Braised Zizania latifolia

Braised Zizania latifolia

Introduction:

Zizania latifolia is a special aquatic vegetable in China. In the world, only China and Vietnam have cultivated Zizania latifolia as a vegetable. The ancients called Zizania latifolia "Zizania latifolia". Before the Tang Dynasty, Zizania latifolia was cultivated as a food crop. Its seed was called Zizania rice or Diaohu. It was one of the "six grains" (rice, millet, millet, sorghum, wheat and Zizania). Later, it was found that some Zizania latifolia were infected with smut fungus and did not heading, and there was no disease in the plants. The stems expanded continuously and gradually formed spindle shaped fleshy stems. This is the edible Zizania latifolia. In this way, people use smut fungus to prevent Zizania latifolia from flowering and fruiting, and reproduce this kind of diseased deformed plant. As a vegetable, it can be used as medicine. "

Production steps:

Step 1: wash the water bamboo, peel off the hard skin with a knife, and cut the hob block for standby;

Step 2: soak mushrooms in warm water and cut them in half;

Step 3: pour oil into the pot and put the processed main material, seasoning and water into the pot;

Step 4: cover the pot and start the "dry pot" function;

Step 5: after cooking, stir the ingredients in the pot evenly to get out of the pot.

Materials required:

Water bamboo: 400g

Soy sauce: 5ml

Sugar: 6 g

Onion: 2 segments

Water volume: 80 ml

Red pepper: 20g

Shuifa mushroom: 50g

Salt: 4 g

Oil: 20 ml

Large material: 1

Note: 1, you can add some oyster sauce, the taste will be better; 2, Zizania latifolia itself has no taste, it is very suitable for matching ingredients, very inclusive; 3, this vegetable oil can not be less, convenient Zizania latifolia taste.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: other