Braised water bamboo in oil

Braised water bamboo in oil

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. The stewed water bamboo belongs to Zhejiang cuisine, with bright red color and delicious taste. "

Production steps:

Step 1: peel and wash water bamboo.

Step 2: cut the washed water bamboo into hob blocks.

Step 3: heat the oil and add a little onion and ginger into the pan.

Step 4: add water bamboo.

Step 5: stir fry until the water bamboo is cut off.

Step 6: add soy sauce, water and sugar.

Step 7: stir fry and color.

Step 8: cover the pot and simmer until the water bamboo is tasty. The color is red and bright. Drop a few drops of sesame oil before leaving the pot.

Materials required:

Water bamboo: 400g

Scallion: 10g

Jiang: 3G

Soy sauce: 15ml

White granulated sugar: 3G

Water: 20ml

Peanut oil: 35ml

Sesame oil: a little

Note: add a little sugar can be fresh.

Production difficulty: Advanced

Process: firing

Production time: 10 minutes

Taste: salty and fresh