Wild rice is a unique aquatic vegetable in my country. In the world, only my country and Vietnam cultivate wild rice as a vegetable. The ancients called wild rice "wild rice". Before the Tang Dynasty, wild rice was cultivated as a food crop. Its seeds are called wild rice or wild rice, and it is one of the "six grains" (steamed rice, millet, millet, beam, wheat, and wild rice). Later, people discovered that some wild rice plants did not ear due to infection with smut fungus, and the plants showed no signs of disease. The stems continued to expand and gradually formed spindle-shaped fleshy stems. This is the wild rice root that is eaten today. In this way, people use smut fungus to prevent wild rice from flowering and bearing fruit, and propagate this diseased and deformed plant as a vegetable. Can be used as medicine. Common ways to eat Wild Rice Cold Salad lt;/Bgt; Peel and wash the wild rice, cut into shreds, blanch in boiling water, and drain. Cut the green onion into inch-long shreds, cut the ginger into shreds, put them into a bowl, and add a little pepper. Heat the sesame oil and pour it on the green onions. After cooling slightly, mix it with wild rice. Add salt and MSG and mix well. Curry Wild Rice: Peel and remove the old skin from the wild rice, 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 until 40% hot. Add wild rice strips and heat until cooked. Remove and drain. 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. Pour wild rice noodles with sauce. Wash the wild rice noodles, steam them in a pot, take them out and let them cool. Mix together the sesame paste, soy sauce, sesame oil, sugar and vinegar. Cut the cooled wild rice into chunks, put it on a plate, pour on the sauce, and mix well before eating. Braised Wild Rice in Oil: Cut the wild rice into strips that are 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. Peel and wash the wild rice root. 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: Peel and wash the wild rice, cut it into small strips 7 cm long and 0.7 cm wide, cook the wild rice strips in boiling water, take them out, drain the water, add spicy oil, fine salt, monosodium glutamate, sugar, Mix pepper powder, sesame oil, and fresh soy sauce together and serve in a basin. Features spicy and refreshing. Five shredded wild rice noodles: wild rice noodles, 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 half a minute, and then put it on a plate. Wild Rice with Scallion Oil Ingredients: 500 grams of wild rice, 50 grams of green onions, 15 grams of fresh ginger, 5 grams of white pepper, 15 grams of sesame oil, 10 grams of refined salt, and 5 grams of MSG. Preparation method: 1. Peel the wild rice, wash and shred it, blanch it in boiling water and remove the water. 2. Wash and shred the green onions and fresh ginger, put them into a small bowl, sprinkle with white pepper, and then pour 80% hot sesame oil over the green onions and ginger shreds. After a while, add refined salt, monosodium glutamate and a little water and mix well. Pour into the wild rice shreds and mix well. Serve. Features: Wild rice is as white as jade and has a spicy and refreshing taste. Jade Wild Rice lt;/Bgt; Ingredients: 500 grams of wild rice, 50 grams of green onions, 30 grams of sesame oil, 7 grams of refined salt, 1 gram of MSG, and 1 gram of Sichuan peppercorns. Preparation method: 1. Peel the wild rice, cut off the old stem part, then cut it into long slices with a thickness of 0.8 cm, then cut it into 8 cm long and 0.8 cm square strips, put it in a pot of boiling water and simmer until just thick. When cooked, remove and drain, sprinkle with refined salt while hot, mix well, wait until cool, and put into a container. Remove the dead leaves and fibrous roots from the shallots, wash them, cut them into chopped green onions, chop a few times, and place them in the center of the wild rice. 2. Place the pot on the fire, add sesame oil and heat until it is 70% hot, add Sichuan peppercorns and fry until fragrant, take out the Sichuan peppercorns; pour the Sichuan peppercorns sesame oil on the chopped green onion, add MSG, mix well, and serve on a plate. Features: Fresh and fragrant, crisp and tender.

Scrambled eggs with wild rice lt;/Bgt; Ingredients: 150 grams of pure wild rice, 150 grams of eggs, 50 grams of lard, 6 grams of refined salt, 2 grams of MSG, and 5 grams of chopped green onion. Preparation method: 1. Cut wild rice into 3 cm long and 0.2 cm thick silk. Crack the eggs into a bowl, add 2 grams of refined salt and 1 gram of MSG and mix thoroughly. 2. Place the wok on a high fire, add lard, when the oil is hot, add shredded wild rice and stir-fry for a few times, add refined salt, add a little soup, wait until the soup is dry, and put it into a bowl. 3. Put the wok on a high fire, pour in the lard, when the oil is hot, pour the eggs into the wok, add the fried wild rice, and stir-fry together. When it's cooked, add cooked lard, continue to stir-fry for a few more times, and break up the wild rice shreds and eggs. Features: The wild rice is crisp and tender, the eggs are soft and fragrant. Wild rice stir-fried shredded pork

Features: Orange color, juicy and tender. Ingredients: 400 grams of wild rice, 100 grams of mustard, 15 grams of soy sauce, 15 grams of rice wine, 3 grams of green onions, 2 grams of ginger, 3 grams of monosodium glutamate, 2 grams of white sugar, 3 grams of starch (corn), 2 grams of pepper, 115 grams of peanut oil, appropriate amount of each. Operation: 1. Peel off the skin of wild rice, cut into pieces 3.5 cm long and 1.5 cm wide, pat with a knife, add boiling water and drain for a while; 2. Wash mustard greens and cut into fine pieces; 3. Sichuan peppercorns Heat the oil in a pan and fry the Sichuan peppercorn oil for later use; 4. Put the starch in a bowl and add water to prepare wet starch; 5. Add peanut oil to the frying pan, and when it is 70% hot, add the mustard seeds and stir-fry for a while, then add soy sauce and rice wine , clear soup, white sugar and wild rice, simmer over low heat; 6. When the soup is almost gone, thicken with wet starch, add MSG, drizzle with pepper oil and serve.