Chinese Food
Braised bamboo shoot Kwai Tai
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Braised spring bamboo shoots is a traditional flavor dish. It belongs to Zhejiang cuisine. It is made of tender spring bamboo shoots unearthed before and after the Qingming Festival. It is cooked with heavy oil and sugar. It is red and bright in color, fresh and refreshing. It tastes sweet in the fresh and salty. It's not tiresome to eat.
Cooking ingredients
Cooking Steps
Step1:There are two kinds of bamboo shoots. I choose bamboo shoots.
Step2:Cut off the roots of the bamboo shoots. Peel off the shell. After cleaning, everything will be in two.
Step3:Cut the bamboo shoots into hobs. Thin them. Blanch them and drain them for later use.
Step4:Put in the cold oil after the pot is hot. There is a little more oil.
Step5:When the oil is 70% hot, put in the bamboo shoots. Stir over medium heat for a while. Put in the old soy sauce and stir fry until the color is even.
Step6:Stir fry for a few times, then add in the soy sauce. Add in the salt and continue to stir fry.
Step7:Stir fry in sugar for a while. Add 50ml hot water to boil. Turn to low heat and simmer for five minutes. Sugar can be put more. Braised asparagus is to eat heavy oil and sugar.
Step8:When the soup is ready to dry, sprinkle in the scallion and stir fry for several times.
Step9:It's on.
Cooking tips:It's not recommended to put condiments such as ginger and garlic when making braised bamboo shoots, so as to avoid destroying the flavor of bamboo shoots. There are skills in making delicious dishes.
