Braised Rice White in Oil

Name: Braised Rice White in Oil
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Zizania; Some oil; 1 teaspoon salt; 1 teaspoon Sugar; 1 teaspoon Soy sauce; 1 teaspoon Oyster sauce; 1 teaspoon Cooking Wine; 1 Shallots; 5g ginger

by Jackey cat

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Zizania is a kind of aquatic plant, which has the functions of dispelling heat, producing body fluid, quenching thirst, diuresis, dehumidification, and tonic; it also has the functions of invigorating the body, beautifying and losing weight. It is known as "water ginseng" for its rich nutritional value. On the cat’s table, it is considered a frequent visitor in autumn. Whether it is cooked with meat or vegetable dishes, it can bring you a tender and crisp taste, and it is suitable for food and wine. "

Ingredients

500g Zizania
Some Oil
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Soy Sauce
1 teaspoon Oyster Sauce
1 teaspoon Cooking Wine
1 Shallots
5g Ginger

Braised Rice White in Oil

1. Cut water bamboo into hob pieces, slice ginger into nail slices, and cut green onion into chopped green onion.

2. Heat the pot, add the oil, and saute the ginger slices.

3. Stir-fry the white rice noodles.

4. When the edge of the rice white is slightly charred, pour the juice into a bowl (light soy sauce, salt, sugar, oyster sauce, dark soy sauce, cooking wine, etc.)

5. Stir fry until it's colored.

6. Stir in a little water.

7. Cover the pot and simmer for a while.

8. Collect the sauce over high heat and sprinkle the chopped green onion to serve.

Tips:
1. Rice white bogey is eaten with honey and tofu.
2. Don't add too much water, and the braising time shouldn't be too long, so as to ensure the crispness and tenderness of the rice whites.