Braised winter bamboo shoots in oil

Braised winter bamboo shoots in oil

Introduction:

"Dinner on March 26, 2014, we finally know the difference between winter bamboo shoots and spring bamboo shoots today! It's not bad to stew winter bamboo shoots in oil for the first time. Maybe it's tender and fresh, so the taste is crisp and refreshing. However, winter bamboo shoots contain more oxalic acid, which will form calcium oxalate when combined with calcium. People suffering from urethral stones and nephritis should not eat more. "

Production steps:

Step 1: remove the winter bamboo shoot clothing, cut off the bottom of the old roots

Step 2: rinse with water and cut into small pieces

Step 3: Boil the water, pour in the cut bamboo shoots, blanch for 5-6 minutes, so as to remove the astringency and excessive oxalic acid, and then take out and drain the water for use

Step 4: heat up another pot, add oil (more oil), add ginger and garlic, and saute until fragrant

Step 5: add bamboo shoots, stir fry until the surface is slightly scorched, add rock sugar, soy sauce and soy sauce, stir fry evenly

Step 6: add half a bowl of water to the pot, cover the pot and simmer for 5 minutes, then stir fry the juice over high heat to dry it

Materials required:

Fresh winter bamboo shoots: 1

Ginger slices: 2

Garlic: 3

Rock sugar: small amount

Note: 1. After the rock sugar, do not stir too long, add water in time, otherwise the finished product will have a bitter taste. 2. When adding oil, you should add more oil, because winter bamboo shoots have high cellulose and can absorb oil.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh