Zizania rhizomemains containprotein, fat, carbohydrates, vitamin B1, vitamin B2, vitamin E, trace amounts ofcarotene and minerals that can lower blood pressure,daikon radishand are suitable for those with hypertension, yellow hepatosis, postpartum insufficient milk, or alcohol poisoning; however, those with urinary system stones should not consume it frequently.high bloodpressure, andpeople with cold spleen and stomach, diarrhea, and loose stools should avoid eating it.Zizania rhizome has a variety of cooking methods,meat stir-friedcan also be paired with seafood or even made into soup, all of which are extremely delicious.

Cooking method for Zizania rhizome: Stir-fried version

One, Oyster Sauce Zizania Rhizome

Oyster sauce Zizania rhizome,although it is avegetable dish,

does not fall short in taste compared to those stir-fried with meat. Because zizania rhizome can absorb flavors well, pairing it with oyster sauce makes for a very flavorful and delicious dish that also goes well with rice.

Preparation: Main ingredients: 500 grams of zizania rhizomeGreen bell pepper(half)Red bell pepper(half)

Seasonings: 2 tablespoons oyster sauce, 1 small spoonful cooking wine, a little salt, a little sugar, a little black pepper powder, half a bowl of water starch, 1 small spoonful sesame oil, 1 large spoonful vegetable oil.Chicken essence(a little)Preparation process:1. Remove the skin and root from zizania rhizome, wash it thoroughly, then cut into slices.

2. Heat a wok with vegetable oil until five-tenths hot, add zizania rhizome, fry until cooked through.

3. Remove and drain off excess oil.

4. Wipe the original wok clean, dry it, without adding oil, place in the heat of oyster sauce.

5. Add zizania rhizome slices and green red peppers.

6. Add cooking wine and cold water.

7. Add a little more cool water, chicken essence, salt, black pepper powder, white sugar, stir-fry for about 3 minutes.

8. Use water starch to thicken the sauce.

9. Mix evenly and pour in sesame oil before serving.

Two, Stir-fried Zizania Rhizome

Preparation: Main ingredients: 800 grams of zizania rhizome

Seasonings: 1 red bell pepper (one), 1 green bell pepper (one), garlic (according to taste) oil (according to taste), salt (according to taste)

soy sauce

(according to taste)

chicken essence(a little)Preparation process:

1. Cut zizania rhizome, red and green bell peppers into strips; cut garlic into slices.

2. Heat oil in a wok, add garlic slices stir-fry until fragrant.

3. Add sliced peppers fry for a moment.

4. Add zizania rhizome strips stir-fry, add water if needed while cooking to prevent dryness.

5. Cook until zizania rhizome is soft, season with soy sauce and salt, stir well.

6. Cook until zizania rhizome becomes soft, season with soy sauce and salt, stir well.

Three, Sugar Vinegar Zizania Rhizome

Preparation: Main ingredients: zizania rhizome (according to taste)Seasonings: scallion (according to taste), vinegar (according to taste)sugar

(a little) salt (a little)

Preparation process:

1. Remove the outer skin of zizania rhizome, cut into dice.2. Mix vinegar, sugar and salt as per your preference for a sweet and sour sauce.3. Heat oil in a hot pan, add zizania rhizome and stir-fry.

4. Stir-fry for about 1 minute then add the prepared sweet and sour sauce.

5. Add some water to burn it two minutes, add scallion segments.

6. Mix well before serving.Four, Zizania Rhizome with Meat

Preparation: Main ingredients: zizania rhizome (according to taste)

meat

(according to taste)Seasonings: scallion (according to taste), ginger (according to taste), garlic (according to taste), green and red bell peppers (according to taste) salt (according to taste) black pepper powder (according to taste) light soy sauce (according to taste) sweet bean sauce (according to taste)Preparation process:

1. Prepare zizania rhizome, green and red bell peppers.

2. Cut meat into strips, green and red bell peppers separately cut into strips, scallion, ginger, garlic chopped into small pieces.

3. Slice zizania rhizome.

4. Heat oil in a wok, stir-fry ginger until fragrant.

5. Add washed meat strips, add cooking wine and stir-fry for a moment.6. Combine with sliced zizania rhizome, add water if needed while cooking to prevent dryness.7. Season with light soy sauce, salt, black pepper powder.

8. Add green and red peppers, mix well until cooked through.9. Serve after adding scallion.Five, Zizania Rhizome Soup

Zizania rhizome soup

Preparation: 500 grams of pork ribs, 5 zizania rhizomes,

mushrooms

(4)

red carrot

(1), ginger (3 pieces), scallion (1 piece), 8 bowls of water.

Preparation process:

1. Peel the outer skin and hard stem parts of zizania rhizome, cut into about 3 cm long blocks.

2. Rinse pork ribs and cut into small pieces, blanch in boiling water then rinse to remove impurities.

3. Rinse mushrooms and soak them in water until soft.

4. Peel red carrot and cut into about 3 cm long blocks.

5. Cut scallion into flower shapes.

6. Boil the soup pot with water, add pork ribs, red carrots, and ginger boil for 20 minutes then add zizania rhizomes switch to medium-low heat,

simmer

for half an hour, sprinkle scallions, season with salt before serving.

