Dried roasted winter bamboo shoots
Ingredients: soy sauce,MSG,pepper,white sugar,ginger,diced green onion,oyster sauce,cooking oil
Recipe Recommendations
- soy sauce 10 grams
- oyster sauce 15 grams
- white sugar 5 grams
- MSG 2 grams
- pepper appropriate amount
- diced green onion 10 grams
- ginger 5 grams
- cooking oil appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Dried roasted winter bamboo shoots
1
Cut the winter bamboo shoots into hob pieces for later use.
2
Soak the shredded mustard tuber in clear water for ten minutes to remove the salty taste and set aside.
3
Heat a stir-fry spoon on fire, add a little oil, add winter bamboo shoots and stir-fry.
4
Stir fry the winter bamboo shoots until slightly yellow, add the chopped green onions and ginger and saute until fragrant.
5
Then add Shaoxing wine, add appropriate amount of soy sauce and stir well.
6
Add appropriate amount of oyster sauce and stir well.
7
Finally, add appropriate amount of water to stew the winter bamboo shoots for 10 minutes.
8
Braised the winter bamboo shoots for final seasoning, sprinkle with a little sugar.
9
Stir fry pepper and MSG well.
10
Mix the flavor, pour in the shredded mustard tuber and collect the juice over high heat. After the soup is completely collected, you can take it out of the pot and plate.
11
Sprinkle a little minced green garlic after the tray to enhance flavor and embellishment before serving.Dried roasted winter bamboo shoots Make Tips
Characteristics of this dish: oily color, crispy and tender taste, strong taste, and delicious nutrition. Warm tips: 1. It is better to buy fresh winter bamboo shoots, peel them, cut them in half, and then cook them. Generally, you can put them in cold water and boil them for 15 minutes. After cooking, you should not cut them too cold. It is not easy to store them after using cold water. Put them on a drying rack, or use a few chopsticks to hang them in the air to cool them naturally, and then use a fresh-keeping bag to seal and store them in cold storage. It is best to vacuum them to keep them for a longer time. 2. Cooked winter bamboo shoots can not be blanched when cooking. If they have not been cooked, they need to blanch them with water to remove oxalic acid, and the taste will be better. 3. Dry dishes do not need to be thickened, just collect the juice and stir-fry until fragrant. This private dish,"Dry Roasted Winter Bamboo Shoots", is ready for friends 'reference!