Stir fried spring bamboo shoots

Methods of dry fried spring bamboo shoots:

Raw materials for dry fried spring bamboo shoots:

400 grams of bamboo shoots and 100 grams of mustard.

Seasoning for dry fried spring bamboo shoots:

Cooked peanut oil, refined salt, soy sauce, sugar, monosodium glutamate, sesame oil, soup, wine juice, ginger juice, shallot.

Processing steps of dry fried spring bamboo shoots:

(1) Cut the bamboo shoots into long strips, wash the mustard and cut into fine powder.

(2) When the oil in the frying pan is 60% hot, deep fry the bamboo shoots until they are light golden yellow. Remove and drain the oil. Leave some oil in the original pan. Pour in the bamboo shoots, add soy sauce, refined salt, sugar, ginger juice, wine juice and fresh soup. Bring to a boil. Stir through with low heat and return to medium heat. When the soup is about to dry, remove the pan from the heat.

(3) Heat the oil in a frying pan over a medium heat. Stir fry the mustard mustard until fragrant. Pour in the bamboo shoots and stir fry until the marinade is dry. When the bamboo shoots are scorched, sprinkle with sesame oil, sprinkle with chopped green onion and serve in a pot.

This dish is seasonal in spring. Because dry stir, stew, three methods, so that the bamboo shoots taste

It is crisp, tender, fragrant and fresh.

Note: radish or water bamboo can be used to make "dry Radish" or "dry water bamboo".

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