Ingredients: Bamboo shoots, ginger, rock sugar, dark soy sauce, light soy sauce
Production process:
1. Remove the old roots and casings from the bamboo shoots, and cut into inches Segment, put into a pot of boiling water, add salt and blanch for 2 minutes. This can remove excess calcium oxalate (which is the white stuff inside the bamboo shoots). Drain and set aside.
2. Heat up another pot, add oil, stir-fry ginger slices until fragrant, stir-fry bamboo shoots until the surface is slightly charred, then add rock sugar, dark soy sauce, and light soy sauce and stir-fry evenly.
3. Add half a bowl of water to the pot, cover the pot and simmer over low heat for 5 minutes, continue to stir-fry over high heat to drain the juice and serve.
1. Purchase Spring bamboo shoots are better when they are fresh and tender, yellow or white in color; hairy bamboo shoots are better when they are neat and white in color and tender; bamboo shoots on the side of the row are better when they are tender in texture and color; winter bamboo shoots are better when they are yellow with a hint of white.
2. Preserved bamboo shoots are fresh vegetables. The fresher and more tender they are, the better they taste, so preservation is very important. Just buy the bamboo shoots, rub some salt on the cut surface, and then put them in the refrigerator to make them taste fresh and delicious.
3. The main purpose of storing winter bamboo shoots is to prevent moisture loss. They can be stored according to the following methods:
a. Select winter bamboo shoots that are intact and undamaged, put them in a plastic bag, and tie the bag tightly. , can be stored for one month without getting stale.
b. Packing and storage: Spread 2-3 inches of wet yellow sand on the bottom of the wooden box, place the winter bamboo shoots with their tips facing upwards, then bury them with wet yellow sand and pat the sand firmly, and place it in a cool and ventilated place place, can be stored for 1-2 months.
4. When boiling bamboo shoots, add a small amount of sesame paste, which will not only make them soft but also fragrant and delicious.
5. Deodorized bamboo shoots have an astringent taste. When eating, put them with their skins in rice washing water, add a seeded red pepper, cook over warm fire, then turn off the heat, let it cool naturally, and then Take it out and rinse it with water, the astringent taste will be gone