Stewed spring bamboo shoots(you men chun sun chun tian bu ke cuo guo de ying ji cai )

Stewed spring bamboo shoots

Introduction:

"Spring is coming, and it's time to eat bamboo shoots. Today, we have a traditional Jiangnan dish called" braised bamboo shoots ". Stewed spring bamboo shoots is a traditional dish in Hangzhou. It is made of tender spring bamboo shoots unearthed before and after the Qingming Festival, cooked with heavy oil and sugar. It is red and bright in color, tender and refreshing, salty and sweet in taste, rich in nutrition, and never tired of eating. Today, I went to the market to buy two fresh bamboo shoots and made this famous dish in Jiangnan. It's really delicious. It tastes fresh, tender and smooth. It's salty and sweet. It's very tender and smooth. It's worthy of being a famous dish in Jiangnan. It's delicious and can be seen. If you're interested, please come and have a try. "

Production steps:

Step 1: peel off the old leaves of the bamboo shoots and clean them.

Step 2: cut into thin strips vertically and blanch for 10 minutes.

Step 3: after blanching, remove and soak in cold water for half an hour.

Step 4: heat the oil in the frying pan to 70%, smooth the blanched bamboo shoots for 2 minutes, and remove.

Step 5: saute with ginger slices and star anise,

Step 6: stir fry the bamboo shoots, add a little water, turn down the heat, cover and simmer for about 3 minutes, open the cover and stir fry again for 3 minutes.

Step 7: add a little yellow rice wine after the bamboo shoots are yellow.

Step 8: add raw and veteran.

Step 9: add salt and sugar.

Step 10: add a little water, cover and simmer for about 3 minutes.

Step 11: open the lid, collect the juice over medium heat, sprinkle some garlic powder, then out of the pot, finished product map.

Materials required:

Spring bamboo shoots: 2

Edible oil: right amount

Sugar: right amount

Salt: right amount

Star anise: 1

Ginger slices: right amount

Soy sauce: moderate

Old style: moderate

Yellow rice wine: right amount

Garlic powder: right amount

Note: 1, bamboo shoots contain oxalic acid, need to blanch before eating, otherwise it is easy to lead to stones. 2. Blanching can reduce the astringency of bamboo shoots. 3. After blanching, it should be too cold to taste crisp.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : You Men Chun Sun Chun Tian Bu Ke Cuo Guo De Ying Ji Cai