1. Wash fresh water bamboo and cut into hob blocks.
2, take the oil from the pot, the oil is slightly more than usual, and stir fry after the oil is hot.
3. Stir-fry until the water bamboo has a burnt edge, add fine sugar and continue to stir-fry.
4, stir-fry to the highest color, with obvious caramel flavor. The actual color is yellow than this, and the photo is not obvious. )
5. Add umami soy sauce, stir well, then turn to low heat and cover for about 3 minutes.
Tips:
1, umami soy sauce I used soy sauce, steamed fish and soy sauce and a little soy sauce. The salty taste mainly comes from soy sauce, and no salt is needed. Soy sauce is used for color matching, just a little bit.
Whether it is boiled or fresh bamboo shoots, the water is sufficient, so this dish does not need water, and it will produce a little soup when stewed.
3, like sweet enough, you can add a little sugar and stir fry before cooking.
4, remember, if you want to eat the original flavor of our braised oil, don't put onions, ginger and garlic.