Small tamarind 200 grams, 200 grams of tender flat-tip bamboo shoots, 200 grams of vegetarian oil, sugar, chicken soup small half bowl, 65 grams of yellow wine, a little salt.

Practice:

1. cut the flat-tip bamboo shoots into 1-inch-long strips, put the light vegetables into the boiling water to soak;

2. two bowls, the flat-tip bamboo shoots, light vegetables, each loaded with a bowl, the bowl with the boiling water and the material flat, on the cage after the steam loose, take out the light vegetables, cut off the old pieces and the center of the hairy mushrooms, and then washed again;

3. start the veggie oil pan, the tip of the shoots, the light vegetables divided into two sides Pour in, add the original soup (i.e., steamed tamarind soup), sugar, wine, salt, chicken broth, and fry on both sides of the side of the roll, until the soup collects dry, start the pot to plate. One side of the light vegetables, put bamboo shoot tips, cooled to the table.