Homemade Braised Wild Rice Stalks

The appearance of茭白 looks a bit like bamboo shoots, but it is much more tender and softer than bamboo shoots. Its surface is smooth, not as rough as bamboo shoots with many nodules. Often some water chestnuts have black spots on them, which is normal and not bad. Foods braised in oil are generally very tasty, sweet and delicious, making people full of appetite and unable to help swallowing their saliva. Many people don’t know the home-cooked method of braised water bamboo in oil, but it is actually very simple. As long as you cook it with care, the taste may get better and better.

Zizania latifolia is an aquatic vegetable unique to my country. It is fresh and tender in texture and sweet in taste, and is regarded as a top-quality vegetable. Water chestnuts taste sweet and slightly cold; they have the effects of dispelling heat, promoting salivation, quenching thirst, promoting urination, removing dampness, and promoting bowel movements; they also have the effects of replenishing the body and beautifying and losing weight. It is known as the "ginseng in water" for its rich nutritional value.

1. Rinse the wild rice stem repeatedly under running water, then soak it in clean water, wash it clean, and control the water for later use.

2. Remove the old and hard part of the root of the water chestnut, and then cut it into dice; wash and chop the green onions.

3. Heat the pan and add a little more oil (slightly more oil). When the oil is heated up, pour the wild rice stem pieces into the pan and stir-fry continuously over medium-high heat.

4. When the water of the water bamboo shoots is dried up and the skin is slightly browned, pour cooking wine and dark soy sauce into the pot, stir well, add sugar and salt.

Zizania latifolia is the fleshy young stem of the perennial grass "Zizocao", also known as Zizania latifolia, Zizania shoots, and Zizania melon. It is a unique aquatic vegetable that is produced in abundance in the water towns of the south of the Yangtze River. It is known as one of the "three famous dishes of the south of the Yangtze River" along with water shield and sea bass. The single-season茭 produced in autumn is plump and thick, white as jade, tender as bamboo shoots, and shaped like a beauty's legs. It is crisp, tender and delicious, with excellent shape, color and taste, and is also rich in nutrients. Because some of its organic nitrogen exists in the form of amino acids, it tastes extremely delicious. Wild rice stem is low in calories and high in water content, and can easily make you feel full after eating it.

The soy alcohol contained in茭白 can soften the stratum corneum on the skin surface, making the skin smooth and delicate. Therefore, eating茭白 also has certain weight loss and beauty effects. Water bamboo shoots, also known as Gaogua and Gaosun, are perennial herbaceous plants of the genus Zizania in the Poaceae family. Water bamboo shoots are a common food ingredient, and the best way to cook water bamboo shoots is to braise them in oil.