Chinese Food
Braised spring bamboo shoots
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Xiaobian brought you a way to stew the bamboo shoots today. About whether to blanch the bamboo shoots before they are fried. He also told you the right way - the bamboo shoots without blanching not only taste astringent, but also are bad for your health. So the step of blanching must not be saved.
Cooking ingredients
Cooking Steps
Step1:One spring bamboo shoot. Peel off the skin. Rinse with water. Cut it in half. Then cut into long strips. Add water to the pot and bring to a boil. Pour in the bamboo shoots and blanch. Cook for two minutes and bring out the supercooled water.
Step2:Pour in the cooking oil. Pour in the asparagus and stir fry for half a minute.
Step3:Stir fry one scoop of soy sauce, one scoop of soy sauce and one scoop of oyster sauce evenly.
Step4:Pour in the water that has not been used. Put in a small amount of ice sugar. Cover the pot. Boil over high heat. Cook for another 35 minutes.
Step5:Leave a little soup in the end.
Step6:It's delicious. It's seasonal. I'll wait another year if I miss it.
Cooking tips:1. The bamboo shoots need to be blanched before cooking. Because the bamboo shoots contain some oxalic acid and crude fiber, the taste of direct cooking is bitter. And the blanching can remove the astringency of the bamboo shoots, make the taste more fragrant and tender, and reduce the content of oxalic acid. 2. This dish doesn't need salt in the cooking process, because both the soy sauce and oyster sauce are salty. There are skills in making delicious dishes.
