Chinese Food
Red oil bamboo shoots
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When I peel bamboo shoots, I think of a pair of couplets - Reed on the wall. The head is heavy, the foot is light, the root is shallow; bamboo shoots on the mountain. The tip of the mouth is thick, the skin is thick, and the belly is hollow. Compare the person who has no real talent to a bamboo shoot. I'm just for bamboo shoots. You see, it can be used to make many delicious dishes. It's not flashy.
Cooking ingredients
Cooking Steps
Step1:Fresh bamboo shoots with gloves, peeled, cleaned and cut into comb
Step2:As shown in the figur
Step3:Over water + salt + 1 drop of cooking oil for 3 minute
Step4:After blanching, quickly cool and soak in salt overnight. Change water several times in the morning to remove astringency.
Step5:Sprinkle hot oil with chopped garlic and scallion (can have chili noodles) and mix with salt, soy sauce, vinegar, sugar, pepper oil and red oil.
Step6:Mix in the fifth step (I'm afraid it's spicy, so there's less red oil). It's fresh and crisp. The human delicacy is Qinghuan.
Cooking tips:The bamboo shoots must be boiled and soaked the night before. Otherwise, they are very astringent and delicious.
