Chinese Food
Lettuce and asparagus
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Cooking ingredients
Cooking Steps
Step1:Choose fresh shoots. A large section cut at equal distances. Cut in half. Start from the middle. Cut evenly.
Step2:Boil the water, add salt, oil and blanch for 30 seconds. Out of the pot too cold water.
Step3:The bamboo shoots are boiling. Chop the lettuce. Put the oil in the pot. Stir fry the oil, wheat and vegetables first. Then put the spring bamboo shoots. Stir fry with salt.
Cooking tips:1. First of all, look at the shell of the bamboo shoot. Generally, it's better to have a soft yellow color. Because the shell of the bamboo shoot that doesn't completely grow out of the soil or just grows out is usually yellow. The meat of the bamboo shoot is especially fresh and tender. b. Secondly, it depends on the bamboo shoot meat. The more white the color, the more crisp and tender it is. The quality of the yellow bamboo shoot meat is the second. The quality of the green bamboo shoot meat is poor. c. Look at the shoot section and the shoot body. The closer the nodes of the fresh shoot are, the more tender the meat will be. d. Finally, look at the body of the bamboo shoot. The meat of the bamboo shoot with big stump and small tail is more shell and less shell, and the taste is especially crisp, sweet and tender. 2. The way to reduce the bitterness of spring bamboo shoots - A. slicing and blanching is the simplest way to remove some bitterness. b. Prepare a pot of boiling water. Add rice washing water, and shell spring bamboo shoots. Cover the pot and cook over low heat for about 10 minutes. Then turn off the fire and simmer until cool. This will make the bitter taste light. The reason is that rice washing water can lead to the sweet taste of bamboo shoots and reduce the bitter taste. c. Wash the shoots and steam for 40 to 50 minutes
