There are more ways to eat spring bamboo shoots than winter bamboo shoots, they can be cold, braised, boiled or stewed. Our family usually used to stew soup, or simmer braised pork, this time alone fried spring bamboo shoots, the flavor is also very good! Stir-fried bamboo shoots, tender is the first. So in addition to buy when to choose some tender, the season is also very important, usually in the Qingming Festival around the spring bamboo shoots.

Because after the Qing Festival, the spring bamboo shoots will slowly become old, and the old bamboo shoots will affect the taste because of the coarsening of the fiber. Before stir-frying, spring bamboo shoots must be blanched and boiled for a few minutes so as to remove the astringent flavor of bamboo shoots. When stir-frying, add more oil because bamboo shoots are more oil-absorbent. This is a famous Jiangnan dish, so put more sugar, in order to have that Jiangnan unique salty, fresh and sweet taste!