Braised spring bamboo shoots in oil

Overview

Spring bamboo shoots are the most delicious bamboo shoots of the year and are known as the king of spring vegetables. The bamboo shoots are tender, crisp, white and smooth, and look shy and cute. The bamboo shoots are chubby and round, and each one is as thick as the mouth of a bowl. The method of braised spring bamboo shoots in oil belongs to the classic series. I used bamboo shoots, which is not the authentic method. Just like it:)

Tags

• hot dishes
• vegetarian dishes
• common dishes
• zhejiang cuisine
• children
• old man
• dinner with friends
• spring recipes
• lunch
• cooking wine
• light soy sauce
• old soy sauce
• oyster sauce
• spring bamboo shoots
• white sugar
• garlic leaves
• salt

Ingredients

Steps

1. 1 After buying the bamboo shoots, remove the outer shell, peel off the old roots, and then cut them into thin strips;

   

2. 2 Boil water in a pot, add salt, and blanch the spring bamboo shoots for about 2 minutes;

   

3. 3 Take out and soak in clean water for about 5 minutes, drain and set aside;

   

4. 4 Heat oil in a pan, add spring bamboo shoots and stir-fry for a while;

   

5. 5 Add light soy sauce, dark soy sauce, cooking wine, sugar, and oyster sauce, stir-fry evenly;

   

6. 6 Pour in an appropriate amount of water, cover, bring to a boil over high heat, turn to medium heat, wait until the soup thickens, and reduce the juice over high heat.

   

7. 7 Before serving, add garlic leaves or chives to enhance the aroma. You can also leave it out... stir-frying this dish with pork belly is also very good!