Zizania latifolia is only a seasonal dish now, and it is abundant from May to 10 every year, and less in July. Good water bamboo is mostly white in color, crisp and tender in texture, fresh and tender in meat, white in meat color and slightly sweet in taste.

Water bamboo is easy to eat. I usually scramble eggs with water bamboo. I also cooked this dish when I went to Cool Fish House the other day. Water bamboo itself is tasteless, and it is a good choice with any other poultry, seafood and eggs. But because it contains more oxalic acid, it is not suitable to eat with tofu, otherwise it is easy to form stones, which is harmful to the body.

material

Ingredients: bamboo shoots;

Accessories: onion oil, chicken essence, salt, white pepper and sesame oil.

Water bamboo with scallion oil

1

Shred Zizania latifolia and cook in hot water.

2

Scoop up and control the dry water with a colander.

three

Add chicken essence, salt, white pepper, sesame oil and scallion oil in turn and mix well.