As the saying goes, the new spring rains, that is, when the spring rains come, is a good season to eat spring bamboo shoots. Spring bamboo shoots are only available in spring. For foodies, this is the most unmissable seasonal food. Crispy, salty and nutritious. Rich in dietary fiber;

Spring bamboo shoots on the market, teach you to do stewed bamboo shoots, master 4 points, fresh and crispy, attached to the spring bamboo shoots selection skills

Today, I'd like to share with you the most common practice of spring bamboo shoots -, this is the most common spring bamboo shoots practice in Jiangnan, but also Jiangnan's famous dishes light yellow spring bamboo shoots fried in soy sauce, is bright red sauce that is salty and sweet and fresh. Although there is a thick red sauce, but can not hide the fresh flavor of spring bamboo shoots. It's a superb dish, obviously vegetarian. But better than a meat dish. There is a trick to making delicious braised bamboo shoots. It's not as simple as one might think. You need to master four skills. Once you learn these four skills, you can still make delicious and reliable braised bamboo shoots. You can try it if you like!

[Braised Bamboo Shoots]

Ingredients spring bamboo shoots, sugar, soy sauce, salt, cooking oil, sesame oil in moderation;

Stewed Bamboo Shoots Method

1. The first thing to do with delicious stewed bamboo shoots is to choose them. Bamboo shoots must be fresh. Otherwise the fresh flavor of bamboo shoots is gone and the astringent taste is heavy. This is one of the reasons why many people can't make good stewed bamboo shoots, because you choose the wrong ingredients at the source. The article concludes with a specific selection method. Cut the fresh bamboo shoots on the surface, remove the bamboo shoots, and the old roots at the bottom can be cut off a little;

2. The second point of the oil bamboo shoots is to cut the bamboo shoots. Cutting bamboo shoots is more delicate. The bamboo shoots of oil bamboo shoots are not cut into iron-framed pieces, but are broken with projectiles and cleaned bamboo shoots. When shot, the bamboo shoots will naturally crack and then cut into segments. This cut into pieces of bamboo shoots easier to flavor, smashed bamboo shoots more delicious;

3. The third point of the oil bamboo shoots is the oil. Cooking oil bamboo shoots should be a little more oil, not too little. The oil can reduce the astringent flavor of bamboo shoots. When the pot is hot, add a little more cooking oil and pour the cut bamboo shoots. Stir-fry over low heat for about 3-5 minutes. The process of frying is also called "baking", read the fourth sound, so many areas of Hangzhou are called

Spring bamboo shoots on the market, teach you to do the stewed bamboo shoots, mastering the 4 points, fresh and crispy, attached to the spring bamboo shoots picking tips spring bamboo shoots on the market, teach you to do the stewed bamboo shoots, mastering the 4 points, fresh and crispy, attached to the spring bamboo shoots picking skills

4. . Oil bamboo shoots have four major seasonings: sugar, soy sauce, salt, sesame oil; fried bamboo shoots to fresh and sweet, add a little more sugar, you can get a light sweet flavor. Soy sauce, not soy sauce, is used here. Soy sauce can be used for color or with salt. It is between soy sauce and soya sauce, with a strong soy sauce and bean flavor. Jiangnan people's favorite soy sauce is Huyang Soy Sauce. Add a tablespoon of sugar, soy sauce and a tablespoon of salt to the wok.

5. The sauce is almost cooked when it is slightly thicker. Sprinkle a little sesame oil before cooking. Sesame oil is the soul of the oiled bamboo shoots, it can make them more fragrant and flavorful. Add sesame oil and stir fry. Evenly, out of the pot;

6. Out of the pot sprinkled with a moderate amount of green onion, Jiangnan's famous vegetable oil bamboo shoots are ready;

7. Cooked oil bamboo shoots salty, sweet and fresh, with a bright red color, color and flavor. The thick red sauce can also taste the sweetness of spring bamboo shoots, full of spring flavor;

Spring bamboo shoots selection skills

Many friends buy bamboo shoots, do not know how to choose, just randomly selected. In fact, the freshness of the bamboo shoots will also affect the taste of the finished product. So today I'll share with you how to pick fresh bamboo shoots, master 3 tips to ensure a pick. Accurate;

1, observe the shell;

Looking at the shell of the bamboo shoots is the simplest and most common method of judgment. Bamboo shoots fresh shell is mud, mud is wet. This indicates that the bamboo shoots are just dug out for a long time. In order to prevent the mud on the shell from getting wet by spraying water, you can also look at the color of the bamboo shoot shell. Fresh bamboo shoot shells are slightly yellow with less brownish-black parts. On the contrary, if the dark brown skin is more, it must have been put for a period of time, not fresh;

Spring bamboo shoots are on the market, teach you to do the stewed bamboo shoots, master the 4 points, fresh and crispy, attached to the spring bamboo shoots selection skills 2. Observe the bottom of the bamboo shoot shell;

The bottom of the bamboo shoot shell is the exposed part of the bamboo shoots. If the bottom of the bamboo shoot is dry, dark or blackened in color, it means it has been sitting for some time. On the contrary, if the color is tender white, it means the bamboo shoot is relatively fresh. And the meat will be tender;

3. Squeeze it;

When you buy bamboo shoots, you can pinch the shells of the bamboo shoots, and the shells are full, which means there is still enough water. This is a fresh bamboo shoot. If you pinch it with your hand and feel a gap between the shell and the flesh of the bamboo shoot, it means that the flesh of the bamboo shoot does not have enough water. Or it is not full, this bamboo shoot is not fresh, not suitable for purchase;

Summary: master the above three points, to ensure that you can pick fresh, crisp spring bamboo shoots, do not buy spring bamboo shoots full of slag;