Braised bamboo shoots in oil are a delicacy gifted by nature to the people of Jiangnan.

There are many ways to cook spring bamboo shoots. They can be braised in oil, served cold, stir-fried, or made into soup. The most classic way for Jiangnan people is to braise bamboo shoots in oil. Although there are many versions of the method, when the bowl is oily and shiny,

When the braised bamboo shoots in rich red sauce are served, you really can’t get enough.

Ingredients: spring bamboo shoots, light soy sauce, dark soy sauce, rock sugar, chopped chives.

Steps: Step 1: Peel off the outer shell of the bamboo shoots you bought.

Step 2: Cut the bamboo shoots into hob pieces.

Step 3: Take a pot and add an appropriate amount of water to boil, then add the diced bamboo shoots and blanch them in the water.

Step 4: Take out the blanched bamboo shoots and drain them.

Step 5: Pour an appropriate amount of oil into the pot. The amount of oil should be more than usual for frying grass. Bamboo shoots are more oily.

When the oil is hot, add the drained bamboo shoots and stir-fry until slightly brown.

Step 6: Add rock sugar and stir well.

Step 7: Add light soy sauce and dark soy sauce and stir well.

Step 8: Change to medium to low heat and stir-fry with a spatula to prevent sticking to the pan.

Step 9: Stir-fry until the soup is thick and reduced, sprinkle with chopped chives and serve.

Step 10. Tender, tasty and slightly sweet braised bamboo shoots are served.

Tips: 1. Bamboo shoots contain a lot of crude fiber, so people who are old and frail and have poor digestive and gastrointestinal functions should not eat more.

2. Bamboo shoots contain a lot of oxalic acid, so stone patients should not eat more.

3. Children and pregnant women should eat as little as possible.

Works from Gourmet World Heart on Dark Clouds 2013.