1, 3 bamboo shoots cut into julienne strips, put the cut bamboo shoots into the pot, cook until open, turn off the fire. Bamboo shoots should not be boiled in water for too long, old is not good.
2, the bamboo shoots up, drain the water, put in a bowl.
3, add in salt, diced ginger, garlic, chili oil, vinegar, mix well. Finally add green onions.
Sichuan gazpacho bamboo shoots
Bamboo shoots washed, pot of boiling water, put the bamboo shoots in, cook until the bamboo shoots change color, fish out into cool water, then fish out the bamboo shoots, squeeze out the water, and then the bamboo shoots torn into small strips, put salt. Flavor essence. Sesame oil. Vinegar. Moderate, if you eat spicy that can also add chili oil, mix well on it, the best to put aside half an hour. The flavor is very good. Hand peeled bamboo shoots (gazpacho)
Materials: 500g bamboo shoots, 50g Cantonese plums, 3 slices of fragrant leaves, cinnamon, salt
Practice
1. Bamboo shoots cleaned, cut in half
2. Bamboo shoots in a pot of boiling water to remove astringent flavor. Fish out and rinse with cool water.
3. bamboo shoots in a pot with plums, salt, sesame leaves, cinnamon water. Open fire and cook for more than 20 minutes, cool.