Chinese Food
Today, when we go back to the giant panda stewed with bamboo shoots
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Now it's spring again. It's a season for all things to recover. I believe that when you walk on the roadside, you will find the trees on the roadside are sprouting quietly. Wild vegetables belonging to this season are growing slowly on the roadside. This season's wild vegetables are the most delicious time of the year. In addition to wild vegetables, there is also a food with high nutritional value that is quietly drilling from the soil to the outside. This thing is the spring bamboo shoots. So today we are going to be a national treasure panda. Let's eat delicious spring shoots together. -
Cooking ingredients
Cooking Steps
Step1:Go to the field and dig some bamboo shoot
Step2:Wash. You can use a knife to cut the bamboo shoot coat vertically. It's convenient to peel it
Step3:When the skin is peeled, only the tender part remain
Step4:Sliced bamboo shoot
Step5:Blanch the bamboo shoots for about 3 minutes. Remove the oxalic acid in them. Control the drying for standby
Step6:Put more oil in the pot than usual. Put in onion and ginger. Then pour in the dried bamboo shoots and stir them. Because they have been blanched just now, it will not take long
Step7:Pour in soy sauce, cooking wine and sugar. Add salt to tast
Step8:Dish it up. Sprinkle with green onions representing spring. You can eat the braised bamboo shoots that the giant panda can't even eat
Cooking tips:There are a lot of oxalic acid and crude fiber in the bamboo shoots. The taste is bitter and astringent when eaten directly. And the blanching water can remove the astringency of the bamboo shoots, make the taste more delicate and tender, and reduce the content of oxalic acid. Oxalic acid can react with calcium to form the indigestible calcium oxalate. For a long time, it will not only increase the burden on the stomach, but also may cause stones. Therefore, the bamboo shoots should be eaten after blanching. There are skills in making delicious dishes.
