Chinese Food
Only in spring - braised bamboo shoots
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Spring is coming. Everything is reviving. The baby bamboo shoots are breaking through the earth. Only the bamboo shoots before and after the Qingming Festival are fresh and tender. After the Qingming Festival, the bamboo shoots gradually grow old. Of course, I can't miss the delicacy of spring. I bought 10 yuan. I used the simplest cooking method to let my lips and teeth feel the warmth of spring.
Cooking ingredients
Cooking Steps
Step1:Choose fresh and tender bamboo shoots. Peel off the clothes. Cut off the old roots. Don't want the clothes. Don't give up. The old place can't bite. It's even worse
Step2:Clean. Cut into small piece
Step3:Boil the water in the pot. Add a little salt. Blanch for a few minutes. Remove the astringent taste.
Step4:Take out the drained water for standb
Step5:Put oil in the pot. Try to add as much oil as possible, because the bamboo shoots are more oil-absorbing. Heat the oil and put a few pieces of ice sugar in it. Stir fry slowly and melt in small heat, pour in the bamboo shoots, stir fry and color them.
Step6:Add soy sauce, oyster sauce and salt and simmer for two or three minutes. Add chicken essence, vinegar, scallion and heat to collect juice.
Step7:Installation. It's finished.
Cooking tips:You must choose the right season for the bamboo shoots. They are the most tender before and after Qingming Festival. When they get old, they will be affected by the coarseness of fiber. Before frying, make sure to blanch and boil for a few minutes, so as to remove the astringency of the bamboo shoots. Put more oil in. The bamboo shoots are more oil-absorbing. Although the bamboo shoots are delicious, they can't eat more. There are skills in making delicious dishes.
