Bamboo shoots in casserole: spring bamboo shoots

Bamboo shoots in casserole

Bamboo shoots in casserole: green onion

Bamboo shoots in casserole: seasoning: light soy sauce, salt, soy sauce, sugar

Bamboo shoots in casserole:

1, blanch spring bamboo shoots in their shells, and then cut the bamboo shoots into rolled pieces (cutting strips is also possible).

2, pour oil in the bottom of the pot, put a little more oil, bamboo shoots are very oil-eating, and then put a little green onion.

3, use a spatula to stir-fry the bamboo shoots.

4, add soy sauce (amount is relatively large) and salt (a little), if the color will be relatively shallow, you can add a little old soy sauce.

5, add 2 spoons of sugar, sugar to be more, do not add sugar this dish basically tastes wrong.

6, and then add some cooking wine.

7, and then add some water, adjust the medium heat a little less fire, cover and simmer for 8 minutes. Open the lid to see the water collected, stewed bamboo shoots can be plated

1, bamboo shoots must be cooked through first, to oxalic acid, to shorten the time behind the frying;

2, bamboo shoots in the process of stewing in the oil is very easy to hang juice into the taste of a long time stewing will destroy the bamboo shoots itself sweet aftertaste;

3, the oil to be a little more;

4, the process of only need to add soy sauce, sugar, no need to add water, more Can not add onions and ginger and other ingredients to destroy the original flavor of bamboo shoots;

5, no need for a long time to simmer, the correct method is very easy to hang juice and flavor, a long time to simmer will destroy the bamboo shoots itself sweet aftertaste