Antarctic ice bamboo shoots are produced in the deep sea at an average of 4 ° C on the Chilean island of Chilo near the Antarctic. They are special algae that looks a little like bamboo shoots.
The prepared ice bamboo shoots are gray-brown, smooth, tender and chewy. The best cooking method is cold salad, followed by stir-frying. For cold dressing, it is best to use the technique of "stir-frying". For stir-frying,"stir-frying" and "stir-frying" are preferred. When seasoning, salty and hot and sour are more suitable. Because it has no special taste, it tastes light.
stir-fried crispy ice bamboo shoots
By MandyMiller
Recipe Recommendations
- cauliflower appropriate amount
- red pepper appropriate amount
- green pepper appropriate amount
- onion appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
Steps for stir-fried crispy ice bamboo shoots
1
Soak the crispy ice bamboo shoots in cold water until they are soft and soft (30 minutes-3 hours), or directly put them in water and cook for 5-15 minutes.
2
Wash the crispy ice bamboo shoots and cut them into sections.
3
Cut green pepper, red pepper, and cauliflower into pieces.
4
Shred onions and ginger.
5
Heat the pan and drain the oil. Saute the onion and ginger until fragrant.
6
Pour in the crispy ice bamboo shoots and stir fry.
7
Add the cauliflower and stir fry.
8
Add green pepper and red pepper and stir fry again, add soy sauce and salt to taste, pour the mixed water starch into Gouqi, and finally add chicken essence, sprinkle with sesame oil and serve out of the pan.stir-fried crispy ice bamboo shoots Make Tips
1. Ice bamboo shoots are very light, so they always float on the surface of the water, so they need to be pressed into the water with a plate. 2. After soaking the ice bamboo shoots, be sure to cut them open so that they can taste better when cooking.