Scrambled eggs with spring bamboo shoots
By MeggieWalker
Bamboo shoots, also known as bamboo shoots, are perennial evergreen herbs. The edible parts are primary, tender, short and strong buds or whips. Bamboo is native to China, has many types, strong adaptability, and is widely distributed. The underground stems of scattered bamboo species such as bamboo and zaozhu are deeply buried in the soil, and the bamboo whips and shoot buds are protected by soil layer. They are not susceptible to freezing damage in winter, and the shooting period is mainly in spring. Bamboo shoots are available all year round, but only spring bamboo shoots and winter bamboo shoots taste the best. When cooking, whether it is cold salad, frying or boiling soup, it is fresh and fragrant. It is one of people's favorite delicacies.
Recipe Recommendations
- spring bamboo shoots appropriate amount
- eggs appropriate amount
- onion appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Scrambled eggs with spring bamboo shoots
1
Ingredients: 1 spring bamboo shoot, 2 eggs.
2
Knock the eggs in a bowl, add some cooking wine, salt, sugar, chopped green onion, and beat well.
3
The oil in the pan is hot, put down the egg liquid, stir-fry and serve out.
4
Remove the spring bamboo shoots, wash them, shred them, heat the oil in the pan, put down the shredded spring bamboo shoots and stir-fry for a few minutes, add 2 tablespoons of cooking wine, and stir-fry until the spring bamboo shoots are wilted.
5
Put the egg in, add some salt, chicken essence, pepper, chopped green onion, and stir well.Scrambled eggs with spring bamboo shoots Make Tips
1. Bamboo shoots are more oily, so add more oil when frying bamboo shoots. 2. Bamboo shoots must be fried thoroughly with oil to taste delicious. 3. If you use lard or chicken oil to stir-fry the bamboo shoots, they are very fragrant.