Braised bamboo shoots in oil

Overview

Spring bamboo shoots are native to the south. As a northerner, I didn’t know how to eat bamboo shoots before. I learned how to eat bamboo shoots after reading many people’s recipes. In the past two years, I started buying and eating bamboo shoots, and learned how to make braised bamboo shoots. The braised bamboo shoots made by northerners are naturally not authentic, and they are more delicious.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• winter recipes
• gan cuisine
• full banquet of manchu and han dynasties
• lunch
• dinner
• light soy sauce
• oil
• old soy sauce
• spring bamboo shoots
• sugar
• chopped green onion

Ingredients

Steps

1. 1 The stall owner has removed the outer skin of the purchased spring bamboo shoots, washed them and removed the old skin and roots;

   

2. 2 Cut into hob pieces;

   

3. 3 Put an appropriate amount of oil in the wok, add chopped green onions and stir-fry until fragrant;

   

4. 4 Add bamboo shoots and stir-fry;

   

5. 5 Put an appropriate amount of sugar;

   

6. 6 Add an appropriate amount of light soy sauce;

   

7. 7 Add a little dark soy sauce and stir-fry evenly;

   

8. 8 Add water, cover the pot and simmer;

   

9. 9 When the soup thickens and the bamboo shoots are cooked, taste to see if it is salty. If it is salty, you can add a little salt. I taste it just right, no need to add salt, just serve it out.