Stewed spring bamboo shoots with stewed duck(lu ya dun chun sun )

Stewed spring bamboo shoots with stewed duck

Introduction:

"Bamboo shoots have been regarded as" treasures of vegetables "since ancient times in China. Bamboo shoots are rich in protein, amino acid, fat, sugar, calcium, phosphorus, iron, carotene, vitamin B1 and B2. Traditional Chinese medicine believes that bamboo shoots are sweet, slightly cold and non-toxic. It has the functions of clearing away heat and resolving phlegm, benefiting qi and stomach, treating thirst, benefiting water channel, benefiting diaphragm and relieving stomach

Production steps:

Step 1: prepare the bamboo shoots.

Step 2: peel off the coat of the spring bamboo shoots, wash them, cut them into thin slices, put them in a boiling water pot, and boil them for 1 minute, then remove the water and set them aside.

Step 3: shred ginger, dice green onion and slice garlic.

Step 4: set the pan on the fire and add salad oil. When the oil temperature is 80%, add shredded ginger, scallion and garlic to fry until fragrant.

Step 5: then pour in the hot bamboo shoots and stir fry well.

Step 6: then add the soy sauce.

Step 7: add sugar and stir well.

Step 8: put the chopped marinated duck into the pot, add appropriate amount of water and simmer for about 10 minutes.

Materials required:

Marinated duck: half a duck

Spring bamboo shoots: 1 small tree

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: moderate

Sugar: right amount

Salad oil: right amount

Precautions: 1. The salt content of stewed duck is relatively high, so there is no need to add salt to the spring shoots to avoid being too salty. 2. The two ingredients have been cooked in advance, so it doesn't need to stew for a long time, just taste.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Lu Ya Dun Chun Sun