fried pork slices of zizania latifolia
500 grams of water bamboo, 300 grams of pork, a little pepper, proper amount of peanut oil, proper amount of refined salt and a few spoonfuls of soy sauce.
1. Wash the water bamboo.
2. Slice pork, water bamboo and green pepper for later use.
3. After blanching, dry the water.
4. Put the pork slices in a bowl, add two spoonfuls of soy sauce, mix well and marinate for ten minutes.
5. Put the pork slices in a bowl, add two spoonfuls of soy sauce, mix well and marinate for ten minutes.
6. Put the oil in the pot, heat it, pour in the meat slices, and fry until it changes color.
7. Pour the boiled water bamboo and pepper slices into the pot and stir fry for about two minutes.
8. Stir-fry until the water in the water bamboo is dry, and then add salt to taste. Then pour a little soy sauce to taste, and you can cook! After the juice of Zizania latifolia is mixed with gravy, it is so delicious that it can't stop!
All white bamboo shoots represent fresh and tender white bamboo shoots, with sufficient moisture, straight body and smooth skin; Flat, thin, curved and incomplete bamboo shoots have poor taste; In addition, the top shell of bamboo shoots is too green or the white part of bamboo shoots is turquoise, which indicates that bamboo shoots are aging and have poor taste. Many people will choose the black spots on the water bamboo and refuse to eat it, thinking it is bad. In fact, these black spots are the key to the anti-osteoporosis effect of Zizania latifolia. These black spots are called auricularia auricula, which have a positive effect on some metabolism and can delay the aging of bones. If you don't cook it right away, it is recommended not to peel it when you buy it. Wrap it in newspaper, then put it in a plastic bag and put it in the refrigerator. It can last for about 4 days. Do you like my sharing?