Fried water bamboo with sliced meat(rou pian gan shao jiao bai )

Fried water bamboo with sliced meat

Introduction:

"Zizania latifolia" is a special vegetable in China, and it is also known as "three famous dishes in Jiangnan" together with Brasenia schreberi and perch. Because of its fresh and tender texture and sweet taste, it is regarded as a good vegetable. It has a good taste when fried with meat. "Zizania latifolia" is rich in a kind of vitamin, which has a certain effect of antialcoholism. Because the organic nitrogen in Zizania latifolia is in the state of amino acid, it can provide sulfur, which makes people feel more delicious and has higher nutritional value and is easy to be absorbed by human body. The disadvantage is that water bamboo contains more oxalic acid, and its calcium is not easy to be absorbed by human body. Zizania latifolia is cold in nature. It can be used for diuresis, auxiliary treatment of limb edema, clearing away heat, relieving vexation and thirst. It is especially suitable for summer consumption. It can clear away heat, relieve constipation, remove vexation and detoxification, and has a good effect on detoxification. It has a good effect on treating drunkenness. Zizania latifolia contains more carbohydrates, plant protein and so on, which can supplement the nutrients of the human body and has the function of strengthening the body. Zizania latifolia can also regress jaundice, and has the role of adjuvant treatment for icteric hepatitis. Women in postpartum with Zizania latifolia and Tongcao to stew pig feet, has a good role in promoting milk. Because Zizania latifolia is a cold vegetable, it is best to stir fry with meat in winter. Today, we use Zizania latifolia to make a home-made dish suitable for autumn and winter consumption, which is called "dry fried Zizania latifolia with sliced meat"

Production steps:

Step 1: stir fry the water bamboo with oil until it is slightly yellow, and take it out for later use.

Step 2: leave the bottom oil in the pot, add the dried Douchi to stir fry the flavor, then add the PI chili sauce to stir fry the red oil, and then put the dried pepper into the pot to stir fry the flavor.

Step 3: stir fry pork slices with sauce.

Step 4: stir fry the sliced meat until the oil comes out, then add onion, ginger and garlic and saute until fragrant.

Step 5: then pour in the pre fried water bamboo and ingredients, stir well.

Step 6: stir all the ingredients in the pan, add Shaojiu and soy sauce, stir well, and stir for several times.

Step 7: stir fry the ingredients in the pan until dry. Sprinkle a little salt and sugar and stir well.

Step 8: add a little MSG and pepper and stir well.

Step 9: after the flavor is adjusted, sprinkle the garlic and stir fry evenly before leaving the pot.

Step 10: then you can take out the pot code plate.

Materials required:

Water bamboo: 250g

Pork slices: 100g

Red pepper slices: 30g

Hangjiao section: 30g

Garlic section: 30g

Minced green onion: 10g

Minced ginger: 5g

Minced garlic: 5g

Dried Douchi: 20g

Pixian chili sauce: 20g

Dried pepper: 3

Shaojiu: 15g

Soy sauce: 15g

Salt: 1g

Sugar: 3 G

MSG: 2G

White pepper: right amount

Cooking oil: 20g

Note: this dish features: the color is ruddy and bright, the aroma of black bean is elegant and attractive, the taste is strong and slightly spicy, and the rice with wine is wonderful. Warm tips: 1. When making this kind of dry cooked dishes, it is better to cut water bamboo into hob pieces. 2. Before making water bamboo dishes, you can blanch them in boiling water or fry them in warm oil. In this way, part of oxalic acid in water bamboo can be volatilized, so as to reduce the damage of oxalic acid to calcium absorption. 3. It is recommended not to add water to cook dry cooked dishes. You only need to master the use of the fire flexibly and stir fry constantly. You can control the taste of the dishes with the size of the fire. You should stir fry thoroughly and dry, but not paste and scorch. It's a home-made way to stir fry "dried meat with water bamboo". Dry cooking dishes, drinking and eating are very good cooking methods, and the taste is also very fragrant and delicious, for your reference!

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Rou Pian Gan Shao Jiao Bai