Can you tell me how to cook bamboo shoots in cassoulet?
Answer:
Home cooking of bamboo shoots in oil
Ingredients
Bamboo shoots 200G
Garlic leaves 30G
Salt moderate
Sugar moderate
Materials wine moderate
Old soya sauce 3G
Soy sauce 2G
Cock extract moderate
Methodology/steps
Prepare ingredients
Peel skin of bamboo shoots, remove the skin of the bamboo shoots. >Methods/Steps
Prepare the ingredients, peel the spring bamboo shoots and wash them. Wash the garlic leaves.
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Cut the spring bamboo shoots into small diamond-shaped pieces. Mince the garlic leaves.
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Pour boiling water into a pot of 500ML. blanch the spring bamboo shoots to remove excessive oxalic acid.
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Blanch the spring bamboo shoots and fish out and set aside.
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Pour salad oil into the pan, when the oil temperature is 80% hot, pour in the bamboo shoots stir fry.
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Stir fry the flavor, pour in the old soy sauce 2ML, salt 2G, soy sauce 3ML, sugar half a spoon. Sugar half a spoon. 10ML cooking wine Stir fry.
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Add 150ML of cold water to the pot. simmer on low heat for 5 minutes.
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8
Finally pour in a little garlic leaves and chicken essence. Stir fry and remove from the pan.
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Another way,
Ingredients
Spring bamboo shoots moderate amount
Five-flower pork moderate amount
Chicken essence moderate amount
Scallion moderate amount
Oyster sauce moderate amount
Soy sauce moderate amount
Salt moderate amount
Methods/steps
I like to choose small tender bamboo shoots, peel off the outer layer and clean them well.
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Split it in the center so you can clearly see its texture.
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Cut into small slices according to the texture, (try not to make the bamboo shoots crumble) blanch them in a pot of boiling water for 5 minutes, drain off the water and set aside.
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Cut the scallions and slice the meat into thin slices.
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Pour the meat into the pan and stir-fry until oiled and lightly browned.
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Add the chopped green onion and sauté until fragrant.
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Pour in the blanched bamboo shoots, stir-fry over high heat, season with salt, soy sauce and oyster sauce, stir-fry evenly.
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The side of the pot drizzle a little water, continue to stir-fry evenly, cover and simmer for 5 minutes, adjust the appropriate amount of chicken essence can be out of the pot on the plate.
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END
Note
Be sure to blanch the spring bamboo shoots before stewing, to reduce its astringent flavor, but also can break down the oxalic acid contained in it, to promote the absorption of calcium.