Braised bamboo shoots in wine and oil

Braised bamboo shoots in wine and oil

Introduction:

"It's a season of bamboo shoots. If you haven't eaten yet, you'll be out. However, it has a lot to do with the region. You can't blame yourself for not having a good mouth. The living environment has created the seasonal ingredients. There is no one who doesn't like bamboo shoots. There is such a dish in Jiangnan, which is absolutely a classic among the classics. Of course, the way of stewing bamboo shoots is always so old-fashioned. What we pay attention to now is not how authentic it is, but how healthy it is. In fact, for me, every dish can be made into a private dish. The color, smell and shape are indispensable. It's my biggest challenge to make healthy and decent dishes in my family. I always emphasize that I don't eat them from time to time. In this era of rampant, you can eat off-season ingredients all year round, but I advise you to eat seasonal ingredients. "

Production steps:

Step 1: clean the bamboo shoots.

Step 2: peel the bamboo shoots.

Step 3: why do bamboo shoots need to be cut into long strips? Because I don't fry them, they are easy to fry on both sides.

Step 4: cut bamboo shoots and set aside.

Step 5: I prepared wine and lees, which will replace sugar later.

Step 6: put water in the pot and bring to a boil.

Step 7: put in the cut bamboo shoots.

Step 8: blanch.

Step 9: fish out for use.

Step 10: change the pan and fry on both sides. You can see that the oil in the photo depends on too much, but it's not much. It's just a visual effect. In addition, the bamboo shoots need a little oil.

Step 11: put in the bamboo shoots.

Step 12: Fry slowly.

Step 13: fry until both sides are golden, change back to the frying pan.

Step 14: make wine and distiller's grains.

Step 15: bring the soy sauce to a boil, turn the heat down and simmer for five minutes.

Step 16: after opening the cover.

Step 17: thicken and drizzle with a little oil to make it brighter.

Step 18: stir fry evenly.

Materials required:

Spring bamboo shoots: 1 jin

Wine: right amount

Old style: moderate

First puff: moderate amount

Starch: appropriate amount

Oil: right amount

Note: today's spring bamboo shoot is my first dish in spring. I use my own brewed wine and distiller's grains instead of white sugar. In this way, the sugar content will be reduced and the self retaining thickening will not be formed. So I chose the method of thickening. Of course, I don't put onion, ginger, garlic and sesame oil, which will grab the taste.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Original