Braised bamboo shoots in oil -- the most delicious vegetable

Braised bamboo shoots in oil -- the most delicious vegetable

Introduction:

"Today's dish is the first time since the opening of the Expo that someone else has taken a camera. It's because I have neither eaten nor cooked this dish. Fresh bamboo shoots are a very common and popular food. Unfortunately, I have been passing it by for various reasons. I didn't really understand it until last year. "

Production steps:

Step 1: remove the shell of the fresh mango and cut off the old skin on the edge.

Step 2: cut into small pieces.

Step 3: cut coriander and scallion.

Step 4: do not put oil in the pot, stir fry the bamboo shoots to remove astringency.

Step 5: wait until the bamboo shoots are slightly yellow, add oil, and then pour on the good rice wine you just made.

Step 6: add salt, sugar, stir fry soy sauce, color, sprinkle coriander and scallion before leaving the pot.

Materials required:

Fresh bamboo shoots: one

Coriander: two

Onion: two

Precautions: 1) bamboo shoots are aging rapidly after being unearthed, and the taste is also discounted. When they are bought back, they should be processed as soon as possible, not for a long time. 2) If the cross section of bamboo shoots can be easily cut out with nails, it shows that the shoots are tender enough. 3) Good bamboo shoots have no bitter taste and can be cooked directly. The old bamboo shoots should be boiled thoroughly in boiling water and then soaked in clean water for about half a day. 4) It is not suitable to eat more bamboo shoots for stone patients or people with bad stomach. For a more detailed illustration of bamboo shoot selection, click here http://home.meishichina.com/space-23642-do-blog-id-166369.html

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh