When it comes to Su cuisine, it reminds people of its elegance, elegance, freshness and elegance, and its unique shape is often amazing. It's not difficult to make this rice bamboo, but it's unique in shape and looks like a dahlia, bringing a touch of fresh style to the summer table.
Zizania japonica is a unique aquatic vegetable in our country. The ancients called Zizania japonica ". Before the Tang Dynasty, Zizania latifolia was cultivated as a grain crop. Its seeds were called Zizania rice or Diao Hu, and were one of the six grains. Water bamboo not only tastes delicious, but also has high nutritional value and is easily absorbed by the human body. It is a rare healthy ingredient.
Lihua Zizania is a cold dish. It tastes fresh and crispy and is a very good appetizer.
Zizania liflora
Recipe Recommendations
Steps for Zizania liflora
1
Cut water bamboo into square columns;
2
Use a knife to carve square corners and make them into petals;
3
Soak the carved square corner rice bamboo in cold water;
4
Pour clear water into a wok and bring to a boil, and heat the square corner of the rice bamboo until cooked;
5
Remove and drain the water, put it in the gravy and soak for more than 15 minutes;
6
Remove the rice bamboo leaves and place them in a bowl, add a little fine salt;
7
Add a little MSG;
8
Add scallion oil and mix well.Zizania liflora Make Tips
1. It is best to eat rice bamboo while it is fresh. If the core has become fibrous, it is not edible;2. The rice bamboo bamboo is easy to cook and should not be blanched for too long to avoid losing its crisp taste;3. The rice stew is sold in general large supermarkets. If this dish is missing this sauce, it will lose its proper flavor.