Ingredients: 750g spring bamboo shoots

Accessories: 50g shrimp roe

Seasoning: 20g peanut oil, 15g sweet noodle sauce, 3g sugar, 3g MSG, 2g sesame oil 5 Appropriate amount of each gram

How to make spring bamboo shoots in sauce:

1. Cut off the roots of the spring bamboo shoots, remove the shells, peel off the old skin, cut them open with a knife and cut them into 4 cm long bamboo shoots. Segments, then use a knife to gently pat the bamboo shoots to loosen them;

2. Dissolve the sweet noodle sauce with water, and use a soup sieve to filter out the juice residue;

3. Put the peanut oil in Bring the wok to a boil, remove the fishy smell and set aside;

4. Set the pan on fire and add peanut oil. When it is 50% hot, add the bamboo shoots and blanch the oil, then pour it into a colander to drain the oil;

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5. Return the heat to the wok, pour in the peanut oil, add the sauce, add sugar and mix well, bring to a boil and serve on a plate;

6. Heat the wok again, pour in Add fresh soup, shrimp roe and bring to a boil, then add bamboo shoots and bring to a boil;

7. When the soup is almost cooked, add the sauce and stir with a spoon to gradually coat the soup. On the bamboo shoots, finally add MSG and stir-fry evenly, put on a plate and drizzle with sesame oil and serve.

For more information about spring bamboo shoots in sauce, see Mint.com Food Library/shiwu/jiangzhichunsun