Chinese Food
Braised spring bamboo shoots
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Spring bamboo shoot. So it's called Siyi. It's a new bamboo shoot that breaks through the earth in spring. You must choose the tender bamboo shoots before and after Qingming. They will be fresh and delicious. Braised bamboo shoot is a dish that every family in Jiangnan can cook. It is also a feature of hangbang cuisine. Bamboo shoots are not easy to preserve. The longer they are unearthed, the less delicious they are. How to choose a good bamboo shoot? One is to choose the one with soil. The other is to touch the surface of the bamboo shoot. If it is wet, it may be covered for a long time and sweating. The taste will not be good. It is astringent and bitter. Bamboo shoots are rich in crude fiber. They can help digestion. But they can't eat too much. Especially don't eat them on an empty stomach. Especially children can't eat too much. It will hurt their stomach.
Cooking ingredients
Cooking Steps
Step1:Remove the root of the spring bamboo shoot. That part is old. It can be used for stewing. The tender part is cut into small pieces and fried.
Step2:Put the oil in the wok. You can have more. Stew the bamboo shoots in oil. Be sure to have more oil.
Step3:The oil is hot. You can feel the temperature with your palm. It will burn your palm a little.
Step4:Stir fry the bamboo shoots until they have eaten all the oil. Pour in the soy sauce.
Step5:Stir fry. Add a spoonful of sugar. A little water. Shake well and get out of the pot.
Cooking tips:There are skills in making delicious dishes.
