One winter bamboo shoot and one lettuce.

condiments

A green pepper and a red pepper.

Garlic and ginger.

Steps of frying double bamboo shoots

1. 1. Prepare raw materials in advance, peel and wash bamboo shoots and lettuce for later use.

2.2. Cut the washed bamboo shoots and lettuce into hob blocks for later use.

3.3. Boil the water in the pot, blanch the cut bamboo shoots in boiling water several times to remove the astringency of the bamboo shoots (fresh bamboo shoots and oxalic acid), remove and drain for later use.

4.4. Slice green and red peppers for later use, and chop ginger and garlic (you can also keep the original flavor of bamboo shoots without adding ginger and garlic).

5.5. Pour oil into the pot, and the oil temperature should not be too high. Add garlic rice, ginger rice and green pepper and stir fry. Put the prepared bamboo shoots into a pot and stir fry (the oil temperature should not be too high to avoid the bamboo shoots being brown outside and not ripe inside).

6.6. Stir fry for 7 or 8 times. When the bamboo shoots are ripe, add lettuce and stir constantly.

7.7. When the color of lettuce becomes lighter, stir fry for 5 or 6 times, sprinkle with pepper and salt, and serve.

skill

1. Fresh winter bamboo shoots contain oxalic acid, so it's best to blanch them with hot water to remove the astringency, so that the dishes will taste better.

2. The oil temperature of fried winter bamboo shoots should not be too high to avoid yellowing inside the winter bamboo shoots and bad taste.

If you want to taste the original flavor of winter bamboo shoots, it is best not to put garlic and ginger, but only oil and salt.