Braised spring bamboo shoots in oil
By RubyKihn
Only this short season of bamboo shoots is tender enough for about a year, so the spring bamboo shoots always give people a very reserved and elegant impression. Even if they are braised with greasy pork belly to make extremely enjoyable bamboo shoots roast meat, the fragrance of the bamboo shoots is still clear. There are many ways to eat spring bamboo shoots, the most classic ones are naturally pickled fresh and stewed spring bamboo shoots. The population in the north is heavy ~~ so I like stewed spring bamboo shoots
Recipe Recommendations
- spring bamboo shoots 2勺 500 grams
- sugar 1 scoop
- soy sauce 1 scoop
- yellow wine 2 tablespoons
- broth appropriate amount
Steps for Braised spring bamboo shoots in oil
1
Prepare the raw materials: 500 grams of spring bamboo shoots, 2 tablespoons of sugar, 1 tablespoon of soy sauce, 1 tablespoon of rice wine, 2 tablespoons of stock.
2
Remove the skin from the spring bamboo shoots and cut strips as thick as your fingers. Then put the spring bamboo shoots into hot water and cook for about 2 - 3 minutes, remove them, soak them in cold water for 10 minutes to remove the astringent taste, and then drain them for later use. Of course, some bamboo shoots are not astringent at all, so there is no harm in omitting this step.
3
Pour enough oil into the pan to completely cover the spring bamboo shoots. After heating to 70% heat, add the spring bamboo shoots and stir fry continuously over medium heat. Not only should the water be stir-fried, but not only should the water be stir-fried, but also should not be stir-fried to dry or paste.
4
After frying the water, control the excess oil, leaving only a little base oil, and pour in soy sauce, sugar, rice wine and fresh soup. Cover the pot and simmer on low heat for 15 minutes, then remove the juice over high heat.