Chinese Food
Braised spring bamboo shoots with goose
(163027 views)
Every year when spring tea is picked, it's also when the bamboo shoots are on the table. Phoenix's friends will dig some bamboo shoots for me from the mountain every year when they go home to pick tea. The family all like to eat bamboo shoots. Soup, braised pork and stir fry are all good. Last night, I had the old chicken and bamboo shoots soup. Today, an old goose cooked bamboo shoots -
Cooking ingredients
Cooking Steps
Step1:Bamboo shoots. Cut smal
Step2:Take water to remove oxalic aci
Step3:Seasoning. Nanjiangpian. Scallion. Garlic sprou
Step4:Goose with bone, wash with water and remove blood foa
Step5:Oil in the pot, stir fry the ingredients with ginge
Step6:Stewed goose with oyster sauce, stir fried with cooking win
Step7:Add plenty of boiling water. Bring to a simmer for 15 minutes. Turn to a simmer for 30 minutes
Step8:Add bamboo shoots. Heat the garlic for 15 minutes. Remove the garlic and ginger. Collect the juice over high heat. Stir fry the scallions evenly.
Step9:Goose. Bamboo shoots crisp
Cooking tips:1. The old goose is not easy to cook. The more stewed, the more fragrant. The delicacy requires patience. If time does not allow, the goose can be pressed in a pressure cooker for more than ten minutes and then boiled with bamboo shoots. 2. Nanjiang is not replaced by ginger slices. It's just that the taste is not so fragrant and delicious.
