Chinese Food
Stir fried pickles with bamboo shoots (Hakka flavor)
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It's the spring bamboo shoot season. It's also the season for eating sour vegetables. It's the sage of Hakka traditional people. The mustard at the end of last year made sour vegetables. This year, it's eaten. In addition to the fresh bamboo shoots and peppers, you can make delicious meals and send porridge, steamed bread, etc.
Cooking ingredients
Cooking Steps
Step1:One asparagus. Take 200g. Other dishes can be mad
Step2:Remove the shell, cut the shreds, boil with water, add the shredded bamboo shoots and salt, and cook for one minute. (remove the taste. This is bitter bamboo shoots
Step3:Get out. Clear dry water
Step4:Pickled vegetables. Clean. Clear and dry water
Step5:Non stick pot. Add pickles. Remove sour water. (do not add oil
Step6:Hot pot, oil pouring, bamboo shoots with clear and dry water, stir fried
Step7:Add the pickled vegetables and hot peppers together and stir fry them. If the pickled vegetables are relatively sunken, do not put salt. Do not put hot peppers if you do not eat them
Step8:It's so simple and delicious.
Cooking tips:1. Don't put oil into sauteed pickles. It's quick to remove sour water; 2. If it's a sweet bamboo shoot, you can save the steps of boiling the bamboo shoot with salt water; there are skills in making delicious dishes.
