Stewed Spring Bamboo Shoots
Prepare tender bamboo shoots, salt, soy sauce, soy sauce, white sugar, lard, shallots and dried peppers.
1, buy some tender bamboo shoots, tender bamboo shoots are generally thin, if they are too thick, they will be older and taste worse. Use a kitchen knife to draw a knife vertically on the bamboo shoots, peel off the bamboo shoots and take out the bamboo shoots inside. This part tastes the most crisp and tender.
2. Wash the spring bamboo shoots twice with clear water, cut them vertically, and then cut the hob block. You can also cut them into long strips or thick slices according to your own preferences. Many people like to fry directly, because they think that after blanching, some nutrients and umami will be lost, and direct frying is the original flavor, which is wrong. No wonder bamboo shoots are not delicious.
3, drowning does lose some nutrients and umami, but it can also remove substances harmful to the body. Spring bamboo shoots contain a lot of oxalic acid, which will combine with calcium to form calcium oxalate. Calcium oxalate is insoluble in water, which not only affects the absorption of calcium, but also forms stones, which is harmful to health.
4, eat bamboo shoots, whether bamboo shoots or winter bamboo shoots, are to be drowned. Boil a pot of boiling water, add a spoonful of salt and a spoonful of edible alkali, add bamboo shoots after boiling, take out after boiling for 5 minutes, rinse and drain.
5, salt can be disinfected and sterilized, while edible alkali is alkaline, which can neutralize oxalic acid in bamboo shoots and keep it white and crisp, and it must not be less.
6, adjust a bowl of juice, how to simmer bamboo shoots in oil? Is to stew it with juice, color and season the bamboo shoots. Add half a teaspoon of salt, 2 teaspoons of soy sauce, 1 teaspoon of soy sauce and 2 teaspoons of white sugar to a small bowl, and pour in a proper amount of warm water and stir well.
7. What kind of oil is used to cook oil-stewed bamboo shoots? Don't use vegetable oil, remember to use lard, which is rich in flavor and can stimulate the umami flavor of bamboo shoots. Put a large piece of lard in the pot, heat it on high fire to melt it, and then turn to low heat.
8. Pour in the spring bamboo shoots, stir-fry for a while, and fry until the color is golden, so that it tastes fragrant. Pour in the prepared juice, continue to stir-fry for a while, and color the spring bamboo shoots.
9. After covering the lid, simmer for 5 minutes, cook the spring bamboo shoots, then open the fire to collect the juice. After the soup is rich, you can go out of the pot and sprinkle with chopped green onion. The delicious fried spring bamboo shoots are ready.
Skill summary
1, No matter what kind of bamboo shoots, blanch them before cooking, and add a proper amount of edible alkali, which can remove oxalic acid well, and it is not bitter and numb to eat, and is also beneficial to health.
2. Adjust the juice in advance, so that the coloring and seasoning are more uniform.
3, use lard, not vegetable oil, the taste is more delicious.