Chinese Food
Braised asparagus in low oil
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In the south of the Yangtze River, you must eat braised bamboo shoots in spring. In March when the grass grows and the birds fly. After the rolling spring thunder, the bamboo shoots come out. At this time, the bamboo shoots are of high quality and low price. They can be seen everywhere. Bamboo shoots are very oil-absorbing food. But for the sake of health, I first boiled the bamboo shoots and then added a little oil to make a low oil version. -
Cooking ingredients
Cooking Steps
Step1:Remove the shell of the spring bamboo shoot. Cut off the old part. Pat and cut into pieces.
Step2:Add boiling water and blanch for two minutes. Add some white vinegar to taste crisper. There is no astringency in the boiled bamboo shoots.
Step3:Put a small amount of oil in the pot. Add sugar and stir fry to make sugar color. Add the blanched bamboo shoots. Stir quickly. Add cooking wine, soy sauce, salt and stir fry. Finally sprinkle with shallots. Out of the pot.
Step4:It's very tender. It's healthier with low oil.
Cooking tips:1. Blanch before frying. 2 lower oil is healthier. There are skills in making delicious dishes.
