Roasted water bamboo with sea salt(hai yan kao jiao bai )

Roasted water bamboo with sea salt

Introduction:

"The combination of sea salt and Zizania latifolia is really a combination of original ecological delicacy"

Production steps:

Step 1: first, clean the water bamboo with the skin.

Step 2: wipe the water clean.

Step 3: spread a layer of sea salt on the baking tray.

Step 4: add a layer of sea salt between the leaves and meat of Zizania latifolia.

Step 5: Sprinkle the rest of the sea salt on the water bamboo.

Step 6: bake in the oven at 250 ℃ for 20 minutes.

Step 7: get out of the oven.

Materials required:

Fresh water bamboo: 2

Sea salt: 40g

Note: Zizania latifolia has big and small, so it's difficult to distinguish in time. Generally, the skin turns yellow, wrinkled, dehydrated, and can smell the strong fragrance of corn. Zizania latifolia can be eaten. Water bamboo contains too much oxalic acid, so don't eat too much water bamboo at a time. Usually cooking must be blanched in boiling water before cooking.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Original

Chinese PinYin : Hai Yan Kao Jiao Bai