Question 2: What is wild rice dish and how to eat It is a unique aquatic vegetable in China. The world to wild rice as a vegetable cultivated only in China and Vietnam. Ancient people called wild rice as "Zizania". Before the Tang Dynasty, wild rice was cultivated as a food crop, and its seeds were called Mizuso rice or carving Hu, which is one of the "six grains" (, millet, millet, grain, sorghum, wheat, Mizuso). Later, it was discovered that some Mizushima was infected with black powder fungus and not spiked, and the plant without disease, the stem continues to expand, and gradually formed a spindle-shaped fleshy stems, which is now edible wild rice. In this way, the black powder fungus is used to prevent wild rice from flowering and fruiting, and the deformed plants with the disease are propagated as a vegetable. It can be used as a medicine. Commonly eaten Cold water bamboo shoots Peel and wash water bamboo shoots, cut into julienne strips, blanch in boiling water, and drain. Onion cut into inch-long julienne, ginger cut into julienne, together in a bowl, put a little pepper. Heat sesame oil and pour it on the green onion, cool it a little and mix it with wild rice, season with salt and monosodium glutamate and mix it well. Curry wild rice remove wild rice shells and old skin, wash and cut into 5 cm long, thick chopsticks. Wash the pot on medium heat, into the salad oil boiled to 40% hot, pour into the wild rice strips burned until raw, drain the oil for use. The original pot to stay in the amount of oil, into the curry oil to stir-fry, and then into the wild rice strips, stir-fry to apricot yellow, add chicken broth, salt, sugar, with a small fire to the end of the marinade, add monosodium glutamate, dripping sesame oil, stir-frying the pot into the dish that is completed. Sauce dripping wild rice will be wild rice clean, put into the pot steamed, removed and cooled. Mix sesame paste, soy sauce, sesame oil, sugar and vinegar together. Cut the cooled wild rice into cubes, put them on a plate, pour the sauce over them, and mix well when serving. Stewed wild rice Cut wild rice into long strips 4.5 centimeters long and 0.5 centimeters wide. Put the frying pan on high heat, add vegetable oil, to be burned to 60% hot, into the wild rice fried for about 1 minute, fish out and drain the oil. Then put the frying pan on the fire, into the wild rice, add soy sauce, salt, sugar, monosodium glutamate, a little water, and then burn for a minute or two, drizzled with sesame oil can be out of the pot. bad slippery wild rice water bamboo shells to root clean, oblique knife cut into 0.5 cm thick slice, each slice of the two sides were cross approved on the 0.2 cm depth of the knife pattern. Add oil to the pot and cook on medium heat until four mature, reduce the heat to low, put the wild rice slices into the oil and fry through (do not fry paste). Decant the oil, and then add the bad brine, salt, with a high fire for 3 minutes, and then into the ginger, monosodium glutamate, pot pot that is complete. Spicy wild rice water bamboo after shelling and washing, cut into 7 cm long, 0.7 cm wide small strips, and then boiling water will be wild rice strips cooked, drained, plus spicy oil, fine salt, monosodium glutamate, sugar, pepper, sesame oil, fresh soy sauce together with mixing pots to be made. Characterized by spicy and fresh. Water bamboo five silk water bamboo, carrots, green pepper, shredded meat, squash (according to the need to use materials). Wash and clean, all shredded. Oil to fifty percent hot, first into the shredded meat, wild rice, carrots, stir-fried to seven mature, and then into the green pepper, squash, stir-fried for a minute, put salt, sugar, monosodium glutamate (MSG), and then stir-fried for half a minute, you can plate. Onion oil 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 monosodium glutamate. Method: 1. will be wild rice peeled, washed and shredded, into the boiling water blanch and fish out of the water. 2. will be large onions, fresh ginger cleaned and shredded, put into a small bowl, then sprinkled with white pepper, and then will be burned to eighty percent of the hot sesame oil poured on the green onions, ginger silk. After a few moments and then into the salt, monosodium glutamate and a little water to stir, pour into the wild rice silk mixed into. Characteristics: wild rice is as white as jade, flavor spicy and refreshing. 