There is a famous dish in the south of the Yangtze River, which is stewed with bamboo shoots in oil and cooked with heavy oil and sugar. The finished product is bright red, tender and delicious, salty and sweet, which makes people never tire of eating it. In the first episode of the documentary China on the Tip of the Tongue, it was selected as one of the natural gift series foods.
Some time ago, someone told me why braised bamboo shoots are bitter. It's actually wrong. No matter what cooking method is used, bamboo shoots must be blanched for a few minutes first, because bamboo shoots contain more crude fiber and a lot of oxalic acid. After blanching for 2 minutes, the crude fiber will be softened and digested better, and the oxalic acid will be reduced by more than 70% after blanching, which can remove the bitterness of bamboo shoots, make the taste more crisp and tender, and be more conducive to health.
In addition, don't give young children bamboo shoots, which is easy to stimulate the spleen and stomach. People with recurrent diseases should not eat bamboo shoots, because in Chinese medicine, bamboo shoots belong to hair, and eating bamboo shoots at this time will aggravate the condition. Although bamboo shoots are delicious, you can't eat them every day. When eating, we should control the intake, because although bamboo shoots can help digestion, their crude fiber is relatively difficult to digest, and it is easy to have bloating and stomachache after eating.
Stewed bamboo shoots
So ingredients: a few bamboo shoots.
Seasoning used: vegetable oil, salt, soy sauce, soy sauce, cooking wine, sugar, onion and garlic, oyster sauce.
Production steps:
1, bamboo shoots are peeled, washed and cut into hob blocks.
2, add water to the pot to boil, add a little salt, add bamboo shoots and blanch for 2 minutes, so that most oxalic acid can be removed, and there will be no bitterness.
3. Heat the wok, add a little more vegetable oil, add onion and garlic and saute.
4. Add bamboo shoots and stir-fry a few times. Add 1 spoon of light and dark soy sauce and stir-fry evenly.
5. Add an appropriate amount of water, 1 tbsp cooking wine, a little salt and 1 tbsp sugar, and boil over high fire for about 15 minutes.
6. Finally, add 1 spoon oyster sauce and mix well. Turn on the biggest torch to dry the soup, and turn off the heat until you see the bottom oil.
Cooking tips:
1, remember to blanch bamboo shoots before eating, add a little salt and cook for 2 minutes to remove most oxalic acid.
2, because you want to add oyster sauce, so be careful not to add too much salt to avoid being too salty.
3, the oil and sugar used in the oil-braised bamboo shoots should be slightly more, so it is delicious to burn.