Braised spring bamboo shoots in oil

Overview

Bamboo shoots have been regarded as a delicacy in Chinese cuisine since ancient times. They are a very nutritious health-care vegetable and also have medicinal value. Traditional Chinese medicine believes that bamboo shoots are sweet, slightly cold, and non-toxic. They have medicinal functions such as clearing away heat and resolving phlegm, replenishing qi and harmonizing the stomach, curing thirst, diluting water channels, relieving the diaphragm and refreshing the stomach. Although the effect is available all year round, only spring bamboo shoots and winter bamboo shoots have the best taste. Many people in Shanghai like to use spring bamboo shoots to make Yiduxian, and some people call it pickled Duxian. The main soup is spring bamboo shoots cooked with fresh and salty pork belly slices. It is very delicious. This time I made it braised in oil, which is very fresh.

Tags

• hot dishes
• home cooking
• dinner
• bamboo shoots
• light soy sauce
• old soy sauce
• sugar
• salt

Ingredients

Steps

1. 1 Remove the old roots from the bamboo shoots, peel off the shells and wash them.

   

2. 2 Use a knife to break it and then change the knife slightly.

   

3. 3 Blanch in boiling water for two minutes and set aside.

   

4. 4 Sauté ginger, onion and garlic in oil pan until fragrant.

   

5. 5 Add spring bamboo shoots and stir-fry.

   

6. 6 Pour in an appropriate amount of two spoons of light soy sauce and two spoons of dark soy sauce, add an appropriate amount of boiling water, add an appropriate amount of sugar and salt to taste, and simmer over medium heat for 10 minutes.