Chinese Food
Braised water bamboo in oil
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This dish is not a radish. It is not a potato. It is called water ginseng . It can be seen how high its nutritional value is. Yes. My friends in the South will know as soon as they see it. It's a white and tender water bamboo. It's a plant growing in the water. Now the logistics is convenient. In the far north. This is also a common dish in the vegetable market. Let's talk about today's braised water bamboo. In spring, water bamboo is very expensive. It costs 13 yuan a Jin. My young master is with me. But I like to eat water bamboo. Stir fry and stew to make stuffing. As long as there is, it's not enough. It's summer. The water bamboo is cheap. 1 yuan and 5 jin. It's tender and easy to choose. Then I don't want to eat more at this price. Come on. Serve quickly. -
Cooking ingredients
Cooking Steps
Step1:Water bamboo peels off its coat, peels off its roots and cleans i
Step2:Cut into long and thin hob pieces; the good uncontaminated water bamboo is tender and white. If it is found that there are black tendons in it, either it is polluted or it has been placed for too long
Step3:Dice the chives
Step4:When the oil is hot, pour the water bamboo into the pot and stir fry constantly
Step5:The water bamboo is evenly heated. Each piece is covered with grease
Step6:Turn to medium low heat, cover and simmer for 30 seconds; turn over once, cover and simmer for 30 seconds
Step7:Look. The water bamboo has a yellowish coat
Step8:Use the same spoon. Scoop a spoonful of sugar into the pot. Stir fry for several times. Let the sugar melt and distribute evenly on the surface of the water bamboo
Step9:Spoon another 1 / 3 spoon of salt. Or adjust the dosage according to the taste. Pour it into the pot. Stir fry for several times
Step10:Drizzle a little oyster sauce to adjust the flavor
Step11:Mix well. Let each piece of water bamboo be wrapped with flavor. After packing, sprinkle some chives to add color and fragrance.
Step12:Braised water bamboo in oil. It's tender and fragrant. Next meal.
Cooking tips:1. Stew the water bamboo in oil. The oil should not be too little. Otherwise, you can't fry this oily and just right Caramel coat; 2. Put sugar first and then salt. The sugar can be wrapped outside the water bamboo, and the juice inside is not easy to be killed by salt; 3. Don't burn too much when the oil is stewed, or it will be easy to paste; medium and small fire is OK. There are skills in making delicious dishes.
