The quality of Jiao Bai is tender, delicious, and nutritious. Moreover, the calories absorbed from eating Jiao Bai are not high. Unless consumed in large quantities, everyday activities such as shopping, walking, and climbing stairs can burn off the calories from Jiao Bai.
[Name]
Braised Jiao Bai in Oil
[Ingredients]
Jiao Bai, soy sauce, sugar, salt, sesame oil, roasted white sesame seeds.
[Instructions]
1. Peel the Jiao Bai, then wash and cut it into small pieces.
2. Heat oil in a frying pan, then add the Jiao Bai. Stir-fry over low heat until the Jiao Bai turns pale yellow.
3. Add soy sauce, sugar, and salt for seasoning. Pour in a little water and bring to a boil. Cover the pan and simmer over medium heat until the Jiao Bai is well-flavored. Before serving, add a few drops of sesame oil and sprinkle roasted sesame seeds.
[Tips]
1. Jiao Bai can be deep-fried until golden brown, but for a relatively healthier option, we can achieve a similar effect by patiently pan-frying it with oil.
2. Jiao Bai itself doesn't have a strong flavor. If you find it too plain, you can add star anise while frying the Jiao Bai to infuse it with a fragrant aroma.
3. Jiao Bai prepared on its own may have a relatively simple taste. To create a more complex flavor, you can add some chili peppers while stir-frying to enhance the color and taste.
4. Be careful not to add too much water when adding it, or it will turn into boiled Jiao Bai.
5. If you accidentally add too much soup, do not simmer for too long, as it will affect the texture of the Jiao Bai. You can add a little water and starch to thicken the sauce. Personally, I prefer to cook it on high heat to reduce the sauce, as I find it more flavorful and rich.
[Nutritional Information]
Jiao Bai: Jiao Bai contains a considerable amount of carbohydrates, protein, and fat, which can supplement the body's nutrients and have a strengthening effect. Jiao Bai also contains abundant vitamins with a sobering effect and can relieve alcohol intoxication. The organic nitrogen in tender Jiao Bai exists in the form of amino acids, providing sulfur and easy absorption for the human body. However, Jiao Bai contains a significant amount of oxalic acid, making it difficult for the body to absorb calcium.
[Nutritional Composition]
Jiao Bai mainly contains protein, fat, carbohydrates, vitamin B1, vitamin B2, vitamin E, trace amounts of carotene, and minerals. Medicinally, Jiao Bai can clear heat and dampness, detoxify, and promote lactation. The saponins it contains can remove reactive oxygen species in the body and inhibit tyrosinase activity, thus preventing melanin production. It can also soften the skin's surface keratin layer, making the skin smooth and tender.
[Characteristics of the Dish]
Jiao Bai is quite common in the southern part of China and has become more popular in Beijing in recent years, but it was not available when I was a child. In Japan, Jiao Bai is also rare and not widely cultivated, so it is considered a rare delicacy. Guests would feel honored if the host serves it to them.
When I first saw Jiao Bai, it was difficult to define. Firstly, I wondered why it had such a name. Secondly, when I asked the seller about its taste, they said it didn't have much taste and would taste like whatever it was cooked with, which made it even more confusing. After trying it myself, I found that its texture was neither crisp nor soft but somewhere in between, with a slightly dull taste that made it even more appealing.
Although Jiao Bai itself doesn't have a distinct flavor, it is generally cooked with meat to enhance its taste. However, considering that there are many people who don't eat meat, today I will introduce a vegetarian dish that makes Jiao Bai equally delicious and tempting.
Braised Jiao Bai in oil is a simple yet incredibly mouthwatering dish. Its reddish color is not dull, and it is tender, fragrant, smooth, and suitable for both cold and hot consumption.
