How to make delicious rice stem leaves

Many people don’t know much about茭头, which is also a vegetable with high nutritional value. There are many ways to eat茭头, for example, it can be pickled or used in stir-frying. It can play a good role in health care and its nutritional value is relatively high. It is rich in vitamins and minerals, and is quite effective in strengthening the spleen and moistening the lungs. It also has a certain effect in treating chronic gastritis.

How to make delicious rice stem leaves

Ingredients: 5 jin of wild rice head, 6 liang of salt, half a jin of white sugar, 3 liang of yellow sand sugar, appropriate amount of water

How to pickle wild rice stems

1. First cut off the roots and leaves of the茭头, then wash it with clean water. 2. Just wash it like this, add salt to marinate. 3. After the water shrinks after two days of pickling, wash off the salt water with clean water. If you don't like salty food, you can soak it in clean water for 8 hours. 4. Add sugar to an appropriate amount of water and boil it. After it cools down, add it to the wild rice head and bottle it. Add another tablespoon of vinegar. 5. After two days of pickling, it will be sour and sweet and delicious.

How to make fried rice stem with meat

1. Wash the water chestnuts and cut the large ones into two halves. 2. Cut carrots into small strips. 3. Cut green peppers into small sections and pork into small strips. I didn’t take pictures here. 4. Heat the pan, add oil, add the meat with fat and fry on low heat until golden brown. If there is no fat, you can ignore it. 5. Add the lean meat and stir-fry until it changes color. 6. Add the carrot and stir-fry. 7. Add the茭头 and stir-fry. 8. Add the shredded green pepper, stir-fry and season. 9. Add a little water and cook the water chestnuts for about two minutes. 10. Prepare a plate, add a little cornstarch and soy sauce to thicken the dish. 11. Pour into the pot. Stir-fry and serve once cooked. 12. Serve

Main Value

Nature and flavor: pungent, bitter, warm. Garlic is the underground bulb of a perennial herb in the Liliaceae family. It has slender leaves and small purple flowers. The young leaves are also edible. Mature radish is large and thick, white and crystal clear, spicy and tender. It contains various nutrients such as sugar, protein, calcium, phosphorus, iron, carotene, vitamin C, etc. It is an excellent condiment and side dish for cooking.

Dried radish can be used as medicine to strengthen the stomach, reduce phlegm, and treat chronic gastritis. According to "Shennong's Herbal Classic", radish "can cure wounds and sores, and those with light body can resist hunger and aging", "can cure Shaoyin disease, diarrhea, and stabbing pain in the chest, reduce gas, disperse blood, and stabilize the fetus." It is rare in the world to find something that is both delicious and can cure diseases.