Braised bamboo shoots in soy sauce
Overview
Braised spring bamboo shoots in oil is a famous Jiangnan dish that is exclusive to spring. It uses young bamboo shoots and is cooked with heavy oil and sugar. It is bright red in color, tender and refreshing, with a little sweetness in the saltiness... it is fascinating. Thanks to the abundant commodities and developed logistics, fresh bamboo shoots can also be seen in spring in the north! Braised spring bamboo shoots in oil are also frequently cooked in the small kitchens of northern cooks, bringing in the taste of Jiangnan. The traditional braised spring bamboo shoots in oil require a lot of soy sauce and sugar for seasoning and coloring. Although the color is good, it is a bit sweet and bland for northerners. When making this dish, I tried adding a tablespoon of soybean paste and a little sugar to enhance the freshness. Unexpectedly, it was still tender and refreshing, and the sauce was richer. It was paired with a bowl of white rice, which is very suitable for the taste of northerners. It also uses simple materials, is convenient and quick to use, and is very suitable for busy office workers——
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Ingredients
Steps
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Peel and wash the spring bamboo shoots and cut them into pieces;
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Put water in a pot, bring to a boil over high heat, add a little salt, add spring bamboo shoots, and blanch for 2 or 3 minutes;
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After taking it out, immediately immerse it in cold water to cool down;
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Drain and set aside;
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Heat a wok, add cold oil to the pan, stir-fry the bamboo shoots over medium heat until the surface of the bamboo shoots becomes charred (about 4 or 5 minutes, be patient!), add a little rice wine and stir-fry evenly;
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Add 1 tablespoon soybean paste;
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Maintain medium-low heat and continue to stir-fry until the bamboo shoots are evenly colored; add sugar and stir-fry evenly;
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Add chicken essence, add sesame oil, stir-fry evenly, turn off the heat and serve.
