Chinese Food
Braised bamboo shoots
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A delicious braised bamboo shoot in spring. Stewed bamboo shoots are a famous dish of Han nationality in Jiangnan area. Cooking stewed bamboo shoots requires more oil, because the shoots need oil and water to become tender. The way of making fried sugar makes the dishes easy to color. The dishes with thick oil and red sauce taste very sweet
Cooking ingredients
Cooking Steps
Step1:Prepare spring shoot
Step2:Prepare ice sugar and scallio
Step3:Remove the shell of the spring bamboo shoot. Wash the old root and cut it into pieces
Step4:When the water in the pot is boiled, put it into the boiling water and scoop it u
Step5:Pour in oil and warm oil in hot pot and pour in suga
Step6:Stir fry with low heat to make a caramel colo
Step7:Stir fry the bamboo shoots until they are all stained with suga
Step8:Stir fry raw and old soy sauce evenl
Step9:Add a little boiling water and bring to a boi
Step10:Turn the medium and small heat to burn for a while, then turn off the heat and get out of the po
Step11:Sprinkle scallion on the tabl
Cooking tips:1. Fresh bamboo shoots contain oxalic acid. They have bitter taste. Blanching water can remove astringency. 2. Add a little water to mix the seasoning and ingredients. Not too much. 3. Each family has different taste. Please adjust the seasoning according to your own. 4. It is better not to add ginger and garlic in the process of stewing bamboo shoots. Because ginger and garlic will destroy the original taste of bamboo shoots. There are skills in making delicious dishes.
