Chinese Food
Braised spring bamboo shoots
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Braised asparagus is a special traditional flavor dish. It belongs to Zhejiang cuisine. It is made of the tender spring bamboo shoots unearthed before and after the Qingming Dynasty. It is cooked with soy sauce. It is red and bright in color, fresh and refreshing, salty and slightly sweet. You can eat it all.
Cooking ingredients
Cooking Steps
Step1:Ingredients needed - remove the shell of fresh spring bamboo shoots and cut them lengthwise. Take 5 tablespoons of raw soy sauce, 1 tablespoon of old soy sauce and a few pieces of ginger.
Step2:Cut the bamboo shoots into small pieces.
Step3:Boil half pot of water and half spoon of salt and a few drops of oil, then boil the bamboo shoots for five minutes. Remove the astringent taste.
Step4:Heat two spoonfuls of oil and fry ginger slices.
Step5:Pour in soy sauce over low heat and let it bubble.
Step6:Take out the cooked asparagus and stir fry for five minutes. Add three tablespoons of water and half a spoon of sugar and stir fry until the soup is collected.
Step7:Braised spring bamboo shoots were recognized as one of 36 famous Hangzhou dishes in 1956 by Zhejiang Province. In 2012, he was selected as one of the delicacies in the first episode of the documentary China on the tip of the tongue.
Step8:The simplest braised spring bamboo shoots are ready. Hot food and cold dishes are also crispy and delicious.
Cooking tips:There are skills in making delicious dishes.
