The ancients called Zibai as "菰", before the Tang Dynasty, Zibai was cultivated as a grain crop, its seeds are called rice or carved hu, is one of the "six grains" (稌, 黍, 稷, 粱, wheat, 菰); later people found that some of the slugs are infected with powdery mildew and do not draw ears, and the plants have no disease, the stems continue to expand, gradually forming a spindle-shaped fleshy stem, which is now eaten russet.
3 roots of russet white
2 cloves of garlic
1 spring onion
Water starch 15 ml
Light drawer 15 ml
Dark soy sauce 5 ml
2 g of sugar
Water to taste
Edible oil to taste
1. Peel and wash the white and cut into small cubes/grains, cut the green onion into green onions and garlic into small pieces.
2. Heat the pan and pour in the appropriate amount of oil, heat the oil and add the garlic grains to fry until fragrant.
3. Then add the white and stir-fry over high heat.
4. Add 15 ml of soy sauce, 5 ml of dark soy sauce and 2 g of sugar, pour in an appropriate amount of water, turn to medium heat and cook for 1 minute, pour in the water starch to collect the juice.
5. Plate out of the pot, sprinkle with green onions, sauce is white and you're done!
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