Spring bamboo shoots with soy sauce(jiang xiang chun sun )

Spring bamboo shoots with soy sauce

Introduction:

"I've never eaten this kind of fresh bamboo shoots before. I eat dried bamboo shoots, and the hard ones are not delicious at all. I see that everyone is making bamboo shoots these days, and I happen to see something on sale in the vegetable market. I'll buy them back and try some fresh ones. After cooking, I quickly tasted a piece before I put it on the plate, (⊙ o ⊙) wow, it's delicious. It tastes crisp, much better than dried bamboo shoots. "

Production steps:

Step 1: 4 fresh spring shoots.

Step 2: peel the bamboo shoots and cut them into pieces.

Step 3: blanch the cut bamboo shoots.

Step 4: wash and soak the blanched bamboo shoots under running water for 30 minutes.

Step 5: cut soaked bamboo shoots into strips, cut garlic into minced garlic, and prepare daxida barbecue sauce.

Step 6: heat the oil in the pan and saute the garlic. 7 add bamboo shoots and stir fry.

Step 7: stir fry the bamboo shoots.

Step 8: add soy sauce to bamboo shoots, stir fry with oyster sauce and sugar, and color.

Step 9: add daxida barbecue sauce and stir well.

Step 10: pour in a small amount of boiling water and simmer for a few minutes.

Step 11: close the soup in the pot and turn off the fire.

Materials required:

Spring bamboo shoots: 4

Garlic: 5 pieces

Daxida barbecue sauce: 30g

Oyster sauce: 1 tbsp

Raw soy sauce: 1 tbsp

Sugar: 1 teaspoon

Oil: 1 tbsp

Note: Pig tips bamboo shoots blanching water immersion is to remove the oxalic acid and astringency in the bamboo shoots. Add some sugar to stir fry bamboo shoots to remove astringency. Because oyster sauce and daxida barbecue sauce are salty, I didn't put salt in them.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jiang Xiang Chun Sun