Stewed shrimp, stewed bamboo shoots, stewed eggplant, etc. are very classic stewed dishes, whether it is a vegetarian dish or meat dishes with stewed method to do, can make people fully feel the deliciousness of it, especially so that the vegetarian dishes are more flavorful, making the vegetarian dishes become richer and more delicious, in this which stewed bamboo shoots is a dish that I often do, the spring seasonal vegetables spring bamboo shoots after a series of cooking methods to do well, the entire The taste of the dish is salty, fresh and sweet, the taste is good, learn this practice of stewed bamboo shoots, and then want to eat on hand to do, in doing this dish, many people like to blanch, but in fact, this is not right, it is easy to bamboo shoots the taste of a big discount, we mastered the correct way to do, bamboo shoots will be tender and crisp but also flavorful, the following we learn the practice together.

Spare ingredients: bamboo shoots, salt 1 tablespoon, sugar 1 tablespoon, 3 tablespoons of soy sauce, cooking oil, 2 scallions;

production process: first step, first of all the ingredients are ready to be put in place, bamboo shoots ready to be prepared out of the appropriate amount of shells, put in the pre-prepared light salt, and then put in the pre-prepared light salt, and then put in the pre-prepared light salt. Put in the pre-prepared lightly salted water to soak for a while, and then carefully cleaned, and then put the spring bamboo shoots on the board;

The second step, with a knife will be cracked, and then rolled while cutting into pieces, ready to spring bamboo shoots, scallions ready to put out 2, remove the inedible part of it, and then carefully cleaned, and then cut the scallions into green onions with;

The third step, ready to all the After all the ingredients can start cooking, frying pan add the right amount of cooking oil, a little more than the usual frying, put the pan on the fire to heat up, and then will be processed into the spring bamboo shoots in the hot frying pan;

The fourth step, bursting out of the flavor, the process of the spring bamboo shoots in the water will slowly be forced out, this time, you can add 3 spoons of soya sauce in which, stir-frying evenly, so that the spring bamboo shoots on color, you can add the

Summary: As spring seasonal vegetables we certainly can not miss to eat, asparagus contains nutrients rich in protein, calcium, and a variety of other trace elements are relatively rich, appropriate to eat for the elimination of food, phlegm, etc. has a certain degree of help, asparagus cooking methods are more varied, asparagus fried shredded pork, asparagus pork, cold spring asparagus etc. are good choices, you can choose different practices according to personal preferences, this stewed bamboo shoots as one of the most classic, of course, can not miss the study, learn the practice of this dish after wanting to eat on hand to do, do their own dishes clean and sanitary, eat will be more assured.

1, stewed bamboo shoots beforehand into the pot blanching is not right, bearing in mind that 1 point of skill, the bamboo shoots directly into the hot frying pan, after the oil stew, will make the bamboo shoots in the water forced out, so that the bamboo shoots will be more crispy and tasty taste;

2, bamboo shoots processed clean, beforehand, put in the lightly salted water to soak for a while, not only can help to remove the bitterness of which, and also to make it more clean! hygiene, eating will be more assured;

3, do this dish, the oil needs to be a little more moderate, so that the taste of the dishes will be better, see the bamboo shoots slowly out of water, you can add the lid smothered for a while, which added seasoning can be adjusted according to the individual taste appropriate to do.

Home made stewed bamboo shoots, master the method, bamboo shoots fresh tender crisp flavor delicious, if you also like to eat this dish, welcome to collect to learn to do, or share to more people to learn!