Stir fried soybean with sour bamboo shoots

Stir fried soybean with sour bamboo shoots

Introduction:

"Sour bamboo shoots are small wild bamboo shoots from my mother's home. They are very tender and crisp. It's very enjoyable to add Chinese prickly ash and pepper, and it's also very appetizing! I hope you like it! "

Production steps:

Step 1: wash the sour bamboo shoots, drain the water, cut into small sections and set aside.

Step 2: boil water in the pan, blanch the soybeans until they are broken and discolored, about 3 minutes, remove the cold water and drain.

Step 3: cut the red pepper into small sections, cut the ginger and garlic into small pieces and set aside.

Step 4: add oil in a hot pan, pour in minced ginger and garlic, dry red pepper and Chinese prickly ash, and saute until fragrant.

Step 5: when the color of the pepper turns dark, pour in the sour bamboo shoots and stir fry them together until the water evaporates.

Step 6: pour in the soybeans and rice, stir well over high heat.

Step 7: add half a teaspoon of salt in turn.

Step 8: add a little black pepper.

Step 9: add vegetables and stir well.

Step 10: add a little cooking wine at last.

Step 11: add soy sauce and stir well.

Materials required:

Soybeans: moderate

Sour bamboo shoots: right amount

Garlic: right amount

Dry red pepper: right amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Jinlan soy sauce: right amount

Cooking wine: moderate

Vegetable essence: moderate

Black pepper: moderate

Salt: right amount

Note: 1. It doesn't matter if the bean is a little older, remember to blanch first; if it's tender, it's free. 2. Because it's very hot, cooking wine can remove fishy smell, increase fragrance and moisturize. Finally, add soy sauce to stir well. If you put it too early, you may paste the pot.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour