Maotai-flavored spring bamboo shoots
By VicentaLakin
Recipe Recommendations
- spring bamboo shoots 4 pieces
- garlic 5-merous
- Daxing barbecue sauce 30 grams
- oyster sauce 1 tablespoon
- soy sauce 1 tablespoon
- white sugar 1 teaspoon
- oil 1 tablespoon
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Maotai-flavored spring bamboo shoots
1
4 fresh spring bamboo shoots.
2
Peel off the skin of the spring bamboo shoots and cut into slices.
3
Blanch the chopped bamboo shoots in water.
4
Wash and soak the blanched bamboo shoots under running water for 30 minutes.
5
Cut the soaked spring bamboo shoots into strips, cut the garlic into minced garlic, and prepare the Daxie barbecue sauce.
6
Pour the oil into the pan and heat it up, and saute the minced garlic until fragrant. 7 Add bamboo shoots and stir fry.
7
Add bamboo shoots and stir fry.
8
Add soy sauce to the bamboo shoots, stir fry with oyster sauce and sugar to color.
9
Add in the big wedding barbecue sauce and stir fry well.
10
Pour in a small amount of boiling water and simmer over high heat for a few minutes.
11
You can turn off the heat after the soup in the pot is dried.Maotai-flavored spring bamboo shoots Make Tips
Pig Tips
The bamboo shoots are soaked in blanching water to remove the oxalic acid and astringent taste in the bamboo shoots.
Adding some sugar when frying bamboo shoots can also remove the astringent taste.
Because oyster sauce and soy sauce are salty, I didn't put salt in it.
The bamboo shoots are soaked in blanching water to remove the oxalic acid and astringent taste in the bamboo shoots.
Adding some sugar when frying bamboo shoots can also remove the astringent taste.
Because oyster sauce and soy sauce are salty, I didn't put salt in it.