Stir fried fern with sea rice

Stir fried fern with sea rice

Raw materials for stir frying fern with sea rice

Fern 400g; Haimi 50g; ginger 1 small piece; starch appropriate

Seasoning for stir frying fern with sea rice:

Edible oil 30g; sesame oil 1 tsp (3G); soy sauce 3 tsp (9g); soup 2 tsp (60g); cooking wine 1 / 2 tsp (15g); Douchi 1 tsp (3G); chili powder 1 tsp (3G); refined salt 1 tsp (3G); sugar 1 / 2 TSP (1.5g); monosodium glutamate 1 / 2 tsp (1.5g)

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

1. Remove the old stems of Pteridium aquilinum, blanch them with boiling water and cut them into long sections; wash the dried sea rice and put it into a porcelain bowl, add wine and water and steam it in a steamer; peel the ginger, wash it and cut it into small pieces for use;

2. Put the oil in the pot and heat it to 50%. Add ginger powder, chili powder and Douchi to fry the flavor. Add the fern and stir fry it slightly. Then pour in the steamed sea rice and its soup;

3. 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 put it on a plate.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

Characteristics of stir fried Pteridium aquilinum with sea rice

It's fresh, tender, smooth and fragrant.

When stir frying fern with sea rice, you need to pay attention to:

Pteridium aquilinum has high nutritional value, but it is easy to cause cancer without boiling water.

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