Home style dish: Tianbei braised spring bamboo shoots(jia chang cai tian bei shao chun sun )

Home style dish: Tianbei braised spring bamboo shoots

Introduction:

Production steps:

Step 1: remove the coat and old tendons from the bamboo shoots.

Step 2: boil for 15 minutes.

Step 3: remove the supercooled water and cut the hob block.

Step 4: blanch the scallop slices in boiling water, cool the water, peel and wash the garlic, and then cut into small sections.

Step 5: coat the scallops with dry starch and fry them thoroughly.

Step 6: put oil in the pot, stir fry the bamboo shoots in the pot.

Step 7: add wine, soy sauce and water, simmer for about five minutes, add salt and sugar to taste.

Step 8: add Tianbei and cook for about one minute. Add water starch to thicken the sauce. Drop sesame oil and put it on a plate. Sprinkle garlic on the dish.

Materials required:

Tianbei: 50g

Spring bamboo shoots: 500g

Garlic: a little

Sugar: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: right amount

MSG: right amount

Sesame oil: appropriate amount

Proper amount of oil

Starch: right amount

Precautions: 1. Blanch the bamboo shoots thoroughly in the pot, and then take out the cold water, which can not only make the bamboo shoots taste crisp and tender, but also avoid the astringent taste of the bamboo shoots! 2. Both asparagus and tempeh are rich in dietary fiber, which can help digestion and excretion, prevent constipation, reduce intestinal congestion, and have good health care effect.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jia Chang Cai Tian Bei Shao Chun Sun