I'll be right back
By VicentaLakin
Recipe Recommendations
- spring bamboo shoots one
- Shepherd's purse 350 grams
- red pepper appropriate amount
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for I'll be right back
1
Prepare raw materials
2
(b) Scratch the spring, and pour it into cold water and then pull it out
3
Add appropriate amounts of salt and a few drops of oil
4
(b) Put the pickles in the open water and extract them
5
Scratch the crumbs
6
(b) Hot pots, with a proper amount of oil, and springs and sprouts, which enter the water
7
We're going to have a little bit of water to boil
8
The water is dried up with veggies and red pepper rings
9
(b) The appropriate amount of salt is added to the pot
10
Incoming。I'll be right back Make Tips
1. When blanching spring bamboo shoots, be sure to put them into the pot with cold water to remove their astringency; when blanching shepherd's purse, add a little salt and oil first to keep the vegetables bright green;
2. Stir-fry the spring bamboo shoots first; since they are not easily cooked through by stir-frying alone, add a small amount of water to boil them briefly; when they are nearly cooked, add the shepherd's purse and stir-fry together; season with salt before serving;
3. Adding some red chili rings is mainly for garnish and also helps remove the astringency of the bamboo shoots, but do not add too much, to avoid overpowering the fresh flavor of the shepherd's purse.