Braised bamboo shoots with dried seafood(gan guo hai wei shao sun )

Braised bamboo shoots with dried seafood

Introduction:

"Today, to make a delicious dry pan dish, we use fresh winter asparagus and tender lettuce. The main seasonings are scallops, abalone juice and oyster sauce. They taste delicious and crisp. This dish is called "dry Pot Seafood braised bamboo shoots". The main methods are as follows:

Production steps:

Step 1: wash the scallops and steam them with Shaojiu, water and ginger for 20 minutes.

Step 2: take it out to cool and tear it into shreds.

Step 3: blanch the bamboo shoots.

Step 4: then control the water and stir fry in the oil pan.

Step 5: stir fry the bamboo shoots until golden yellow, then scoop out the excess oil in the pan, leaving only a little base oil.

Step 6: put dried scallop and steamed scallop soup into the pot, then cook with Shaojiu and stir well.

Step 7: add oyster sauce, abalone juice and a little soy sauce into the pan.

Step 8: sprinkle a little sugar and stir well.

Step 9: put the seasoning and stir well, then sprinkle a little pepper.

Step 10: add the carrots and stir fry them. After the carrots are cut, add the onion and stir well.

Step 11: add lettuce and stir fry.

Step 12: stir fry all the ingredients and pour them into the pan. Simmer for 3 minutes and turn off the heat.

Step 13: stew well and serve with wok.

Materials required:

Fresh winter bamboo shoots: 260g

Lettuce: 260g

Onion slices: 100g

Carrot: 40g

Scallops: 20g

Shaojiu: 20g

Oyster sauce: 30g

Abalone juice: 20g

Sugar: 10g

Pepper: right amount

Fresh soy sauce: 10g

Cooking oil: 20g

Note: this dish features beautiful color, fragrant smell, crisp and tender taste, fresh fragrance. Remove the oxalic acid from the bamboo shoots after they are cooked in a cold storage bag or in a cold storage bag. Fresh winter bamboo shoots are easy to deteriorate and mildew if they are not cooked. It is best to vacuum them if there is a vacuum machine when they are stored. If there is no vacuum machine, they can be put into the fresh-keeping bag, then put into the water basin to squeeze out the excess air in the bag, and then put into the refrigerator after smashing and sealing. 2. Making this dish can also be made into spicy taste. It's also good and delicious. 3. Since it's a dry pan dish, you must clean up the soup, but pay attention to the heat and don't scorch it. My dish is a little scorched, ha ha! This private dish of big stir fry spoon "dry Pot Seafood with bamboo shoots" is ready for your reference!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Gan Guo Hai Wei Shao Sun