Six, Zizania Rhizome Egg Flower SoupPreparation: 150 grams of zizania rhizomeseggs

(2)oil (appropriate amount), salt (appropriate amount), chicken essence (appropriate amount) scallions (appropriate amount)Preparation process:

1. Wash and cut zizania rhizome into strips, beat eggs.

2. Pour oil in a pot, stir-fry zizania rhizome until slightly withered.

3. Add water after zizania rhizomes are slightly withered, cook for 5 minutes.

4. Pour egg liquid and bring to boil.

5. Season with salt, chicken essence, scallions before serving.

5 Add water caltrop and stir-fry evenly, then add salt and half a pot of water. Stir-fry and switch to high heat until boiling, then transfer to medium heat for simmering.

8 Reduce the moisture to about 80% dryness by adding red pepper strips, and continue to stir-fry over high heat until completely dry. Season with a little chicken essence before serving.

Bamboo shoot preparation: Seafood edition

One, Bamboo Shoot StewShrimp

Prepare the ingredients:

Main ingredients: Fresh shrimp (500g), water caltrop (4 pieces), red bell pepper (1 piece)HamBacon (1 piece)

Seasonings: Ginger ( ), cooking wine ( ), white spirit ( ), cornstarch ( ), salt ( ), light soy sauce ( )LemonJuice ( )

Preparation process:

1. Remove the sand vein from the shrimp, peel them into shrimp, clean the heads thoroughly, and place them in a bowl for later use.

2. Rinse the shrimp, season with a little salt, cooking wine, and a few drops of white spirit to remove fishy smell, mix well with cornstarch, and marinate for 20 minutes; this makes the cooked shrimp firm and elastic.

3. Cut water caltrop, bacon, red bell pepper into small pieces.Slice ginger into thin strips.

4. Cutingredientsbriefly blanch in boiling water.

5. Remove and drain well.

6. Heat the wok with sufficient oil.Add the marinated shrimp, stir-fry over medium heat.

7. Once golden yellow, remove and drain the oil.Leave aside for later use.

8. No need to discard the shrimp head oil; add it to a clean wok and simmer on low heat.

9. When the shrimp heads turn crispy and darken in color, remove them.

10. Strain out impurities from the oil with a colander and pour into a bottle.

11. Use this shrimp head oil to cook dishes,cold saladsand more can also be prepared.Sprinkle some chili salt on the shrimp heads for snacks.

12. Add a little oil to the wok and stir-fry the blanched ingredients from step 6.

13. Add a small amount oflemon juice, splash in a bit of light soy sauce.

14. Add the fried shrimp and toss well, season with a little salt to taste.(Since the shrimp was marinated with salt earlier, heavy seasoning is not necessary.)Two, Bamboo Shoot Stir-fryClam

Prepare the ingredients:Main ingredients: Clams, water caltrop

Seasonings: Ginger slices ( ), scallion segments ( ), cooking wine (a little), light soy sauce (a little), sugar (a little), salt (a little), chicken essence (a little)

Preparation process:

1. Rinse the clams after they have expelled sand and set them aside.

2. Peel off the outer skin of the water caltrop, remove hard parts, wash thoroughly, and slice into pieces for later use.

3. Heat a wok with oil and stir-fry the ginger slices to aroma.

4. Add the washed clams and add a little cooking wine, stir-fry.

5. Add the sliced water caltrop.

6. Add an appropriate amount of water and continue stirring until the clams open.

7. Add light soy sauce, sugar, salt, chicken essence, season to taste.

8. Finish by adding scallion segments before serving.

Bamboo shoot preparation: Soup edition

One, Bamboo Shoot

Rib Soup

Prepare the ingredients: 500g pork ribs, 5 water caltrop,

mushrooms

4 pieces,red carrot1 piece, ginger 3 slices, scallion 1 piece, 8 bowls of water.

Preparation process:1. Remove the green outer layer and hard part from the water caltrop, wash thoroughly, cut into about 3 cm pieces;2. Rinse the pork ribs, cut into small sections, blanch in boiling water, then rinse to remove impurities;3. Wash the mushrooms clean and soak in water until soft;4. Peel the carrot and slice it into about 3 cm pieces;

5. Clean scallions and chop into flowers.

6. Put water in a soup pot, bring to a boil, add pork ribs, red carrots, mushrooms, and ginger, cook over high heat for 20 minutes, then switch to low heat and add water caltrop, simmer for half an hour. Add scallion flowers, season with salt before serving.

Two, Bamboo Shoot Egg Flower Soup

Prepare the ingredients:

water caltrop 150g

eggs

2 pieces Auxiliary materials: oil ( ), salt ( ), chicken essence ( ), scallions ( )Preparation process:1. Rinse water caltrop and slice into threads, beat eggs.

2. Heat the wok with oil and stir-fry water caltrop threads until they are slightly wilted.

3. Add an appropriate amount of water and cook for 5 minutes.

4. Pour in egg liquid and let it boil.5. Season with salt, chicken essence, and scallions before serving.Two oils, an appropriate amount of salt, and an appropriate amount of chicken essence.

Preparation process:

1 Wash the Chinese arrowhead stems and slice them thinly. Beat the eggs evenly.

2 Heat oil in a wok, add the sliced Chinese arrowhead stems and stir-fry.

3 When the Chinese arrowhead stems are slightly wilted, add an appropriate amount of water and cook for 5 minutes.

4 Add the egg liquid, bring to a boil.

5 Season with salt, chicken essence, and chopped green onions before serving.