Braised water bamboo with soy sauce(jia chang cai dou chi shao jiao bai )

Braised water bamboo with soy sauce

Introduction:

"Delicious Douchi can not only be used for seasoning, but also as medicine. Traditional Chinese medicine believes that Douchi is mild in nature, sweet in taste and slightly bitter in taste. It has the effects of perspiration, clearing away heat and rash, relieving pain, relieving depression and detoxification. It can treat cold, headache, chest tightness, vomiting, typhoid fever and food poisoning. Therefore, eating some dishes made of Douchi in spring is good for your health. It can not only appetizer and taste fragrant, but also prevent spring flu. If you use Douchi to make dishes, you can put some peppers to make Sichuan or Hunan dishes. If you don't like spicy food, you can also not put peppers. I think it's better to make slightly spicy dishes. It's called "soy sauce dish" as follows

Production steps:

Step 1: cut the water bamboo into hob pieces.

Step 2: put a little oil into the pot, stir fry the water bamboo, stir fry the water bamboo until it is slightly yellow, and set aside.

Step 3: put a little oil in the pot, pour in the Douchi and stir fry until fragrant, then add the Douban sauce and continue to stir fry.

Step 4: stir fry the bean paste until red oil comes out, add a little Shaojiu and soy sauce and stir well.

Step 5: pour in the pre fried water bamboo and stir well.

Step 6: add green and red pepper and stir fry slightly.

The seventh step: then use a little salt, sugar and MSG for the final seasoning.

Step 8: stir well, and then out of the pot.

Materials required:

Water bamboo: 450g

Red pepper: 30g

Green pepper: 30g

Scallion: 15g

Ginger slices: 10g

Dried Douchi: 15g

Pixian bean paste: 20g

Shaojiu: 10g

Fresh soy sauce: 10g

Refined salt: 1g

Sugar: 3 G

MSG: 1g

Cooking oil: proper amount

Note: characteristics of stir frying; bright color, rich black bean flavor, spicy, balanced nutrition. Warm tips: 1. Water bamboo must be stir fried until it is slightly yellow to taste good. It is usually fried in hotels, and it can be made at home only by stir frying. 2. Stir fried water bamboo will save a lot of time, this dish can not be stewed with water, in order to prevent paste can also put a little water to collect juice, in short, it is best not to bring soup. Big spoon of this private spring stir fry "Douchi Jiaobai" is done, for your reference!

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jia Chang Cai Dou Chi Shao Jiao Bai