Braised water bamboo with sea rice(hai mi shao jiao bai )

Braised water bamboo with sea rice

Introduction:

"This dish is mainly made of Zizania latifolia and Haimi, with animal and plant nutrition. It not only contains a variety of nutrients of Haimi, but also contains cellulose and vitamins of Zizania latifolia, making nutrition more healthy. Haimi is warm in nature. It has the functions of tonifying kidney and strengthening yang, strengthening stomach and resolving phlegm. Zizania latifolia is rich in vitamins with the function of antialcoholism. It has high nutritional value and is easy to be absorbed by human body. However, because Zizania latifolia contains more oxalic acid, it should be blanched first. The original method of this dish is to use fried water bamboo, but today what I do is to fry directly after flying water, so that I can eat less oil and be healthy. "

Production steps:

Step 1: peel water bamboo, cut it into hob pieces, put it in boiling water, boil it and roll it twice.

Step 2: rinse the sea rice with water, put it into a bowl, soak in boiling water until soft, cut into foam, and add shredded ginger.

Step 3: pour the oil into the hot pot, because there is no oil, so pour a little more oil when pouring the oil. Pour in the dried rice and shredded ginger, add a little cooking wine to remove the fishy smell of dried rice and quickly stir up the fragrance.

Step 4: add water bamboo and stir fry. Because water bamboo has no oil at the beginning, make sure to add seasoning after eating enough oil.

Step 5: keep stir frying until the water bamboo is fully covered with oil, then add oil and soy sauce, add water and simmer for a while.

Step 6: finally, add the water starch, because the water bamboo is not easy to taste, so use water starch to wrap the seasoning in it, stir fry a little, and you can get out of the pot.

Materials required:

Water bamboo: Three

Haimi: a handful

Ginger: right amount

Cooking wine: moderate

Soy sauce: right amount

Oyster sauce: right amount

Starch: appropriate amount

Note: this dish because of the use of the oil consumption and soy sauce are relatively heavy flavor, so there is no salt, depending on the personal taste of the discretion to add it

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hai Mi Shao Jiao Bai