Stir fried peas with dried bamboo shoots recipe-Chinese Food-best chinese food recipes-cooking food

Stir fried peas with dried bamboo shoots

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Yangwei dried bamboo shoot is a famous traditional specialty in Fenghua, Ningbo. It's as famous as honey peach and taro. It's one of the three famous local specialties. Its production history has been more than one hundred years. It was listed as famous and excellent product in Zhejiang Province. It's also regarded as the best gift for Ningbo people. The goat tail bamboo shoot is processed from the local abundant thunder bamboo shoot and Longxu bamboo shoot. The color is pure white, 1520 cm long, and the shape is very similar to the goat tail. Therefore, it is called the goat tail bamboo shoot. It is nutritious, delicious, and also has the effect of relieving heat and appetizing. It's often used to cook soup, cold mix, stew chicken soup. It's crispy and tender. It's delicious. This is not. As soon as the spring bamboo shoots come out of the market, I can't wait to buy a new system of dried sheep tail bamboo shoots for cooking. I bought peas and peeled them for meat. I fried them together with the small sheep tail bamboo shoots. They were drenched with sesame oil. They were fresh and refreshing. The salt was moderate. They were suitable for porridge, dinner and wine. The key was not fat.

Cooking ingredients

pea:180g (500g with shell)

dried bamboo shoots with goat tail:1 80g

Cooking Steps

Step1:Pea shelling for mea

Step2:Shred the dried bamboo shoots into thin strips. Float them in a large bowl with clear water for about 20 minutes. Change the water 12 times in the middle.