And modern people also believe that bamboo shoots are not only nutritious, but also rich in plant fiber, can promote intestinal peristalsis, help digestion, anti-constipation.
Bamboo shoots can be eaten fresh, pickled into sour bamboo shoots can also be dried into dried bamboo shoots to save, each with its own flavor. Muyang likes acid, so when young bamboo shoots are on the market, he likes to buy fresh and tender bamboo shoots and pickle them himself, and then eat them as he likes, so he can keep them for a year.
Simply talking about sour bamboo shoots, you have already begun to mouth acid, salivation, really a little bit of the realm of the plum quench their thirst. Sour bamboo shoots are similar to durian, the good ones to eat, the evil ones to escape. But often people who hate its flavor, after trying it, but it is y seduced, can not be extricated. As in the case of snail meal, if there is no such thing as sour and stinky food, it is not possible to get rid of it. odor? The sour bamboo shoots, it will lose its soul.
The best match for sour bamboo shoots is pork, the addition of fatty oil to make the bamboo shoots become moist, plus a handful of small shrimp, so that the bamboo shoots absorb the shrimp's freshness, so the bamboo shoots have become more tender and fragrant, and the fat has absorbed the sour bamboo shoots? Stinky? flavor, stimulate your taste buds, plus a little spicy and sweet, this is a dish of shrimp and pork stir-fried bamboo shoots give you a feast for the palate.
Let Muyang share with you how to make this Fried Bamboo Shoots with Sliced Pork and Shrimp!
Food Sharing Moments
Shrimp and Pork Stir-Fry with Sour Bamboo Shoots
(I) Ingredients
150g pork, 250g sour bamboo shoots, 30g shrimp, 1 tablespoon chopped chili pepper (or 2 strips of chili peppers), 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1.5 tablespoons sugar, 2 small green onions, half a tablespoon of white wine, 2 tablespoons of peanut oil
(II) Directions
1. Thinly slice the pancetta and marinate it in 1/2 tablespoon white wine, 1 tablespoon light soy sauce, 0.5 tablespoon sugar, and 1 tablespoon peanut oil for 20 minutes.
2. Wash and soften the shrimp in half a bowl of water.
3. Boil a moderate amount of water in a pot, add the pickled bamboo shoots and cook for 1 minute, pour out and drain.?
4. Heat a wok, add the rest of the peanut oil, sauté the ginger, add the pork and stir-fry until slightly oily.
5. Add shrimp and sauté to taste.?
6. Add the pickled bamboo shoots and stir-fry, then add 1 tablespoon of oyster sauce, 1 tablespoon of sugar, add half a bowl of the water in which the shrimp were soaked just now, and simmer for 2 minutes.
7. Turn up the heat to reduce the juice, add the scallions and mix well.
8. Add a spoonful of chopped pepper and a few grains of chicken essence to refresh.