Chinese Food
Stir fried bamboo shoots
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In the process of mixing with soy sauce, add a burning oil and exploding fragrance . Compared with the cold dish with only red oil, the aroma of the dried pepper and pepper that are pasted with soy sauce bursts out. There is no left to go into the meat of the bamboo shoot. The fragrance of the fresh bamboo shoot has a faint hemp. It's like cat's claw tickling the heart. It's your tongue. The paste incense is fried in your mouth. Every mouth is like stepping on thunder. Delicious thunder. Stimulation.
Cooking ingredients
Cooking Steps
Step1:Wash the fresh bamboo shoots and cut them into strips.
Step2:Blanch the bamboo shoots in boiling water and pull them out.
Step3:Stir in a teaspoon of sugar, 1 teaspoon of oyster sauce and 1 tablespoon of soy sauce while it's hot. Stir well. Add salt if you don't think it tastes good enough.
Step4:Heat the oil in another wok to 160 degrees. Here it is a little more oil. Heat the oil and put in pepper and dried pepper. Stir fry in the pan to make the paste smell.
Step5:Then pour the oil into the bamboo shoots. Submerge the bamboo shoots. Don't be afraid of being too greasy. You won't feel greasy when you eat it. If you have less oil, it won't smell good.
Step6:Cover it and simmer. When the oil temperature drops to normal temperature, you can eat it. If you have time, you can wrap it with plastic wrap. It will taste better if you refrigerate it for 12 hours.
Cooking tips:There are skills in making delicious dishes.
