Better than meat, stewed spring bamboo shoots! 3 steps to fresh flavor!

Simmered spring bamboo shoots are a signature of Hangzhou cuisine and a seasonal dish in spring.

However, in the family of bamboo shoots, which is known for its elegance, it is considered a "renegade", and the bold braised pork is more like the same teacher.

The elegant spring bamboo shoots with braised set, instantly from the elegant literati table, into the ordinary people's homes, is the table of the people of Jiangnan first-class cooking hard food.

Fresh from the pot of stewed bamboo shoots, with a shiny color, eating but not show greasy. It is definitely a favorite of bamboo shoot lovers!

Ingredients ?

3-4 bamboo shoots

2 tablespoons of soy sauce

1 tablespoon of dark soy sauce

1 tablespoon of crushed rock sugar

1 tablespoon of sesame sesame oil

The best way to make stewed bamboo shoots is to make them taste even better than meat in 3 steps! The way to do it ?

Spring bamboo shoots, wash, peel off the skin, with a knife pat flat cut into inch sections spare

Pot hot into 3 tablespoons of cold oil, put the cut spring bamboo shoots and rock sugar stir fry with low heat, stir fry until the spring bamboo shoots become soft into the soya sauce, old soy sauce stir fry, cover the lid of the low-fire simmering for 2 minutes

-Fire should be kept on the low heat, the oil is too high will lead to the bamboo shoots outside of the burnt inside the hard

Finally, the high-fire sauce, and then add 1 tsp of sesame oil to enhance the juice. Add 1 tsp sesame oil for flavor