Ingredients?

70g of dried bamboo shoots

One green pepper

One or two red peppers

Dark soy sauce 1 tsp

1 tbsp light soy sauce

Three grains of rock sugar

1/4 tsp salt

Dried red braised bamboo shoots How to make dried bamboo shoots?

When processing dried bamboo shoots, Nan Shizhao’s recommended dosage is 100g. I think 60-70g is enough to fill a plate. Soak the dried bamboo shoots overnight, then put them in water before going to bed at night and leave them alone. When you need to cook the next day, cut the larger bamboo shoots into small strips, wash them and put them in the pot, add water, cook for about 20 minutes, turn off the heat and simmer for a while (the pressure cooker can also be used for seven or eight minutes) ). Remove the dried bamboo shoots and drain them. Set aside for later use.

When cooking the dried bamboo shoots, I cut the green and red peppers, mainly for color matching, but the slight spiciness also adds flavor to the dish.

Heat the pot and add oil. Be sure to add more oil. Dried bamboo shoots are very oily. Add the dried bamboo shoots and stir-fry until slightly fragrant. Then add water to almost cover the dried bamboo shoots, cover the lid and simmer for a few minutes, add rock sugar, dark soy sauce and salt, continue to open the lid and simmer until the soup is almost gone. At this time, add the green and red peppers and stir-fry. Can.

Tips

The step of cooking bamboo shoots is indispensable. Unless you are making a stew that has been stewed for a long time, the bamboo shoots will still be hard inside. ?

Also, it is recommended that you buy dried bamboo shoots instead of whole bamboo shoots. It is best to buy sliced ??bamboo shoots. I have tried whole bamboo shoots, but they are too troublesome to soak. ?

Besides, the green pepper must be added last, just cut it raw. Green peppers that have been cooked for a long time are really not delicious, except for peeled green peppers that are roasted in the oven until they peel~