Chinese Food
Stir fried bamboo shoots with Chinese toon
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Chinese toon and bamboo shoots are seasonal during this period. Regardless of their nutritional value, what they eat, when they are in season, and what they take from nature is the best. At this time, the food they grow must be the most needed by the body. A few days ago, I used tofu and eggs to make Chinese toon. Today, it is also quite good to combine the two good things into one good thing. The fresh and tender shoots and the fragrant Chinese toon do not need any more seasoning. -
Cooking ingredients
Cooking Steps
Step1:You can't eat all the fresh bamboo shoots. You can blanch them before storing them in the refrigerator. Otherwise, it's easy to get old.
Step2:Remove the shells and roots of the bamboo shoots. Clean them.
Step3:Slice or dice as needed. If you haven't eaten or stored in the refrigerator, you can directly cut large pieces of blanched water.
Step4:Blanch the cut shoots for 15 minutes. The bamboo shoots need to be cooked thoroughly before they taste astringent. So the blanching time can be longer. No matter it is used for storage or directly fried, it's better to blanch the water first. It can remove the astringency of some bamboo shoots. And it's convenient for later fried.
Step5:The blanched bamboo shoots are too cold for use. Actually, I only used half of this bamboo shoot. The other half was put in the refrigerator after being boiled.
Step6:Wash the fresh Chinese toon.
Step7:Boil a pot of water. Add a spoon of salt. Boil the water and blanch it until it changes color.
Step8:Zhuo good toon out of the cold.
Step9:Squeeze out the excess water from the too cold Chinese toon and cut it up for use. Take out the cold shoots and drain them.
Step10:Heat up the pot. Put in some oil. Add some oil to the bamboo shoots.
Step11:Let's stir fry the bamboo shoots thoroughly. Add some salt according to your taste.
Step12:One minute before leaving the pot, add in the cut toon and stir fry evenly. Add a little sugar or chicken essence.
Step13:The spring shoots are tender and the Chinese toon is fragrant. It's delicious without extra seasoning.
Cooking tips:1. The selection of Chinese toon should be short and thick with red color. 2. There is a certain amount of nitrate and nitrite in Chinese toon. Therefore, we should eat the fresh one. The fresh one contains less. Another is blanching in boiling water. Most of the nitrates can be removed. So. No matter how you cook, you must remember to blanch. 3. The unearthed bamboo shoots are easy to grow old. If you can't eat them, remember to blanch them in time and store them in the refrigerator. There are skills in making delicious dishes.
