Ants on Zizania

Name: Ants on Zizania
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g pork; 2 pcs Zizania; 1 Shallots; 1 porcelain spoon Soy sauce; 1/2 porcelain spoon pepper; 1/2 porcelain spoon Sugar; 1/2 porcelain spoon salt; 1 porcelain spoon Cooking Wine

by Xiao Meng minor tune

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The inspiration for this dish comes from "Ants Go Up the Tree". Ants on the tree is a well-known dish, the main ingredients are vermicelli (fans) and minced pork. The taste is light, smooth and delicious, and the color is bright red. The minced meat is attached to the vermicelli (the shape is like an ant crawling on the branch), and the food has a different flavor. Meng Xiaochu replaces the vermicelli with water bamboo, which has a crispy taste and is rich in vitamins that have a hangover effect. It has the function of relieving drunkenness. The organic nitrogen of the tender water chestnuts exists in the state of amino acids, and can provide sulfur, which is delicious. The name "Ant on the Zizania White" is a fun for everyone.

Ingredients

200g Pork
2 pcs Zizania
1 Shallots
1 porcelain spoon Soy Sauce
1/2 porcelain spoon Pepper
1/2 porcelain spoon Sugar
1/2 porcelain spoon Salt
1 porcelain spoon Cooking Wine

Ants on Zizania

1. Wash water bamboo and cut into thin strips, chopped green onion and chopped green onion

2. Blanch the wild rice in boiling water

3. Boiled into 8 mature water chestnuts, drained and drained

4. Pour oil into the wok, add minced meat and stir fry, add 1 porcelain spoon of soy sauce, 1 porcelain spoon of cooking wine, half porcelain spoon of sugar, half porcelain spoon of pepper, half porcelain spoon of salt

5. Pour the rice white and continue to stir fry

6. Stir fry until fully cooked

7. Pour water starch to thicken

8. Add the chopped green onion and mix before the pan is ready

Tips:
Before stir-frying, the water bamboo must be blanched in boiling water before cooking, because the water bamboo contains oxalic acid, which is easy to combine with calcium in the body to form calcium oxalate, which affects the absorption of calcium in the body or forms stones.
The taste of water chestnut is crispy and tender, and the nutrient content is also unambiguous. It is rich in vitamins that have a hangover effect and has the function of hangover. The organic nitrogen of the tender water chestnuts exists in the state of amino acids and can provide sulfur elements, which is delicious and has high nutritional value. However, Zizania sibiricum contains oxalic acid, so it is necessary to do a preliminary heat treatment before making it. It must be blanched in water or boiled before cooking.