Ingredients: 300g of winter bamboo shoots, 5g of salt, 5g of soy sauce, 5g of white sugar 10g, 5g of ginger slices, 20g of soy sauce 10g and edible oil.

1. Remove the skin and roots from the winter bamboo shoots, cut the winter bamboo shoots into sections and put them on a plate for later use. Blanch the winter bamboo shoots with boiling water for eight minutes, remove them and let them cool for later use.

2. Put oil in the pot, add ginger slices and saute until fragrant, add winter bamboo shoots and stir fry until the surface is slightly yellow, add sugar, soy sauce and soy sauce and stir fry evenly, add salt, add water to the pot, cover the pot and stew for five minutes.

3. Open the lid and turn to high fire to collect the juice, then take it out and put it on the plate.

Braised winter bamboo shoots in oil

Composition:

3 winter bamboo shoots, proper amount of vegetable oil, a little salt, 20g oyster sauce and a little soy sauce.

Steps:

1, winter bamboo shoots with roots are ready, the roots are hard, so it is better to prepare a thick broadsword;

2. Peel off the skin to reveal light yellow tender bamboo shoots and bamboo shoots. The roots of bamboo shoots are tender and edible. Look at the comparison chart to know why winter bamboo shoots are called "golden clothes and white jade";

3. All three winter bamboo shoots have been processed and the roots are hard. Cut them off with a knife and rinse them with water.

4. Split a bamboo shoot in half vertically, and then divide it into 3-4 pieces with the same size as much as possible, so that it can be heated evenly and ripened together;

5. Pour more oil into the pot. When the oil temperature is 60% to 70%, put the bamboo shoots into the wok and keep stirring. The oil temperature should not be overheated, which will cause the skin of winter bamboo shoots to burn and the heart will still be alive;

6. When the bamboo shoots shrink a little, sprinkle a little salt, oyster sauce and soy sauce according to the taste; Because oyster sauce and soy sauce are salty, you can leave a little or a little salt. Oyster sauce is fresh and soy sauce is colored. If there is no oyster sauce, you can add some sugar to refresh it; Stir fry evenly. After the bamboo shoots are evenly colored, put them into a plate with chopsticks and fry another dish with the remaining base oil.