Braised bamboo shoots

Braised bamboo shoots

Introduction:

"There are many ways to make bamboo shoots, but I think stewed bamboo shoots are the best. They taste salty and fresh, and are suitable for eating."

Production steps:

Step 1: wash the bamboo shoots, cut them into 3cm long hob pieces, and shred onion, ginger and garlic

Step 2: heat the bottom oil in the frying pan, add bamboo shoots and stir fry for a while

Step 3: pour in 1 tbsp vinegar, 2 tbsp soy sauce and some salt

Step 4: pour in the onion, ginger and garlic prepared before, and continue to stir fry for two minutes

Step 5: pour in the right amount of water, preferably warm water

Step 6: add the right amount of white pepper, about a teaspoon, and then cover the pot and simmer over low heat. After about 20 minutes, you can see that the soup is becoming less and less. Open the fire to collect the juice, and then add the right amount of monosodium glutamate

Step 7: turn off the heat and get out of the pot. The color of the dish is golden

Materials required:

Fresh bamboo shoots: appropriate amount

Scallion white: moderate

Garlic: right amount

Ginger: right amount

Salt: right amount

Soy sauce: 2 tbsp

Vinegar: 1 tbsp

White pepper: 1 tsp

MSG: moderate amount

Note: the need is to master the heat, stew too long is not good, will lose the delicious taste of bamboo shoots

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: salty and fresh