Chinese Food
Braised spring bamboo shoots
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Braised asparagus. Tender asparagus is the first thing. And the period from the beginning of spring to the end of Qingming is the best time to eat it. This time's spring bamboo shoots are tender and crisp. Whether it's cold, boiled or stewed, it's especially sweet, let alone braised in oil. What's more, eating asparagus has many advantages. It can not only strengthen the spleen, stop coughing, eliminate food, brighten the eyes, but also replenish blood and Qi. Although the tender bamboo shoots have the best edible period, there are also some tips on how to pick out the softer ones. To sum up, it is nothing more than four views. First, look at the shell of the bamboo shoot. It's better to have a bright yellow color; second, look at the meat of the bamboo shoot. The whiter the color is, the softer the color is; second, look at the bamboo shoot Festival. The closer the nodes are, the better the meat quality is; finally, look at the body of the bamboo shoot. The most suitable one is the one with a big and small tail. Follow these four steps closely. In general, you can pick out fresh, tender, crisp and sweet bamboo shoots~
Cooking ingredients
Cooking Steps
Step1:After the bamboo shoots are peeled and washed, cut the ho
Step2:After boiling the water in the pot, add salt and asparagus. Boil it to remove its astringency * I have cooked it here for about 10 minutes. If you do it at home, you can adjust the time according to the amount of bamboo shoots.
Step3:After the bamboo shoots are cooked, take them out and put them in the water to wash and drain the water * you can not wash them, but the washed bamboo shoots will taste better.
Step4:Pour oil in the hot pot. Stir fry the next spring bamboo shoots until the edges are slightly yellow. Add in the raw soy sauce, white vinegar, 2G salt, sugar and old soy sauce. Stir evenly. Because the spring bamboo shoots absorb oil, the amount of oil is a little more than usual.
Step5:Stir fry and collect the juice. Sprinkle a little green onion before leaving the pot
Step6:Deng Deng. Braised spring bamboo shoots with crispy fragrance
Step7:The bamboo shoots are wrapped in soy sauce. The sauce is very fragrant. Although the oil is very fragrant, it will not cover up the fragrance of the bamboo shoot itself. The entrance of the spring bamboo shoots. Wrapped with a layer of sauce. Salty with a little sweet. A mouthful opened my taste buds ... as you chew. The bamboo shoots click and sing between your lips and teeth. It's crispy and tender. Your mouth is fragrant. You don't want to stop chopsticks
Cooking tips:1. Asparagus has a bitter taste. Before cooking, make sure to blanch. Cook for a few minutes more. Try to remove the bitter taste. 2. Put more oil into the bamboo shoots for cooking, because they are more oil-absorbing. There are skills in making delicious dishes.
