Anciently, water bamboo was called "Zizania". Before the Tang Dynasty, wild rice was cultivated as a food crop, and its seeds were called Mizuso rice or Kakehu, one of the six grains (sticky rice, millet, grain, sorghum, wheat, and Mizuso). Later, it was discovered that some Mizutaki was infected with black powder fungus and did not spindle, and the plant was not sick, the stem continued to expand, and gradually formed a spindle-shaped fleshy stems, which is what we now eat wild rice. In this way, people used powdery mildew to prevent wild rice from flowering and fruiting, and propagated this deformed plant with the disease as a vegetable. Now, instead, people see the healthy, fruit-bearing wild rice as a degenerate, wild species.
Wild rice belongs to the grass family and is a perennial aquatic herb. There are white stolons between the roots that sprout in the spring to produce new plants. Early summer or fall flowering stems, terminal large panicles, monoecious, female flowers in the upper, male flowers in the lower. The caryopsis is a narrow cylindrical fruit, which is called "mizutaki rice".
Wild rice prefers a warm and humid climate, and is suitable for growth in clay loam soils. In ancient times, water bamboo was a mature water bamboo in the fall, and in the Ming Dynasty, it was selected and bred to produce two mature water bamboo in the summer and fall.
Water bamboo is cultivated in China from northeast to south China, with the Taihu Lake basin being the most famous, and famous varieties of water bamboo are grown in the areas of Wuxi, Suzhou and Hangzhou. It has a delicious flavor and some nutritional value. According to the "Compendium of Materia Medica" records, wild rice has a "fever, adjust the stomach and intestines," the medicinal effect, but also detoxification and diuretic function.
Water bamboo
Cuisine Zhejiang
Features Fresh and salty, light and refreshing.
Ingredients
500g of wild rice, 1 tablespoon of soy sauce, 1 clove of garlic, 1 teaspoon of sugar, sesame oil, MSG.
Procedure
1, the wild rice peeled, cut off the old heel, washed and cut in half, with the back of the knife a little shot, so that its texture becomes soft, into the boiling water pot about 10 minutes after the fish out, as it naturally cooled, with a knife, cut into slices or hobnail block, or into strips, segments, put on the plate. 2, add soy sauce, garlic paste, sugar, phase cast, monosodium glutamate can be mixed well.
Wild rice beans
Family Zhejiang
Features Fresh and salty, light and refreshing.
Ingredients
250 grams of wild rice, 100 grams of rice beans, 1 red pepper, 1 tablespoon of soy sauce, ? teaspoon of sugar, green onion and ginger.
Procedure
1, the wild rice peeled, cut off the old heel, put in a pot of boiling water to scald a little out, longitudinal cut into two halves, then cut into long diagonal slices; red chili peppers to remove the stems and seeds, cut into slightly smaller long slices; soybean rice with cold water pot to cook for about 10 minutes, and then removed. 2, frying pan on the fire, put the oil burned to 60% hot, put onion and ginger stir-fried flavor, put wild rice, soybean, red pepper, soy sauce, sugar stir-fried to taste, can be.
Wild rice in oil
Cuisine Zhejiang
Features Fresh and salty, light and refreshing.
Raw materials
500g of young wild rice, 20g of seaweed, salt, chicken powder, sesame oil.
Procedure
1, the wild rice peeled, cut off the old heel, washed and cut into thin filaments; seaweed washed, softened with warm water, drained and cut into fine powder, plus chicken powder, salt, sesame oil, a small amount of water into a sauce. 2, frying pan on the fire, add oil to seventy percent heat, will be wild rice silk flat in the funnel, placed in the oil hot 2, 3, to be softly cooked wild rice, served in the dish, until all hot. Put another plate on top of the wild rice, squeeze the oil out of the wild rice, pour on the sauce, and mix well.
Wild rice in sauce
Cuisine Zhejiang
Features Fresh and salty, light and refreshing.
Materials
500g of wild rice, 30g of sweet noodle sauce, 10g of wine, 20g of sugar, green onion, water starch, chicken powder, sesame oil.
Procedure
1, the wild rice peeled, cut off the old heel, washed and cut in half longitudinally, with the back of the knife to shoot a little, so that the texture becomes soft, cut into strips to be used. 2, frying pan on the fire, put the oil burned to 60% hot, will be wild rice strips under the pan fried. 3, leave a little oil in the pot, while hot into the sweet noodle sauce, wine, scallions, sugar, a small amount of water, chicken powder, after boiling, into the wild rice stir-fry, thickening with water starch, drizzled with sesame oil can be up to the pot.
