Chinese Food
Braised spring bamboo shoots
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The freshest and simplest ingredients, the most delicious dishes
Cooking ingredients
Cooking Steps
Step1:Select the freshest bamboo shoots. Peel and clean the
Step2:Use a kitchen knife to pat the bamboo shoots loose. Cut them into 7-8 cm long and 2-3 cm wide shoots
Step3:Put vegetable oil in the hot pot. The amount of oil shall be subject to that of the bamboo shoots. Fry the bamboo shoots at 60% of the oil temperature for the first time. Fry until the surface is slightly burnt yellow and remove. Remember. It's a little burnt. It's old after that. No rapeseed oil can be replaced by salad oil, but the color of fried rapeseed is golden yellow and more fragrant.
Step4:Pour out the oil in the pot. Leave two teaspoons. Heat the oil to 80%. Put in the fried bamboo shoots. Put in a little sugar and salt. Stir fry and then put in a little soy sauce. Stir fry and dish. Sprinkle with chopped green onion.
Cooking tips:My hometown has the largest bamboo shoot base in the morning garden in China. I'm good at eating bamboo shoots. After eating the bamboo shoots of Fujian, Anhui and Jiangsu, even if they are the same in Zhejiang, they are not comparable to those of their hometown. Early garden bamboo shoot is commonly known as spring bamboo shoot. Select the thick bamboo shoot. The fresh bamboo shoot in hometown has sweet taste and does not need to be eaten raw. A lot of braised bamboo shoots are made by scalding with water and then frying with oil. However, the fresh taste of the bamboo shoots is taken away by water. There are skills in making delicious dishes.
