Gum white how to stir-fry vegetables to taste

Wild rice, is China's unique aquatic vegetables, they grow inside the water white, is now a very popular food. Many friends think that only fall and winter only have wild rice on the market, in fact, not, double-season wild rice every year in May-June, October-December will be on the market. So, the recently released wild rice is also a seasonal dish! The flavor of wild rice is delicious, and there are many different ways to make it!

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Wild rice in oil

Photo |Meggy Dancing Apples

Wild rice 4 vegetable oil moderate amount of oyster sauce moderate amount of sugar 1 tablespoon of salt 1/3 tablespoon of green onions a little

1. wild rice peeled off the outer coat, peeled off the old roots, cleaned.

2. Cut into long, thin pieces; good uncontaminated wild rice is tender and white, if you find black tendons inside, either contaminated or left for too long.

3. Chop the scallions.

4. When the oil is hot, add the wild rice to the pan and stir-fry.

5. The wild rice is heated evenly and each piece is coated with grease.

6. Turn the heat down to medium-low, cover, and simmer for 30 seconds; turn over once and simmer for another 30 seconds.

7. Look, the wild rice has a yellowish coating.

8. Using the same spoon, scoop a spoonful of sugar into the pot and stir-fry a few times to melt the sugar and distribute it evenly over the surface of the wild rice.

9. Spoon another 1/3 tsp salt, or adjust the amount to taste, into the pan and toss a few times.

10. Drizzle a little oyster sauce to taste.

11. Toss evenly, so that each piece of wild rice wrapped in flavor; plate can be sprinkled with a little chopped scallions to enhance the color and aroma.

12. Stewed wild rice, tender and fragrant, rice!

Tips:

1, stewed wild rice, the oil can not be too little, otherwise not fried in this oil moist and just the right charred coat.

2, first put sugar and then salt, can let the sugar wrapped in wild rice outside, and inside the juice is not easy to be killed out of salt.

3, the oil stew when the fire is not too big, or easy to paste; medium-low heat can be.

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Beef fried wild rice

Text | Chen - Feather

Wild rice 4 beef 200g half of the red pepper garlic moderate amount of salt moderate amount of oyster sauce moderate amount of oil moderate amount

1. wild rice, red pepper, beef.

2. Cut wild rice into hobnail pieces and shred the red pepper.

3. Heat the oil in a pan and add the beef.

4. Stir-fry until 70% cooked, remove and set aside.

5. In a pan, add oil and sauté the garlic.

6. Add wild rice.

7. Add appropriate amount of salt and stir fry soft.

8. Add oyster sauce and moderate water, cover and simmer for 5 minutes.

9. Open the lid and add red pepper.

10. Add the beef, stir fry evenly to remove from the pot.

11. finished product.

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Wild Rice Scrambled Eggs

Photo |Demon~?

Wild rice a few eggs three red pepper half a small onion two salt a spoon chicken essence a little wine a spoon soy sauce a spoon oyster sauce a spoon

1. Fresh wild rice remove the leaves to remove the root, cleaned.

2. Cut wild rice into slices and then into slightly thicker shreds.

3. half a red pepper, do not pepper seeds, cut into silk, this pepper is not spicy, used to enhance the color and aroma is particularly good.

4. Prepare a small onion, remove the old leaves, cut into small sections.

5. Three eggs, beaten into a clean container.

6. Add a spoonful of water to the eggs, ordinary tap water can be, use chopsticks to stir evenly, so that the texture of the scrambled eggs made fluffy and tender.

7. Add the right amount of oil to the pan and heat it up, then pour in the egg mixture and stir it clockwise with chopsticks while heating it up, stirring the eggs into natural fluffy pieces.

8. In a pan, leave the oil on the bottom and stir-fry the wild rice and red pepper shreds.

9. Add oyster sauce, soy sauce, a little cooking wine, the amount of cooking wine should be less, more will affect the fresh flavor of the eggs.

10. When the wild rice is obviously soft, it is completely cooked, then pour in the fried eggs, put the small onion, stir fry evenly.

11. Finally add a little salt and chicken seasoning can be mounted plate.

Tips:

Friends who like to eat spicy, you can replace the shredded red pepper with green chili peppers and millet chili, super addictive; oyster sauce and soy sauce have a salty flavor, and remember to reduce the amount of salt when adding the last, the dish is suitable for light, not too salty, the fresh flavor of the eggs will be fully evaporated.

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Wild rice shoots with stuffed tofu

Picture |YueYueYue Jade Food

Shitake mushroom and green vegetable meat filling moderate wild rice moderate carrot moderate triangular oil tofu 8 soybean sauce moderate anise 1

1. Wonton leftover Shiitake mushroom and green vegetable meat filling, with the pure meat can also be used.

2. Cook the oil tofu in boiling water for 1 minute, then remove from the water.

3. Cut the long side of the tofu and the inside slightly. Be careful not to cut the skin.

4. Put in the appropriate amount of meat filling and set aside.

5. Wash wild rice and carrots, cut into cubes.

6. Heat the frying pan and pour oil, add star anise and stir fry the flavor.

7. Add wild rice and carrots and stir fry.

8. Add the appropriate amount of soy sauce.

9. Add a proper amount of water, the amount of water is almost flush with the ingredients can be.

10. Put in the oil tofu stuffed with meat. Cover and boil for about 8 minutes, stirring in between.

11. Remove from the pot and serve.

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Sweet and sour pork wild rice shoots

Text |Wireline3896

Pork ribs 300g wild rice shoots 180g rock sugar 3 pieces of salt appropriate amount of 150g of water (cooking pork ribs) 1 spoon of cooking wine 1 shallot 1 ginger 3 slices of cooking wine 1 spoon of thin salt soya sauce 1 spoon of balsamic vinegar 1 spoon of soya sauce 1 tbsp of sugar 10g ginger 5 pieces of chili pepper appropriate amount< /p>

1. 180g wild rice cut into cubes.

2. 300g of pork chops, cold water in a pot, the pot boiled for a minute, hot water rinse. Add water to the pot, when the water is hot, add the ribs, add 1 spoon of wine, 1 shallot, 3 slices of ginger and cook for 30 minutes. The water is reserved for use.

3. Fish out the ribs and put a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of dark soy sauce, a spoonful of balsamic vinegar, 10g of sugar, 5 slices of ginger, chili pepper, green onion and mix well to marinate for 20 minutes. Halfway to the top and bottom of the flip side.

4. Control the marinade. The marinade should not be poured away, it will be used later.

5. Add a tablespoon of oil (about 15g) to the frying pan and stir-fry the water-controlled ribs for a minute.

6. Add wild rice and stir-fry for a few minutes.

7. Add the marinade from the marinated ribs and continue to stir-fry.

8. Stir-fry until the wild rice color.

9. Pour in 150g of water for cooking pork ribs, add 3 pieces of rock sugar, season with salt, and boil over high heat.

10. Remove from the pot over medium heat to drain the juice.

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