Braised bamboo shoots recipe

Braised bamboo shoots

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People in the northwest always lament that they can't eat the freshest one. It's said that the taste and taste of this thing are very different about three hours after it's dug up. I remember when I ate it in Sichuan and Fujian, it's fresh and crisp. Lu always likes the little bamboo shoots in the hot pot. Although this time it's not very fresh. Maybe it's the feeling of spring

Cooking ingredients

bamboo shoot:half

raw:moderate amount

veteran:moderate amount

sugar:moderate amount

salt:moderate amount

ginger:small amount

Cooking Steps

Step1:Pick skin. Change knife. Cut into small piece

Step2:Put water in the pot, add a little salt, and then put the bamboo shoots into the pot to blanch

Step3:After the bamboo shoots are blanched, control the water for standby. Put the oil in the pot and add the ginger slices to stir up the fragrance

Step4:Stir until it is scorched, take out ginger slices and discard the

Step5:Stir fry the bamboo shoots. Add sugar, a little salt, old soy sauce and a little raw soy sauc

Step6:Stir fry evenly, add a small amount of water and simmer in low hea

Step7:Until the soup is thic

Step8:Put in the onion (garlic sprouts) and set it up in a pot

Cooking tips:Braised bamboo shoots. It's better to have a little more oil. In addition, there's skill in cooking the garlic sprouts without onion.