1) Fresh bamboo shoots are stripped of their outer hard shells, old roots are cut off, loosely sliced with the back of a knife and cut into sections.
2) Heat the oil in the pot. When the oil is 7 minutes hot, pour in bamboo shoots and stir-fry for a few minutes.
3) Add cooking wine, stir-fry with soy sauce and sugar for a few times, cover and stew for about 3 minutes.
4) Open the lid, add chicken essence and sprinkle with chopped green onion.
Exercise 2
* * Besides fresh bamboo shoots, you can also use bagged winter bamboo shoots to make this dish in the same way.
* * Add a little water mushroom to make it taste more delicious.
Winter bamboo shoots (or spring bamboo shoots) 600g.
Seasoning peanut oil, salt, soy sauce, monosodium glutamate, sesame oil, cinnamon, star anise, onion and ginger.
prepare
(1) Peel the bamboo shoots, remove the old roots, wash them, and cut them into thick strips for later use.
(2) Heat the oil in a wok, stir-fry the onion, ginger and bamboo shoots together, then stir-fry the soy sauce, cinnamon and star anise, and then simmer until the soup is dry. When it's all soy sauce and oil, take it out of the wok and put it in the wok, and sprinkle it with sesame oil.
Exercise 3
Braised bamboo shoots in oil
Raw materials of braised bamboo shoots: bamboo shoots.
Ingredients of braised bamboo shoots: onion
Seasonings for braised bamboo shoots: soy sauce, salt, soy sauce and sugar.
The method of braising bamboo shoots in oil;
1, bamboo shoots are shelled and blanched, and the blanched bamboo shoots are cut into hob blocks (strips can also be cut).
2. Pour oil into the bottom of the pot, add a little oil, bamboo shoot oil, and add a little chopped green onion.
3. Stir the bamboo shoots with a spatula.
4, add soy sauce (a lot) and salt (a little), if the color will be lighter, you can add a little soy sauce.
5, add 2 tablespoons of sugar, there is more sugar, and the dishes without sugar basically taste wrong.
6. Add some cooking wine.
7. Then add some water, turn down the fire, cover and simmer for 8 minutes. Open the lid to see if the water is collected, and the braised bamboo shoots can be packed.
Exercise 4
Material: 250g of bamboo shoots.
Seasoning: salt 3g, soy sauce 20g, sugar 15g, vegetable oil 10g.
The practice of braised bamboo shoots in oil
1. Peel the bamboo shoots, cut off the old roots, wash them, cut them in half, put them in a pot, add cold water, bring them to a boil with high fire, and then turn to low heat for about 20 minutes.
2. Take out and cool and cut the hob block (I only used the tender bamboo shoots in the front and the second half for soup).
3. Put twice as much vegetable oil into the wok as usual, add bamboo shoots after the oil is hot, and stir fry for one minute.
4. Turn to medium heat, pour in about 20g of light soy sauce, add about 15g of white sugar, stir-fry evenly, then turn to low heat, cover and stew for two to three minutes, stir-fry once in the middle to prevent the pan from being burnt, and finally add salt to taste.