Three winter bamboo shoots,

Soy sauce,

Rock sugar,

Sesame oil,

garlic clove

Exercise:

1. Remove the old roots and skins of bamboo shoots and cut them into small pieces.

2. Cook the bamboo shoots to remove astringency and drain the water.

3. Burn small pieces of rock sugar in the oil pan and stir-fry the winter bamboo shoots.

4. Add soy sauce and stir fry, add a certain amount of water after coloring evenly, cover the pot and turn to low heat to stew bamboo shoots.

5. When the water is almost dry, add minced garlic to continue stewing bamboo shoots until the water is completely dry, pour in some sesame oil, stir-fry evenly, and take out the pot.

Kitchen experience:

1. When choosing bamboo shoots, choose those that are convenient and heavy. Bamboo shoots are tightly wrapped in bright yellow, and there is a fine layer of fluff outside the bamboo shoots. Such winter bamboo shoots are fresh, tender and crisp.

I tried several times to get rid of bamboo shoots. Longitudinal cutting is more laborious, but bamboo shoots are easier to peel. The labor-saving method is to cut off the lignified old roots and cut off the bottom of the bamboo shoot coat along the bottom, so that the bamboo shoot coat can be easily removed and peeled off one by one, and the bamboo shoot meat inside can be preserved to the maximum extent. You can also eat some tender bamboo shoots at the top. Don't throw them away.

3. Shanghai recipes taste sweet, so you can adjust the amount of sugar according to your own taste. Don't put too little soy sauce and don't need extra salt. Sesame oil smells good.

Fresh bamboo shoots have astringency, so be sure to cook them in water for a while to remove the astringency.