Braised bamboo shoots in wine and oil
Ingredients: spring bamboo shoots
Recipe Recommendations
- spring bamboo shoots One catty
- wine appropriate amount
- soy sauce appropriate amount
- head pumping appropriate amount
- water starch appropriate amount
- oil appropriate amount
Steps for Braised bamboo shoots in wine and oil
1
Clean the bamboo shoots.
2
Peel the bamboo shoots.
3
Why should bamboo shoots be cut into long strips? Because I don't fry them, cut them into strips for easy frying on both sides.
4
Cut the bamboo shoots and set aside.
5
I have prepared wine and distillers grains to replace sugar later.
6
Put water in the pan and bring to a boil.
7
Add the chopped bamboo shoots.
8
Blanch water.
9
Remove and set aside.
10
Changing the pan to fry on both sides, you can see that there is too much oil in the photo. In fact, it is not much, just a visual effect. Moreover, bamboo shoots need a little oil.
11
Add bamboo shoots.
12
Fry slowly.
13
Fry until golden brown on both sides, and switch back to the wok.
14
Pour wine and distillers grains.
15
Add soy sauce to boil, turn to low heat and simmer for five minutes.
16
After opening the lid.
17
Thicken the sauce and sprinkle with a little oil to make it brighter.
18
Stir fry evenly.Braised bamboo shoots in wine and oil Make Tips
Today's spring bamboo shoots are my first dish in spring. I used home-brewed wine and distiller's grains instead of white sugar, so that the sugar will be reduced and no self-reserved thickening will be formed, so I chose the thickening method. Of course, don't put onions, ginger and garlic, and don't put sesame oil will steal the flavor.