How to Prepare Favorite Tagine-Steamed Ginger and Onion for Colds

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a special dish, How to Prepare Perfect Tagine-Steamed Ginger and Onion for Colds. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Tagine-Steamed Ginger and Onion for Colds, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tagine-Steamed Ginger and Onion for Colds delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tagine-Steamed Ginger and Onion for Colds is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Tagine-Steamed Ginger and Onion for Colds using 10 ingredients and 8 steps. Here is how you can achieve it.

This warming dish will help you improve colds and bolster the immune system.
Leave everything up to this amazing earthenware pot!

Ginger and green onion make this recipe so delicious!
It's so simple that I don't have hints. The bean sprouts and Chinese cabbage are optional, you can also use cabbage, carrots, mushrooms, etc. Anything in your fridge is fine.
Just make sure you don't forget the ginger and green onion! For 2 servings. Recipe by Rokarisa

Ingredients and spices that need to be Prepare to make Tagine-Steamed Ginger and Onion for Colds:

1. 2 pieces Ginger
2. 1 stalk Green onions
3. 1/2 bag Bean sprouts
4. 2 leaves Chinese cabbage
5. 3 slice Pork belly (thinly sliced)
6. 1 tbsp Sake
7. 70 ml Water
8. 1 Ponzu
9. 1 Daikon Radish (for the ponzu)
10. 1 Cayenne Pepper Powder (for the ponzu)

Instructions to make Tagine-Steamed Ginger and Onion for Colds

1. Julienne the ginger, thinly slice the green onions diagonally. Cut the green tops of the leek into small pieces to garnish the ponzu sauce. Chop the Chinese cabbage into easy to eat pieces.
2. Quickly wash the bean sprouts, let the daikon radish absorb the ponzu sauce, and cut each slice of pork into 3 pieces.
3. Put the Chinese cabbage and bean sprouts into the tagine pot. If you don't have a tagine pot, a regular earthenware pot is fine.
4. Layer the pork on top. It looks nice when the middle is raised higher than the sides!
5. On top, put in the onion until you feel like there's too much. Then add the ginger. The ginger and green onion really make this hot pot delicious.
6. Add the sake and water, cover with a lid, and cook on low to medium heat.
7. When the pork has cooked through, it's ready! Dip it in ponzu and enjoy.
8. In our house, we put grated daikon radish, chopped onion, and cayenne pepper into our ponzu sauce.

While this is certainly not the end all be all guide to cooking quick and easy lunches it is excellent food for thought. The hope is that will get your own creative juices flowing so that you are able to prepare excellent lunches for your family without the need to do too much heavy cooking at the process.

So that's going to wrap it up with this exceptional food Simple Way to Make Speedy Tagine-Steamed Ginger and Onion for Colds. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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