Stewed Spring Bamboo Shoots" is a special traditional flavor dish, belongs to Zhejiang cuisine. It is made of tender spring bamboo shoots unearthed around the Qingming Festival, cooked with heavy oil and sugar, with red color, tenderness, freshness, saltiness and sweetness, which can be eaten all the time. 1956, it was recognized by Zhejiang Province as one of the 36 famous Hangzhou dishes, and in 2012, it was selected as one of the series of dishes in the documentary "China on the Tip of the Tongue," which is the first episode of the series of food "The Gift of Nature".

Stewed Spring Bamboo Shoots

Main Ingredients: 500g of spring bamboo shoots

Accessories: green onion and ginger

Seasonings: vegetable oil, 20g of soy sauce, 3g of soya sauce, 15g of yellow wine, broth (water), 10g of sugar, salt, monosodium glutamate, water starch, sesame oil

Making Process

1, select young spring bamboo shoots before and after the Qingming Festival, wash them, make a longitudinal cut, peel off the bamboo shoots. A knife, peel off the bamboo shoots, remove the bottom of the old root part.

2, the peeled bamboo shoots cut longitudinally, patted with a knife, cut into inch strips.

3, the pot into a sufficient amount of vegetable oil, burned to two or three hot, pour into the spring bamboo shoots, deep-fried until slightly yellow, fish out of the oil control.

4, leave a little bottom oil in the pot, into the onion and ginger end of the incense, stir fry soy sauce, pour into the bamboo shoots stir-fry evenly, cooking yellow wine out of the aroma, pour 2 spoons of broth (water), blend sugar, monosodium glutamate, salt, simmer for about 5 minutes, mixing into the right amount of old pumping color, dripping into the right amount of water starch, hook a thin layer of gravy, dripping sesame oil, stewed spring bamboo shoots that is complete.