Stewed Spring Bamboo Shoots
2024-09-04 03:00:10 439
Thunder bamboo shoots are rich in nutrients, including crude protein, fat, fiber, and inorganic salts. They have a high content of crude fiber and 18 types of amino acids, making them the most diverse vegetable species. Thunder bamboo shoots can be braised in oil or added to soup, crispy, refreshing, and delicious. They are a natural delicacy that is loved by people< br>
Details of ingredients
Technique
Steps to make Stewed Spring Bamboo Shoots
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1. After removing the shell from the spring bamboo shoots, remove the old skin. As shown in the picture, those with a blue color indicate aging. Therefore, after being unearthed, the shell should be removed immediately. It can be blanched briefly and stored, or soaked in water and stir fried. If stir fried immediately, there is no need to blanch.![]()
2. Cut the bamboo shoots in half, you can pat them and then cut them into sections, or cut them into thin strips and then cut them into sections, not roller blocks.![]()
3. Add lard and corn oil to the pot, stir fry with bamboo shoots, remove its moisture, and soften. I think adding lard will make it more fragrant, and bamboo shoots are a coarse fiber food. Scraping the oil to remove fat and adding some lard can enhance the aroma and freshness. If there is anything, it can be added.![]()
After stir frying, add soy sauce, rock sugar, and water and bring to a boil. Cover and simmer for about seven to eight minutes. Step 5: Finally, gather the juice over high heat without pouring water or starch. You can add a small amount of sesame oil to remove from the pot.![]()
5. Finally, harvest the juice over high heat without pouring water or starch. You can add a small amount of sesame oil to remove from the pot.![]()
6. You can also add some garlic puree for a better taste, depending on personal preference.
