Braised bamboo shoots in soy sauce

Braised bamboo shoots in soy sauce

Introduction:

"Stewed spring bamboo shoots" is a famous dish in Jiangnan for spring. It is made of tender bamboo shoots and cooked with heavy oil and sugar. It is red and bright in color, tender and refreshing. It is salty and fresh with a little sweetness look attractive. Thanks to the rich commodities and developed logistics, fresh bamboo shoots can be seen in spring in the north! In the kitchens of northern cooking women, stewed spring bamboo shoots are frequently cooked, which brings the taste of Jiangnan. In traditional stewed spring bamboo shoots, a lot of soy sauce and sugar are used for seasoning. Although the color is good, it is slightly sweet and light for northerners. When I cooked this dish, I tried to add a spoonful of soy sauce, and use a little sugar to make it fresh. I didn't want to make it fresh and refreshing, and added a strong sauce flavor. With a bowl of white rice, it is very suitable for the taste of northerners. It is also simple and convenient for Kwai Fu, and is very suitable for busy working people.

Production steps:

Materials required:

Spring bamboo shoots: 500g

Soy sauce: 1 tablespoon

Yellow rice wine: 1 teaspoon

Sugar: 1 teaspoon

Chicken essence: a little

Cooking oil: 2 tablespoons

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh