Alias: Zizania latifolia, Zizania latifolia, Zizania latifolia, Zizania latifolia, Zizania latifolia, Zizania latifolia, Zizania latifolia, Zizania latifolia, Zizania latifolia, Zizania latifolia, Zizania latifolia, Zizania latifolia, Zizania latifolia.

Tips for use: about 50 ~ 100 grams of water bamboo each time. Introduction: Zizania latifolia is a common aquatic vegetable, which is a spindle-shaped hypertrophy part formed by the stimulation of the tender stem of Zizania latifolia.

The edible part of Zizania latifolia is the underground tender stem with enlarged flower stem base. Originally from China, it was born in lakes and swamps, cultivated in most parts of the country, and listed in autumn.

The leaf sheath of Zizania latifolia is green, with three cylindrical sections inside, yellow-white or bluish-yellow, with tender meat, less fiber and high protein content. But it contains oxalic acid. Eating too much will affect the body's absorption of calcium. Zizania latifolia is a special vegetable in China, which is also called "the three famous dishes in the south of the Yangtze River" with water shield and perch.

Because of its tender texture and sweet taste, it is regarded as a good product in vegetables, and it tastes fresher when fried with meat. Nutritional analysis of Zizania latifolia Bunge: Zizania latifolia Bunge is rich in vitamins and has the effect of relieving alcoholism. The organic nitrogen of tender Zizania latifolia exists in the form of amino acid, and can provide sulfur, which is delicious and has high nutritional value and is easily absorbed by human body. However, because Zizania latifolia contains more oxalic acid, its calcium is not easily absorbed by human body.

1. Diuretics to quench thirst and hangover:

Water bamboo is sweet and cold, and it is beneficial to be flat. It can not only induce diuresis and water, but also help to treat edema of limbs and dysuria. It can also clear away heat and relieve summer heat, and quench thirst. Especially suitable for eating in summer, it can clear away heat, relax bowels, relieve annoyance and hangover, and cure drunkenness.

2. tonify deficiency and strengthen the body:

Zizania latifolia contains more carbohydrates, protein, fat and so on. , can supplement human nutrition, and has the function of strengthening the body.

3. Water bamboo can turn yellow, which is beneficial to icteric hepatitis. Used for lactation: 30g of Zizania latifolia, 0/0g of medulla Tetrapanacis/kloc-0, and stewed pig's trotters. Zizania latifolia is suitable for people: the general population can eat it.

1. is more suitable for patients with hypertension, patients with icteric hepatitis, women in postpartum hypogalactia, patients with excessive drinking and alcoholism.

2. It is not suitable for impotence, nocturnal emission, spleen deficiency, stomach cold, nephropathy, urinary calculi or excessive oxalate crystals in urine, and diarrhea. The dietotherapy function of Zizania latifolia: Zizania latifolia is sweet and slightly cold;

Has the effects of clearing away heat, promoting salivation, quenching thirst, promoting diuresis, removing dampness and inducing diuresis;

Indications: Abdominal pain due to summer dampness, moderate fever, polydipsia, adverse stool, alcoholism, hypogalactia, etc. Practice instruction of Zizania latifolia: 1. Zizania latifolia is suitable for cooking methods such as frying and roasting, or making ingredients and fillings, such as "bamboo shoots with sauce", "sliced pork with Zizania latifolia" and "baked crab meat with Zizania latifolia".

2. The quality of Zizania latifolia is the best in spring and summer, and it is rich in symbolic nutrients.

3. If the water bamboo has a black heart, it is a sign of coarse and old quality and cannot be eaten. The method of vegetable flavor golden soup introduces the dishes and their functions in detail: delicious porridge soup

Technology: Roasted vegetable fragrant golden soup production materials: ingredients: chicken feather100g, salted egg yolk 50g, water bamboo 50g, grass carp 50g, coriander proper amount.

Seasoning: stock, salt, monosodium glutamate, chicken essence, sugar and starch. Teach you how to make fragrant golden soup, and how to make fragrant golden soup is delicious. 1. Dice chicken feather stems, steam salted egg yolk, mash, water bamboo, and dice grass carp. 2. Pour the stock into the pot, boil the raw materials, and add the seasoning to thicken. Sauté ed and boiled potherb mustard introduced the cuisine and its function in detail: home cooking recipes.

Technology: Sauté ed water bamboo in potherb mustard. Material: main ingredient: 5 water bamboo (net weight 400g).

Accessories: lean pork 150g.

Seasoning: potherb mustard 100g, soy sauce 15g, Shaoxing wine 10g, sugar 5g, chopped green onion 5g, monosodium glutamate 3g, balsamic vinegar 2g, sesame oil 10g, and proper amount of peanut oil. The characteristics of potherb mustard and water bamboo are: pure sauce, salty and refreshing. Teach you how to cook mustard tuber, and how to cook mustard tuber is delicious. 1. Cut the lean pork into 0.5cm pieces; Wash the pickled potherb (pay attention to the salty degree, soak it for a while when it is salty), cut into powder and squeeze out all the water. Peel the water bamboo, cut into strips with a length of 4.5 cm and a thickness of 0.8 cm, fly in water (remove the oxalic acid contained), and drain the water. 2. Boil the water in the pot, add lean pork, and then pour it into the colander (stainless steel screen colander) to drain the water. Cook the pot, add peanut oil, heat it to 60%, add water bamboo strips, fry until soft and yellowish, and drain the oil with a colander. Stir the pan evenly, boil water, add pork, stir-fry with the remaining oil until the color turns yellow and the meat is rotten and tender, cook Shao wine, add fried water bamboo strips, mustard seed powder, soy sauce, sugar and monosodium glutamate, stir-fry until fragrant, add chopped green onion, cook balsamic vinegar, pour in sesame oil, and plate. Tip: By changing the main ingredients and seasonings, you can also make "fried corn shoots with winter vegetables", "fried green beans with winter vegetables", "fried winter bamboo shoots with winter vegetables" and "fried yam with winter vegetables" and so on. The practice of Zizhong Caotong Pig Foot Soup introduced the cuisine and its efficacy in detail: wet nurse formula and breast milk formula.

Taste: original flavor technology: cooking cauliflower pettitoes soup material: main ingredient: trotters 500g.

Accessories: Zizania latifolia 100g, medulla tetrapanacis 15g.

Seasoning: 2 grams of salt, monosodium glutamate 1 gram teaches you how to make the boiled pork knuckle soup, and how to make the boiled pork knuckle soup delicious 1. Washing and slicing Zizania latifolia;

2. Wash pig's feet and cut into pieces;

3. Put the water bamboo, pig's trotters and medulla tetrapanacis into the pot, and add appropriate amount of water to cook;

4. until the trotters are cooked, add salt and monosodium glutamate to taste.

Tips-Health Tips:

This soup has the function of enriching blood and promoting lactation.

The practice of boiling shredded pork noodles introduces the cuisine and its functions in detail: fine staple food, wet nurse's recipe, teenager's recipe, old man's recipe and hypertension recipe.

Flavor: Fragrant technology: shredded pork noodles with water bamboo. Ingredients: noodles (standard powder) 500g, pork (fine) 200g, water bamboo 100g.

Accessories: 25g dried mushrooms.

Seasoning: green onion 10g, ginger 5g, salt 5g, monosodium glutamate 2g, cooking wine 10g, white soy sauce 10g. Characteristics of shredded pork noodles with water bamboo: This noodle soup is elegant in color and tender in meat. Teach you how to make shredded pork noodles with water bamboo, and how to make shredded pork noodles with water bamboo delicious 1. Washing Lentinus edodes, soaking in clear water, taking out and cutting into filaments; Peel onion, wash and cut into sections; Wash ginger and cut into pieces.

2. Peel the water bamboo, cut off the old roots, put it in a boiling water pot, remove it and cut it into filaments.

3. Wash the pork, put it in a boiling pot with boiling water, add cooking wine, onion slices, ginger slices and refined salt, boil it with strong fire, then boil it with medium fire, take it out and let it cool, cut it into filaments about 3 cm long, take out onion slices and ginger slices from the soup pot, add mushrooms, stop the fire after boiling, and add white soy sauce and monosodium glutamate for later use.

4. Cook the noodles in a boiling water pot, scoop them up, put them in several bowls, add a proper amount of shredded pork and shredded water bamboo into each bowl, and then pour in the fresh soup of mushrooms to serve.