Chinese Food
Braised bamboo shoots
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The bamboo shoots have the functions of Nourishing Yin, benefiting blood, resolving phlegm, eliminating food, promoting defecation and improving eyesight. It has the functions of clearing away heat and phlegm, benefiting qi and stomach, curing thirst, benefiting water channel, promoting diaphragms and refreshing stomach, etc. it is suitable for edema, ascites, foot swelling, acute nephritis, puffiness, asthma, diabetes, thirst and fever.
Cooking ingredients
Cooking Steps
Step1:Remove the skin and roots of the spring bamboo shoots, wash and cut the hob pieces, scald them in boiling water for about 5 minutes and remove them.
Step2:Heat up the oil in the wok. Stir fry the bamboo shoots. Stir fry the old soy sauce and sugar evenly. Add a small amount of water and bring to a boil. Change the heat to cover and simmer for about 10 minutes. Put salt in the wok. Change the heat to collect the juice. Pour the sesame oil on it and stir fry it to a plate.
Cooking tips:The bamboo shoots should be blanched and scalded with boiling water before eating, and the oxalic acid and astringency in the shoots should be removed. It is better to choose the spring shoots with fresh and tender texture, yellow or white color, and the winter shoots with slightly white color in the yellow color. When the bamboo shoots are boiled with water, a small amount of sesame paste is put in, which is not only easy to be soft and rotten, but also fragrant and delicious. The bamboo shoots have astringent taste. When eating, put their skins in the Taomi water, add a seeded red pepper, and cook them with warm fire, and then put out the fire, Let it cool naturally, then take it out and wash it with water, you can remove the astringency, or use the rice washing water to boil and open some salt, cut and open the bamboo shoots, blanch them, then wash them, you can remove the astringency of the bamboo shoots, and cook delicious dishes.
