Here's how to cook a most popular stew with oil:
Benbang braised bamboo shoots
Composition:
2 thunder bamboo shoots, 2 black bamboo shoots, 6-8 dried mushrooms, shallots 1 root, salt 1 spoon (boiled water), appropriate amount of water, 2 tablespoons of oil, 4 tablespoons of soy sauce, 2 tablespoons of sugar and half a spoonful of salt.
Cooking steps:
1. There are three cooking methods for braised bamboo shoots:
First, bamboo shoots should be tender to ensure good taste;
The so-called "poor physical properties, although cooked in elegance, tasteless food."
Second, it is chopped without cutting, so that bamboo shoots taste good;
Third, no water is added in the whole cooking process, which makes it rich and delicious.
2. Prepare all the materials. Bamboo shoots of Phyllostachys praecox and Phyllostachys pubescens are delicious, sweet and crisp, which are good choices for braised bamboo shoots. In addition to bamboo shoots, this braised bamboo shoot also adds a little dried mushrooms. The combination of mushrooms and spring bamboo shoots is "fresh", which fully reflects the taste of spring.
3. Phyllostachys praecox: Bamboo shoots growing in Phyllostachys praecox field are named after the thunder in early spring, and are the earliest bamboo shoots listed in the bamboo shoot market. Thunder bamboo shoots shoot in early February, with a shooting period of 60-70 days and ending in the middle and late April. Besides fresh food, it can also be made into dried bamboo shoots. It can effectively regulate various physiological activities of human development and metabolism.
4. Black bamboo shoots: the shell is green with brown spots, the bamboo shoots are as thick as the thumb, and the meat is tender. It is the best of wild bamboo shoots. As the saying goes, "Black bamboo shoots are fragrant in March."
5. Soak dried mushrooms in warm water and drain.
6. Put the fresh bamboo shoots flat, and draw a knife vertically on the bamboo shoot shell with a knife, not too deep.
7. You can easily remove the shell of bamboo shoots by breaking them along the cutting line.
8. Cut off the old roots, pat them loose with the back of the knife and cut them into sections. Semi-old roots can be cut into thick slices to make soup without affecting the taste of braised bamboo shoots.
9. Put the whole bamboo shoot flat on the chopping board and pat it with the plane of a kitchen knife, so that the bamboo shoot will naturally be divided into several equal parts, and many fine lines will be photographed, which will help to taste.
10. Bamboo shoots that are too big can be cut into small pieces where there are no cracks.
1 1. Drain. Put bamboo shoots in a pot, add cold water and a spoonful of salt.
12. After the fire boils, turn to low heat and cook for about 20 minutes. Bamboo shoots contain oxalic acid, which can decompose most of the insoluble oxalic acid in bamboo shoots at high temperature to prevent the recurrence of stones and allergic diseases. It can also remove the bitterness of bamboo shoots and ensure the taste is more delicious after frying.
13. Take out the blanched bamboo shoots and drain them with cold water. Bamboo shoots can be cut and blanched, or they can be blanched and changed knives.
14. from the large oil pan, the oil is slightly twice as much as usual.
15. Medium heat, pour bamboo shoots when it is seven minutes hot.
16. Push slowly and fry slowly to ensure that every bamboo shoot is fried well.
17. When the surface of bamboo shoots is covered with oil flowers, pour in mushrooms.
18. Stir well until the bamboo shoots turn yellow. If you feel too much oil, just control it.
19. Add soy sauce, soy sauce and sugar.
20. Stir fry quickly to ensure that the bamboo shoots have the same taste and uniform color.
2 1. Turn the heat down, cover and stew for five minutes to make it tasty.
22. Open the lid in the middle and stir fry once, so that the bamboo shoots and mushrooms are evenly colored to prevent the pot from burning.
23. When the soup is almost collected, add half a spoonful of salt to taste.
24. Stir fry evenly.
25. Sprinkle chopped green onion before serving.
26. Braised bamboo shoots in oil, with thick sauce red and heavy oil and heavy sugar, are very attractive.
27. Fresh and tender bamboo shoots seem to have the taste of meat. The combination of mushrooms and bamboo shoots is very fresh, which fully reflects the taste of spring.
28. Try this delicious spring dish! Come on, open your mouth!
Recipe tip:
1, braised bamboo shoots, fresh and tender, preferably yellow or white; Bamboo shoots should be neat and white. Black bamboo shoots with tender quality and tender color are better; Winter bamboo shoots should be yellow and slightly white. Generally, tender bamboo shoots unearthed around Tomb-Sweeping Day are selected. If bamboo shoots are too old, they are not easy to taste and taste bad.
2. Fresh bamboo shoots contain oxalic acid. It is best to blanch them in boiling salt water before cooking, which can not only remove oxalic acid, but also remove the astringency of bamboo shoots. Immediately after blanching, cool with cold water, which can keep the crisp and tender taste of bamboo shoots. In addition, cooking wine and vinegar can also remove the astringency of fresh bamboo shoots.
3. When cooking braised bamboo shoots, put more oil, because bamboo shoots absorb oil.
You can add a little more sugar to make braised bamboo shoots, which will make the bamboo shoots fresh and tender and the colors more beautiful.
5. Try not to add onions, ginger and garlic in the cooking process of braised bamboo shoots, because onions, ginger and garlic will destroy the original flavor of bamboo shoots, and chopped green onion can be added for decoration when cooking.
6. Bamboo shoots are easy to hang juice in the process of oil stewing, and long-term stewing will destroy the fresh and sweet aftertaste of bamboo shoots. Therefore, we must grasp the cooking time.
7. Braised bamboo shoots and dried mushrooms should be stewed with whole mushrooms. It is recommended to use small mushrooms. If the mushroom is big, cut it into small pieces, which makes it easier to taste. Of course, you can also use bamboo shoots completely.
8. In addition to mushrooms, you can also add fat and thin pork belly with braised bamboo shoots, and the taste is also excellent.
9. Keep the inexhaustible braised bamboo shoots in the refrigerator, and return them to the pot once the next day, which is more mellow. Of course, it is perfect as a breakfast side dish.