Dried bamboo shoots, fresh and tender in warm spring, peeled, shredded and cooked, and then exposed to the sun until dehydrated, can still be eaten after a long time. Stewed soup and stir-fry are delicious!

Materials?

green pepper

dried bamboo shoots

Light soy sauce

salt

Red pepper

garlic

Fried dried bamboo shoots with green pepper

Soak dried bamboo shoots in boiling water for one day, soak them in clear water for several times, then shred them until soft, and continue soaking for half a day. I use snail pepper as green pepper, but I can also use other varieties. If you like spicy food, you can add some finger peppers.

Boil dried bamboo shoots in water for 20 minutes.

When the dried bamboo shoots are cooked, you can cut the accessories.

Boil dried bamboo shoots for 20 minutes, take them out and put them in a wok. Dry surface water without adding oil and salt.

Add oil, salt, garlic, rice and dried peppers to the pan and stir-fry until fragrant.

Stir-fry dried bamboo shoots until fragrant.

Adding water is less than half of dried bamboo shoots.

After the water is almost drained, add the green pepper and stir fry, and add the soy sauce and stir fry for a while.

It's ready, eat it!

Matters needing attention

Dried bamboo shoots are hard and must be cooked in advance.