Braised bamboo shoots in oil
By ArturoFeil
Today's dish is the first time since the opening of the Expo that someone else has served the finished product of their own camera. All because I have neither eaten nor cooked this dish. Fresh bamboo shoots are a very common and popular ingredient. Unfortunately, I have been passing by it for various reasons, and I didn't really understand it until last year.
Recipe Recommendations
- coriander two
- onion two
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Braised bamboo shoots in oil
1
Remove the outer shell of fresh rice dumplings and cut off the old skin on the sides.
2
Cut into small pieces and set aside.
3
Cut coriander and green onions for later use.
4
Without putting oil in the pan, add the bamboo shoots and stir-fry them to remove the astringent taste.
5
After stir-frying the bamboo shoots until they are slightly yellow, add oil, and then pour on the good rice wine you have just brewed.
6
Add salt, sugar, and stir-fry soy sauce to color. Sprinkle with cilantro and chopped green onion before serving.Braised bamboo shoots in oil Make Tips
1) Bamboo shoots age quickly after being unearthed, and the taste is also reduced. They should be processed as soon as possible after being bought and should not be left for a long time. 2) If a small piece of the cross-section of the bamboo shoot can be easily picked out with your nails, it means that the bamboo shoot is tender enough. 3) Good bamboo shoots have no bitter taste and can be cooked directly. Old bamboo shoots should be boiled thoroughly in boiling water and then soaked in clear water for about half a day. 4) Patients with stones or people with poor stomachs should not eat more bamboo shoots. For more detailed instructions on selecting bamboo shoots, please click here home.meishichina.com/space-23642-do-blog-id-166369.html