"Braised Spring Bamboo Shoots in Oil" is a traditional dish in Hangzhou. It uses tender spring bamboo shoots unearthed before and after the Qingming Festival and is cooked with heavy oil and heavy sugar. It has a red and bright color, tender and refreshing, salty and sweet taste, and never gets tired of eating it. In 1956, it was recognized by Zhejiang Province as one of the 36 famous Hangzhou dishes.
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Braised spring bamboo shoots in oil
By MarielaBoehm
Recipe Recommendations
- spring bamboo shoots 500 grams
- green pepper one
- MSG 2 grams
- pepper 5 grams
- sesame oil 15 grams
- white granulated sugar 15 grams
- rapeseed oil 30 grams
- soy sauce 30 grams
- sweet and sour
- braised
- ten minutes
- ordinary
Steps for Braised spring bamboo shoots in oil
1
First wash the spring bamboo shoots and green peppers and cut them into thick strips.
2
Put the bamboo shoots in a hot water pot and soak them.
3
Open the pot and fish it out.
4
Drain the water.
5
Put the oil in the pan, add the pepper, fry it to the boil and remove it.
6
Add spring bamboo shoots and stir fry.
7
Add soy sauce, sugar, and boiling water, bring to a boil over high heat and simmer over low heat for 10 minutes.
8
When the soup is thick, add green peppers and stir fry over high heat, add a little salt and monosodium glutamate, stir well, and pour in sesame oil before taking out of the pan.
9
Pour into a plate and enjoy.Braised spring bamboo shoots in oil Make Tips
1. Add boiling water when burning bamboo shoots. If cold water is added, it will shrink the surface of the bamboo shoots and damage the taste.