Chinese Food
Stir fried pickles with bamboo shoots
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Since my daughter ate the stir fried meat with winter bamboo shoots last year, she would like to eat the bamboo shoots now. Fujian's spring bamboo shoots are the leading role. Food can't be separated from seasonal vegetables.
Cooking ingredients
Cooking Steps
Step1:Remove the coat of spring bamboo shoots and boil in salt water for three minutes. Rinse with water and set aside. Wash pickled vegetables with clear water for several times. Shred scallion and ginger.
Step2:Stir fry the pickled vegetables in hot oil, onion and ginger for a little while. Add in the asparagus and stir fry for two minutes. Add in the salt. Reduce the sugar. Stir fry until the sugar melts. If you feel dry, stir fry and add some water.
Step3:I feel the pickles and the bamboo shoots are evenly mixed. Pour in the soy sauce and add some water for a while. The chicken powder can be seasoned out of the pot.
Cooking tips:Peel off the coat of fresh bamboo shoots and cook them for 3 minutes with boiling water and salt. Float them with clear water for a while to reduce the astringency of bamboo shoots. There are skills in making delicious dishes.
