Chinese Food
Braised bamboo shoots in the Spring Festival
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Every spring bamboo shoot season, I will remember the surprise when I first ate the braised spring bamboo shoots. It's the most tender season of spring bamboo shoots around Qingming. Braised spring bamboo shoots are the dishes I miss every year since the winter bamboo shoot season. Stewed spring shoots are cooked with heavy oil and sugar. They are red and bright in color, tender and refreshing, salty and sweet. Some time ago, the market bought several times of bamboo shoots. I was not satisfied with them. I just went online to Taobao. This time, I bought the bamboo shoots from Tianmu Mountain. The quality of the shoots is really different. I like to serve with a bowl of northeast soft glutinous rice. Would you like to try like me.
Cooking ingredients
Cooking Steps
Step1:From the bottom to the top, cut the fresh shoots. Peel, root, wash and soak for a while.
Step2:Spring bamboo shoots are cut into hobs. Boil the water in the pot. Boil the water. Add salt. Blanch the bamboo shoots. Remove the bitterness.
Step3:Mix a sauce. Use soy sauce, oyster sauce, braised sauce and vinegar in a ratio of about 2-1-1-1. Set aside.
Step4:Put in the wide oil in the pot. Add in the sugar. Boil over low heat.
Step5:Wait for the Yellow icing sugar to melt and change the caramel color a little. Add in the drained bamboo shoots. Stir fry until the color is on.
Step6:Add the prepared sauce. Continue to stir fry. Stir fry until the sauce is slightly thick and wrap it on the bamboo shoots. Turn off the heat and leave the pot.
Cooking tips:1. As for the use of oil and the fragrance of spring shoots, it is recommended to choose the oil with weaker flavor. This time, olive oil and corn oil should be more suitable. Peanut oil should be carefully selected. 2. As for the color of fried sugar, one is color, the other is seasoning. It can be boiled first and then fried or added with sauce. 3. As for sauce, braised sauce can enhance color and flavor. If there is no sauce, you can use soy sauce and chicken juice or chicken powder instead of the corresponding function; vinegar is only used for freshness, and does not need to reflect the best taste of vinegar; if you do not fry sugar in advance, you need to add sugar to sauce. 4. The most important choice of bamboo shoots. The quality of food itself is the soul of such a dish with only one kind of food. 5. According to some data, spring bamboo shoots have the functions of benefiting nine orifices, activating blood vessels, resolving phlegm and saliva, and eliminating food swelling. This delicious and nutritious taste really needs to be eaten again and again. It is suggested to choose the oil with weaker flavor. This time, olive oil and corn oil should be more suitable
