Ingredients: shredded pork with water bamboo.
Exercise:
1) Add salt, cooking wine and starch to shredded pork, knead well and marinate for a while.
2) Peel and shred Zizania latifolia.
3) Add oil to the pan, stir-fry the shredded pork until it changes color, and then take out the pan.
4) Leave the bottom oil in the pot and pour in the shredded water bamboo and stir fry.
5) Add a little water, cover the pot and cook the shredded water bamboo.
6) Season with salt and take the soup a little.
7) Add the fried shredded pork and onion and stir well.
Stir-fried spicy water bamboo
500 grams of tender water bamboo, dried pepper, pepper, salt, soy sauce, sesame oil and monosodium glutamate.
working methods
1, peeled Zizania latifolia, cut off the old heel, washed, cut in half, gently softened with the back of a knife, cut into narrow strips, blanched in a boiling water pot, fished out, and mixed with salt and monosodium glutamate for later use; Dried peppers are pedicled and seeded. 2. Heat the wok on the fire, add sesame oil, stir-fry the pepper until fragrant, take out the pepper granules, add dried pepper and stir-fry until brown, immediately remove from the fire, and add soy sauce to make seasoning oil. Pour this seasoning oil on the water bamboo and mix well.
Stir-fried shredded water bamboo with vegetables
Color: fresh and salty, light and refreshing.
Exercise: 1, peel, cut off the old heel and cut into silk; Soak red peppers, remove pedicels and seeds, and cut into small pieces; Stir chicken powder, pepper, starch and appropriate amount of water into a sauce.
2, wok fire, put oil to 50% heat, add water bamboo, shred, stir fry, add salt and stir fry, then add red pepper and stir fry, then hook in the sauce and stir fry.
Nutritional value: Zizania latifolia-Zizania latifolia, also known as Zizania latifolia, Zizania latifolia and Zizania latifolia, is a special vegetable in China, and it is also called "the three famous dishes in the south of the Yangtze River" with water shield and perch. Because of its delicate texture and sweet taste, it is regarded as a good dish and fried with meat.
Cuisine: Zhejiang cuisine-the southern cuisine represented by Hangzhou, Ningbo and Shaoxing, became famous earlier. Zhejiang cuisine has a long history. The people in the capital opened a restaurant in the south, and used the cooking methods in the north to make the rich raw materials in the south beautiful.
Tomato juice water bamboo
Features: red and white, sour and delicious.
Exercise: 1 Peel and shell the water bamboo, wash it, pat it loose and cut it into 4.5 cm long chopsticks. Put the wok on a big fire, add peanut oil and burn it to 70% heat. Put the water bamboo in the wok and fry it until the skin shrinks. Take it out and drain the oil for later use.
2. Put the wok on a big fire, leave 25g of peanut oil, heat it, add tomato sauce and stir fry, then add water bamboo, stir fry until it turns red, add fresh soup, monosodium glutamate, white sugar and cooking wine, cover the pot, and simmer with warm water until the marinade is thick, then serve.
Nutritional value: Zizania latifolia-Zizania latifolia, also known as Zizania latifolia, Zizania latifolia and Zizania latifolia, is a special vegetable in China, and it is also called "the three famous dishes in the south of the Yangtze River" with water shield and perch. Because of its delicate texture and sweet taste, it is regarded as a good dish and fried with meat.
Cuisine: home cooking recipes-the practice of covering thousands of dishes. Basically, each article is divided into articles according to pictures, materials, practices and precautions, which is more convenient to use. According to different classification methods, you will find more dishes you want.
Triple reed
Special colors: bright colors, beautiful and generous, fresh and salty.
Exercise: 1 Peeling Zizania latifolia, cutting into 4cm long segments, and then cutting into 3cm wide slices; Carrots, mushrooms and ham are cut into 6 cm long filaments and divided into 10 equal parts. Standby; Cut green and red peppers into filaments; Slice onion and ginger, and divide into 10 equal parts.
2. Slice the water bamboo flat, put in 1 slice of three shreds, add in shredded onion and ginger, roll it into rolls, and tie the rolls with shredded root green and red pepper for later use.
3. Heat the wok, heat the cooked lard, add the water bamboo roll to stir thoroughly, add the cooking wine, add the broth, salt and monosodium glutamate to simmer for 2-3 minutes, then collect the thick soup, take out the water bamboo roll and put it on the plate.
4. Stir-fry the wet starch and bright oil in the soup in the pot, and pour it on the water bamboo roll while it is hot.
Nutritional value: Zizania latifolia-Zizania latifolia, also known as Zizania latifolia, Zizania latifolia and Zizania latifolia, is a special vegetable in China, and it is also called "the three famous dishes in the south of the Yangtze River" with water shield and perch. Because of its delicate texture and sweet taste, it is regarded as a good dish and fried with meat.
Gourmet: Henan cuisine-Henan province has a long history of culture and is one of the main cradles of ancient civilization in China, with rich cultural heritage. From Xia and Shang Dynasties to the Northern Song Dynasty, many dynasties established their capitals in Henan, with Luoyang as the "ancient capital of nine dynasties" in the west and Luoyang in the middle.
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