Braised spring bamboo shoots in oil
Some people say that "bamboo shoots are a specialty of Jiangnan", which is true. Whenever fresh bamboo shoots fall out of the market, Jiangnan people piously put this gift of nature on their dining tables. Braised spring bamboo shoots are a traditional Hangzhou dish. They are red and bright in color, tender and refreshing, salty and sweet, and will never tire of eating them. This season, we can only use these bags of spring bamboo shoots instead, but the processed bamboo shoots always make people feel that they lack their original flavor and are not as crisp and delicious as the spring bamboo shoots, so we have to wait until the next year. The thunder will ring.
Recipe Recommendations
- spring bamboo shoots appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- pepper appropriate amount
- salty and sweet
- braised
- half an hour
- ordinary
Steps for Braised spring bamboo shoots in oil
1
Wash the bamboo shoots, cut them open, and cut them into inches.
2
Put the pan on fire and heat it, add the pepper and fry it until fragrant, then put the spring bamboo shoots into the pan and stir-fry for a while.
3
Add soy sauce, white sugar, and water, and switch to low heat and simmer for 5 minutes.
4
When the soup is thick, pour in sesame oil.