Zizania latifolia has an ancient history, which can be traced back to the Warring States period at the earliest, and it is a variation of Zizania latifolia in the six valleys. Its taste is slightly sweet, sweet and hidden in water, and it has the functions of diuresis and hangover relief. Zizania latifolia is a very common dish in the south, but it is rare in the northern market. It looks watery, and Zizania latifolia is also a nutritious dish, which contains many vitamins, has the function of tonifying deficiency and strengthening the body, and has a crisp and delicious taste. The bought water bamboo should not be stored for a long time, so you can buy it and eat it now. The most common way to eat it is to stew it in oil and stir-fry it with shredded pork.

Stewing is a cooking skill, which is conducive to food cooking and absorption. Today, this oil stew is white, and it can be said that when the lid is lifted, the fragrance is fragrant.

Dear friends who love water bamboo, let's do it together.

First, let's prepare the ingredients:

Taking out Zizania latifolia, peeling off the old leaves of Zizania latifolia, and peeling off the skin,

Cut off the roots, cut into hob blocks, clean them and put them in a basin for later use.

Flatten garlic, dice green onions and put them together for later use.

When the ingredients are ready,

Let's first slide the water bamboo into the oil, and burn the oil in the pot until it is 50% hot (when it smokes slightly).

Add the water bamboo, fry for about 30 seconds, take out the water bamboo, and drain the oil for later use.

Leave a little base oil in the pot, pour the onion and garlic into the pot and stir-fry until fragrant, then add a spoonful of water.

After the water boils, add the water bamboo, then turn down the fire and start seasoning.

Add seafood sauce, oyster sauce, soy sauce to color the soup and refresh it, then add two spoonfuls of sugar and one spoonful of salt, and add soy sauce.

Continue to stir fry, and then cover the pot.

Stew for two or three minutes, collect the soup, then pour in a little balsamic vinegar and a little water starch from the side of the pot. The water starch is added to make the seasoning better adhere to the water bamboo, and a little sesame oil or bright oil is poured to make the water bamboo more bright. After stir-frying the seasoning, you can take it out of the pot and put it on the plate.

Finally, sprinkle some chopped green onion as an ornament.

I've seen this practice of stewing water bamboo in oil. Do you dare to buy it again when you see it? It's simple, delicious and easy to operate.