slightly spicy Recipe
VanceGreen
"Zizania latifolia" is a specialty vegetable in our country. It is also known as the "Three Famous Dishes in Jiangnan" together with Brasenia schreberi and Perch. Because of its tender texture and sweet taste, it is regarded as a good vegetable. It is fried with meat, and it tastes quite good. <br />"Zizania latifolia" contains a vitamin rich in hangover effects, so it has a certain effect on relieving drunkenness. Because the organic nitrogen in tender water bamboo exists in the amino acid state, it can provide sulfur element, which makes the taste feel more delicious, has high nutritional value, and is easy to absorb by the human body. The disadvantage is that water bamboo contains more oxalic acid, and its calcium is not easily absorbed by the body. <br />"Zizania latifolia" is cold in nature and can help treat edema of limbs with diuretic. It can also clear summer heat and relieve boredom and quench thirst. It is particularly suitable for consumption in summer. It can clear heat and relieve constipation, eliminate boredom and alcohol, especially has a good effect on alcohol and poison. The effect of treating drunkenness is excellent. Zizania latifolia contains more carbohydrates, vegetable protein, etc., which can supplement nutrients to the human body and have the effect of strengthening the body. Zizania japonica can also relieve jaundice and has an auxiliary treatment effect on icteric hepatitis. Women stew pork feet with Zizania japonica and Tongcao after childbirth, which has a good lactation effect. <br />Since Zizania is a cold vegetable, it is best to stir-fry with meat in winter. Today, we use Zizania japonica to make a home-cooked dish suitable for autumn and winter. It is called "dried pork slices and roasted Zizania japonica". The method is as follows;
MollieSpencer
The first time I posted it, I didn't break down the pictures step by step. Mapo tofu has always been a popular home-cooked Sichuan dish. Eating more tofu for girls will also be good for endocrine and skin. This dish is convenient and simple. It can also be poured directly on top of rice and made into rice. <br /><br />The main ingredient is gypsum tofu. Don't use boxed fat tofu. The fat tofu is too fragile and difficult to taste. <br /><br />Cut the tofu into small pieces first and soak in boiled water with salt for half an hour to remove the fishy smell; taste the minced pork with cooking wine, salt, and monosodium glutamate, and marinate for 10 minutes; slice the ginger and garlic, and cut the green onions into chopped green onion for later use. <br /><br />Then, heat the pan to cool the oil. When the oil reaches 6 minutes hot, add ginger slices and garlic slices, add 1 spoonful of bean paste and fermented soybean, stir-fry until the minced pork is fragrant, stir fry over medium heat, until the minced meat changes color, add tofu, gently stir fry for 2 minutes, then add half a bowl of water, just slightly cover the tofu, add appropriate amount of soy sauce to enhance the flavor, the soy sauce has salty taste, so don't add salt, add some MSG, cover the lid, reduce the heat, and let the tofu slowly simmer in the pan to taste. <br /><br />After five or six minutes, remove the pan and sprinkle with chopped green onions. The job is done. Remove the pan and plate, and start eating. <br /><br />PS。。。If you like Sichuan cuisine that is heavier, you can add some Sichuan spicy seeds when adding soy sauce, and sprinkle a little pepper noodles into the pan. <br /><br />It's actually nice to add some celery powder to this dish, which has a fresh aroma. <br /><br />It's also good to replace minced pork with minced beef. <br /><br />Douchi is an indispensable contribution. It will be very fragrant if added.
