Chinese Food
Braised spring bamboo shoots
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We are used to moving with the seasons, just as migratory birds are used to moving. In a particular season, we can keep close contact with nature. Life is covered with a kind of poetry. I remember painting bamboo all my life. Mr. Zheng Banqiao, who lives without bamboo, wrote the poem the fresh bamboo shoots in the south of the Yangtze River take advantage of the shad fish. The rotten boiled spring breeze at the beginning of March. I also can't forget the delicious bamboo shoots. As a result, bamboo shoots have been regarded as treasures in dishes since ancient times in China, which are quite popular with diners. -
Cooking ingredients
Cooking Steps
Step1:Peel the bamboo shoot
Step2:Change the knife to wash the bamboo shoots. Blanch for 30 minutes. Take out the cold water for one night. Change the water twice during the soaking process. This will get rid of the bitter taste of the bamboo shoots. The next day, take out the controlled dry water for standby. Cut the green part of the fragrant green onion into the green onion. Cut the white part into small sections.
Step3:Heat up 60% of the oil in a pot. Stir in the scallion and saute.
Step4:Stir fried with bamboo shoot
Step5:Add in a little old soy sauce, raw soy sauce, chicken essence and salt (you don't need to put salt in the light ones you usually eat). Continue to stir fry and color. Add half a bowl of water. Cover and simmer for five minutes.
Step6:When there is still a little soup left in the pot, add a little sugar to bring up the fresh and stir fry until it is even. Open the fire to collect the juice and dish. Sprinkle with chopped green onion and cooked white sesame.
Step7:Finished product drawin
Step8:Finished product drawin
Step9:Finished product drawin
Cooking tips:The key to a good stir fried Asparagus is the red sauce. Heat good cooking oil. Stir fry the bamboo shoots. The bamboo shoots are cut into long strips. Add soy sauce and some sugar. Sugar can wash away the astringency of the root of a spring bamboo shoot. After finishing, the oily sauce covers the spring bamboo shoots. Due to the lack of water, the high temperature oil still maintains the heat of the shoots. On the taste, people will feel the enthusiasm and toughness of the spring plants. There are skills in making delicious dishes.
