Chinese Food
Spring bamboo shoots with oil sauce
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Zhejiang cuisine consists of eight major cuisines in China, Shaoxing cuisine, Ningbo cuisine, Hangzhou cuisine and Wenzhou cuisine. The famous cuisines of Zhejiang cuisine are stewed meat with dried plum, shrimp with Longjing sauce, West Lake fish with vinegar, fried bell with three fresh Shaoxing sauce, oil stuffy spring bamboo shoots... It's best to eat seasonal dishes in spring. I'm making a oil stuffy spring bamboo shoot today. It's not much to say that cooking is important.
Cooking ingredients
Cooking Steps
Step1:Prepare all raw materials.
Step2:Remove the head of the bamboo shoot and cut it in half.
Step3:Shoot flat and cut.
Step4:Cook the bamboo shoots in cold water for 3 minutes.
Step5:Pour out the controlled dry water.
Step6:Heat the oil. Add the chopped bamboo shoots.
Step7:Let the bamboo shoots fry in the oil for a while and let them dry.
Step8:Add water, soy sauce, soy sauce, sugar, cover and simmer for 5 minutes.
Step9:Add water lake powder to the juice.
Step10:Add onion.
Step11:Come out of the pot and put it on the plate. Stew the asparagus in oil. Restore the original ingredients and taste. Love you.
Cooking tips:There are skills in making delicious dishes.
