Chinese Food
Pan fried head of bamboo shoots
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Cooking ingredients
Cooking Steps
Step1:Cut the head of the spring bamboo shoot into 1 or 5cm thick slices. Put them in the boiling water and cook for 5min. Remove the filtered wate
Step2:Boil the pot red. Stir fry the bamboo shoots in dry water and set aside. Chop the garlic slices
Step3:In a saucepan, heat the tea oil until the smoke rises and the foam disperses. Carefully fry the bamboo shoots until they are golden on both sides
Step4:In addition, take the frying pan. Pour in the oil of the fried bamboo shoots. Stir fry the garlic and then the minced meat. Stir in the bamboo shoots and mix well. Spray some boiling water
Step5:Mix the salt taste, spray the soy sauce with color, spray a little boiling water to burn into the taste, sprinkle the chili powder and chicken essence, mix well, and finally sprinkle the onion.
Cooking tips:1. Do not touch the raw water. Boil the bamboo shoots in boiling water to remove the astringency. 2. When frying, it is necessary to fry it slowly and thoroughly. It is recommended to use tea oil if possible. It is very fragrant. 3. Adjust the spicy flavor according to your own taste. If you like, you can add some pickles together. 4. When choosing bamboo shoots, don't choose the ones that are high above the soil surface or are already green. The taste will be particularly green and astringent. It's the aging that affects the taste. 5. The taste of spring bamboo shoots is light, fresh and nutritious. It is rich in water, vegetable protein, fat, sugar, carotene, vitamin B, vitamin C, vitamin E, calcium, phosphorus, iron and other essential nutrients and microelements for human body. Cellulose and amino acids are the most important. It is found in the clinical research of traditional Chinese medicine that the bamboo shoot is not only a good vegetable but also a good medicine. There are skills in making delicious dishes.
