Do you need to blanch the bamboo shoots in boiling water to make homemade casserole? How long does it take to cook the bamboo shoots in casserole? Fresh bamboo shoots don't last long, but spring bamboo shoots are extremely flavorful. They are crisp, tender, sweet, thick, delicate, not astringent, nutritious, and springy. They are the mountain spirits of spring and are also known as the "Eight Treasures of the Mountain". Whether they are cold, fried or boiled in soup, they all taste good. Bamboo shoots are the young shoots of bamboo. The more tender the bamboo shoots are, the better they taste. They have plenty of moisture and delicate flesh. You can pinch the tender juice with your fingers. Bamboo shoots taste freshest especially in the morning before the sun rises. In addition to their good flavor, bamboo shoots are also highly nutritious. They are rich in plant proteins, vitamins and other nutrients and some trace elements needed by the human body, as well as more dietary fiber, which can promote intestinal peristalsis and help digestion.

Braised dried bamboo shoots need to be blanched before cooking. This will give the spring bamboo shoots a fuller and crisper texture, while removing its bitter flavor. After blanching, you can sauté the bamboo shoots without adding anything before stir-frying. This will dry out the bamboo shoots with water, which will make the stir-fried bamboo shoots more flavorful during subsequent cooking. After the bamboo shoots are stir-fried until lightly browned, add the third bowl of yellow wine, then add half a bowl of water, add a spoonful of sugar, the right amount of soy sauce and soy sauce for seasoning, mix well, cover and simmer on low heat for 5-8 minutes.

The stewed bamboo shoots are mainly fresh and sweet, more white sugar, can be replaced by rock sugar. Cook until the sauce is a little thick, it is almost cooked. Pour a little sesame oil to enhance the flavor before leaving the pot. Sesame oil is the soul of braised bamboo shoots, which can make them more flavorful and delicious. Add sesame oil and stir-fry evenly, out of the pan; after cooking, sprinkle with a moderate amount of green onion, Jiangnan famous dish braised bamboo shoots are ready; braised bamboo shoots are tasty, crispy and tender, with bright red color. You can also taste the sweetness of spring bamboo shoots in the thick red sauce, which is the flavor of spring.

Bamboo shoots are rich in nutrients such as protein, calcium and other trace elements. A proper diet helps digestion and dissolves phlegm. Dried bamboo shoots can be cooked in a variety of ways, such as dried bamboo shoots fried with shredded pork, dried bamboo shoots with roasted preserved meat, and dried bamboo shoots with cold sauce. , which are all good choices. You can choose different ways according to your personal preference. This braised bamboo shoots as the most classic one can not miss the study. After learning to make this dish, you can easily eat it.