Chinese Food
Trial use of Jingxuan soy sauce -- braised water bamboo in oil
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Water bamboo is a unique vegetable in China. There are many ways to eat it. I prefer braised water bamboo with thick oil and red sauce. This time, I'm lucky to get @ bean fruit food and good pot friend @ Jingxuan Qianqiang to jointly produce Jingxuan soy sauce. The first dish for trial use is of course to make this braised water bamboo. The natural brewed soy sauce, with a small amount of monosodium glutamate and sugar to adjust the taste, absolutely meets everyone's ultimate requirements for health, safety and delicious, and provides more convenient conditions for the production of this dish.
Cooking ingredients
Cooking Steps
Step1:Peel off the shell of water bamboo. Wash and cut into hob
Step2:Cut shallots into scallion flower
Step3:Heat up the oil in the wok. Put in the water bamboo. Stir fry over low heat. Add in the soy sauce and sugar.
Step4:Stir fry until evenly colored. Add some water. Bring to a boil. Then simmer over low heat to taste.
Step5:Juice from the fire. Before leaving the pot, add a few drops of sesame oil and sprinkle a handful of green onion.
Step6:Sheng Chu.
Cooking tips:If you like spicy food, you can put in some dry red peppers. You can also sprinkle some cooked sesame seeds in the pot to add flavor. There are skills in making delicious dishes.
