Chinese Food
Braised asparagus tastes better than meat
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Asparagus is one of my favorite ingredients. Especially in the early spring, I never miss the opportunity to taste it every year. I grew up in the southern countryside when I was a child. After the first spring rain accompanied by thunder, my favorite job was to pick up a hoe and run to the bamboo forest behind the house to dig the bamboo shoots. I took the fragrance of the soil and carried it home. I was busy peeling, cleaning and cooking. I was so busy that I could eat a bowl of rice. Instead, the rice became a side dish. I took a bite of fresh and crisp food. It was full of the fresh breath of spring. Thick spring was coming.
Cooking ingredients
Cooking Steps
Step1:The bamboo shoots are fresh. They are also sticky with moist soil. First, peel off the shell of the bamboo shoot
Step2:The bamboo shoots should be cleaned. Cut them in half. Put enough water in a large basin. Put in the bamboo shoots. Add a little salt. The amount of water should be less than that of the bamboo shoots. The cold water starts to boil. After the water is boiled, cook for 10 minutes on medium and low heat. Take out and soak in water. Spring bamboo shoots are very fresh and tender. But why cook them first? The bamboo shoots contain oxalic acid and phytic acid, which not only affects the absorption of calcium and other minerals, but also causes the bamboo shoots to have natural astringency. The bamboo shoots are boiled, and a small amount of salt is added to the water, so as to promote the dissolution of oxalic acid and phytic acid which produce astringency.
Step3:The method of hard core preservation of spring bamboo shoots - put the boiled and cooled spring bamboo shoots into the fresh-keeping box. Soak the spring bamboo shoots in clear water. Cover the fresh-keeping box. Refrigerate them in the refrigerator. Change the water the next day. They can be stored for one week
Step4:The boiled bamboo shoots are sliced obliquely about half a centimeter thick. The fiber of the bamboo shoots is relatively thick. It can cut the fiber short and taste crisper
Step5:Sliced ginger, crushed garlic, diced shallot, diced green peppe
Step6:Add oil in the hot pot. Stir in the onion, ginger and garlic. Don't be reluctant to put oil in the stewed bamboo shoots. I put three times the amount of oil in the usual stir fry. Put in the spring shoots. Stir fry for half a minute. Add cooking wine
Step7:Add in soy sauce, oyster sauce, sugar and stir fry evenl
Step8:Add a small amount of clear water or high soup to half the amount of bamboo shoots. Cook for 34 minute
Step9:Add green pepper, stir fry with salt for 1 minut
Step10:Add in the scallion, stir well, and then serv
Step11:It's crispy and refreshin
Cooking tips:The main points are summarized as follows: first, add a little sugar to the asparagus to neutralize the astringency of the asparagus; second, add salt before leaving the pot to prevent the salt from penetrating into the asparagus to precipitate the water in the asparagus; third, remind me again. Don't be stingy and put less of the oil in the oil stewed asparagus. Only when the oil is inhaled can the asparagus become oily, fragrant, crispy and delicious.
