Shepherd's purse and spring bamboo shoots(qi cai chun sun )

Shepherd's purse and spring bamboo shoots

Introduction:

Production steps:

Step 1: prepare raw materials;

Step 2: cut the bamboo shoots into slices, blanch them in cold water for a while, bring them to a boil, and then remove them;

Step 3: add appropriate amount of salt and a few drops of oil;

Step 4: put shepherd's purse into boiling water and blanch it for a while;

Step 5: cut the boiled Capsella into pieces;

Step 6: heat the pan, add proper amount of oil, add the blanched bamboo shoots and stir fry;

Step 7: stir fry a few times and add a small amount of water to boil;

Step 8: when the water dries quickly, add Capsella bursa pastoris and red pepper ring to stir fry;

Step 9: add appropriate amount of salt to taste before leaving the pot;

Step 10: put it on the plate.

Materials required:

Spring bamboo shoots: 1

Shepherd's purse: 350g

Red pepper: right amount

Oil: right amount

Salt: right amount

Note: 1. When blanching the bamboo shoots, you must remove the astringency in the pot under cold water; when blanching the shepherd's purse, you must add some salt and oil, so that the green vegetables can be maintained after blanching; 2. Stir fry the bamboo shoots first, because it is not easy to fry, you can add a small amount of water to boil; when it is nine mature, then add the shepherd's purse to stir fry together; add salt to flavor before leaving the pot; 3. Add some red pepper ring, mainly for the purpose of cooking It can also remove the astringency of bamboo shoots, but don't add too much, so as not to cover the fresh taste of shepherd's purse.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qi Cai Chun Sun