Braised Rice White in Oil

Name: Braised Rice White in Oil
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 pieces Zizania; 50g Vegetable oil; 1 spoon Sugar; a little salt; a little Soy sauce

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Water chestnut is a specialty vegetable of our country, and it is called "three famous dishes in Jiangnan" together with brasenia and sea bass. It is known as "water ginseng" for its rich nutritional value. The water chestnut has a tender texture and sweet taste. It is regarded as a good product among vegetables, and it can be stir-fried with meat and vegetables. From the perspective of traditional Chinese medicine, Zizania root is sweet and slightly cold, and has the effects of dispelling heat, promoting body fluid, quenching thirst, diuresis, dehumidification, tonic, tonifying the spleen, beauty and weight loss. It is better to choose Zizania roots with large tender stems, fleshy, fresh and tender, and white flesh. The black spots in it are signs of old age. Those with sweet taste when eaten are the best. "

Ingredients

4 pieces Zizania
50g Vegetable Oil
1 spoon Sugar
a little Salt
a little Soy Sauce

Braised Rice White in Oil

1. Peel off the old skin of the water chestnut and wash it

2. Cut into hob blocks

3. Pour more oil in the pot. When the oil is 80% hot, pour in the water chestnuts and stir fry

4. After the rice whites are slightly fried, add a spoonful of sugar and continue to fry

5. Add a little salt and soy sauce

6. Stir-fry evenly, out of the pan

7. Fragrant and tender

Tips:
1. Water bamboo can be cut into smaller pieces, which is more conducive to maturity;
2. Put a little more oil, just let the water bamboo be heated evenly; the water bamboo does not absorb oil very much, the excess oil will stay in the pot and the plate, and will not be over-ingested into the body.