Wild rice is more delicious and larger.

Nutrition

Wild rice is known as "water ginseng". It is rich in protein, vitamins and minerals. It can clear away heat, detoxify, replenish deficiency and strengthen the body. It is suitable for consumption in early summer.

In addition, stigmasterol (zāi) in wild rice can remove reactive oxygen species in the body, inhibit tyrosinase activity, thereby preventing melanin production. It can also soften the cuticle on the skin surface and lubricate the skin. It is delicate and has many benefits for women. However, because wild rice contains more oxalic acid, its calcium is not easily absorbed by the human body, and patients with some diseases should not eat more. Storage

Wild rice is delicious when it is ready to eat. If it is not cooked immediately, it is recommended not to peel off the shell after buying it. Wrap it in newspaper first, then put it in a fresh-keeping bag and put it in the refrigerator. It can be stored for about 4 days. Selection

Fresh wild rice shoots are tender, smooth and bright in appearance, the bamboo shoots are straight and plump, and the skin of the bamboo shoots feels smooth to the touch. On the contrary, the flat, thin and distorted water bamboo shoots have a poor taste; the upper part of the bamboo shoot shell should be bright green and the lower part should be white. If it is dark green or ginger, it means the water bamboo shoots are old.

The flesh of fresh wild rice is relatively firm, while the shells of aged wild rice are loosely wrapped, and the taste is much worse than before. The fragrance is one of the important characteristics of fresh wild rice. If there is an odor, it may be whitened through chemical treatment. , do not eat. Cooking

Cooking the wild rice into slices or cubes will make it easier to taste its freshness and tenderness; cutting into shreds for a crisp and refreshing taste is also a good choice. In addition to the usual cold dressing, simmering in soups, stir-frying, roasting with green onions, and stewing, many people also like to add seasonings and marinate so that they can be tasted in all seasons.

Wild rice braised with shrimp balls

Water rice in early summer is not ordinary delicious!

The wild rice in early summer is not ordinary delicious!

Ingredients

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200g wild rice · 100g fresh shrimp

300g red pepper · 5g ginger

10g cornstarch · 200ml oil

15g salt · 5ml cooking wine · 5ml light soy sauce

Steps

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1/ Remove the shrimp lines from the fresh shrimps, peel them into shrimps, clean the shrimp heads and set aside.

2/ Wash the shrimps, mix well with a small amount of salt, cooking wine and cornstarch, and marinate for 20 minutes.

3/ Wash and shred the ginger, peel and chop the wild rice into balls, wash and cut the red pepper into round slices. Blanch the wild rice and red pepper and drain the water.

4/ Pour oil into the pot and heat it, add the marinated shrimps and fry them over medium heat until they become golden balls. Remove the oil and fry the remaining shrimp heads in hot oil. The shrimp heads will become crispy and change color. Remove the red color.

5/ Leave a small amount of oil in the pot, add wild rice, red pepper, shredded ginger, top with a little light soy sauce and stir-fry.

6/ Pour in the fried shrimp balls, sprinkle with salt to taste and continue to stir-fry evenly. Decorate with the fried shrimp heads.