There are a lot of friends are often made a mistake, is to put the bamboo in boiling water soak, this practice is not right, either with cold water, or deep-fried, in general: cool water soaked bamboo suitable for cold, and deep-fried bamboo is only suitable for frying or stewing, so you want to put the bamboo as a hot pot side dish, must remember to use the deep-fried, I'll share the details of the practice to you!

The color should be golden yellow, and there is no solid, because the rotting bamboo is made of bean curd skin, if you find too much solid rotting bamboo, are not good quality rotting bamboo, there should be a wrinkled feeling is right.

1, First of all, the pot of oil, cold oil directly put the bamboo in the pot slowly heated, in the process of heating, bamboo will be dark white, and the volume of the larger, there is a kind of high oil temperature, but this requires professional chef, because if you do not grasp the temperature of the oil, it is very energy-saving to the bamboo fried paste, the former is more simple and practical some.

2, all fried into such a small bubble on the surface, soften can be leaked out, and then soak in warm water for 10 minutes.

3, soaked bamboo can be changed into a knife cut into diamond-shaped pieces, this bamboo will not appear no chewy phenomenon, and eat than soaked in water more powerful.

4, if it is in accordance with my so fried, you can first fry the meat in the pan, and then put into the bamboo, and then add a little water simmering stew, so that the bamboo better absorb water, if it is to eat the hot pot can be directly put in the pot to cook, and do not have to worry about cooking rotten.

5, seasoning only need to put oyster sauce, soy sauce and salt can be, because the flavor of the bamboo itself is very fragrant, so do not need too much seasoning, so that the flavor is more mellow and delicious.

6, when the pot can be put into the garlic leaves to increase the flavor, and then put a little bit of steamed fish and fish ahead of time, stir fry evenly can be out of the pot on the plate.

Tips: This deep-fried bean curd is not suitable for cold, more suitable to do burning, simmering, stewing cooking method.