braised bamboo shoots(you men sun )

Braised bamboo shoots in oil

Raw materials for stewing bamboo shoots in oil:

Spring bamboo shoots (or winter bamboo shoots) 600 grams.

Ingredients for stewing bamboo shoots in oil:

Peanut oil, soy sauce, refined salt, sugar, cinnamon, star anise, scallion, ginger, sesame oil.

The processing steps of stewed bamboo shoots are as follows:

(1) Shell the bamboo shoots, cut off the old roots, wash them, cut them straight with a knife, and then cut them into rectangular strips for use.

(2) Heat up the oil in the frying pan. Stir fry the scallion, ginger, cinnamon and star anise until fragrant. Pour the bamboo shoots into the pan and stir fry for 4-5 minutes. Then add soy sauce, sugar and refined salt and simmer until there is no sound of frying. When it's all soy sauce and oil, remove the pan and put it in a basin.

It's bright red, tender and crisp.

braised bamboo shoots

Stewed bamboo shoots is a famous dish in Jiangnan area. It is mainly made of fresh bamboo shoots and green onion and ginger. It tastes salty, fresh, sweet and nutritious. It is suitable for all ages.

Practice 1

250 grams of bamboo shoots, 15 grams of soy sauce, 15 grams of sugar, 100 grams of soy sauce, soup, sesame oil and monosodium glutamate.

1) Peel off the outer shell of the fresh bamboo shoots, cut off the old roots, loosen them with the back of a knife and cut them into sections.

2) Heat the oil in the pot. When the oil is heated for 7 minutes, pour in the bamboo shoots and stir fry for a few minutes.

3) Stir in cooking wine, soy sauce and sugar, cover and simmer for about 3 minutes.

4) Open the lid of the pot, add chicken essence and sprinkle with chives.

Practice 2

**In addition to fresh bamboo shoots, winter bamboo shoots in bags can also be used to make this dish in the same way.

**Add a little water mushroom, the taste of the dish will be more delicious.

[raw material] 600 g winter bamboo shoots (or spring bamboo shoots).

[seasoning] peanut oil, refined salt, soy sauce, monosodium glutamate, sesame oil, cinnamon, star anise, onion and ginger.

[preparation method]

(1) Shell the bamboo shoots, remove the old roots, wash and cut them into thick strips.

(2) Heat up the oil in the frying pan, stir fry the green onion, ginger and bamboo shoots together, add soy sauce, cinnamon and star anise, and then simmer until the soup is dry. When the sauce and oil are completely in the frying pan, pour sesame oil on it.

Practice 3

The raw material of braised bamboo shoots: spring bamboo shoots

Ingredient of braised bamboo shoots: green onion

Seasonings for stewed bamboo shoots: soy sauce, salt, soy sauce, sugar

How to stew bamboo shoots in oil:

1. Remove the shell and blanch the bamboo shoots. Cut the boiled bamboo shoots into hob pieces.

2. Pour oil into the bottom of the pot, add more oil, the bamboo shoots are very oily, and then add a little scallion.

3. Stir fry the bamboo shoots with a spatula.

4. Add soy sauce (large amount) and salt (a little), if the color will be lighter, you can add a little soy sauce.

5. Add 2 spoonfuls of sugar, sugar is more, without sugar this dish basically taste wrong.

6. Add some cooking wine.

7. Then add some water, moderate the fire, cover and simmer for 8 minutes. Open the lid to see if the water is finished, then the bamboo shoots can be put on the plate.

Practice 4

Ingredients: 250g bamboo shoots

Seasoning: 3 g salt, 20 g soy sauce, 15 g Sugar, 10 g vegetable oil

How to stew bamboo shoots in oil

The bamboo shoots were peeled, cut off the old roots, washed, cut in half, put into a pot with cold water, boil over high heat, then turn to low heat for about 20 minutes

Take out the cold and cut into hob pieces (I only used the tender tip of the bamboo shoots in the front and the second half to make soup)

Put twice as much vegetable oil in the frying pan as usual. Heat the oil and pour it into the bamboo shoots. Stir over high heat for one minute

Turn to medium heat, pour in about 20g of soy sauce, add 15g of sugar, stir well, turn to low heat, cover and simmer for two to three minutes, open the cover in the middle and stir fry once to prevent paste, and finally add salt to taste

Cooking skills

1. Bamboo shoots must be cooked thoroughly first, then oxalic acid should be removed to shorten the time of frying;

2. Bamboo shoots are easy to taste with juice in the process of stewing. Long time stewing will destroy the sweet aftertaste of bamboo shoots;

3. A little more oil;

4. In the process, only raw soy sauce and sugar need to be added, no water is needed, and no ingredients such as onion and ginger can be added to destroy the original flavor of bamboo shoots;

5. There is no need to stew for a long time. It is easy to add juice and taste if the method is correct. Long time stewing will destroy the sweet aftertaste of bamboo shoots.

Production points

1. When selecting bamboo shoots, the spring shoots should be fresh and tender, yellow or white; the hairy shoots should be neat, white and tender; the row side shoots should be tender and tender; the winter shoots should be slightly white in yellow.

2. Fresh bamboo shoots contain oxalic acid and have bitter taste. Boiling water can remove astringency. Cooking wine and vinegar can also remove astringency of fresh bamboo shoots.

3. Stew bamboo shoots in oil, put a little more oil, because bamboo shoots absorb oil.

4. It is better not to add ginger and garlic in the process of stewing bamboo shoots, because ginger and garlic will destroy the original flavor of bamboo shoots.

5. Bamboo shoots are easy to taste with juice in the process of stewing. Long time stewing will destroy the sweet aftertaste of bamboo shoots. Therefore, it is necessary to grasp the cooking time.

6. You can put a little more sugar in the stewed bamboo shoots to make them fresh and beautiful.

Characteristics of dishes

It's easy to cook

nutritive value

Rich in nutrition

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Chinese PinYin : You Men Sun