Stewed bamboo shoots with mushrooms and shrimps

After stewing together, the mushrooms are smooth and delicious, and the bamboo shoots are crisp and tender, wrapped with the delicate flavor of shrimps, which is very delicious and can stimulate appetite.

raw materials: bamboo shoots, mushrooms, dried shrimps, soy sauce, soybean sauce, ginger, garlic, salt and vegetable oil.

Steps:

Step 1, prepare the ingredients, fresh bamboo shoots and mushrooms can also be used, but I think the soaked dried mushrooms are more fragrant.

Step 2, peel and wash the spring bamboo shoots, then cut them into large pieces and boil them with boiling water, and let the dried mushrooms grow with boiling water.

Step 3: Slice the scalded and chilled bamboo shoots, slice the soaked mushrooms, and chop the ginger and garlic, or adjust according to personal taste without adding the ginger and garlic.

Step 4, add a little vegetable oil to the wok, heat it for 7 minutes, add shrimp, ginger and garlic, fresh soy sauce and soybean sauce, stir-fry until fragrant, then add chopped bamboo shoots and mushrooms, stir-fry for a few times to mix the sauce and materials evenly.

step 5, stir-fry evenly, then add a little water, the amount is just a little, then cover the lid, simmer for 3-5 minutes after high fire, until the water is almost dry, and it is best to turn it twice in the middle of the stew to make it more comprehensive. After stewing, stir-fry for a few times to improve the taste, and then take off the pot.

Works from Noisy 728 in Gourmet World.