Wild rice shoots
Cuisine Zhejiang
Features Fresh and salty, light and refreshing.
Materials
500g of wild rice, 3 red chili peppers, green onion, salt, pepper, starch, chicken powder.
Procedure
1, the wild rice peeled, cut off the old heel, cut into silk; pickled red pepper to remove the tip and seeds, cut into small sections; chicken powder, pepper, starch, the right amount of water into a thickening sauce. 2, frying pan on the fire, put the oil burned to fifty percent hot, into the wild rice silk fried, in the salt fried, and then put bubble red pepper, from the fried, in the hook into the gravy, fried can be.
Dry fried wild rice
Cuisine Zhejiang
Features Fresh and salty, light and refreshing.
Raw materials
500g of wild rice, 30g of sprouts, 2 tablespoons of soy sauce, wine, salt, sesame oil.
Procedure
1, the wild rice peeled off the skin, cut off the old heel, cut into 5 centimeters long large thick strip. 2, frying pan on the fire, put the oil boiled to 60% hot, into the wild rice fried to the corners of slightly yellow, wrinkled skin, add soy sauce, salt stir-fry to taste, into the sprouts, cooking Shaoxing wine stir-fry, dripping sesame oil can be from the pot.
Wild Rice Roasted Bacon
Family Zhejiang
Features Fresh and salty, light and refreshing.
Raw materials
Tender wild rice 400 grams, 100 grams of bacon, sugar, soy sauce, mushrooms, salt, green onions, chicken powder.
Procedure
1, the wild rice peeled, cut off the old heel, washed and cut in half lengthwise, with the back of the knife to shoot a little, so that the texture becomes soft, cut into strips to be used; bacon washed and cut into strips similar to the wild rice to be used; mushrooms soaked and then remove the tip to be used. 2, frying pan on the fire, put the oil boiled to 60% hot, the wild rice strips under the pan fried to 5 mature fish out. 3, leave a little oil in the pot, while hot into the bacon, to be fried flavor Hou add wild rice, mushrooms, sugar, soy sauce stew for a few moments and then add the water and chicken powder stew, cooked add water starch thickening, pot sprinkled with scallions can be.
Wild Rice in Oyster Sauce
Cuisine Zhejiang
Features Fresh and salty, light and refreshing.
Materials
500g of wild rice, 2 tablespoons of oyster sauce, wine, salt, sugar, pepper, starch, chicken powder.
Procedure
1, the wild rice peeled, cut off the old heel, washed and split, cut into slices diagonally. 2, high fire about 500 grams of oil to fifty percent heat, into the wild rice oil for a moment, drain the oil to be used. 3, frying pan clean, set on a small fire, put the oyster sauce heating, pour into the wild rice with fried, cooking wine, add half a cup of water, put chicken powder, salt, pepper and a small amount of sugar, cover and simmer for about 3 minutes, add water starch thickening, dripping sesame oil can be pot.
Wild Rice Soup with Mushrooms
Cuisine Zhejiang
Features Fresh and salty, light and refreshing.
Materials
500g of wild rice, 2 tablespoons of oyster sauce, wine, salt, sugar, pepper, starch, chicken powder.
Procedure
1, the wild rice peeled, cut off the old heel, washed and split, cut into slices diagonally. 2, high fire about 500 grams of oil to fifty percent heat, into the wild rice oil for a moment, drain the oil to be used. 3, frying pan clean, set on a small fire, put oyster sauce heating, pour into the wild rice with fried, cooking wine, add half a cup of water, put chicken powder, salt, pepper and a small amount of sugar, cover and simmer for about 3 minutes, add water starch thickening, dripping sesame oil can be pot.
Oil eat spicy wild rice
Originally Zhejiang
Features Fresh and salty, light and refreshing, oil and not greasy.
Raw materials
Tender wild rice 500 grams, dried chili peppers, pepper, salt, soy sauce, sesame oil, monosodium glutamate moderate.
Procedure
1, the wild rice peeled, cut off the old heel, washed and cut in half longitudinally, with the back of the knife to shoot a little, so that the texture of the soft, cut into narrow slices, into the pot of boiling water and scalded out, mixed with salt and monosodium glutamate to be used; dried chili peppers to remove the seeds. 2, frying pan on the heat, put the sesame oil, under the pepper fried flavor, fish out the pepper particles do not, and then into the dried chili peppers fried into brown, immediately remove from the heat, add soy sauce that is into the seasoning oil. Pour this seasoned oil in the wild rice on the mix can be.
Wild rice shrimp jelly
Cuisine French cuisine
Features Red and yellow colors, sweet and salty, Chinese and French wall.
Raw materials
English white 300 grams, 250 grams of pork skin, 200 grams of prawns, 25 grams of cooked peas, 2 eggs, 25 grams of cooked carrots, 25 grams of green onions, 2S grams of celery, 25 grams of sugar, l sliced leaves. Fine salt, pepper each moderate.
Procedure
1. wild rice shells, skin, washed and patted loose, cut into 5 cm chopsticks strip shape, with 70% of the hot oil deep-fried shrinkage, was light yellow, fish out, drain the oil; two eggs Ting into a bowl? Remove the egg white, egg yolk, respectively. 2. Wash the pork rind, put into the water with pepper, salt, sesame leaves, scallions, and then cook it, and then into the two egg white, salt, stirring well, on the fire boiling, filtered impurities, after cooling, into the green jelly to be used. 3. will be sliced scallions, celery, salt and prawns ... up boiled in water, remove the skin and shell and head and tail, cut into large pieces, two egg yolks fried in oil into pieces; cooked carrots cut flower knife, to be used. 4. and then melt the green jelly, pour a little into the refrigerator mold, the prawns, carrots, cooked peas, egg pieces into the touch, and then pour the remaining green jelly, into the refrigerator, cut into pieces and put on one side of the plate. 5. pan hot butter, stir frying shredded green onions, out of the flavor, put the English white strips, sugar, stir fry, put the other side of the plate, that is complete.
Oil to eat spicy wild rice
Originally Zhejiang
Features Fresh and salty suitable, light and refreshing, oil and not greasy.
Raw materials
Tender wild rice 500 grams, dried chili peppers, pepper, salt, soy sauce, sesame oil, monosodium glutamate moderate.
Procedure
1, the wild rice peeled, cut off the old heel, washed and cut in half longitudinally, with the back of the knife to shoot a little, so that the texture of the soft, cut into narrow slices, into the pot of boiling water and scalded out, mixed with salt and monosodium glutamate to be used; dried chili peppers to remove the seeds. 2, frying pan on the heat, put the sesame oil, under the pepper fried flavor, fish out the pepper particles do not, and then into the dried chili peppers fried into brown, immediately remove from the heat, add soy sauce that is into the seasoning oil. Pour this seasoned oil in the wild rice on the mix can be.
Wild Rice Butterfly Chicken
Raw Material:
Wild Rice, Chicken Breast, Carrot, Green Pepper, Egg, Seasoning: Salt, Chicken Essence, Salt Oil, Starch
Production Method:
1, Wild Rice, Peeled, Cut Into Rhombus Slices, Blanch With Boiling Water. Peppers to remove the seeds, cut into diamond-shaped pieces.
2, chicken breast sliced, blanched with boiling water, fished out, add the right amount of salt, chicken essence, starch and egg white marinade for about 10 minutes.
3, the pan put the right amount of oil, down into the wild rice and chicken slices stir-fry, seasoning is ready. wild rice - because it contains insoluble dietary fiber and has a "taste absorption", it seems to be able to dishes in all the aroma and absorption, really very good
Wild rice scrambled eggs
Raw materials:
Eggs 500 grams, 500 grams of wild rice. grams, 500 grams of wild rice. 200 grams of cooked lard, 10 grams of refined salt, 3 grams of monosodium glutamate, 5 grams of finely chopped green onions, 200 grams of broth.
Methods:
1) will be wild rice washed, peeled, cut into 3 cm long, 0.2 cm thick and thin wire; egg knocked into the bowl, add 5 grams of refined salt, mix well.
2) 60 grams of cooked lard into the pot, until the oil burned to 60% hot, into the wild rice wire stir-fry a few times, add 5 grams of salt, broth, fried dry soup, to be cooked into the pot.
3) 100 grams of cooked lard into the pot, until the oil burned to fifty percent hot, the eggs into the pot, while the fried wild rice into the fried together, to be cooked and then dripped with 40 grams of cooked lard, intermittent frying a few times, so that the wild rice and eggs loose broken into pieces.
Features: yellow-white color, fresh taste.