Chinese Food
The taste of spring white juice bamboo shoots
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I have seen a lot of fashionable faces with heavy make-up, so I miss the beauty without any makeup. It suddenly reminds me of Wang Qiyao in the song of eternal regret. She is running for Miss Shanghai. The last one. Everyone else is colorful. Only she uses a set of the simplest ceremonial clothes to make progress. In Wang Anyi's words, there is only one person who has flesh and blood, is coquettish and ashamed. Others are wedding models. Only she is the bride. The so-called white sauce is Wang Qiyao's dress. There is no thick oil and red sauce, only salt and sugar to taste. It's light and delicious. The most famous dish in Huaiyang cuisine is catfish with white sauce. This simplest way of cooking can best reflect the delicacy of catfish. There are many ways to cook catfish. Fried catfish can match with black pepper sauce. Stir fry can match with green leaf vegetables. Steamed catfish can be sprayed with Douchi. Congee and water can make the fish white, smooth and tender. It's better than steamed. And the mixing of Douchi is very important. Thick catfish can be eaten fresh. Light is easy to be eaten by noisy guests
Cooking ingredients
Cooking Steps
Step1:Wash the bamboo shoots. Cut the willow leaves. Blanch to remove the bitterness.
Step2:In the pot, add lard and heat it up. Stir in the spring bamboo shoots. Add in the high soup. Put on a spoonful of salad sauce. Slowly cook until the spring bamboo shoots are cooked and the soup is thick and white.
Step3:Add a little salt and sugar to taste. Thicken with water starch. Pour some lard on the plate. Put on the green bean sprouts after blanching.
Cooking tips:There are skills in making delicious dishes.
