Stir fried bamboo shoots with light vegetables

Stir fried bamboo shoots with light vegetables

Raw materials for stir frying bamboo shoots with light vegetables:

200 grams of light vegetables, 200 grams of tender bamboo shoots, 200 grams of vegetable oil, appropriate amount of sugar, chicken soup half bowl, 65 grams of yellow rice wine, a little salt.

Processing steps of stir fried bamboo shoots with light vegetables:

1. Cut the bamboo shoots into 1-inch strips, and soak the vegetables in boiling water;

2. In two bowls, put the flat bamboo shoots and light vegetables into one bowl respectively. Add boiling water to the bowl to make it flat with the materials. After steaming, take out the light vegetables, cut off the old pieces and the hairiness in the center, and wash them again;

3. Start the vegetable oil pot, pour the bamboo shoot tips and light vegetables into the two sides, add the original soup (that is, the soup of steaming light vegetables), sugar, wine, salt and chicken soup, and stir fry on both sides until the soup is dry, then start the pot and put on the plate. Put light vegetables on one side and bamboo shoots on the other. Serve after cooling.

Characteristics of stir fried bamboo shoot tips with light vegetables

Beautiful color and crisp taste.

Stir fried bamboo shoots with light vegetables

Stir fried bamboo shoots with light vegetables is a kind of food. The main ingredients are light vegetables, tender bamboo shoots and vegetable oil.

essential information

Stir fried bamboo shoots with light vegetables

Huaiyang cuisine

[taste characteristics] light and refreshing, delicious

Raw materials

Light vegetables (200g), tender bamboo shoots (200g), vegetable oil (200g), white sugar (appropriate), chicken soup (small half bowl), yellow rice wine (65g), refined salt (a little)

Production process

1、 Cut the bamboo shoots into 1 inch long strips; soak the light vegetables in boiling water; 2. Use two bowls, put the bamboo shoots and light vegetables into one bowl, add boiling water and materials in the bowl, steam and loosen them in the cage, take out the light vegetables (keep them), cut off the old pieces and the central Tricholoma, and wash them again. 3、 In a vegetable oil pan, pour the bamboo shoots and light vegetables on both sides, add the original soup, sugar, wine, salt and chicken soup, and stir fry them on both sides until the soup is dry. Put light vegetables on one side and bamboo shoots on the other. Serve after cooling.

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