Here's how to cook a favorite braised dish in oil:
Benbang braised bamboo shoots
Ingredients:
2 thunder bamboo shoots, 2 black bamboo shoots, 6-8 dried mushrooms, shallots 1 root, 1 spoon of salt (blanched water), appropriate amount of water, 2 tablespoons of oil, 4 tablespoons of soy sauce, 2 tablespoons of white sugar and half a spoonful of salt.
Cooking steps:
1. There are three things about cooking braised bamboo shoots:
First, bamboo shoots should be tender to ensure good taste;
The so-called "bad physical properties, although cooked in Yi Ya, are tasteless."
The second is to smash it without cutting it, so as to make the bamboo shoots taste good;
Third, no water is added in the whole cooking process, so as to have a strong and delicious taste.
2. Prepare all the ingredients. Lei bamboo shoots and Wu bamboo shoots are delicious, sweet and crisp, and are good choices for braised bamboo shoots. In addition to spring bamboo shoots, a little dried mushrooms are added to this braised bamboo shoot. The combination of mushrooms and spring bamboo shoots is very "fresh", which fully reflects the taste of spring.
3. Thunder bamboo shoots: The bamboo shoots grown in the thunder bamboo field are named after the thunder in early spring, and they are the earliest bamboo shoots listed in the bamboo shoot market. The thunder shoots shoot in early February, and the shoot period is 60-70 days, ending in the middle and late April. Besides fresh food, it can also be made into dried bamboo shoots. It can effectively regulate various physiological activities of human development and metabolism.
4. Black bamboo shoots: the shell is blue with brown spots, the bamboo shoots are thick as thumbs, and the meat is fresh and tender. It is the best among wild bamboo shoots. As the saying goes, "March black bamboo shoots are fragrant."
5. Dry mushrooms are soaked in warm water and drained.
6. Put the fresh bamboo shoots flat, and draw a knife vertically on the bamboo shoot shell with a knife, not too deep.
7. You can easily remove the shells of bamboo shoots by breaking them along the cutting line.
8. Cut off the old roots, pat them loose with the back of the knife and cut them into sections. Half-aged roots can be cut into thick slices to make soup, so as not to affect the taste of braised bamboo shoots.
9. Put the whole bamboo shoot flat on the chopping board and shoot it with the plane of the kitchen knife, so that the bamboo shoot will naturally be divided into several equal parts, and many fine lines can be shot, which will help it to taste.
10. Too big bamboo shoots can be cut into small pieces at the non-crack place.
1 1. Put the bamboo shoots into the pot, add cold water and a spoonful of salt.
12. After the fire boils, turn to low heat and cook for about 20 minutes. Bamboo shoots contain oxalic acid, which can decompose most insoluble oxalic acid in bamboo shoots at high temperature to prevent the recurrence of stones and allergic diseases. It can also remove the bitter taste of spring bamboo shoots and ensure the taste is more delicious after frying.
13. Take out the blanched bamboo shoots and drain them in cold water. Bamboo shoots can be cut and then blanched, or they can be blanched and then changed into knives.
14. Take a large oil pan, and the oil is slightly twice as much as the usual cooking.
15. Medium fire, pour bamboo shoots when it is seven minutes hot.
16. Push slowly and stir-fry slowly to ensure that each bamboo shoot is stir-fried.
17. When the surface of the bamboo shoots is covered with oil flowers, pour in the mushrooms.
18. Stir-fry evenly until the bamboo shoots turn yellow. If you feel too much oil, control a little.
19. Add soy sauce, soy sauce and sugar.
20. Stir fry quickly to ensure that the bamboo shoots are consistent in taste and uniform in color.
2 1. Turn to low heat, cover and stew for five minutes to make it tasty.
22. Open the lid in the middle and stir fry once, so that the bamboo shoots and mushrooms are evenly colored and prevent the pot from burning.
23. When the soup is almost collected, add half a spoonful of salt to taste.
24. Stir-fry evenly and pan out.
25. Sprinkle chopped green onion before serving.
26. Braised bamboo shoots in oil, thick red sauce, heavy oil, heavy sugar and heavy color are very attractive.
27. Fresh and tender bamboo shoots seem to have the taste of meat. The combination of mushrooms and bamboo shoots is very fresh, which fully reflects the taste of spring.
28. Try this delicious spring dish! Come on, open your mouth!
Recipe tips:
1, do braised bamboo shoots, bamboo shoots with fresh texture, yellow or white is better; Hairy bamboo shoots should be neat, white and tender. Black bamboo shoots with tender quality and tender color are better; Winter bamboo shoots should be slightly white in yellow. Generally, tender bamboo shoots unearthed around Tomb-Sweeping Day are selected. If the bamboo shoots are too old, they are not easy to taste and have poor taste.
2. Fresh bamboo shoots contain oxalic acid. It is best to blanch them in boiling salt water before cooking, which not only removes oxalic acid, but also removes the astringency of bamboo shoots. Immediately after blanching, cool with cold water, so as to keep the crisp taste of bamboo shoots. In addition, cooking wine and vinegar can also remove the astringency of fresh bamboo shoots.
3. When cooking braised bamboo shoots, put a little more oil, because bamboo shoots absorb oil.
4. You can add a little more sugar to make braised bamboo shoots, which can make them fresh and make the colors more beautiful.
5. Try not to add onion, ginger and garlic in the cooking process of braised bamboo shoots, because onion, ginger and garlic will destroy the original flavor of bamboo shoots, and you can add chopped green onion to decorate them when cooking.
6. Bamboo shoots are easy to hang juice in the process of oil stewing, and long-term stewing will destroy the sweet aftertaste of bamboo shoots. Therefore, it is necessary to grasp the cooking time.
7. For the dried mushrooms added to the braised bamboo shoots, the whole mushrooms should be stewed. It is recommended to use small mushrooms. If the mushrooms are large, they should be cut into small pieces, so that it is easier to taste. Of course, it is also possible to use bamboo shoots completely.
8. In addition to mushrooms, you can also add pork belly with appropriate fat and thin to match with braised bamboo shoots, and the taste is also excellent.
9. The endless braised bamboo shoots are stored in the refrigerator and returned to the pot once the next day, which tastes more mellow. Of course, it is perfect as a side dish for breakfast.