2, fresh bamboo shoots peeled off the outer hard shell, cut off the old roots, with the back of the knife to pat loose and cut into segments.
3, the pot into the oil heating, when the oil 7 minutes hot, pour into the bamboo shoots segment segment stir fry for a few minutes.
4, add cooking wine, soy sauce and sugar stir fry a few times, cover and simmer for about 3 minutes.
5, open the lid of the pot, adjust the chicken essence, sprinkle with chopped scallions can be.
The practice of stewed bamboo shoots
Spring bamboo shoots shells, cracked with a knife, cut into small pieces, so that it is easy to taste.
Heat the pan into a wide range of oil, oil as much as possible, don't cherish.
Stir fry spring bamboo shoots on high heat, at this moment the fragrance of bamboo shoots will come out, slightly a few still a little burnt edge, it does not matter. This is a big fire is emphasized.
Into the soy sauce, at this moment because it is still hot pot, chopping sound, a lot of steam formation, vegetables are very easy to cook, stir-frying evenly immediately after the lid, change the medium-small fire stew. Three small bamboo shoots use about 1.5 tablespoons of soy sauce, this is my measurement. Then I use Wanji Soy Sauce, a soy sauce between soy sauce and Sriracha, if you don't have it, use soy sauce, the measurement can be adjusted according to taste.
About half a minute to open the lid and stir-fry to prevent the bottom of the paste, about five minutes to open the lid and stir-fry with sugar. I added 1.5 tablespoons of sugar. If there is more juice left in the pot can be changed to high heat to dry, "just smell the caramelized sugar flavor, the surface of the vegetables hanging on a layer of sugar sauce is about to caramelize, immediately start the pot." That's Pim's way of saying the same thing about Caramelize's heat control.
Don't sprinkle the scallions
Tips
1. Seeing that a lot of people are passing this recipe around in the summer, fall, and winter, I'd like to say that it's best to get spring bamboo shoots before you make this dish. Different bamboo shoots season is different, the burning method is different, the flavor is inevitably the north and south of orange ah.
2. Bamboo shoots pick thick and short type, more tender.
3. With a knife to shoot the bamboo shoots easier to taste.
4. Bamboo shoots are the kind of food that can't be put away, so if you buy them, burn them right away, don't hide them. The same day you buy the same day to eat, put a day on the flavor will be worse.
5. Don't add scallions, okay? The flavor of green onion and bamboo shoots are mutually exclusive.
6. I don't blanch to get rid of oxalic acid or anything else, I'm more casual, if the bamboo shoots are good enough, they won't be astringent at all.
7. Bamboo shoot juice can also be mixed with noodles.