Scallion oil and wild rice

Ingredients: 500 grams of wild rice, 50 grams of green onions, 15 grams of fresh ginger, 5 grams of white pepper, 15 grams of sesame oil, 10 grams of refined salt, 5 grams of MSG.

Preparation method:

1. Peel the wild rice, wash and cut into shreds, blanch it in boiling water and remove the water.

2. Wash and shred the green onions and fresh ginger, put them into a small bowl, sprinkle with white pepper, and then pour 80% hot sesame oil over the green onions and ginger. After a while, add refined salt, monosodium glutamate and a little water and mix well. Pour into the wild rice shreds and mix well. Serve.

Emerald wild rice

Ingredients: 500 grams of wild rice, 50 grams of green onions, 30 grams of sesame oil, 7 grams of refined salt, 1 gram of MSG, and 1 gram of Sichuan peppercorns.

Preparation method:

1. Peel the wild rice, cut off the old stem part, then cut it into long slices with a thickness of 0.8 cm, and then cut it into 8 cm long slices with a knife. Put 0.8cm square strips into a pot of boiling water and simmer until just cooked, then remove and drain. Sprinkle in refined salt while hot, stir well, wait until cool, and put into a container. Remove the dead leaves and fibrous roots from the shallots, wash them, cut them into chopped green onions, chop a few times, and place them in the center of the wild rice.

2. Place the pot on the fire, add sesame oil and heat until it is 70% hot, add Sichuan peppercorns and fry them until fragrant, take out the Sichuan peppercorns; pour the Sichuan peppercorns sesame oil on the chopped green onions, add MSG, mix well, and serve on a plate Serve.

Features: Fresh, crisp and tender.

Osmanthus wild rice clip

Ingredients: 300g wild rice, 75g minced pork, 1 egg, 50g Fuqiang powder, 250g vegetable oil (actual consumption 75g), refined salt, MSG , green onion each appropriate amount. Preparation method:

1. Cut the thick part of the wild rice into 5 cm long segments, and then cut into blades about 1 cm thick.

2. Add chopped green onion, refined salt, monosodium glutamate and a small amount of water to the minced meat to make a filling, then put it into the wild rice slices to form a wild rice sandwich.

3. Put the flour into a bowl, add the beaten egg liquid and an appropriate amount of water, and mix it into an egg paste and set aside.

4. Put oil in the wok and when it is 50% hot, cover the wild rice clips with egg paste, put them one by one into the pan and fry until light yellow and take them out. When the oil is 70% hot , then add wild rice clips, fry until the shell is crispy and hard, take it out when it turns golden brown, drain the oil and put on a plate. It can be dipped in Worcestershire sauce or tomato sauce when eating. Features: Golden in color like osmanthus, crispy on the outside and soft on the inside.

Wheat scrambled eggs

Ingredients: 150 grams of pure wild rice, 150 grams of eggs, 50 grams of lard, 6 grams of refined salt, 2 grams of MSG, and 5 grams of chopped green onion.

Preparation method:

1. Cut the wild rice into 3 cm long and 0.2 cm thick silk. Crack the eggs into a bowl, add 2 grams of refined salt and 1 gram of MSG and mix thoroughly.

2. Put the wok on high heat, add lard, when the oil is hot, add shredded wild rice and stir-fry for a few times, add refined salt, add a little soup, wait until the soup is dry, Serve in a bowl.

3. Place the wok on a high fire, pour in the lard, and when the oil is hot, pour the eggs into the pot, add the fried wild rice, and stir-fry together. When it's cooked, add cooked lard, continue to stir-fry for a few more times, and break up the wild rice shreds and eggs.

Features: The wild rice is crisp and tender, the eggs are soft and fragrant.

Wild wild rice stir-fried shredded pork

Ingredients: 500 grams of wild rice, 150 grams of pork, 50 grams of peanut oil, 20 grams of soy sauce, 3 grams of refined salt, 2 grams of MSG, 10 grams of cooking wine, half an egg Each, 15 grams of water starch, 10 grams of minced green onions, and 10 grams of minced ginger.

Preparation method:

1. Cut the pork into slices, and then cut into 6 cm long and 0.2 cm thick shreds. Use eggs and water starch to slurry evenly. Peel off the old skin of wild rice, cut off the old roots, and cut into thin strips.

2. Place the wok on a high fire and add peanut oil. After the oil is hot, add the battered shredded pork. After the shredded pork is stir-fried, add minced green onions, minced ginger, soy sauce, and cooking wine and stir-fry evenly. Then add shredded wild rice, refined salt, and MSG, stir-fry evenly, and serve.

Features: fresh and tender, salty and fragrant.

Features: The wild rice is crisp and tender, the eggs are soft and fragrant.