Chinese Food
Fried water bamboo with salted egg yolk
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Water bamboo is really a good thing for Jiangnan to bring fresh food naturally. It's not just for cooking. It's also good for monosodium glutamate. After scalding, it's white, fat, white and fat. It looks like it's tender enough to spray water. Then it's covered with salted egg yolk. It's as thick as fine sand. The fragrance seeps in a little bit. It's salty, fresh and thick. Once it's stir fried in the fierce fire, it's perfectly integrated into one piece. The fit degree is 100%.
Cooking ingredients
Cooking Steps
Step1:Peel the water bamboo and cut the hob.
Step2:Blanch in boiling water for 12 minutes and remove.
Step3:Heat up the oil in the wok. Add 2 tablespoons of salted mayonnaise to stir fry the white foam. I use the salted mayonnaise of Jingchu pearl. It tastes good. It's convenient for cooking. If there's no mayonnaise, use crushed salted duck yolk instead. 45 salted yolks are enough.
Step4:When there is foam, we put the water bamboo in and stir fry it evenly. Let each water bamboo be evenly wrapped with salted egg yolk.
Step5:Then add 4 tablespoons of bran and 2 grams of salt. Continue to stir fry.
Step6:Just set the plate and garnish it with cilantro.
Cooking tips:Bread bran is added to increase the taste. It also has a certain greasy effect. It's better not to omit it. There are skills in making delicious dishes.
