You've eaten a hundred kinds of braised bamboo shoots. They're not worth it recipe-Chinese Food-best chinese food recipes-cooking food

You've eaten a hundred kinds of braised bamboo shoots. They're not worth it

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As a child growing up in black land, it's a very extravagant thing to eat bamboo shoots as a child. Not only the price is not cheap, but also it's hard to buy. In my mind, most of the bamboo shoots that I can eat as a child are blisters packed in plastic bags. They taste like preservatives. About 5 years ago, I came to Shanghai. The bamboo shoots naturally came into life. They were pickled and braised. There were so many delicious things. My expectation for spring was like the hairy crabs after the first frost in September. Confucius once said, from time to time, do not eat. Just don't eat the ingredients that are not in this season. So. Let's make a braised bamboo shoot in spring.

Cooking ingredients

scallion:small amount

Cooking Steps

Step1:Beat the bamboo shoots and cut them. Boil them and put them into the boiling water. Blanch and drain the bamboo shoots. Everyone seems to know this step. The purpose of blanching is to get rid of fishiness. But I'll tell you a trick. Put a small amount of vinegar in the boiling water. This will make the bamboo shoots crisper.

Step2:Heat the oil in the pot and stir fry the shallot. Then put the sugar directly. When the sugar changes color, stir fry the bamboo shoots until it turns yellow. Then add a little seafood sauce and fish sauce. The main reason for adding salty seasoning at the end of frying is to hope that the salt in the seasoning will not destroy the cell wall of the bamboo shoot so quickly. Otherwise, the taste will not be so crisp.