Chinese Food
Water bamboo in cold sauce
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Water bamboo is a unique vegetable in China. It is rich in vitamins and has the function of relieving wine. The organic nitrogen of Zizania latifolia is in the state of amino acid, which can provide sulfur element. It is delicious, high in nutritional value and easy to be absorbed by human body. In summer, it's hot and the appetite is poor. Make a cold water bamboo. It's not only cool, but also appetizing. And. It's easy to do. Delicious dishes are not necessarily complicated.
Cooking ingredients
Cooking Steps
Step1:Cut off the old part of water bamboo. Wash. Tell you a secret. Water bamboo has a good name called beautiful leg. The white and tender ones are a bit like.
Step2:Cut the water bamboo into shreds. Then cut the carrot into shreds. It's mainly for carrying color. It's OK to change into purple cabbage, lettuce and other colorful vegetables that can be eaten raw.
Step3:Add a little salt. Mix well. Marinate. Remove a little water.
Step4:Mix the ingredients, soy sauce, vinegar, sugar and monosodium glutamate during the time of pickling. Mix well. Add spicy oil, pepper oil and sesame oil according to your taste.
Step5:Pour out the pickled water. Pat a small clove of garlic and mix well.
Step6:It's a refreshing cold dish.
Cooking tips:Marinate with salt. The salt should not be too much. The time should not be long. Otherwise, the unique crispy taste of Zizania latifolia will be lost. But if you don't pickle it, it'll taste lighter. Monosodium glutamate and garlic only need a little bit. More can cover up the fresh taste of water bamboo itself. There are skills in making delicious dishes.
