Braised spring bamboo shoots in oil

Overview

Nature gives us many delicious wild ingredients every spring, and among the many ingredients, spring bamboo shoots should be considered the most delicious. Spring bamboo shoots are crispy and tender, rich in nutrients, and delicious no matter how they are cooked. Pines and bamboos do not wither through the winter, but plum blossoms bloom in the cold, so they are called the three friends of Suihan. Bamboo shoots have been regarded as a delicacy in our country since ancient times. Su Dongpo, a famous foodie and great writer, wrote in "First Arrival in Huangzhou": "I know the fish is beautiful when the rivers are around Guo, and I feel the fragrance of bamboo shoots on the mountains with good bamboos." In "Huanxi Sha", it is also written that snow foam and milk flowers float on the midday lamp, and polygonum antler and artemisia bamboo shoots taste the spring dish. The taste of the world is pure joy. Bai Juyi also wrote this in "Eating Bamboo Shoots": Purple silk baskets are used to break old brocades, and plain skins are broken into new jade. Eat extra meals every day and don't think about meat during menstruation. When cooked well, spring bamboo shoots really taste more fragrant than meat. For example, Hangzhou's traditional famous vegetable oil-braised spring bamboo shoots abandons the bland cooking method and adopts a heavy oil and sugar method similar to braised spring bamboo shoots. It turns the light-tasting spring bamboo shoots into a shiny color that goes well with rice. When making braised spring bamboo shoots, tenderness is the first requirement, because the fiber of older spring bamboo shoots will become thicker and affect the taste. The spring bamboo shoots must be blanched before frying. It takes a few minutes to boil them to remove the astringency of the spring bamboo shoots and make them more delicious. Although today is a vegetarian dish, it will definitely not disappoint carnivores.

Tags

• hot dishes
• home cooking
• preparing meals
• spring recipes
• lunch
• dinner
• light soy sauce
• old soy sauce
• peanut oil
• spring bamboo shoots
• white sugar
• salt

Ingredients

Steps

1. 1 First of all, we need to prepare the ingredients needed to make this [Braised Spring Bamboo Shoots in Oil]: go to the bamboo forest and dig out 3 fresh young bamboo shoots.

   

2. 2 Peel the spring bamboo shoots layer by layer and use a knife to remove the older parts of the roots, leaving only the tender parts. Wash the bamboo shoots in water and drain the water. Put them on the chopping board and cut them in half with a knife, then cut them into four pieces, and then cut them into sections for later use.

   

3. 3 Add an appropriate amount of water to a small soup pot, add an appropriate amount of salt to the water, bring to a boil, add the spring bamboo shoots and blanch them for about 2 minutes. After blanching, remove and drain the water and set aside. Take a small bowl, mix in dark soy sauce, light soy sauce, a little sugar and salt, then add a little water to make a sauce.

   

4. 4 Heat the pan over medium heat until it is hot in the palm of your hand. Pour in the peanut oil. The amount of oil is a little more than usual for cooking. After the oil is hot, add the spring bamboo shoots and stir-fry until the edges of the bamboo shoots are slightly browned.

   

5. 5 Then pour the prepared sauce into the pot, stir-fry quickly and evenly so that each piece of spring bamboo shoots is coated with the sauce, then cover the pot and simmer over low heat for a few minutes.

   

6. 6 The delicious braised spring bamboo shoots are ready. They are bright red in color and crisp and tender in texture. You can feel the unique delicious taste of spring bamboo shoots in every bite.