Stir fried fern with sea rice

Stir fried fern with sea rice

Raw materials for stir frying fern with sea rice

There are 400 grams of Pteridium aquilinum, 50 grams of Shuifa Haimi, 2 grams of refined salt, 15 grams of cooking wine, 20 grams of sugar, 10 grams of soy sauce, 2 grams of monosodium glutamate, 10 grams of ginger, 10 grams of Shuidian powder, 50 ml of chicken soup, 5 grams of chili noodles, 10 grams of soy sauce, 5 grams of sesame oil and 15 grams of sesame (baked).

The processing steps of stir frying Pteridium aquilinum with sea rice are as follows:

Fern, also known as fern bud, fern root, Ruyi vegetable, cat claw vegetable, dragon head vegetable, fist vegetable, chicken claw clam, wunuo and so on, is widely distributed in Asia. It is a perennial herb, about 30cm in height. It likes to grow in mountains and fields. In spring, it looks like cat's paw, and the tip of the tooth leaf is curly. It is a kind of rare and highly nutritious medical wild vegetable. The cooked dishes are delicious, crisp, tender and smooth, with good color, fragrance and nutrition.

1. Remove the old stem of Pteridium aquilinum, blanch it with boiling water and cut it into 6 cm long segments.

2. After the sea rice is steamed, wash it and put it into a porcelain bowl. Add wine and water to the steamer to make it soft.

3. Peel the ginger, wash it, and cut it into small pieces for use.

4. Heat the frying pan, add the soybean oil, when it is 50% hot, add the ginger powder and chili powder, fry the fragrance, and then add the fern

Characteristics of stir fried Pteridium aquilinum with sea rice

It is fresh, tender, smooth, fragrant, salty, spicy and sweet.

Stir fried fern with sea rice

Fried Pteridium aquilinum with sea rice is a dish, which belongs to home food. The main raw materials are Pteridium aquilinum, sea rice, etc., and the main ingredients are edible oil, sesame oil, soy sauce, etc., which are mainly made by stir frying.

essential information

[recipe name] stir fried fern with sea rice

[cuisine] Korea

Raw materials

[main materials]

400 grams of Pteridium aquilinum, 50 grams of Haimi, 1 small piece of ginger, proper amount of starch,

[seasoning]

30 g edible oil, 1 tsp sesame oil, 3 tsp soy sauce, 2 tsp soup, 1 / 2 tsp cooking wine, 1 tsp Douchi, 1 tsp chili powder, 1 tsp salt, 1 / 2 tsp sugar, 1 / 2 tsp monosodium glutamate,

Production process

1. Remove the old stem of Pteridium aquilinum, blanch it with boiling water and cut it into long segments;

2. After the sea rice is steamed, wash it and put it into a porcelain bowl. Add wine and water to the steamer to make it soft;

3. Remove the skin of ginger, wash it, and cut it into small pieces for use;

4. Put oil in the pot and heat it to 50% heat. Add ginger powder, chili powder and Douchi to fry until fragrant. Add fern and stir fry slightly. Pour the steamed rice and its soup into the pot;

5. At the same time, add refined salt, sugar, soy sauce and cooking wine, stir well, put in the broth and bring to a boil. When the fern is slightly soft (not too fried), add monosodium glutamate, thicken it with water starch, pour in sesame oil and set it on a plate.

Health Statement

Note: bracken without boiling water is easy to cause cancer

Fern, also known as fern bud, fern root, Ruyi vegetable, cat claw vegetable, dragon head vegetable, fist vegetable, chicken claw, wunuo and so on, is widely distributed in Asia. It is a perennial herbaceous standard plant, about 30cm in height. It likes to grow in the mountains, fields and dental stage. In spring, it is cat claw shaped, and the tip of the tooth leaf is curly. It is a kind of rare and highly nutritious medical wild vegetable. The cooked dishes are delicious, crisp, tender and refreshing, with smooth fragrance, good color, fragrance and nutrition.

Longitude: 104.06573486

Latitude: 30.65946198