"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.
"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.
"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.
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;
Stewed rice bamboo with dried pork slices
By VanceGreen
Recipe Recommendations
- slightly spicy
- burn
- ten minutes
- simple
Steps for Stewed rice bamboo with dried pork slices
1
First stir-fry the rice bamboo with oil until slightly yellow and remove it for later use.
2
Leave the base oil in the pan and add the dried fermented bean sauce and stir-fry until fragrant, then add the pii spicy sauce and stir-fry to produce red oil, and then put the dried peppers into the pan and stir-fry until fragrant.
3
Stir the sauce until fragrant, add in the pork belly slices and stir fry.
4
Stir fry the meat until it is oily, add green onions, ginger and minced garlic and saute until fragrant.
5
Then add in the stir-fried rice bamboo and ingredients and stir well.
6
Stir all the ingredients in the pan well, add Shaoxing wine and soy sauce, and stir well, and stir fry several times over strong heat.
7
Stir fry the ingredients in the pan until they are dry, and then sprinkle with a little salt and sugar and stir well.
8
Sprinkle in a little MSG and pepper and stir well.
9
After seasoning, sprinkle in green garlic and stir fry well before taking out of the pan.
10
Then you can make the pot and plate.Stewed rice bamboo with dried pork slices Make Tips
Characteristics of this dish: Ruddy and oily color, elegant and attractive soy bean aroma, strong and slightly spicy taste, and excellent with wine and rice. Warm tips: 1. When making this dry-fired dish, it is recommended to cut the rice bamboo into hob pieces. 2. Before making rice bamboo dishes, you can blanch them with boiling water or fry them with warm oil and slow fire. This can volatilize some of the oxalic acid in rice bamboo, thereby reducing the damage caused by oxalic acid on calcium absorption. 3. It is recommended not to add water when cooking dry-fired dishes. Just flexibly control the use of the heat and stir-fry continuously. Use the size of the firepower to control the taste of the dishes. You must stir-fry them thoroughly and dry them without frying them burnt. This home-cooked stir-fried dish "dried pork slices and steamed rice bamboo" with a large stir-fried spoon is ready. Dried dishes with drinking and rice are a very good way to cook them, and the taste is also very strong and delicious for friends 'reference!