White Water Snowflake
細い緑のロープ！？シャキシャキ感が異次元の台湾南部「美濃」の特産野菜
Description
A specialty of Meinong, Kaohsiung. An aquatic plant of the water lily family where the meters-long, thin green stems are eaten. Zero bitterness; a veg where texture is life.
Classification: For Women,Fresh Veg,Taiwan Endemic Aquatic Plant
Shops selling White Water Snowflake
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- White Water Snowflake(Aquatic plant stems)
Instructions
- [Prep/Usage]
- [Prep (Crucial)] Sold bundled like long ropes in markets. Trim the hard base slightly, cut uniformly to '4-5cm' lengths. *Soaking in water until right before frying revives crispness.
- [High-heat Stir-fry] Heat oil in a wok, fragrantly sauté shredded pork, shredded ginger, garlic (and Po Bu Zi if desired).
- Vigorously dump in drained Shuilian, toss violently on high for 'just 30-
- seconds'.
- Season with a little salt and wine, remove quickly from heat while vibrant green (overcooking makes it soggy; strictly forbidden).
Learn more Substitutes, pairings, tips
Key spices
No grassy smell at all、very juicy/fresh aroma
Substitutes at Japanese supermarkets
Saltwort (closest sub for texture)
Pairing
Pork stir-fry, Po Bu Zi stir-fry, Hot pot ingredient
Trivia
[For Women] The absolute ace alongside water spinach in Taiwanese tavern veg menus. Miraculously zero bitterness or astringency; an entertainment veg purely for enjoying the light 'crisp! crisp!' ASMR texture. Rich in fiber and water, overwhelmingly loved by health-conscious women.
Eating tips & etiquette
[Unique Eating] At Taiwanese hot pot shops, dump massive amounts into the pot near the end when tired of meat, dip it crisp into sesame sauce, and slurp like noodles!
Allergen
None