Waxiang bamboo shoots
Super fragrant rice killer.
Recipe Recommendations
- spring bamboo shoots art. 1
- bacon 1 block
- onion 2 only
- peanut oil appropriate amount
- oyster sauce 1 tablespoon
- salty and fresh
- braised
- ten minutes
- simple
Steps for Waxiang bamboo shoots
1
The bamboo shoots have been blanched and floated in cold water all night, and are shredded for later use.
2
Put the bacon on the rice surface in the electric rice cooker, cook it, and cut it into thin slices. Shred onions and set aside.
3
Heat the oil in a pan, add shredded onions and saute until fragrant.
4
After saute the shredded shallots until fragrant, add the bacon and saute until fragrant.
5
Fill the fragrant bacon, add shredded bamboo shoots into the pan and fry to dry
6
Add oyster sauce.
7
After saut-frying the spring bamboo shoots, add the stir-fried bacon. Add a little water and simmer. Boil to dry.Waxiang bamboo shoots Make Tips
Bamboo shoots must be blanched in water and floated in cold water. Cold water needs to be changed several times in the middle so that the floating bamboo shoots will have no peculiar smell and taste delicious.