[braised bamboo shoots] a simple and delicious secret recipe-Chinese Food-best chinese food recipes-cooking food

[braised bamboo shoots] a simple and delicious secret

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It's another year's bamboo shoot season. Everyone's blog is full of all kinds of bamboo shoot dishes. My family also like to eat bamboo shoots. In the face of such a big pressure, I hesitated. Is this recipe going to be distributed or not? When I see a lot of stewed bamboo shoots in the recipe. Add star anise, cinnamon, pepper Shenma. Elder sister will not calm down. Let's decide to send out our menu. The braised bamboo shoots are in the way of thick oil and red sauce. Because the bamboo shoots are hard to taste, the stewing time can not be short. It's not 10 minutes and 15 minutes. I spent an hour and a half to slow down and taste it ~ and this time, it's one o'clock in the afternoon. I can only eat it on the dinner table. As a result, my daughter came back from school and learned a piece of it. I also tasted it. It's really more delicious than it was when it was just cooked.

Cooking ingredients

bamboo shoots:500g

veteran:8

Cooking Steps

Step1:Peel, wash and slice bamboo shoots.

Step2:Blanch for 10 minutes. Boil the oxalic acid. It's not astringent

Step3:Pour a lot of oil into the pot. Stir fry the bamboo shoots until they are golden on both sides.

Step4:Put in the sugar.

Step5:Pour in the old soy sauce. Add in the warm water, not more than 3cm above the noodle

Step6:Simmer for 1.5 hours in a small fire. Collect the juice in a big fire. Taste the salt and put in the salt.

Cooking tips:Delicious little secret - cut bamboo shoots into pieces. I saw many people cut into hob pieces. Flake is easier to taste than hob pieces. It saves fire. It takes me 10 minutes to cook the bamboo shoots. Because the bamboo shoots and texture are denser than the common vegetables. Make sure to blanch the water. It won't be astringent. When cooking bamboo shoots, you must have more oil. Its surface is very rough. Less oil is not delicious. The taste is not good. Sugar must be put in more. Laodou should adjust according to the coloring. Make sure to stew for a long time. In this way, you can taste better. When you collect the juice, you should dry it. Let the juice wrap on each piece of bamboo shoot. It's better to sit for half a day. That's more delicious. I have skills in making delicious dishes.