Bamboo shoots with soy sauce(jiang xiang chun sun jian )

Bamboo shoots with soy sauce

Introduction:

"It's the fresh spring bamboo shoots that I brought back from Sichuan at the beginning of the month. I only use the tips of the bamboo shoots to make this dish. The original fresh bamboo shoots are very tender, and only the sharp part is selected to make them more tender. They are crisp, tender and fragrant. They taste delicious. They are my great love. "

Production steps:

Step 1: peel the fresh spring bamboo shoots, cut off the lower part, and cut the tip into four pieces

Step 2: Boil the cut bamboo shoots in light salt water for 8 minutes to completely remove the bitter taste of bamboo shoots, that is, oxalic acid.

Step 3: take out the bamboo shoots and cut the green pepper into strips

Step 4: prepare bean paste, soybean paste and rock sugar

Step 5: put oil in the pan, stir fry ginger and garlic, add sauce and rock sugar

Step 6: stir fry the red oil,

Step 7: if it's too dry, add a little water and stir fry for 1-2 minutes

Step 8: the sauce is wrapped on the tip of the bamboo shoots and taken out of the pot.

Materials required:

Spring bamboo shoots: 300g

Rock sugar: 10g

Bean paste: 15g

Soy sauce: 15g

Note: sauce is salty, do not add salt

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jiang Xiang Chun Sun Jian