Chinese Food
Braised spring bamboo shoots
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Spring bamboo shoot is the most delicious one in a year. It is called vegetable king in spring. Lei bamboo shoot. It's delicate, crisp, white and smooth. It's coquettish and lovely. Bamboo shoots. Chubby and chubby. Everyone has a big mouth. It should be noted that - 1. Before cooking, you must blanch in boiling water for 12 minutes. You can eat it only after it is fully cooked. Otherwise, the taste of bitter and astringent throat will feel numb; 2. The bamboo shoots are high in crude fiber content, hard in texture and not easy to digest. Therefore, they are delicious but not greedy. Don't eat too much at one time; the method of braised bamboo shoots is a classic series. I use bamboo shoots. It's not authentic. Just like it
Cooking ingredients
Cooking Steps
Step1:After buying the bamboo shoots, remove the outer shell, cut the old roots, and then cut them into thin strip
Step2:Boil the water and salt in the pot. Blanch the bamboo shoots for about 2 minutes
Step3:Take it out and soak it in clear water for about 5 minutes. Drain the water for standby
Step4:Heat the oil in the pot. Pour in the asparagus and stir fry for a while
Step5:Transfer in the soy sauce, soy sauce, cooking wine, sugar and oyster sauce. Stir well
Step6:Pour in a proper amount of water. Cover it. Heat it up. Turn to medium heat. Wait until the soup is thick. Collect the juice over high heat.
Step7:Before leaving the pot, add garlic leaves or chives to make it fragrant. You can also leave
Cooking tips:There are skills in making delicious dishes.
