Stewed spring bamboo shoots

Stewed spring bamboo shoots

Introduction:

Stewed spring bamboo shoots is a traditional dish in Hangzhou. It is made of tender spring bamboo shoots unearthed before and after the Qingming Festival and cooked with heavy oil and sugar. It is red and bright in color, fresh, tender and refreshing, salty and sweet. You can never get tired of eating it. In 1956, it was recognized as one of 36 famous dishes in Hangzhou by Zhejiang Province. Nourishing Yin Recipe Eliminating Phlegm Recipe constipation recipe technology: stew taste: salty and sweet taste "

Production steps:

Step 1: wash the bamboo shoots and green peppers and cut them into thick strips.

Step 2: put the bamboo shoots in a hot water pot.

Step 3: bring it to a boil and take it out.

Step 4: drain the water.

Step 5: put the oil in the pot, add the pepper, fry and take out.

Step 6: stir fry the bamboo shoots.

Step 7: add soy sauce, sugar, boiling water, bring to a boil over high heat and simmer for 10 minutes.

Step 8: when the soup is thick, add green pepper and stir fry over high fire, add a little salt and monosodium glutamate, stir evenly, and pour sesame oil before leaving the pot.

Step 9: serve on a plate and enjoy.

Materials required:

Spring bamboo shoots: 500g

Green pepper: 1

MSG: 2G

Chinese prickly ash: 5g

Sesame oil: 15g

White granulated sugar: 15g

Rapeseed oil: 30g

Soy sauce: 30g

Precautions: 1. Add boiling water when burning bamboo shoots. If cold water is added, the surface of bamboo shoots will shrink and the taste will be damaged.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: sweet and sour