its own characteristics, which must certainly be taken into account in the cooking process. If you are going to stock up on fried ginger for the winter, do not forget to soak them in water beforehand. Otherwise they will be bitter.
Ingredients
- Redheads - 2 kg
- Vegetable oil - 250 ml
- Ground black pepper - 0,5 tsp.
- Mustard Seeds - 1 tsp.
- Sugar - 1 tsp.
- Salt - 1 tbsp.l.
Step-by-step cooking recipe
Peel the ginger, rinse and pour cold water for 2 hours.
Put the mushrooms in a colander and rinse thoroughly again.
Heat the oil in a deep cauldron, add the mushrooms and fry for 15 minutes over medium heat.
Reduce the heat to low, add spices, sugar and salt. Cover and simmer for another 20 minutes.
Arrange the fried ginger in clean, dry jars, leaving 1.5-2 cm of free space on top.
Pour the remaining oil, roll it up and leave it warm for a day.
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