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 monosodium glutamate, 1 gram of pepper. Method: 1. will be wild rice peeled, excise the old stem part, and then cut into 0.8 cm thick long slices, and then cut into 8 cm long, 0.8 cm square strip, into the pot of boiling water blanch to just cooked that is fished out of the drain, sprinkle into the refined salt while hot and stir to cool, into the container. Small onions to remove the dead leaves, roots, clean, cut into scallions, slightly chopped a few times, centrally placed in the center of wild rice. 2. will be placed in the pot on the fire, into the oil burned to seventy percent heat, into the pepper fried flavor, fishing out the pepper; pepper oil poured on the scallion, add monosodium glutamate and mix well, plate that is completed. Characteristics: fresh and fragrant, crisp and tender. wild rice scrambled eggs Raw materials: 150 grams of net wild rice, 150 grams of eggs, 50 grams of lard, 6 grams of refined salt, 2 grams of monosodium glutamate, 5 grams of green onions. Method:...... >>
Question 3: What is wild rice dish Zizania (scientific name: Zizania latifolia (Griseb.) Stapf), is a perennial rooted herb of the genus Zizania of the family Gramineae. Divided into double-season wild rice and single-season wild rice, double-season wild rice yield is higher, the quality is also good. In the world, water bamboo is cultivated as a vegetable only in China and Vietnam.
Zizania is a perennial aquatic perennial rooted plant of the grass family. Plant height 1.6 ~ 2 meters.
Roots: fibrous roots, ringed in the tiller nodes and stolon nodes, 20-70cm long, 2-3mm thick, mainly distributed in the underground 30cm soil layer, the number of roots.
Stem: The stem is divided into above-ground and underground stems, and the above-ground stem is short and shrunken, partially buried in the soil, with multiple nodes. Most tillers occur at the nodes, forming clusters. After the main stem and tillers enter reproductive growth, the shortened nodes elongate, the front end of several sections of deformed expansion, the formation of fertile fleshy stems, 25-35cm long, 3-5cm in diameter, elliptic or nearly circular cross-section. Underground stems are stolons, attached to the nodes at the base of the above-ground stems, transverse to the soil, and their terminal and lateral buds can sprout to the ground to grow and become divided.
Leaves: made up of two parts: leaf blade and leaf sheath. Leaf sheaths are 25-45cm long, clasping each other to form a pseudostem. Leaves long lanceolate, 1.0-1.6m long, 3-4cm wide, grass green. Leaf blades and leaf sheaths are connected with triangular leaf pillows, called "wild rice eyes". Leaf sheaths from the ground up layers around each other, forming a pseudostem. Leaf sheaths thick, longer than the internodes, the base often have transverse veins; ligule membranous, slightly triangular, up to 15mm; leaf blade flat and broad, rough surface, the back is smoother, branches more clustered.
Flowers, seeds: male spikelet 0-15mm long, more or less compressed on both sides, often purplish, often inserted on lower spreading or upper flourishing branches of the inflorescence, disarticulating on the spikelet stipe, but the stipe is weaker; glumes reduced to nothing; lemma apex acuminate or mucronate, and 5-veined, thickly papery; anthers 6-9mm; female spikelet 15-25mm long, lemmas awned 15-30mm long. Palea and lemma homogeneous, often both 3-veined, clasped by lemma; 6 developing stamens in male flowers. Caryopsis cylindrical, ca. 10 mm. flowering and fruiting in autumn.
Male wild rice: refers to a small number of plants, disease resistance is particularly strong, the mycelium of the Black Spike fungus can not invade, can not form wild rice, to the summer and fall flowering stem elongation of moss shoots flowering plants. Gray wild rice refers to some of the plants overripe or mycelium grows rapidly, so that wild rice has been filled with black-brown spores, resulting in poor quality, can not be eaten. Male wild rice center shoots above the female wild rice, easier to identify, it is appropriate to pull out the roots in a timely manner, not to leave the root plant in the soil.
Question 4: What is water bamboo is I said the reed Y Hello, water bamboo, also known as water bamboo shoots, is the grass family, perennial rooted herbaceous plants, is China's unique aquatic vegetables,
asparagus belongs to the lily family asparagus genus, is a perennial herbaceous plants, dioecious plants,
Have a good day!
Question 5: What is the best way to combine wild rice with what is the best way to combine wild rice? water bamboo + tofu
easy to form stones
Question 6: how to make wild rice in the south water bamboo
1, first of all, the water bamboo hard skin shell carve off
2, only the water bamboo delay the young stem, washed and then cut into slices or strips, shredded
3, water bamboo slices (strips, shredded) into the boiling pot of blanching
4, and then stir-fried or burned or cold mix can be, as a side dish for fried meat
The water bamboo is the most important food in the world. can be, as a side dish of fried meat is the best
Question 7: What is wild rice a kind of vegetable? Does it have any other name? Zizania latifolia (scientific name: Zizania latifolia (Griseb.) Stapf), is a perennial rooted herb in the genus Zizania of the grass family. It is divided into double-season water bamboo and single-season water bamboo, and double-season water bamboo has higher yield and better quality. Only China and Vietnam cultivate wild rice as a vegetable in the world.
Question 8: How to do wild rice? How to do the best? Braised wild rice
1.
Mince the green onion, slice the ginger, and cut the red pepper diagonally into large pieces.
2. Wild rice is peeled and cut into large pieces with a hobnail.
3.
Pentacostal meat cut into large pieces, frying pan poured into the appropriate amount of oil, large fire burned to 60% hot, change the fire, in turn, down into the ginger, star anise, cinnamon, Pentacostal meat, a few minutes of refining, to Pentacostal meat in the skin of the oil is refined out.
4.
Add cooking wine, rock sugar, old soy sauce, simmer for 2-3 minutes.
5.
Add wild rice and stir-fry well, add salt, half a pot of water, stir-fry well, change to high heat and bring to a boil, then turn to medium heat to simmer.
6.
The water collected to eighty percent dry, down into the red pepper flakes, turn the fire dry, start the pot with a small amount of chicken seasoning can be.
Braised wild rice practice tips
Last plate, sprinkled with green onions, bright red attractive braised wild rice is ready.
Question 9: What is a very thin vegetable like wild rice? How to eat? You should be talking about wild wild rice ~~~~~~~~! No need to peel, cut into two sections with vegetable oil fried to eat, can also be used to scramble eggs, the root is more delicious,
Question 10: wild rice is a kind of what kind of vegetable what season is sold? Zizania is also known as wild rice shoots, commonly known as wild rice melon, for the graminae perennial rooted swampy herbaceous plants. Zizania is eaten by its fat fleshy stems (commonly known as wild rice meat), which contain 1.4% protein, 0.3% fat, 3.5% sugar, and vitamins B and C, among other nutrients. Zizania in the unaged before, organic nitrogen is to the amino acid state, flavorful, high nutritional value.
Zizania is a plant called "Mizushima" disease body products, Mizushima is a kind of grain fruit called Mizushima. Zizania is a kind of grain fruit called Zizania. If the resistance of Zizania is weakened when it bears spikes and is infected with powdery moss, the flower stem will not be able to blossom and bear fruits again, and the basal part of the flower stem will be enlarged due to the diseased moss *** to form the fusiform Zizania, and the products of the disease are not only harmless but also useful to human beings, and it is one of the indispensable aquatic vegetables, and the water bamboo is classified into a mature Zizania and a two-maturity water bamboo, and the two-maturity water bamboo is matured twice a year (in the spring and in the fall).
The water bamboo contains protein, fat, sugar, vitamins B1, B2, E, trace carotene and minerals and other ingredients, Chinese medicine that water bamboo is sweet and cold with clearing dampness and heat detoxification and lactation and other effects.
Ming Dynasty, there is a "Zizania" poem, "Jade Leaf Sen Sen sword has prongs, soft pine even more than the light ice, Jianghu rock fake autumn wind, such as with the perch accompanied by seasonal eagles." (Jiying is a Han's word in the Ming Dynasty).
Three famous dishes in Jiangnan: wild rice, Brasenia schreberi, perch.