Green bamboo shoots mixed with shrimps

Overview

The cold lettuce without blanching makes it more crispy and tender. When paired with shrimp, it is crispy, tender, refreshing and nutritious.

Tags

• hot dishes
• home cooking
• balsamic vinegar
• green bamboo shoots
• light soy sauce
• millet spicy
• oyster sauce
• shrimp
• white sugar
• garlic
• sesame oil

Ingredients

Steps

1. 1 Ingredients: 2 teaspoons of light soy sauce, 1/2 teaspoon of oyster sauce, 3 teaspoons of balsamic vinegar, 1/2 teaspoon of sugar, 1 teaspoon of sesame oil, 4 cloves of garlic, 1 spicy millet, and appropriate amount of MSG.

   

2. 2 Scrape off the old skin of the green bamboo shoots, cut them diagonally into sections, and then cut them into diamond-shaped slices.

   

3. 3 Put the chopped green bamboo shoots into a large bowl, add an appropriate amount of salt, mix well and marinate for 10 minutes.

   

4. 4 When pickling the green bamboo shoots, handle the shrimps. Plan the shrimps from the back to remove the shrimp lines, put them in a bowl, add a little white pepper, about 2 grams of salt, 1/2 teaspoon cooking wine, 1/3 teaspoon cornstarch, fully mix and marinate for 1 minute. (It is best to use fresh shrimps to peel the shrimps. The back taste is still fresh and sweet, which is many times better than the frozen shrimps bought in the supermarket).

   

5. 5 When pickling the green bamboo shoots and shrimps, add the sauce. Mince the garlic and cut the millet and pepper into small rings and set aside.

   

6. 6 Put the chopped millet pepper and minced garlic into a bowl, pour hot oil over it to bring out the aroma and mix well.

   

7. 7 Mix well and add all the seasonings in the accessories (2 teaspoons light soy sauce, 1/2 teaspoon oyster sauce, 3 teaspoons balsamic vinegar, 1/2 teaspoon sugar, 1 teaspoon sesame oil, 4 cloves garlic, 1 spicy millet, and appropriate amount of MSG.

   

8. 8 Rinse the salt from the green bamboo shoots that have been pickled for ten minutes with cold boiled water and squeeze out the excess water.

   

9. 9 Put water in the pot. After the water boils, add the pickled shrimps and blanch them. When the shrimps change color and curl, you can take them out. (You don’t need to blanch the shrimps for too long, just about a minute or two is enough).

   

10. 10 Put the blanched shrimps and green bamboo shoots into a large bowl, pour the sauce prepared in step (6), mix well and serve.

    

11. 11 Finished product! If you like it, give it a try, I believe you will like this delicious seasonal delicacy~~~