Are Gaogua and wild rice the same? How to preserve wild rice for a long time

Wild rice stem, known as "water ginseng" for its rich nutritional value, is a common aquatic vegetable that contains rich vitamins, can provide sulfur, tastes delicious, has high nutritional value, and is easily absorbed by the human body. Are high melon and wild rice stem the same? Let's find out.

Contents of this article

1. Are Gaogua and Zizania latifolia the same?

2. How to preserve wild rice stem for a long time

3. How long should wild rice stem be fried?

Are gagua and jiaobai the same?

The same. Gaogua book title: Jiaobai, it is known as "water ginseng" for its rich nutritional value, also known as Jiaoba, Jiaoercai, Gaoba, Jiaosun, Jiaosun, Jiaogua, Jiaolu, Jiaoercai, etc. Jiaobai is a common aquatic vegetable, and the edible part is the underground tender stems formed by the swelling of the base of its flower stems.

Zizania latifolia is a thermophilic plant with a suitable growth temperature of 10-25℃. It is intolerant to cold and high temperature drought. It is divided into double-season Zizania latifolia and single-season Zizania latifolia. Most of the plants planted in plains are double-season Zizania latifolia. Double-season Zizania latifolia is not very demanding on the length of sunshine, but has high requirements on water and fertilizer conditions.

Zizania latifolia is mainly distributed in Hebei, Jiangsu, Jiangxi, Fujian, Taiwan, Hong Kong, Henan, Hunan, Hubei, Hainan, Guangdong, Guangxi, Sichuan, Yunnan and other provinces.

Water bamboo is rich in vitamins. The organic nitrogen in young water bamboo exists in the form of amino acids and can provide sulfur. It tastes delicious, has high nutritional value, and is easily absorbed by the human body.

How to store wild rice for a long time

If you put the wild rice stem in the shell directly in the refrigerator, the temperature can be kept for a long time at 0~1℃. Wild rice stem generally refers to wild rice, which is native to China and Southeast Asia. It is a common aquatic vegetable and is also distributed in temperate Asia, Japan, Russia and Europe. In daily life, the common wild rice stem varieties are double-season wild rice stem and single-season wild rice stem, of which the double-season wild rice stem has a larger yield.

The storage time and method of shelled water chestnuts are relatively simple. Just stack them correctly or tie them into small bundles and store them at low temperatures. They can usually be stored at 0~1℃ for about two months.

If the water chestnuts have been shelled, they need to be stored in sealed bags, plastic wrap or fresh-keeping boxes to prevent them from being exposed to air for too long and producing oxidation reactions. They also need to be stored in the refrigerator at low temperatures.

It can be dried and stored. After slicing the water chestnut, blanch it in water, remove it, drain the water, and then dry it in the sun. This will decompose and volatilize the oxalic acid in the water chestnut. After drying, you can bake it slightly to remove the remaining moisture, which is conducive to long-term storage. If this method is done well, the water chestnut can be stored for 6 to 12 months.

How long to fry wild rice stem

If the wild rice stem is not blanched, it is usually cooked in about 5 minutes of frying in a hot pan. It is usually cooked when the color of the wild rice stem is slightly darker. If the wild rice stem is blanched, put it in the hot pan and fry it for about 1 to 2 minutes. Wild rice stem is a relatively easy food to cook, and it is not recommended to cook it for too long, as it will easily cause the loss of its nutrients.

Wild rice contains more oxalic acid, and blanching can remove the oxalic acid to the greatest extent. Generally speaking, the water in wild rice is easy to lose, and the loss of water will affect the taste. It is recommended to use the fresh wild rice as soon as possible.

Zizania latifolia, also known as Zizania shoots, tall bamboo shoots, and Zizania melon, is a perennial shallow water herb native to China and Southeast Asia. It is a relatively common aquatic vegetable.

Wild rice contains sugars, organic nitrogen, water, fat, protein, fiber, ash powder, etc. It also contains 17 kinds of amino acids such as lysine and is rich in nutrients.