Chinese Food
Braised spring bamboo shoots
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The taste of spring bamboo shoots is light, fresh, nutritious, full of water, and the content of cellulose is also particularly high. Regular eating of spring bamboo shoots can help prevent and treat hyperlipidemia, hypertension, coronary heart disease, obesity, diabetes, colorectal cancer and hemorrhoids. It's just in season now. And it's cheaper. So you can often buy it to eat. Today's braised spring bamboo shoots is delicious, crispy and refreshing. It's very delicious. It's easy to do. You can try it if you like.
Cooking ingredients
Cooking Steps
Step1:Remove the shell and wash the bamboo shoots. Wash the chive
Step2:Use the plane of the knife to break the bamboo shoots. Then cut the inch sectio
Step3:Put into boiling water and blanch for 3 minutes, then fish out for standb
Step4:Sliced shallo
Step5:Put some oil into the pot. Heat the oil and add some scallions to make it fragrant
Step6:Pour in the asparagus and stir fry for a while. Transfer in half spoon of sal
Step7:Fresh soy sauc
Step8:Laopa
Step9:A spoonful of suga
Step10:Stir fry evenly and pour in half a bowl of water. Cover and simmer for 5 to 8 minute
Step11:When the soup is thick, put in the rest of the scallion. Sprinkle some pepper and stir well, then the pot will be out
Step12:It's crispy and refreshing.
Cooking tips:1. Because there is a lot of oxalic acid in the bamboo shoots, it's better to water them for a few minutes before cooking. It can remove some astringency. 2. It's skillful to make the bamboo shoots more tasty and delicious when cooking.
