Braised spring bamboo shoots in oil
Overview
Thunder bamboo shoots are rich in nutrients and contain crude protein, fat, cellulose and inorganic salts. Its crude fiber content is high and it contains 18 kinds of amino acids. It is the first among vegetables. Bamboo shoots can be braised in oil or put into soup. They are crispy and delicious. They are a pure natural delicacy and are very popular among people. [Braised spring bamboo shoots in oil] 500 grams of bamboo shoots, 4 tablespoons of light soy sauce, 15 grams of rock sugar, 1 bowl of water, 1 tablespoon of lard, 2 tablespoons of corn oil, and appropriate amount of sesame oil.
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Ingredients
Steps
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After shelling the spring bamboo shoots, remove the old skin, as shown in the picture. The green ones are aged, so after they are unearthed, they need to be shelled immediately. You can blanch them slightly and store them, or soak them in clean water before frying. If you fry it immediately, there is no need to blanch it.
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Cut the bamboo shoots in half. You can pat them and then cut them into sections, or cut them into thin strips and then cut them into sections. They are not cut into pieces with a hob.
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Add lard and corn oil to the pot, add the bamboo shoots and stir-fry until the water is removed and softened. The editor thinks that adding lard will make it more fragrant, and bamboo shoots are a crude fiber food. Scrape the oil to clear the fat. Adding some lard can enhance the flavor and increase the freshness. It is optional.
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After frying, add soy sauce, rock sugar and water to boil, cover and simmer for about seven or eight minutes. Step 5: Finally, reduce the juice over high heat. There is no need to pour water and starch. You can add a small amount of sesame oil and it is ready to serve.
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Finally, reduce the juice over high heat, and there is no need to pour water and starch. You can add a small amount of sesame oil and it is ready to serve.
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You can also add some minced garlic for a better taste, depending on personal preference.
