Dry roasted bamboo shoots

Methods of dry burning bamboo shoots:

Raw materials for making dry roasted bamboo shoots:

400 grams of spring bamboo shoots, 100 grams of minced pork, 40 grams of pickles, 10 grams of shrimps.

Seasoning for dry bamboo shoots:

Peanut oil, soy sauce, sugar, monosodium glutamate, spicy oil, pickled pepper, wine juice, onion, ginger, garlic.

Processing steps of dry roasted bamboo shoots:

(1) Peel the bamboo shoots, remove the roots, wash them and cut them into one inch long strips. Cut the shrimps, pork, pickled mustard (washed with water) and pickled peppers (removed the seeds) into powder.

(2) Put the bamboo shoots into the oil pan and fry them slightly, that is, take out the bamboo shoots, leave a proper amount of oil in the original pan, stir fry the minced meat, then stir fry the shrimps, mustard mustard, onion and ginger, garlic and pepper together, then pour in the fried bamboo shoots, add soy sauce and proper amount of water, simmer with mild fire, wait for the stew to taste, collect the water, and then pour a little spicy sesame oil to get out of the pot.

Dry roasted bamboo shoots

Dried bamboo shoots, a light taste of home dishes, dishes color yellow, green and red, production is also very convenient.

Food preparation

One bamboo shoot, one bean paste, one carrot, three mushrooms, some green beans, one ginger, and other seasonings are salt, mushroom essence, wet starch, cooking wine and a small amount of sugar.

Procedure

1. First, dice the mushrooms and carrots and blanch them with green beans in boiling water.

2. Then put the bean paste in the pot and stir fry to get the red oil;

3. Stir fry the bamboo shoots, carrots, mushrooms and green beans in the fried red oil, add salt, ginger, a little cooking wine and soup, mushroom essence, and finally thicken with wet starch.

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