Chinese Food
Braised winter bamboo shoots
(137384 views)
Winter bamboo shoot is a shoot bud developed from the lateral buds of the underground stem of Phyllostachys pubescens before and after autumn. It is young and tender because it has not been unearthed yet. Winter bamboo shoots can be stir fried or stewed. They are delicious and crispy. The winter bamboo shoot is known as the best of the golden clothes and white jade, the best of the vegetables and the treasure of the mountain. January and February every year. It's a good time to eat winter bamboo shoots. And this time is also around the Spring Festival. Many years ago, my father-in-law was still alive. We are going home for the Spring Festival. We can always see the winter bamboo shoots on the dinner table. For me, a northerner, the winter bamboo shoots are a treasure. So when I went to visit each family for the new year, my mother-in-law made several winter bamboo shoots for me. I had a good time.
Cooking ingredients
Cooking Steps
Step1:The winter bamboo shoots with roots are ready. The roots are very hard. It's better to prepare a thick broadswor
Step2:Peel off the skin, expose the skin and flesh of the tender bamboo shoots with yellowish white color. The root of the skin is very tender and edible. Look at the contrast picture, we can see the reason why the winter bamboo shoots are called white jade in golden clothes
Step3:All three winter bamboo shoots have been treated. The roots are very hard. Cut them off with a knife and wash them with water
Step4:A bamboo shoot is split into two parts, and then divided into 34 pieces. The size should be the same as possible. In this way, it will be evenly heated and mature together
Step5:Pour more oil into the wok. When the oil temperature is 60 or 70%, put the bamboo shoots into the wok. Stir constantly. The oil temperature should not be too hot. That will cause the outer skin of the winter bamboo shoots to be burnt and the inner part to be raw
Step6:When the bamboo shoots shrink a little, sprinkle a little salt, oyster sauce and soy sauce according to the taste; because oyster sauce and soy sauce are salty, so the salt can not be put or a little. Oyster sauce is fresh and soy sauce is colored; if there is no oyster sauce, you can add a little sugar to fresh; stir fry evenly. After the bamboo shoots are evenly colored, use chopsticks to clamp in the plate. The remaining base oil can also be fried for another dish.
Step7:The fragrant and tender braised winter bamboo shoots.
Cooking tips:1. The winter bamboo shoots are a little tender, even in size, and can be cooked in oil. The taste is crispy and tender; 2. It doesn't need the condiments of aniseed, onion, ginger and garlic to prevent the fresh and fragrant winter bamboo shoots from being pressed. There are skills in making delicious dishes.
