Fish-scented Rice White

Name: Fish-scented Rice White
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Zizania; 100g Fungus (water hair); 1/2 green pepper; 1/2 Red pepper; 1 short section very light blue; 5 cloves garlic; 3 slices ginger; 1 tablespoon Pixian Doubanjiang; 1 tsp Chopped pepper; 20g Vinegar; 10g Sugar; 5g starch; 1 tablespoon drinking water; Some Peanut oil

by Nuan Nuan Shang

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

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

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

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

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

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