Chinese Food
Delicious on the tip of the tongue
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Spring is the season when everything recovers. It's also the most beautiful time to taste Leizhu. The crisp taste, the crisp taste. Let people eat once to remember a lifetime. In a year, you can eat the most tender Lei bamboo shoots in just a few decades. No matter stir fry, stew, stew, simmer, all become delicious.
Cooking ingredients
Cooking Steps
Step1:The newly dug bamboo shoots are delicious only when they are fresh.
Step2:The best way to remove the shell of a bamboo shoot is not to peel it by hand, but to use a knife to cut it straight in the middle. It's better to remove the shell. Cut the bamboo shoots into inch sections.
Step3:Add a proper amount of clear water to the pot [it's better if you haven't eaten the bamboo shoots] boil the water and add a spoon of salt. Add a spoon of white wine [add these to remove the astringency of the bamboo shoots] and add the bamboo shoots to the pot for blanching.
Step4:Blanch the bamboo shoots for 5 minutes, and then fish for water control.
Step5:Put some oil in the pan.
Step6:Heat the oil and stir fry the bamboo shoots until the edges turn yellow.
Step7:Seasoning and coloring.
Step8:2 tablespoons wine.
Step9:A spoonful of sugar is fresh.
Step10:Just add a spoon of salt [because it's enough with the fresh and salty taste
Step11:Add some water. Simmer until the asparagus tastes good.
Step12:The soup is almost ready to be collected. Sprinkle some onion and jacquard before leaving the pot.
Step13:Crisp, fresh and tender. Remember to cook more rice. Bamboo shoot is rich in dietary fiber and low in calories. It is a holy product for slimming. Mr. Dongpo has said: it's better to eat without meat. It's better not live without bamboo. No meat makes you thin. No bamboo makes you vulgar.
Cooking tips:There are skills in making delicious dishes.
