Foodabc Chinese cuisine Zhejiang cuisine

Stewed Spring Bamboo Shoots

2024-11-18 15:01:03 308

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Details of ingredients

Fresh bamboo shoots300g
Refined salt3g
vegetable oil30g
pepper3g
White sugar15g
Old smoking5g

Technique

difficultySimple
workmanshipburn
tasteOriginal flavor
timean hour

Steps to make Stewed Spring Bamboo Shoots

1. Peel off the outer skin of bamboo shoots, cut off the roots, and keep fresh and tender parts.
Wash the bamboo shoots thoroughly and scatter them with a knife.
3. Cut into long sections of about 5 centimeters.
4. Pour oil into a wok, add Sichuan peppercorns and stir fry until fragrant, then decant the Sichuan peppercorns.
5. Pour in bamboo shoots and stir fry over high heat.
6. Stir fry until the bamboo shoots turn slightly yellow, then add dark soy sauce and white sugar.
7. Stir fry over low heat and pour in boiling water.
8. Simmer on low heat for 5 minutes.
9. Add refined salt and collect the juice over high heat.