The raw materials are 500g of water bamboo and 200g of pork.
50g seasoning edible oil, 2g soy sauce, 2g refined salt, 3g monosodium glutamate, Shaoxing wine 10g, half an egg and water starch. A little chopped green onion and a little Jiang Mo.
manufacturing method
1. Wash pork, cut it into pieces along the line, then cut it into filaments along the line, put it in a bowl, add eggs and water starch and mix well for sizing. Peel and wash Zizania latifolia, and cut it into shredded Zizania latifolia.
2. Heat the wok with high fire. When the cooking oil is heated to 70% heat, pour in the cooked shredded pork and stir fry. Stir-fry the wine, chopped green onion, Jiang Mo and soy sauce evenly, then pour in the shredded water bamboo, add refined salt and monosodium glutamate, stir-fry for a few times, and take out the pan and plate.
Features and explanations
This lai is of Beijing flavor. The sauce is bright red, fragrant, tender and delicious. After the shredded pork is made of egg and water starch paste, the taste of shredded pork is tender, but the oil temperature must be slightly higher when the shredded pork is cooked, otherwise the shredded pork will easily lose its fluorescence, and the fried finished dish will be mushy, with poor appearance and taste.
Stir-fried vegetables with water bamboo
[Ingredients] Zizania latifolia 150g seasoning oil 5g chopped green onion 10g edible salt 5g shredded ginger 30g salad oil 10g wine.
[Method] L, peeled water bamboo, washed and cut into small slices for later use. 2. Heat the wok, add salad oil to heat it, add chopped green onion and shredded ginger to stir-fry, cook cooking wine and soy sauce, add water bamboo and salt, stir-fry until cooked, and plate.
Dry-fried water bamboo
Ingredients: Zizania latifolia
Accessories: sprouts, red bell pepper.
Seasoning: salt, chicken essence, cooking wine, soy sauce and sesame oil.
Cooking method:
1. Water bamboo and persimmon pepper are cut into strips for later use;
2. Light the fire in the pot, pour oil, stir-fry the sprouts for a while, then stir-fry the water bamboo until it turns yellow, boil the cooking wine, add a little water, add chicken essence, soy sauce, salt and seasoning, add persimmon pepper, stir-fry and pour sesame oil out of the pot.
Features: salty, crisp and delicious.
Kaiyang Zizania latifolia
Ingredients: Zizania latifolia
Accessories: Jiang Mo, chopped green onion and dried shrimps.
Seasoning: soy sauce, sugar, sesame oil, rice vinegar, cooking wine, chicken essence, salt and water starch.
Cooking method:
1, the water bamboo is washed and cut into hob blocks, and the shrimp is soaked in water;
2. ignite in the pot, pour in oil, add water bamboo when the oil temperature is 50-60% hot, fry until golden brown, and take out for later use;
3. Ignition in a pan, leave the bottom oil in the pan, add the soaked shrimp and stir fry, add cooking wine, soy sauce, broth, salt, chicken essence and sugar, and adjust the taste. After the fire boils, add water bamboo and thicken, add appropriate amount of rice vinegar and sesame oil, and sprinkle with chopped green onion.
Characteristics: salty, fresh, sour, moderate, tender and original.
Spicy white
500 grams of tender water bamboo.
Seasoning spicy oil 10g, refined salt 5g, fresh soy sauce 10g, sesame oil 30g, pepper powder, monosodium glutamate and sugar a little each.
manufacturing method
1. After the water bamboo is shelled, it is washed, and everything is made into strips with a length of 6 cm and a width of 0.7 cm. Then people are boiled in boiling water, taken out and drained.
2. Put the water bamboo strips into a large bowl, add spicy oil, refined salt, monosodium glutamate, sugar, pepper powder, sesame oil and fresh soy sauce, and mix well to serve.
Features and explanations
This dish has a Sichuan flavor. White and fragrant. Spicy and delicious, smooth and refreshing. This dish is easy to cook, the key is to add proper seasoning.
Bailing, also known as watermelon, is called Zizania latifolia in Guangzhou. As an aquatic vegetable in China, it is also called "Three Treasures in the South of the Yangtze River" with water shield and whale. Its nature and taste: sweet, cold, slippery and non-toxic. Contains fat, protein, cellulose and soluble nitrogen-free substances. Eating it has the functions of lowering blood pressure, promoting lactation, clearing damp heat and relieving hangover. It is also an excellent diet therapy for patients with habitual constipation, obesity and hyperlipidemia.
Stir-fried mung beans with water bamboo
Ingredients: Zizania latifolia
Accessories: green broad beans and red peppers.
Seasoning: salt, pepper, ribs sauce, chicken essence, broth, minced onion and ginger, water starch and cooking oil.
Exercise:
1. Wash and slice Zizania latifolia, blanch in boiling water, remove and drain, and wash and slice red pepper;
2. light the fire in the pot and add oil. When the oil temperature is 40% hot, add minced onion and ginger, stir fry, add green beans, red pepper slices and water bamboo, stir fry, add ribs sauce, salt, pepper, chicken essence, appropriate amount of broth and water starch, and stir fry evenly.
Features: bright color, salty and refreshing.
Tip: Zizania latifolia is also called Aster and Aster. In Jiangnan, Zizania latifolia, perch and water shield are called "three famous dishes in Jiangnan". The taste is fragrant, but the water bamboo contains oxalic acid, which is not conducive to the absorption of calcium. Therefore, before cooking, it must be scalded with boiling water to digest oxalic acid.
Water bamboo with scallion oil
Composition:
1, half a catty of Zizania latifolia.
2. Half an onion.
3. A small piece of ginger.
4, a spoonful of sesame oil.
5, salt, monosodium glutamate right amount.
Exercise:
1, water chestnut silk; Shred ginger; Cut onions.
2. Put the shredded bamboo into the boiling water pot and blanch it slightly.
3. Pick up the water with a colander and drain it.
4. Put in a bowl, add shredded ginger, salt, monosodium glutamate and chopped green onion (only half), and mix well for later use.
5, put the oil in the pot and burn it to 50% heat, and the onion is fragrant.
6. Pour the scallion oil in the pot onto the shredded water bamboo, and mix well to serve.
Braised pork tenderloin with water bamboo
Ingredients: two wild bamboo shoots, a tenderloin, red pepper rings, straw mushroom soy sauce, salt, sugar, chicken essence, cooking wine, ginger, minced garlic and water starch.
Making:
1. Slice the tenderloin into 6-7 cm long shreds, put it in a bowl, season with straw mushroom and cooking wine, and mix well.
2. Wash the water bamboo and shred it for use.
3. Heat the oil in the pot until it is medium-cooked, add shredded pork, add ginger and garlic and stir-fry until fragrant, add shredded water bamboo and stir-fry until the water bamboo is soft, add salt, sugar, chicken essence and a little water, stir-fry evenly, thicken with a little cooked oil and serve.
Braised Zizania latifolia
Wash pork belly, marinate it with yellow wine, salt, sugar and oil for 5 minutes, and fry it in oil pan.
Stir-fry the meat, then put some oil in the garlic pot, stir-fry the water bamboo slightly (cut the iron rack), put the meat and soy sauce into the stew, then add raw water, just cover the vegetables on the water, and add salt after stewing until there is less water.