Chinese Food
Bean and spring bamboo shoots with chopped peppers
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At the end of spring, there are broad beans in the vegetable market. At this time, the broad beans are the most tender. The time limit for tasting them is about ten days. With this rare fresh, you can buy them and cook them with clear water. After the green pods are cooked, they are a little green. They are tender enough to be eaten together with shells. They are piled in the orchid plate. They are still water smart enough to make people have appetite at a glance. They tease your taste buds. They put one into their mouth and touch it gently with their teeth. The sweet and delicious taste is filled between their lips and teeth. I used to remember that when I was in the south, in the alley, the deep red door, the deep red old, peeling off. I like the stagger and peeling off. Grandma sat at the door, slowly peeling the broad bean. That's the most life scene. So beautiful. It's made of chopped peppers, broad bean, spring bamboo shoots, and soft bamboo shoots. With unique natural seasoning, the fragrance permeates each other. The taste is slightly spicy, crisp and tender. The color is brown, red and oily. It's oil but not greasy. It's fragrant, waxy and sweet. It's slightly sweet. It can adjust
Cooking ingredients
Cooking Steps
Step1:Wash the broad beans. Blanch them in boiling water for a while until cooked. Remove the cold water and drain.
Step2:Remove the skin of the bamboo shoots. Wash them and cut them into small pieces. Blanch them in boiling water until they are cooked. Remove the cold water and drain.
Step3:Hot pot of cold oil. First put in garlic for fragrance. Then pour in chopped pepper. Stir fry for fragranc
Step4:Pour in the stewed broad beans and diced bamboo shoots. Stir well together. Drizzle the sesame oil and you will be out of the pot.
Cooking tips:The chopped peppers have a salty taste. The salt should be put in place to make dishes delicious.
