Oil
By VicentaLakin
Spring tastes fresh and nutritious. It contains sufficient moisture, rich plant proteins and nutrients and micronutrients essential to humans such as calcium, phosphorus and iron, in particular high cellulose content, which help to digest and prevent constipation. So spring is high protein, low fat, low starch, coarse cellulose。
Recipe Recommendations
- bamboo shoots 4 pieces
- soy sauce appropriate amount
- salt appropriate amount
- soy sauce paste 1 teaspoon
- sugar appropriate amount
- scallion appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Oil
1
Scrambling。
2
A small amount of salt, water。
3
Fire, a small amount of oil in the pot, fried。
4
The pot is filled with sauce cream, old smoke, sugar, salt and small quantities of water。
5
A little fire, and a guillotine。
6
The fire, the juice, the juice, and then the fire, the oil。
7
And when the oil comes out, it's on fire, and it's on the ground。Oil Make Tips
Bamboo shoots contain a high amount of oxalic acid, which affects the body's absorption of calcium. Therefore, do not stir-fry them immediately after cutting; instead, blanch them before cooking. Blanch for a longer period, about 3 to 4 minutes, to allow most of the oxalic acid in the shoots to decompose. This not only avoids affecting calcium absorption but also removes the astringent taste and improves the texture. Furthermore, ensure the bamboo shoots are cooked thoroughly during the stir-frying process to further decompose the oxalic acid.