Chinese Food
Beef with asparagus
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Bamboo shoots have the advantages of appetizing the stomach, strengthening the spleen, defecating the intestines and enhancing the immunity of the body. The bamboo shoots dug after spring are known as king of vegetables and eight treasures of mountains because of their large size, white as jade, tender meat and delicious taste. The spring bamboo shoots are fresh, tender and crispy. It has the effect of replenishing blood and anti-aging with beef. -
Cooking ingredients
Cooking Steps
Step1:Cut a knife in the middle of the bamboo shoot, then remove the shell, old skin and slice. Put the sliced shoots into cold water. Turn off the heat and simmer in the pot for more than five minutes. Then wash the boiled shoots with cold water. Marinate the beef with soy sauce and starch.
Step2:Heat the oil in the pot, add the sugar and stir fry in low heat. Stir the bamboo shoots repeatedly until they are colored.
Step3:Add some salt, soy sauce and oyster sauce to the colored bamboo shoots, pour in water, cover the pot and simmer for 3 to 5 minutes.
Step4:Add the marinated beef and stir fry.
Step5:Turn off the fire as soon as the beef is cooked. Sprinkle with scallion and dish.
Cooking tips:1. The key to tenderness and smoothness of beef is not to wash the water but not to salt it. Marinate the beef with oil, flour, soy sauce or oyster sauce for ten minutes before cooking. 2. The bamboo shoots contain oxalic acid. Therefore, the oxalic acid and astringency must be removed by blanching. You can use rice washing water to blanch water. 3. The bamboo shoots are hard to digest. It's excellent to taste them when they are on the market in spring. It's not easy for people with bad stomach to eat more. There are skills in making delicious dishes.
