Stir fried crispy frozen bamboo shoots(qing chao cui pi bing sun )

Stir fried crispy frozen bamboo shoots

Introduction:

"The Antarctic ice shoot is a kind of special alga that looks like a bamboo shoot, which is produced in the deep sea of Chiloe island near Antarctica with an average annual temperature of 4 ℃. The frozen bamboo shoots are grayish brown, smooth and chewy. The best way to cook is cold mix, followed by stir fry. For cold mix, it is better to use the technique of "frying in soy sauce". For stir frying, it is better to "stir fry" and "stir fry". In seasoning, salty, fresh, sour and hot are more suitable. Because it has no special taste, so the taste should not be light. "

Production steps:

Step 1: soak the crispy frozen bamboo shoots in cold water until they are soft and hard (30 minutes - 3 hours), or boil them directly in water for 5-15 minutes.

Step 2: clean and cut the crispy frozen bamboo shoots into sections.

Step 3: cut green pepper, red pepper and cauliflower into pieces.

Step 4: shred green onion and ginger.

Step 5: heat the pan and add oil. Saute the shredded onion and ginger until fragrant.

Step 6: pour in the crispy frozen bamboo shoots and stir fry.

Step 7: add cauliflower and stir fry.

Step 8: add green pepper and red pepper, stir fry again, add soy sauce and salt to taste, pour the water starch into gouqian, add chicken essence, pour sesame oil out of the pot.

Materials required:

Crispy frozen bamboo shoots: appropriate amount

Cauliflower: moderate

Red pepper: right amount

Green pepper: right amount

Scallion: right amount

Chicken essence: appropriate amount

Salt: right amount

Soy sauce: moderate

Ginger: right amount

Note: 1. The ice bamboo shoots are very light, so they always float on the surface of the water, so use a plate to press them into the water. 2. When the frozen bamboo shoots are soaked, they must be cut open to make them taste better when cooking.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: light

Chinese PinYin : Qing Chao Cui Pi Bing Sun