Stir fried pickles with wild bamboo shoots

Stir fried pickles with wild bamboo shoots

Introduction:

"The wild bamboo shoots are still brought back from my hometown, and the pickles are pickled by myself. My husband and I both eat salted vegetables, plus bamboo shoots, my God! A plate of pickled vegetables and bamboo shoots will bottom out after three meals! "

Production steps:

Step 1: wash and chop pickles.

Step 2: the wild bamboo shoots fly into the water and cut into small pieces.

Step 3: shred ginger, cut red pepper into small circles and set aside.

Step 4: heat the oil in the pan, pour in shredded ginger and dried red pepper and saute until fragrant.

Step 5: pour in the pickles and stir dry the water.

Step 6: stir fry the wild bamboo shoots for about one minute.

Step 7: add half a teaspoon sugar in turn.

Step 8: pour in a small amount of Jinlan soy sauce.

Step 9: add half a spoonful of sugar and stir well.

Materials required:

Bamboo shoots: Wild

Potherb mustard: moderate

Dry red pepper: right amount

Ginger: right amount

Jinlan soy sauce: right amount

Sugar: right amount

Chicken essence: appropriate amount

Note: 1. Pickles are self salted, a little salty, so I did not put salt. 2. Basically, I use Jinlan soy sauce as raw soy sauce. It doesn't color like other old soy sauce, so if you do it, I suggest you let it go!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh