Ingredients: 300g of winter bamboo shoots, 5g of salt, 5g of soy sauce, 5g of sugar10g, 5g of ginger slices, 20g of soy sauce10g, and 20g of edible oil.
1, remove the coat and roots from the winter bamboo shoots, cut the winter bamboo shoots into sections and put them on a plate for later use. Blanch the winter bamboo shoots in boiling water for eight minutes, remove them and let them cool for later use.
2. Put oil in the pot, add ginger slices to saute until fragrant, add winter bamboo shoots and stir fry until the surface is slightly yellow, add sugar, soy sauce and soy sauce, stir fry evenly, add salt, add water to the pot, cover and simmer for five minutes.
3. Open the pot cover and turn to high fire to collect the juice, then take it out and put it on the plate.
Braised winter bamboo shoots in oil
Ingredients:
3 winter bamboo shoots, proper amount of vegetable oil, a little salt, 20g of oyster sauce and a little soy sauce.
Steps:
1, winter bamboo shoots with roots are ready, the roots are very hard, it is best to prepare a thick broadsword;
2. Peel off the skin to reveal yellowish tender bamboo shoots and bamboo shoots. The roots of bamboo shoots are tender and edible. Look at the comparison chart to know why winter bamboo shoots are called "golden clothes and white jade";
3. All three winter bamboo shoots have been processed, and the roots are hard. Cut them off with a knife and rinse them with water.
4. Split a bamboo shoot in half vertically, and then divide it into 3-4 pieces with the same size as possible, so that it can be heated evenly and ripened together;
5. Pour more oil into the wok. When the oil temperature is 60% to 70%, put the bamboo shoots into the wok and keep stirring. The oil temperature should not be overheated, which will cause the skin of winter bamboo shoots to be burnt and the heart is still raw;
6. When the bamboo shoots shrink a little, sprinkle a little salt, oyster sauce and soy sauce according to the taste; Because oyster sauce and soy sauce are salty, so salt can be left or a little, oyster sauce is fresh and soy sauce is colored; If there is no oyster sauce, you can add a little sugar to refresh it; Stir-fry evenly. After the bamboo shoots are evenly colored, put them into the plate with chopsticks, and stir-fry another dish with the remaining base oil.