Braised bamboo shoots
Introduction:
"There are many ways to make bamboo shoots, but I think stewed bamboo shoots are the best. They taste salty and fresh, and are suitable for eating."
Production steps:
Step 1: wash the bamboo shoots, cut them into 3cm long hob pieces, and shred onion, ginger and garlic
Step 2: heat the bottom oil in the frying pan, add bamboo shoots and stir fry for a while
Step 3: pour in 1 tbsp vinegar, 2 tbsp soy sauce and some salt
Step 4: pour in the onion, ginger and garlic prepared before, and continue to stir fry for two minutes
Step 5: pour in the right amount of water, preferably warm water
Step 6: add the right amount of white pepper, about a teaspoon, and then cover the pot and simmer over low heat. After about 20 minutes, you can see that the soup is becoming less and less. Open the fire to collect the juice, and then add the right amount of monosodium glutamate
Step 7: turn off the heat and get out of the pot. The color of the dish is golden
Materials required:
Fresh bamboo shoots: appropriate amount
Scallion white: moderate
Garlic: right amount
Ginger: right amount
Salt: right amount
Soy sauce: 2 tbsp
Vinegar: 1 tbsp
White pepper: 1 tsp
MSG: moderate amount
Note: the need is to master the heat, stew too long is not good, will lose the delicious taste of bamboo shoots
Production difficulty: simple
Technology: stewing
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Su Men Zhu Sun
Braised bamboo shoots
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