Zizania latifolia is an aquatic vegetable, which is not cultivated in many countries in the world. I remember China on the Tip of the Tongue mentioned that it is not cultivated in other countries except China and Viet Nam. In China, there are a large number of aquaculture areas suitable for fresh water growth along the Yangtze River and lakes. Zizania latifolia, also known as high melon, bamboo shoots, Zizania latifolia, Zizania latifolia and so on. North Jiangsu is called Gaogua, and Suzhou is officially called Zizai. Zizania latifolia is the most distinctive seasonal vegetable in the local area, with rich nutrition, crisp and refreshing taste, and rich in protein, fat, sugar and vitamin B6. Nutrition is easy to be absorbed, and medical water bamboo can clear away damp heat, detoxify and promote lactation. Eating more can prevent the formation of melanin, soften the cuticle on the skin surface and make the skin smooth and delicate.

There are many tall melons growing along the river in rural areas, but they are not edible varieties. They are all wild. When they turn yellow in autumn and winter, they are cut and dried for firewood. After the elders cook, the pulp will turn black and be powdery. It is a good tool for our friends to doodle and play pranks. We can graffiti on the wall and the ground in a large area, and write down the names of our friends who like or don't like IDE and what we want to say to them, which is full of childhood memories.

June and July are the normal ripening time of Zizania latifolia. There are many kinds and sizes of Zizania latifolia in the market, and there is no standard for selection. Anyway, the bigger the better, the fuller the better. It is a good seasonal vegetable, and there are many ways to do it. Today, let's try braised water bamboo in oil. It's sweet, crisp and refreshing, and it goes well with rice. Detailed graphic explanation, let's do it together.

Braised Zizania latifolia in oil

Ingredients: 400g of water bamboo, 4 cloves of garlic, 2 shallots, salt, sugar and soy sauce.

Practice: 1, wash with white skin and cut into hob blocks. 2, hot pot cold oil, stir fry white. 3. Continue to stir-fry the soy sauce and sugar, then visit Japan, boil a proper amount of cold water cover, and collect the juice over high fire. 4 Add minced garlic and continue to stir fry. Season with salt and sprinkle with chopped onions.