Stir-fried Wild Rice Root

Water bamboo is a very nutritious food. Whether it is stir-fried or braised in oil, its temptation is irresistible. Cutting water bamboo into shreds is a technical job, and most people can't do it well. Some people with excellent knife skills can cut the water bamboo into very delicate and super pink shreds. Looking at these water bamboo shreds, several dishes have emerged in my mind. The stir-fried water bamboo shreds are light but delicious. The fresh taste makes people drool. The light taste has captured the hearts of many people.

Stir-fried wild rice shreds is a traditional Zhejiang dish and belongs to the Zhejiang cuisine. It has a just right amount of fresh and salty flavor, light and refreshing. Peel the water bamboo, cut off the old stems, and cut into shreds; remove the stems and seeds of the pickled red peppers, and cut into small pieces; mix chicken powder, pepper powder, starch, and appropriate amount of water to make sauce. Put the wok on the fire, add oil and heat it to 50%, add the茭白 shredded and stir-fry, then add salt and fry until cooked, then add the pickled red pepper and stir well, then add the starch sauce and stir well. 1. Peel the water bamboo shoots, cut off the old stems, and cut into shreds; remove the stems and seeds of the pickled red peppers, and cut into small pieces; mix chicken powder, pepper powder, starch, and appropriate amount of water to make sauce. 2. Put the wok on the fire, add oil and heat it to 50%, add the water bamboo shoots and stir-fry, then add salt and fry until cooked, then add the pickled red pepper and stir well, then add the starch sauce and stir well.

Zizania latifolia, also known as water bamboo shoots, water bamboo shoots and water bamboo melon, is a specialty vegetable in my country and is known as one of the "three famous dishes of Jiangnan" along with water shield and sea bass. Because of its tender texture and sweet taste, it is regarded as a top-quality vegetable.

Main ingredients: 500 grams of tender wild rice stem, 3 pickled red peppers, chopped green onion, salt, pepper, starch and chicken powder in appropriate amounts.

It has a just right amount of fresh and salty flavor, light and refreshing.

1. Peel the water bamboo, cut off the old stems, and cut into shreds; remove the stems and seeds of the pickled red peppers, and cut into small pieces; mix chicken powder, pepper powder, starch, and appropriate amount of water to make sauce.

2. Put the wok on the fire, add oil and heat it to 50%, add the water bamboo shoots and stir-fry, then add salt and fry until cooked, then add the pickled red pepper and stir well, then add the starch sauce and stir well.

Water chestnut tastes sweet and slightly cold; it has the effects of dispelling heat, promoting body fluid, quenching thirst, promoting urination, removing dampness, and promoting bowel movements; it is mainly used to treat abdominal pain caused by summer heat and dampness, chronic heat in the middle burner, thirst, difficulty in defecation and urination, as well as alcohol poisoning and lack of milk.

Water bamboo is rich in vitamins that have the effect of sobering up, and has the function of relieving hangover. The organic nitrogen in young茭白 exists in the form of amino acids and can provide sulfur. It tastes delicious, has high nutritional value, and is easily absorbed by the human body.

Taboo group

1. Because wild rice contains more insoluble calcium oxalate, its calcium is not easily absorbed by the human body. It is not suitable for people with impotence, spermatorrhea, spleen deficiency and cold stomach, kidney disease, urinary stones or more oxalate crystals in the urine, and diarrhea.

2. Water chestnuts are cold in nature and can cause old illnesses to recur. People with weak stomachs and cold intestines or festering sores should not eat them.

3. Water chestnuts are acidic foods and should not be eaten when taking sulfa drugs.