Chinese Food
Braised with oil.
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I like bamboo shoots. No matter it's winter or dried. I love both Sichuan bamboo shoots and Guangxi sour bamboo shoots. Among them, the most delicious is the spring shoots in Jiangnan. The appearance is small and lovely. It's white and tender. It's only about 10 days since it's listed in the next market. There are many ways to eat the bamboo shoots. Today's braised bamboo shoots are common dishes in Jiangnan. They are simple and delicious.
Cooking ingredients
Cooking Steps
Step1:After the bamboo shoots are peeled off, use a knife to pat them loos
Step2:Heat the oil in the pot to 70% heat, then put in the bamboo shoots and stir fry until slightly yello
Step3:Stir fry the soy sauce and old soy sauce. Cover with boiling water and simmer until the water is less than 2 / 3.
Step4:Just put the sugar in the fire and collect the juice
Step5:Very delicious.
Cooking tips:Shoot should be flapped before cutting. This can keep the natural flavor of shoot better. It's the best way to make a braised bamboo shoot. It's too big. It's not easy to burn through the head of the shoot. Braised in oil. As the name suggests, the oil is a little more than the usual stir fry. As for. Many recipes say that shoots need water. I don't think it's necessary. Stir fry for a long time. Stew the bamboo shoots with hot water. This method will not have astringency. There are skills in making delicious dishes.
