Chinese Food
Braised spring bamboo shoots
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Today's northerners, who are well-developed in bamboo shoots, southern dishes and logistics, can also eat fresh bamboo shoots, dried bamboo shoots and Yulan chips at any time. At this time, the bamboo shoots are synchronized with the southern vegetable market. The bamboo shoots dug after the beginning of spring are known as vegetable king for their plump body, white jade like color, tender meat and delicious taste. Today, I'll make a simple braised spring bamboo shoot without slot
Cooking ingredients
Cooking Steps
Step1:I bought a box of spring bamboo shoots. The difference between spring bamboo shoots and winter bamboo shoots is that they are green on the to
Step2:You don't need to peel one layer at a time. It's very good to peel you after one knife in the middle.
Step3:Peeled Bamboo Shoots cutting hob bloc
Step4:Turn on the fire, sit in the pot, boil the water and put in the bamboo shoot
Step5:A spoonful of sal
Step6:Put in white vinegar. Boil for one minute and serve as standb
Step7:In another pot, heat the oil and let the onion and ginger explode
Step8:Bamboo shoots after blanchin
Step9:Stir fry a few time
Step10:Pour half a scoop of soy sauce for coloring. One scoop of raw extract for freshnes
Step11:Add sugar and fres
Step12:Sal
Step13:Out of the pot. Salty, fresh and crispy. It's deliciou
Cooking tips:It has skills to blanch in advance to remove oxalic acid and astringent taste.
