Chinese Food
Braised spring bamboo shoots
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Cooking ingredients
Cooking Steps
Step1:The old roots are cut off agai
Step2:Counter cutting (if you buy a long bamboo shoot, you can only cut it with a hob)
Step3:Boil the water and put in the bamboo shoots. Boil again and cook for half a minute. This is called blanching water. Take it out of the pot and rinse it with water for standby
Step4:Hot pot and cold oil. Put more oil in it than usual. Add the spring shoots and stir fry
Step5:Add a scoop of seafood sauce and stir fry; add a little old soy sauce and stir fry. Cover the pot immediately. Simmer for another two minutes at least. Shake the pot
Step6:Finally, you can pour some more sesame oil and get out of the pot.
Cooking tips:Innovation place - 1. The freshest shoots are actually cut open like this. It's more delicious. And the tips of my shoots are very tender. So if you have the chance to find such fresh shoots, remember to cut them so as to make a braised spring shoots; 2. The common way of braised spring shoots is heavy oil, heavy sugar and soy sauce coloring. Because the shoots are very oil-absorbing. It's really not delicious if you put them less. I added seafood sauce. That way The taste is better. There is no need to add salt, sugar and monosodium glutamate. Because these three kinds of seafood sauces are all available. Moreover, they add a fresh taste. Note: there is tannic acid in the bamboo shoots. The fresher the bamboo shoots, the higher the content. So in order not to let the bamboo shoots taste astringent, we must blanch the water. As for the time, it is usually put into the bamboo shoots when the water is boiled. According to the tenderness of the bamboo shoots, it is usually half a minute to two minutes. But remember to take a shower after the blanching. In this way, it will be crisp. So since the blanching is over the water, it's not necessary to add it to the stewed bamboo shoots
