Zizania Edamame

Name: Zizania Edamame
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces Zizania; 50g Edamame; 40g Pour over dishes; 1 branch Dried pepper; 2 pcs Garlic cloves; a little salt; 3 tablespoons Corn oil

by CoraCheung

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The ingredients include pour-du-duk, which is a specialty of Zhejiang and also a kind of pickle.It uses mustard greens and is marinated in an upside-down method.It has a compelling aroma.It is usually used to cook fish, meat, soy products or vegetables, with a particularly umami taste.

Stir-fried rice white edamame dumplings is one of the most representative Jiangnan home-cooked dishes. A few days ago, my sister sent 2 packs of vacuum-packed rice dumplings. I found rice whites and edamame. I will share it with you today."

Ingredients

3 pieces Zizania
50g Edamame
40g Pour Over Dishes
1 branch Dried Pepper
2 pcs Garlic Cloves
a little Salt
3 tablespoons Corn Oil

Zizania Edamame

1. Slice the water chestnut, peel the edamame, shred the dried pepper, and cut the garlic clove.

2. Heat oil, add garlic and dried chili shreds. Stir until fragrant.

3. Add edamame and stir-fry evenly over high heat.

4. Add rice white slices and stir-fry evenly over high heat.

5. Add poached vegetables, stir fry over high heat, and add 1/4 bowl of hot water along the edge of the pot.

6. Cover and cook for 2 minutes on medium heat.

7. Open the lid and taste. If it is not salty enough, you can add a small amount of salt, stir fry over high heat, collect the water, and serve.

Tips:
1. Putting the pickles afterwards is for the refreshment of the dishes and the taste of the rice whites. Because both the rice whites and the pickles are very oil-absorbing, and the rice whites are not easy to remove the oil when inhaled, and the pickles are easy to remove the oil. Therefore, I am putting the pickles after. . According to your own taste, you don’t need to add salt. Other seasonings are not needed. The umami taste of pickles is enough.