Spring is the best season of the year, and everything is revived, and bamboo shoots are one of them. Spring bamboo shoots are delicious and nutritious, and they are very good ingredients. Today, let's share the practice of cold bamboo shoots, so that everyone can eat refreshing food in spring.

material preparation

1. Bamboo shoots: 500g

2. Onion, ginger and garlic: appropriate amount

3. Chili oil: moderate amount

4. Soy sauce: moderate amount

5. vinegar: moderate amount

6. Salt: Appropriate amount

7. sugar: right amount

Step description

1. Prepare bamboo shoots, peel, wash and cut into filaments.

2. Blanch the shredded bamboo shoots in boiling water. The blanching time should not be too long, about 30 seconds. Take out the blanched bamboo shoots and soak them in cold water, so as to keep their crisp and refreshing feeling.

3. Prepare onion, ginger and garlic and cut them into the final shape.

4. Add appropriate amount of soy sauce, vinegar, salt, sugar, onion, ginger, minced garlic and Chili oil into the bowl and stir well.

5. Drain the blanched shredded bamboo shoots, put them in a bowl, pour in the sauce and stir well.

skill

1. Purchase of spring bamboo shoots: choose spring bamboo shoots with smooth skin and no cracks, straight body and tight tips.

2. Treatment of dried bamboo shoots: When peeling dried bamboo shoots, cut off the tip of the bamboo shoots first, and then peel them upward from the bottom of the bamboo shoots, so as to avoid the astringency of dried bamboo shoots.

3. Seasoning collocation: the proportion of soy sauce, vinegar, salt and sugar can be adjusted according to personal taste, and adding appropriate amount of Chili oil to seasoning juice can improve the taste.