Chinese Food
Boiled bamboo shoots
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The bamboo shoots dug after spring are plump, white as jade, tender and delicious. There are many ways to make bamboo shoots. They have different flavors. Stir fry, stew, boil, stew, simmer, etc. are all delicacies. Today, I'm going to make a pickled stem and cook the bamboo shoots.
Cooking ingredients
Cooking Steps
Step1:A fresh bamboo shoo
Step2:Peel the shell of the bamboo shoot. Remove the part of the tip of the bamboo shoot. Do not (the astringency of the tip of the bamboo shoot is heavier), then cut it into pieces and put it under cold water. After the pot is boiled, blanch it for a while
Step3:Remove astringency by washing it with supercooled wate
Step4:My mother-in-law's Salted pickled stem. Wash the salty taste in advance (if there is no salty vegetable at home, you can buy the packed pickled vegetable directly from the supermarket)
Step5:Drain the water and stir fry for two or three minutes in a small heat. Stir dry the water. Add a little oil and stir evenly
Step6:Pour in the asparagus and cold water. Add some salt and a little sugar. Cover with a big fire and boil for a few minutes
Step7:Add some chicken essence to taste before leaving the po
Step8:Put out the pot and put it on the plate. The soup of the bamboo shoots and vegetable stalks is really delicious. Especially the bamboo shoots are sweet and crisp.
Cooking tips:There are skills in making delicious dishes.
