Spring bamboo shoots taste fresh, can enhance appetite. Spring bamboo shoots basically does not carry body fat, often eat will not produce obesity, but also can eliminate the body waste, especially suitable for weight loss of good friends to take. Spring bamboo shoots also have a variety of vitamins and iron, phosphorus, magnesium, etc., middle-aged and elderly friends can eat some appropriate. Spring asparagus can be mixed with cold dishes, soup, but our family's favorite way to eat it is to stew it. Stewed asparagus (bamboo shoots), but one of Hangzhou's 36 specialties, cooking with soy sauce, sugar as the leading color, tender and delicious, salty and sweet, is one of the best small dishes. Every time this dish, children and husband a pot of rice is simply not enough, eat really fragrant ah. Cooking spring bamboo shoots must pay attention to one point, spring bamboo shoots contain hydrochloric acid, taste some bitter, must be nicked water is no problem. This dish is simple, zero cooking skills at a glance.

need food hairy bamboo shoots 250 grams, 5 grams of old soy sauce king, 20 grams of soy sauce soy sauce, 15 grams of sugar, white rice vinegar Step 1: hairy bamboo shoots peeled off the machine shells, remove the whiskers and roots, the empty more tender position, cut into bamboo shoots, easy to clean drained water. Process 2: boil water in the pot, add a small amount of salt, add a small amount of white rice vinegar after the water boils, put the bamboo shoots into the pot nickel water for 1min, fish up and filter the water reserved. (That can effectively remove the hydrochloric acid and bamboo shoots of the bitter taste flavor) process three: filtered water on the premise, to blend a bowl of juice. Soy sauce, soy sauce king, sugar and 2 tablespoons of cold water stirring reserved, water about 100 grams, depending on the size of the fire point, but also be able to adjust moderately, and finally will be the juice to collect dry as well.

Process 4: hot oil in a hot pan, medium heat into the bamboo shoots burst 1min, stir fry into bamboo shoots soft. Process 5: into the blended bowl of juice stir-fry, cover and simmer 3min, this step can make the bamboo shoots into the flavor sufficient. Process 6: open the table cover, if there is juice, collect thick juice can be eaten. Cooking tips: 1. nickel water when adding an appropriate amount of salt, white rice vinegar, to remove hydrochloric acid and its bamboo shoots bitter taste taste. 2. do not have to add additional ingredients such as green onions and garlic, in order to prevent the rob flavor, because the key to eat this dish is the bamboo shoots of the countryside. This a classic stewed bamboo shoots on the completion, I am food lovers, do not come out of the chef as technical expertise, everyone to its dregs on the good. I'm not sure if you've tried this behavior, guys? There is still a chance that it is worth a try oh.