Name: Fish-fragrant Rice White—jiesai Private Kitchen
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Zizania; 100g Fungus; 50g green pepper; 50g Red pepper; 18g Sugar; 30g Pickled peppers; 15g Red Soybean Paste; 5g garlic; 2g ginger; 50ml oil; 15g starch; 50ml Water volume; 30ml Vinegar; 4g Green onion

Fish-fragrant Rice White—jiesai Private Kitchen

by Jiesai Private Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Fish-scented rice white, although vegetarian, the texture and taste are not inferior to the fish-scented pork shreds. This dish has a strong fish fragrance and is a very refreshing meal~

Fish-fragrant Rice White—jiesai Private Kitchen

1. Peel and shred the water bamboo, mix well with 15 grams of starch;

2. Cut water-fat fungus and green and red pepper into thin strips;

3. Pour oil in the pot, add ginger, garlic, seasonings, chopped fungus, water bamboo and water in sequence;

4. Put the lid on the pot and start the function of [Dry pot] (or [Chi cooking]/[Dry pot frying]);

5. After the cooking is over, add the vinegar and green onion, stir quickly and serve evenly.

Tips:
1. The starch in the seasoning is used by mixing and cutting water bamboo;
2. Add the vinegar when it comes out of the pot to avoid volatilization during the cooking process;
3. When entering the pot, the pot should be placed in the order, and the water chestnuts should be placed on the top.