braised bamboo shoot

braised bamboo shoot

Introduction:

"Spring bamboo shoot is the most delicious one in a year, known as the" king of vegetables "in spring. Lei bamboo shoots are delicate, crisp, white and lustrous. They are shy and lovely. Bamboo shoots, chubby and round, each with a thick mouth. The method of stewing spring bamboo shoots in oil is a classic series. I use bamboo shoots. It's not authentic. Just like yourself:) "

Production steps:

Step 1: buy the bamboo shoots, remove the outer shell, cut off the old roots, and then cut them into thin strips;

Step 2: boil water in a pot, add salt and blanch the bamboo shoots for about 2 minutes;

Step 3: take out the fish and soak it in clean water for about 5 minutes, then drain the water for standby;

Step 4: heat the oil in the pan, pour in the bamboo shoots and stir fry for a while;

Step 5: add soy sauce, soy sauce, cooking wine, sugar, oyster sauce, stir fry evenly;

Step 6: pour in proper amount of water, cover, bring to a boil over high fire, turn to medium fire, wait for the soup to thicken, and then collect the juice over high fire.

Step 7: add garlic leaves or chives to make it fragrant before leaving the pot. You can also leave Stir fried pork with oil, this dish is also very good!

Materials required:

Bamboo shoots: right amount

Garlic leaf: right amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Sugar: right amount

Oyster sauce: right amount

Note: 1. Before cooking, you must blanch in boiling water for 1-2 minutes before eating. Otherwise, the taste is bitter and astringent, and the throat will feel numb; 2. The bamboo shoots are high in crude fiber, hard in texture, and not easy to digest, so they are delicious, but don't be greedy, and don't eat too much at one time;

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh