Spicy water bamboo in oil(you chi ma la jiao bai )

Methods of eating spicy water bamboo in oil

Raw materials for cooking spicy water bamboo

Tender water bamboo 500 grams, dry pepper, pepper, salt, soy sauce, sesame oil, monosodium glutamate amount.

Processing steps of yachimala Zizania latifolia

1. Peel the water bamboo, cut off the old heel, wash it and cut it into two halves. Pat it with the back of a knife to soften the texture. Cut it into narrow pieces, put it into a boiling water pot and scald it. Remove the salt and monosodium glutamate. Remove the pedicels and seeds of the dried pepper.

2. Heat up the frying pan, add sesame oil and pepper to fry the flavor. Remove the pepper grains and fry them into brown. Leave the fire immediately and add soy sauce to make seasoning oil. Pour the seasoning oil on the water bamboo and mix well.

Characteristics of yachimala Zizania latifolia L

Fresh and salty, light and refreshing, oil but not greasy.

Spicy water bamboo in oil

essential information

Spicy Zizania latifolia

All of them

[Characteristics] it tastes spicy and crisp.

Raw materials

Water bamboo 750 g, sesame oil 25 g, soy sauce 20 g, refined salt 6 g, monosodium glutamate 1 g, dry pepper 2.5 g, pepper 20.

Production process

Peel off the old shell of Zizania latifolia layer by layer, cut off the old part, cut into pieces 4.5cm long, 0.15cm thick and 0.3cm wide, wash and control dry water. Cut off the stem and seed of the dried pepper. 2. Bring the water to a boil, put the water bamboo in a little hot, take it out, put it in a clean container, let it cool, mix with refined salt and monosodium glutamate, and wait for use. 3. Heat up the frying pan, add sesame oil and pepper to stir fry the fragrance,

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : You Chi Ma La Jiao Bai