Braised bamboo shoots are a famous dish in Jiangnan. There is only one bamboo shoot in the dish. The cooking secret of braised bamboo shoots is delicious and delicious.

Fresh and good bamboo shoots are tender enough to bite without fiber and slag. But in order to make a plate of braised bamboo shoots and ensure that the bamboo shoots at the entrance are tender enough, we have to give up a little more.

In addition to peeling bamboo shoots and cutting off old roots, it is best to leave only the tip of bamboo shoots, which is the safest. If you don't want to give up so much, just cut the bamboo shoots into pieces and break them.

Bamboo shoots are bitter, so you'd better blanch them for a few minutes before taking them out. But if it is fresh enough, it will be more delicious if it is not scalded.

The first is to cook lard with a small piece of fat to make braised bamboo shoots, which is more delicious than meat. Put more lard, twice as much as usual cooking. Choose bamboo shoots within 30 cm, and your stomach is a little fat. This kind of bamboo shoots is very tender.

1. When the oil is hot, pour in the chopped bamboo shoots and stir-fry over high fire until the bamboo shoots come out of the water.

2. Turn to medium heat, add soy sauce to color, and simmer on low heat until the bamboo shoots break.

3. Add sugar, stir well and color with sugar.

4. Stir fry, and finally season with salt.

Just add soy sauce and sugar, no water, and no ingredients such as onions and ginger. Otherwise it will affect the delicacy of bamboo shoots.

Fried bamboo shoots taste sweet, tender and delicious, and are the first choice for rice.

Pay attention to the following four points when cooking oil bamboo shoots:

1. Don't waste peeled bamboo shoots. Take it out to make wonton stuffing, which is the freshest and most tender.

2. Don't split the bamboo shoots, because you cut the bamboo shoots along the fibers, so the cut fibers will remain for a long time and taste older.

3. Bamboo shoots don't need to be blanched. Because of the high water content of bamboo shoots, it will not be astringent from rain to tingling in the first season of spring. Moreover, bamboo shoots will lose a lot of flavor and nutrition after blanching.

4. Stew bamboo shoots without peeling ginger.

Do you like fried bamboo shoots? I hope my answer is helpful to you.

This is an excellent food, but friends with gastrointestinal diseases should not eat more to avoid indigestion.