Stir fried water bamboo

Dry stir fried water bamboo:

Raw materials for dry frying water bamboo:

Water bamboo 500g; sprout 30g

Seasoning for dry fried water bamboo:

30 g edible oil, 1 tsp sesame oil (3 G), 3 tsp soy sauce (9 g), 2 tsp cooking wine (6 g), 1 tsp refined salt (3 G), 1 / 2 tsp monosodium glutamate (1.5 g)

Processing steps of dry fried water bamboo:

1. Cut off the skin of Zizania latifolia, cut off the old roots and cut them into thick strips;

2. Put oil in the pot and heat it to 60%. Stir fry the water bamboo until it is slightly yellow and the surface is wrinkled. Add soy sauce, refined salt and monosodium glutamate and stir fry it to taste. Add sprouts, cook with cooking wine and stir well. Pour sesame oil to start the pot.

Characteristics of dry fried Zizania latifolia L

Fresh and salty, light and refreshing.

Attention should be paid to dry fried water bamboo:

Add more oil and stir fry the water bamboo thoroughly to make it fragrant.

Stir fried water bamboo

Dry fried Zizania latifolia is one of the traditional famous dishes in Zhejiang Province. Fresh and salty, light and refreshing. The required materials are tender water bamboo and sprout powder. It has auxiliary effect on icteric hepatitis.

Dish name

Dry fried Zizania latifolia [cuisine] Zhejiang cuisine

characteristic

Fresh and salty, light and refreshing

raw material

500g tender water bamboo, 30g sprout powder,

Seasoning

30 g edible oil, 1 tsp sesame oil, 3 tsp soy sauce, 2 tsp cooking wine, 1 tsp refined salt, 1 / 2 tsp monosodium glutamate,

Production process

1. Peel the water bamboo, cut off the heel and cut it into 5cm long thick strips. 2. Heat up the frying pan, add oil and heat it to 60%. Deep fry the water bamboo until the edges are slightly yellow and wrinkled. Add soy sauce and salt to stir fry. Add the sprouts, cook with Shaojiu and stir well. Pour sesame oil to start the frying pan.

characteristic

Fresh and salty, light and refreshing.

The chef knows everything

Add more oil and stir fry the water bamboo thoroughly to make it fragrant.

usage

Eat it regularly.

effect

It has auxiliary effect on icteric hepatitis.

Nutrients

Zizania latifolia is rich in nutrition, including protein, fat, calcium, phosphorus, iron, sugar, vitamin B1, vitamin B2, vitamin E, carotene and more amino acids; eating together, high potassium and low sodium, is beneficial to the protection of cardiovascular and cerebrovascular. Modern research points out that Zizania latifolia contains 92.2% water, and 100 grams of fresh Zizania latifolia contains only 23 calories of heat energy, which is a light food with low heat energy and low fat (0.02%).

Medicinal efficacy

Zizania latifolia has the effects of dispelling heat, relieving thirst and diuresis, especially in summer. Can return jaundice, pass milk, for the emperor that hepatitis that and postpartum milk little auxiliary effect. It is rich in vitamins with sobering effect, which can relieve drunkenness.

Avoid eating

1. And eat with honey.

2. Because it contains more oxalic acid, calcium should not be absorbed by human body, and those suffering from kidney disease and urinary calculi should not eat more.

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