Chinese Food
Braised 10 minutes of water bamboo, quick Shanghai, Kwai peach, love nutritionist private chef
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The water bamboo is tender and white. Shanghainese go from snacks to big ones. However, I found that many people in inland areas have never eaten water bamboo. Foreigners like water bamboo very much. Japanese like water bamboo very much.
Cooking ingredients
Cooking Steps
Step1:[ingredients] water bamboo and scallion.
Step2:Cut water bamboo with a ho
Step3:[stir fry] hot pot. Put the oil in. Hot oil.
Step4:When it's 60% hot, put in water bamboo and stir fr
Step5:Put in the old smoke. Colorin
Step6:Add the raw sauce. Season.
Step7:Add hot water. Submerge half of the water bamboo. Taste the taste. Put salt as appropriate.
Step8:Cover. Medium heat. Simmer for 5 minutes.
Step9:Open the lid. Fire. Put the sugar. Use 20 seconds. Stir evenly. Take the juice out of the po
Step10:Braised water bamboo in oil. Tast
Step11:Tende
Cooking tips:Zizania latifolia is sweet and slightly cold in taste; it has the functions of dispelling heat, promoting body fluid, arresting thirst, diuresis, dehumidification and general benefits; it is mainly used to treat heat dampness and abdominal pain, chronic heat of Zhongjiao, restlessness and thirst, adverse bowel movements, alcohol poisoning, milk deficiency and other diseases. Zizania latifolia is rich in vitamins which have the function of relieving alcohol intoxication. The organic nitrogen of Zizania latifolia is in the state of amino acid. It can provide sulfur element. It tastes delicious and has high nutritional value. It is easy for human body to absorb and cook delicious food.
