/p>

Scientific name: zizania aquatica

Distribution: native to mainland China, commonly cultivated in subtropical and subtropical Asia

Classification: Poaceae

Variety : There are white-shelled species, green-shelled species, and red-shelled species

Type: It is an aquatic plant with a plant height of about 1 to 3 meters. The leaves are alternate, linear and sword-shaped, and the stem is shortened from the base of the stem. The leaf sheaths are coated, and after the buds on the stems develop, they are parasitized by wild rice smut and produce enlarged fungi, which are the wild rice bamboo shoots we eat.

Purpose: Edible vegetable with good flavor

Flowering period: abundant from May to October, less in July

Management: Likes to grow in shallow water Medium, likes high temperature and humidity. The suitable temperature is about 15 to 20 degrees in the early growth stage and about 20 to 30 degrees in the tender stem development period.

Fertilization: Continuous cropping is not allowed, it is best to rotate with vegetables and rice. The soil quality for cultivation is preferably slightly acidic clay loam rich in organic matter, with good drainage and sunshine.

Propagation: propagation by division method

Wild rice is the diseased product of a plant called "wild rice", which is the fruit of a grain called wild rice. If the disease resistance of wild rice is weakened and infected with powdery moss when the wild rice is forming ears, the flower stems will no longer be able to bear fruit. The basal part of the flower stems will swell due to stimulation by the diseased moss, forming a spindle-shaped wild rice. The disease products are not only harmful to humans Harmless but beneficial, it is one of the indispensable aquatic vegetables. Wild rice can be divided into first-ripe wild rice and second-ripe wild rice. Second-ripe wild rice can be ripe twice a year (spring and autumn).

Wild rice contains protein, fat, sugar, vitamins b1, b2, e, trace carotene and minerals. Traditional Chinese medicine believes that the sweet and cold taste of wild rice has the effects of clearing away dampness and heat, detoxifying and promoting lactation.

There is a poem in the Ming Dynasty "Ode to Wild Water Shields", "The green leaves are dense and the sword has edges, and the soft pine is even better than light ice. The rocks in the rivers and lakes are faked by the autumn wind, just like the perch and the shield are accompanied by the seasonal eagles."

p>

Three famous dishes in the south of the Yangtze River: wild rice, water shield, and sea bass.

Common ways of eating

Cold wild rice

Peel and wash the wild rice, cut into shreds, blanch in boiling water, and drain. Cut the green onion into inch-long strips, cut the ginger into strips, put them into a bowl, and add a little pepper. Heat the sesame oil and pour it on the shredded green onions. After cooling slightly, mix it with wild rice. Add salt and MSG and mix well.

Curry wild rice

Peel the wild rice and remove the old skin, wash and cut into 5 cm long and chopstick-thick strips. Wash the pot and put it on medium heat. Add salad oil and heat it until it is 40% hot. Add the wild rice strips and heat them until they are cooked. Remove and drain the oil and set aside. Leave an appropriate amount of oil in the original pot, add curry oil and stir-fry, then add wild rice strips, stir-fry until apricot yellow, add chicken broth, refined salt, white sugar, cook over low heat until the marinade is almost gone, add MSG, drizzle with sesame oil, stir Stir-fry and serve.

Waste wild rice with sauce

Wash the wild rice, steam it in a pot, take it out and let it cool. Mix together the sesame paste, soy sauce, sesame oil, sugar and vinegar. Cut the cooled wild rice into cubes, put it on a plate, pour on the sauce, and mix well before eating.

Braised wild rice in oil

Cut the wild rice into long strips 4.5 cm long and 0.5 cm wide. Put the wok on high heat, add vegetable oil, wait until it is 60% hot, add wild rice and fry for about 1 minute, remove and drain the oil. Then put the wok on the fire, add the wild rice, add soy sauce, refined salt, sugar, monosodium glutamate, and a little water, cook for another minute or two, drizzle with sesame oil and serve.

Zhao Liu Wild Rice

Peel the shells, remove the roots and wash the wild rice. Cut it into 0.5 cm thick slices with a diagonal knife. Make a 0.2 cm deep knife pattern on both sides of each slice. Add oil to the pot, cook over medium heat until cooked, then reduce to low heat, add the wild rice slices and fry them thoroughly (do not burn them). Decant out the oil, then add the marinade and refined salt, cook over high heat for 3 minutes, then add shredded ginger and MSG, remove from the pot and serve.

Spicy wild rice

After peeling and washing the wild rice, cut it into small strips 7 cm long and 0.7 cm wide, then cook the wild rice strips in boiling water and remove them. Drain the water, add chili oil, fine salt, monosodium glutamate, sugar, pepper powder, sesame oil and fresh soy sauce, mix well and serve in a basin. Features spicy and refreshing.

Five shreds of wild rice

Wild rice, carrots, green peppers, shredded pork, mustard (use ingredients as needed). After washing, cut them all into shreds. Heat the oil until it is 50% hot. Add the shredded pork, wild rice, and carrots first, and stir-fry until they are seven times cooked. Then add the green pepper and mustard, stir-fry for one minute, add salt, sugar, and MSG, stir-fry for another half minute, and then put it on a plate.

Water bamboo shoots with scallion oil

Water bamboo shoots and green onions. Cut the wild rice into cubes and the green onion into small pieces. First, fry the wild rice in a pan until cooked, then put it on a plate. Put the green onions into the pot (more green onions), add sugar, monosodium glutamate, and salt, stir-fry, and pour it on the wild rice in the plate.