How to make delicious wild rice stem

Water bamboo, water shield and sea bass are known as the three treasures of Jiangnan and are very delicious foods. So how do we cook water bamboo to make it delicious ?

About Wild Rice

Introduction: Wild rice stems are best when they are thick, white and tender. They are cold in nature and are suitable for treating yin deficiency, internal heat, constipation, red urine, dry throat and other fever diseases.

Season: Autumn

The efficacy and function of wild rice

Diuretic and thirst quenching, detoxification, tonic, jaundice

How to choose wild rice stem

A plump bamboo shoot indicates that it has enough water, while a bamboo shoot with a straight stem and smooth skin is more tender.

Tips for making wild rice stem

1.茭白 is suitable for cooking methods such as stir-frying and roasting, or as an ingredient or filling, such as "braised bamboo shoots with sauce", "茭白 meat slices", "crab meat and茭白 dumplings", etc.

How to preserve wild rice stem

4 days. If you are not cooking immediately, it is recommended that you do not peel off the shell when you buy it. Wrap it in newspaper first, then put it in a plastic bag and put it in the refrigerator. It can be kept for about four days.

Target Group

It is edible for the general public

1. It is more suitable for patients with hypertension, jaundice hepatitis, women with postpartum milk deficiency, and patients with excessive drinking and alcohol poisoning.

2. Not suitable for those with impotence, spermatorrhea, spleen deficiency, cold stomach, kidney disease, urinary tract stones or excessive oxalate crystals in urine, or diarrhea.

Introduction to the method of making wild rice stem

Shredded Pork Stir-fried Wild Rice

Ingredients: 500 grams of wild rice stem and 200 grams of pork.

Seasoning: 50g cooking oil, 10g soy sauce, 2g salt, 3g MSG, 10g Shaoxing wine, half an egg, water starch, a little chopped green onion and ginger.

Preparation method

1. Wash the pork, cut it into slices, and then cut it into thin strips. Put it in a bowl, add eggs and water starch, mix well and coat. Peel the wild rice, wash it, and then cut it into strips for later use.

2. Place a wok on high heat, add cooking oil and heat until 70% hot, then pour in the shredded pork and stir-fry until loose, then add Shaoxing wine, chopped green onion, chopped ginger, and soy sauce, stir-fry evenly, then pour in the shredded wild rice stem, add salt and MSG, stir-fry for a few times, then remove from the wok and serve.

Features and Description

This dish is Beijing style. It is red and shiny, fragrant, tender and delicious. After the shredded pork is slurried with eggs and water starch, the taste of the shredded pork becomes more tender, but when the shredded pork is put into the pan, the oil temperature must be slightly high, otherwise the shredded pork will easily lose its color and the finished dish will become mushy, which will be unsatisfactory in appearance and taste.

Spicy wild rice stem

The raw material is 500 grams of young wild rice stem.

Seasoning: 10 grams of chili oil, 5 grams of fine salt, 10 grams of fresh soy sauce, 30 grams of sesame oil, a little pepper powder, MSG, and sugar.

Preparation method

1. Remove the outer shell of wild rice stem, wash it, cut it into strips 6 cm long and 0.7 cm wide, cook it in boiling water, and drain it.

2. Place wild rice stem strips in a large bowl, add chili oil, salt, MSG, sugar, pepper powder, sesame oil, and soy sauce, mix well and serve.

Features and Description

This dish is Sichuan style. It is white and smooth, with a fragrant aroma. It is spicy and tender. This dish is easy to make, and the key is to add the right amount of seasoning.

Lingbai, also known as Jiaogua, is called Jiaosun by Guangzhou people. It is an aquatic vegetable in my country, and is listed with Brasenia schrenkiana and whale as "Three Treasures of Jiangnan". Its nature and flavor are sweet, cold, smooth, and non-toxic. It contains fat, protein, cellulose, and soluble nitrogen-free substances. Eating it can lower blood pressure, promote lactation, clear dampness and heat, and detoxify alcohol. It is also a top-grade food therapy for patients with habitual constipation, obesity, and hyperlipidemia.

Stir-fried wild rice stem and green beans

Main ingredients: wild rice stem

Accessories: green beans, red pepper

Seasoning: salt, pepper, pork rib sauce, chicken essence, broth, chopped green onion and ginger, water starch, cooking oil

practice:

1. Wash and cut wild rice stem into slices, put it in a container and blanch it with boiling water, then take it out and drain the water. Wash and cut the red pepper into slices;

2. Light a wok and add oil. When the oil is 40% hot, add chopped green onion and ginger and stir-fry until fragrant. Then pour in green broad beans, red pepper slices, and wild rice stems and stir-fry. Add pork ribs sauce, salt, pepper, chicken essence, appropriate amount of broth, and water starch to thicken and stir-fry until well combined before serving.

Features: bright color, salty and refreshing.

Tip: Wild rice shoots are also called wild rice shoots. In Jiangnan, wild rice shoots, sea bass and water shield are known as the "three famous dishes of Jiangnan". The original flavor is fragrant, but wild rice shoots contain oxalic acid, which is not conducive to calcium absorption. Therefore, they must be blanched in boiling water before cooking to eliminate the oxalic acid.

There are many ways to cook water bamboo, and we will introduce them to you here.