Fish-scented Rice White

Fish-scented Rice White

by Nuan Nuan Shang

4.6 (1)







After I was promoted from a layman in the kitchen to a rookie in the kitchen, wild rice stems began to appear on our dinner table, but every time I ate wild rice stems, it was fried with meat as the elder sister said. The taste was natural, but the appearance was really not high. This year, when I saw Mr. Zizania in the vegetable market again, I decided to change the way of eating, and then I had this fish-flavored Zizania that is a vegetarian dish with extraordinary power for serving. After being fried, the rice white has a very slippery mouth, but it has a crunchy mouth different from shredded pork inside. With the rich aroma of onion, ginger and garlic, the taste is salty, sour, sweet, spicy, fresh and fragrant. Take a bite. It makes people move their index fingers and have a full appetite. Although it is a vegetarian dish, it is a vegetarian version that can compete with meat dishes.


Fish-scented Rice White

1. Remove the old roots from the thin skin of the water chestnut, clean and shred

2. Soak the fungus in advance, shred after washing

Fish-scented Rice White recipe

3. Wash the green and red peppers, remove the seeds and shred, and shred the green onion

4. Mince garlic and ginger; chop the bean paste and chopped pepper with a knife; make a sweet and sour sauce with vinegar, sugar, starch and water for later use

Fish-scented Rice White recipe

5. Boil a pot of water, then scald the rice white silk to remove the oxalic acid and control the water

6. Put a little more peanut oil in the pan, fry the onion, ginger and garlic after the oil is hot

Fish-scented Rice White recipe

7. Stir fry with bean paste and chopped pepper to get red oil

8. Stir fry for 2 minutes for both the white wire of wild rice and the wire of fungus

Fish-scented Rice White recipe

9. Add green and red pepper shreds and stir-fry evenly

10. Add the sweet and sour sauce prepared in advance, cook until the soup boils to produce the gorgon juice, then stir fry a few times to mix the vegetables and the gorgon juice evenly and then turn off the heat for consumption

Fish-scented Rice White recipe


1. Pixian Doubanjiang is relatively salty, so no salt is used in this dish.


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