Hello readers and foodies! Today, I will unveil the recipe of this delicious dish: fried bamboo shoots. Bamboo shoots, a gift from nature, are crisp and delicious, which is a rare delicacy on the table. But if you want to make enviable fried bamboo shoots, you can be very particular.
Step 1: Choose the king of bamboo shoots.
If you want to fry delicious bamboo shoots, you must first choose the right ingredients. There are two kinds of bamboo shoots: spring bamboo shoots and winter bamboo shoots. Spring bamboo shoots are fresh and tender, and winter bamboo shoots are fleshy, each with its own merits. When picking bamboo shoots, try to choose bamboo shoots with straight shape, even head, full tip, no bug eyes and no spots. Fresh bamboo shoots are slightly heavier. After cutting, you can see that the cross section is as white as jade, and there are water droplets oozing out.
Step 2: blanch to remove astringency.
Fresh bamboo shoots are sour and astringent. Therefore, it is essential to blanch the water before frying. Cut bamboo shoots into hob blocks or filaments, blanch them in boiling water 1-2 minutes, remove cold water, and drain the water for later use. This step can not only remove the astringency, but also keep the crisp taste of bamboo shoots.
Step 3: Prepare the sauce.
Sauce is the key to the success of fried bamboo shoots, and good sauce can give bamboo shoots rich taste. The preparation method of the basic sauce is as follows: light soy sauce, dark soy sauce, oyster sauce, sugar, salt and chicken essence, and a little water starch is added to thicken according to the ratio of1:1:1:0.5. If you like a stronger flavor, you can appropriately increase the amount of soy sauce; If you like fresh food, you can add mushroom sauce or shrimp sauce to taste.
Step 4: Stir fry in a hot pot.
Heat oil in the pan, add onion, ginger and garlic until fragrant, then pour in drained bamboo shoots and stir fry. Pay attention to keep the heat and stir fry quickly, so as to ensure the crisp and tender taste of bamboo shoots. Stir-fry until the bamboo shoots are cut off, pour in the prepared sauce and stir-fry until the sauce wraps each bamboo shoot.
Step 5: collect the juice and take it out of the pot.
The last step is to collect the juice with fire. The purpose of this step is to thicken the sauce and wrap it around the bamboo shoots to form bright colors. Stir-fry until the soup thickens and the bamboo shoots are covered with sauce, then take out the pan and put on a plate.
Additional cheats of fried bamboo shoots
The heat should be fierce: when frying bamboo shoots, keep a big fire, so as to quickly lock the fragrance of bamboo shoots and make them crisp and delicious.
Stir-fry frequently: stir-fry constantly during the frying process to prevent bamboo shoots from sticking to the pot or pasting the bottom.
Free-wheeling dishes: according to your own preferences, you can add diced meat, mushrooms, fungus and other side dishes to increase the taste and enrich the taste.
What should I do if the bamboo shoots are over-fried? If the bamboo shoots are over-fried, you can add some water or broth to fry them to restore a little moisture and tenderness.
What should I do if the taste of bamboo shoots is too weak? You can taste them before cooking. If they feel weak, you can add some salt or soy sauce to taste.