Winter bamboo shoots with rice sauce
Winter bamboo shoots, also known as Nan bamboo shoots, are seedlings of the plant Phyllostachys pubescens, collectively referred to as "tender bamboo shoots". Winter bamboo shoots are more tender, crisp and delicious than spring bamboo shoots, and are called the "Queen of Bamboo Shoots".
Recipe Recommendations
- winter bamboo shoots appropriate amount
- chicken breast appropriate amount
- egg white appropriate amount
- glutinous rice juice appropriate amount
- white sugar appropriate amount
- lard appropriate amount
- cornflour appropriate amount
- water starch appropriate amount
- cooking wine appropriate amount
- sesame oil appropriate amount
- Jiang appropriate amount
- onion appropriate amount
Steps for Winter bamboo shoots with rice sauce
1
Peel the winter bamboo shoots and cut them into strips.
2
Bring the water to a boil, add in the winter bamboo shoots and blanch thoroughly.
3
Remove the fascia of chicken breast meat.
4
Beat it with the back of the knife into paste.
5
Put the chicken minced into a bowl, add egg white, lard, water starch, salt, and a little water, stir well to make chicken grits.
6
Wrap the drained winter bamboo shoots with a layer of chicken grits, and then dip them in a thin layer of cornflour.
7
Put them into a 50% hot oil pan one by one and fry them.
8
Fry until light yellow, remove and drain the oil.
9
Put the oil in the pan on fire and heat it, add the onions and ginger and stir-fry until fragrant, and stir-fry with white sugar until it appears amber.
10
Pick out the onion and ginger slices and add winter bamboo shoots.
11
Add cooking wine, salt, and glutinous rice juice and cook until the winter bamboo shoots are delicious.
12
Remove the winter bamboo shoots and place them on a plate, thicken the soup, and pour in sesame oil when taking out the pan.
13
Pour the sauce on the winter bamboo shoots and serve.