Foodabc Chinese cuisine Zhejiang cuisine

[Zhejiang Cuisine] -- Stewed Spring Bamboo Shoots

2024-12-02 02:58:59 254

Stewed Spring Bamboo Shoots "is a traditional flavor dish in Hangzhou. It is made from tender spring bamboo shoots unearthed before and after the Qingming Festival, cooked with heavy oil and sugar, with a bright red color, fresh and tender taste, fresh and salty with a sweet taste, and never tired of eating. In 1956, it was recognized as one of the 36 famous dishes in Hangzhou by Zhejiang Province< br>

Details of ingredients

Spring bamboo shoots500 grams
green pepper1 unit
monosodium glutamate2 grams
pepper5 grams
Sesame oil15 grams
White sugar15 grams
Rapeseed oil30 grams
soy sauce30 grams

Technique

difficultybeginner
workmanshipBraised
tasteSour and sweet
timeTwenty minutes

Steps to make [Zhejiang Cuisine] -- Stewed Spring Bamboo Shoots

1. First, wash the spring bamboo shoots and green peppers and cut them into thick strips.
2. Put the bamboo shoots in a hot pot and soak them in the water.
3. Once the pot is boiling, it can be scooped out.
4. Filter out the water.
5. Put oil in the pot, add Sichuan peppercorns, fry until charred, and remove from the pan.
6. Add spring bamboo shoots and stir fry.
7. Add soy sauce, white sugar, and boiling water. Bring to a boil over high heat and simmer over low heat for 10 minutes.
8. When the soup is thick, add green peppers and stir fry over high heat. Add a little salt and MSG and stir fry evenly. Before serving, drizzle with sesame oil.
9. Serve on a plate and enjoy.