Early Summer Seasonal Home Cooking—zizania Root Fried Edamame Seeds

Name: Early Summer Seasonal Home Cooking—zizania Root Fried Edamame Seeds
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Zizania; 100g Edamame seeds; 5g Chives; 10g Soy sauce; 5g Sugar; 4g Refined salt; 2g MSG; 150g Fresh soup; 25g Vegetable oil; 5g Water starch; 5g sesame oil

by Brasenia Shrimp

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Zizania is a aquatic vegetable in my country. In ancient times, it was called the "Three Treasures of Jiangnan" together with brasenia and sea bass. The main ingredients are protein, fat, carbohydrates, oxalic acid, niacin, vitamin C and so on. It has antipyretic toxin and polydipsia effect. Edamame is also called vegetable soybean, which is a vegetable soybean that is specially eaten with tender pods in soybean crops. Because the stem is thick and hard and has fine hairs, its pods are flat, and the pods also have fine hairs, so they are called edamame. When fresh, the pods are tender green, verdant and lovely, and taste delicious. It is the most nutritious in fresh legume vegetables. This cuisine is made by peeling the water chestnut, cut into rolls and cuts, and then cooked with edamame seeds. After being cooked, the color is light red, crispy and tender, fresh and salty, light and refreshing. "

Early Summer Seasonal Home Cooking—zizania Root Fried Edamame Seeds

1. Raw material picture.

Early Summer Seasonal Home Cooking—zizania Root Fried Edamame Seeds recipe

2. Peel the zizania officinalis and peel off the old skin.

3. After washing, cut into hob blocks.

4. Remove the roots of the chives, wash them, and chop them into fine pieces.

5. Rinse the edamame seeds with clean water and set aside.

6. Wash the pot and put it on high heat, add 400 g of water to a boil, add edamame seeds and blanch for about 6 minutes.

7. Take out when blanching to death, and rinse in clear water.

8. Wash the pot and put it on medium heat. After adding vegetable oil to heat, add chopped green onions and stir fragrant.

9. Then, add the water chestnut cubes and stir fry, then add the fresh soup and bring to a boil.

10. Add soy sauce and salt and cook for about 3 minutes.

11. Add the blanched edamame seeds, add sugar and continue to cook for about 3 minutes.

12. Add MSG and adjust the taste.

13. Add MSG and adjust the taste.

14. Drizzle with sesame oil, stir-fry and serve.

Tips:
1. When using tender wild rice, the old man must be peeled. Cut into pieces evenly.

2. Choose fresh edamame seeds, it is best to buy fresh tender edamame pods and peel them yourself. If you use fresh edamame seeds, you don’t need to blanch them. You can stir-fry the edamame in a frying pan first, and then add the rice white pieces. You can also pat the wild bamboo shoots loose with a knife, which is easy to taste.

3. You can cook this dish without adding soy sauce or thickening.

Preparation time: 10 minutes

Cooking time: 15 minutes