Spring bamboo shoots are very suitable for cooking in braised method. The spring bamboo shoots cooked in this way are tender and fragrant and go very well with rice. The materials that need to be prepared include bamboo shoots, light soy sauce, oyster sauce, cooking oil, ginger, chili, garlic, green garlic, and rock sugar. If you want to better understand how to make delicious spring thunder bamboo shoots, you can read on. Introduction to the method of braised spring bamboo shoots

1. After peeling off the shell of the fresh bamboo shoots, add water to the pot and blanch them. The purpose of blanching is because the bamboo shoots contain oxalic acid, which will hinder the body's calcium absorption. Blanching can remove a large amount of oxalic acid.

2. After blanching, slice the bamboo shoots, then peel and slice the ginger, dice the pepper, peel and mince the garlic and set aside.

3. Add cooking oil to the pan and stir-fry. You can use a little more cooking oil, because frying bamboo shoots requires more oil. Then add rock sugar and stir-fry. Add the bamboo shoots and stir-fry evenly. Add the light soy sauce, oyster sauce, ginger slices and chopped chili pepper, and stir-fry again.

4. Add appropriate amount of water, cover and simmer for about 5 minutes, add green garlic, stir-fry until cooked through, then remove the juice from the pot. What are the benefits of eating bamboo shoots?