Chinese Food
Braised spring bamboo shoots
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It's warm and cold in spring, but the smell of sunshine has been faintly smelled in the air. China's food tradition is not to eat from time to time. We pay attention to a solar term for everything we eat. As the head chef of my family, I am also considering how to make some southern seasonal food for my family. Feel the beautiful landscape of the south. It breeds a delicate diet culture. Spring shoots are rich in plant protein and cool elements. They are known as the first vegetarian and the king of vegetables in spring. Bai Juyi has a poem eating bamboo shoots - this state is a bamboo town. The valley is full of bamboo shoots. Shanfu folded his arms and brought them to the morning market. Many things are cheap. Two money is easy. In a steamer, cooked with rice. Purple skin makes brocade. Pure skin makes new jade. Every day I eat more. I don't think about meat. It's a Jingluo guest for a long time. Do not hesitate to eat. The south wind blows for bamboo. According to traditional Chinese medicine, bamboo shoots taste sweet, slightly bitter and cold, which can dissipate phlegm and lower Qi, clear away heat and annoyance, and facilitate the two stools. But the elderly and children should not eat more. -
Cooking ingredients
Cooking Steps
Step1:Remove the skin of the spring bamboo shoot. Clean it. Cut it into pieces of the same size for use.
Step2:Add cooking oil to the pot and heat it up to 30 or 40%. Stir fry pepper and fish out.
Step3:Pour in the bamboo shoots.
Step4:Stir fry the bamboo shoots until slightly yellow.
Step5:Add soy sauce and sugar, then add some water and simmer on a low heat.
Step6:When the soup is thick, pour in sesame oil.
Step7:Loading.
Cooking tips:This dish is cooked with heavy oil and sugar. It tastes tender, bright red, salty and sweet. There are skills in making delicious dishes.
