Chinese Food
Stir fried bamboo shoots
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The season of spring bamboo shoots is short and very precious, so I have been doing something in the past week. But I can't escape the thick oil red sauce. I don't grow fat for the sake of delicacy... So I adapted a new version of bamboo shoots with less oil and no meat according to the farmer's stir fry. I thought it was very suitable for spring food.
Cooking ingredients
Cooking Steps
Step1:Wash lettuce and mushrooms and dice.
Step2:Beat the eggs into the oil pan and stir fry the egg flowers. It's better to make them thicker and bigger, similar to diced ones. It's ready to use.
Step3:In the oil pan, stir fry the diced ginger slices and bamboo shoots until half cooked, then stir fry the lettuce and mushrooms until they are eight mature. Turn the heat to add all the seasonings and stir fry until they are even, then add the eggs and stir fry slightly to make the eggs taste good. Turn off the fire and install the tray.
Cooking tips:The astringency of spring bamboo shoots is very important, so it's more important to use heavy seasoning. In fact, most of the astringency can be removed by adding white vinegar and sugar when blanching. The effect is much better than that of white water. There are skills in making delicious dishes.
