Stewed bamboo shoots with Zipai(zi pai dun mao sun chun tian de cai )

Stewed bamboo shoots with Zipai

Introduction:

"Bamboo shoots, Hangzhou people eat less on the table, because the bamboo shoots bought in Hangzhou have astringent taste, so the reputation of bamboo shoots is far less than that of spring bamboo shoots! But in our hometown, that bamboo shoot is definitely playing the leading role in this season. Bamboo shoots are the most popular food on the market. The bamboo shoots there are fresh, fragrant and not astringent at all. So people are enjoying the delicious food. On Tomb Sweeping Day, when we go to the mountain to worship our ancestors, we have to pass through a large area of bamboo grove. The bamboo shoots are just showing their heads and waiting for us to patronize ~ ~ there are so many bamboo shoots on the roadside ~ ~ ~ the eldest uncle of the bamboo grove is very generous. He said that as long as it was on the road, he would dig it casually ~ ~ ~ ~ ha ha ~ so we started. Look, the yellow head that just emerged must be very tender. The men began to work... I brought it home the next day. It's still fresh! Think of a way to cook it. "

Production steps:

Step 1: blanch and wash.

Step 2: slice the bamboo shoots.

Step 3: put all the ingredients into the pressure cooker and add a bowl of water.

Step 4: pour raw soy sauce, old soy sauce, wine and sugar on it.

Step 5: change the cover and press for 10 minutes.

Step 6: wait until the electric pressure cooker is quiet, open the lid, and the fragrance of the bamboo shoots comes to your nose.

Step 7: at dinner, Du Bao said, is this bamboo shoot wild? How delicious! ha-ha. Xiao calumny cat also cheated in, eating fast.

Materials required:

Bamboo shoot: one, about 500g

Spare ribs: 250g

Ginger: how many slices

Scallion: right amount

Cinnamon: one piece

Note: if you buy bamboo shoots in the vegetable market, you should blanch them in boiling water with salt, so as to remove the astringency of bamboo shoots.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Zi Pai Dun Mao Sun Chun Tian De Cai