Water bamboo is a common aquatic vegetable. It can only be planted in China and Southeast Asia. Many people like it. It is particularly suitable for eating in summer, which can clear away heat and relieve constipation, relieve boredom and alcohol toxicity, and cure drunk people. So what kind of food is water bamboo suitable for? How to make water bamboo delicious?
How to make water bamboo delicious? Braised water bamboo
Material: Jiaobai 4
Ingredients and seasonings: 10 dried peppers, 2 anise, 15 ml of raw soy sauce, 10 g of sugar, proper amount of water
1. Wash and peel the water bamboo for use. Scalpel piece of peeled water bamboo.
2. Pour a little more oil into the pot than usual and stir in the star anise over low heat to give the fragrance. Put in the cut water bamboo, stir fry it patiently until the edge is hard and wrinkled, and then put it out for use. Stir fry the prawns with ginger, garlic and scallion.
3. Leave the bottom oil in the pot, and stir fry the dried peppers over medium heat. Add the fried water bamboo and stir fry.
4. Add in raw soy sauce and white sugar, stir fry evenly, and add a little water, so that the seasoning can be integrated with each other and taste better. Finally, cover the pot, stew the soup over medium heat, and then collect the juice over high heat.
Fried eel shreds with water bamboo
Materials: Jiaobai 3, eel 500g
Ingredients and seasonings: vegetable oil, salt, white pepper, chicken essence, ginger, garlic, dried pepper, soy sauce, onion, sugar, white wine, sesame oil
1. Peel the shell of water bamboo, remove the old part, wash it, cut into oblique pieces, cut into shreds with knife, and cut the rest of the auxiliary materials into sections of shallot, ginger, garlic and dried red pepper for standby.
2. Peel the shell of the water bamboo, remove the old part, wash it, cut the slant piece, cut the silk with the knife instead, and cut the rest of the auxiliary materials into sections of shallot, ginger, garlic and dried red pepper for standby.
3. Heat the wok and add oil. Stir fry the shredded water bamboo until it is 8 ripe, then put it out for use.
4. Heat the remaining oil (if not enough), stir fry the shallot, ginger, garlic and dried red pepper first, add the eel and stir fry them, cook the liquor along the side of the pot and stir fry them, then add the raw soy sauce and sugar, stir fry them for color and seasoning, then add the water bamboo and stir fry them, and stew them for one or two minutes.
5. When the soup is thick, add salt and chicken essence to stir fry for seasoning, pour a little sesame oil before leaving the pot, sprinkle it into the section of shallot, and the mixing is finished.
How to do it? Do you want to peel the old water bamboo
It's edible to peel or not, and it's not necessary to peel the very tender water bamboo, because it contains less fiber, which will not affect the taste. When the water bamboo grows old, it needs to peel some hard old skin, and the tender part at the top will not peel. Sometimes the lower part of the water bamboo obviously grows old, but also needs to cut off the too old stem. In fact, in addition to the effect of the taste, it doesn't peel It can take in more plant fiber, so it is suggested to keep water bamboo skin.
Leaf peeled off
There are some differences in the varieties and selling methods of water bamboo in each place. Some places sell the water bamboo that has peeled off the leaf skin directly. While others sell the water bamboo with the leaf skin above the water bamboo in order to keep its freshness. The leaf skin of the water bamboo is to be peeled off. Like that of the jade rice, the leaves wrapped outside the water bamboo are usually not edible. This kind of water bamboo 'skin', Just peel it off.