Chinese Food
Braised spring bamboo shoots
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Spring shoots of seasonal vegetables contain amino acids, carbohydrates, cellulose and rich microelements. They have the function of Nourishing Yin, cooling blood, clearing heat, resolving phlegm, relaxing intestines and defecating. Usually cold mix, roast beef, etc. It's done in 10 minutes. Different flavor~
Cooking ingredients
Cooking Steps
Step1:Remove the shell of the spring bamboo shoot. Remove the old part at the bottom. Peel off the botto
Step2:The hob is used to cut small pieces. When cutting, separate the head and tip of the bamboo shoot and put them on a plate for standby.
Step3:Heat up the oil in the clean pot. First stir fry the head of the spring bamboo shoot in the pot. Then stir fry the tip of the spring bamboo shoot.
Step4:Pour in soy sauce, old soy sauce, white sugar and small bowl of water. Cover the pot and stew it (boil the water in the middle and simmer for 4 minutes or so).
Step5:You can sprinkle some white sesame seeds on the surface to decorate it. The picture above is the finished product picture
Step6:Finished product drawing
Step7:Finished product drawin
Cooking tips:10 minutes Kwai. Quantity of food can be adjusted by itself ~ ~ cooking is delicious.
