The recipe comes from the "Three Stones Gourmet Family Banquet"

Mainly recorded, check at any time.

Materials?

Spring bamboo shoots 150g

50 grams of peas

Vegetable oil 20ml

Cooked lard 3 ml

Soy sauce 10ml

Salt 3g

Chicken powder 1.5g

Bamboo shoots and peas?

Wash the bamboo shoots and cut them into small squares. Pour water into the pot and add salt. After the water boils, add diced winter bamboo shoots, blanch for 1 min, take out and drain.

Blanch peas in salt water for 2 minutes, take them out and drain.

Add vegetable oil and cooked lard into the pot, heat for seven minutes, pour in diced dried bamboo shoots, stir-fry for 1 minute, and add light soy sauce and stir-fry for half a minute.

Then pour in the drained peas, stir fry quickly 1 min, and finally add salt and chicken powder, stir fry evenly and then take out the pot.

skill

Be sure to blanch the bamboo shoots with salt water before cooking, which will not only remove oxalic acid, but also make the bamboo shoots taste more delicious without astringency.

When blanching peas, add some salt to the water to keep the peas green.

When the peas are blanched, they can be boiled for a while, so that the treated peas are easier to fry.

When cooking vegetarian dishes, add a little cooked lard to make the dishes more fragrant. Don't add too much to avoid getting greasy.