Preparation of ingredients: spring bamboo shoots, soy sauce, soy sauce, crushed rock sugar, sesame sesame oil and so on!
The first step is to wash the bamboo shoots, peel off the skin, and cut them into pieces with a knife! The second step, the pan heat into 3 tablespoons of cold oil, into the cut bamboo shoots and rock sugar together with a small fire stir fry, stir fry until the bamboo shoots become soft into the soy sauce, old soy sauce stir fry, cover with a small fire simmering for 2 minutes - the fire should be kept on a small fire, the oil temperature is too high will lead to bamboo shoots outside of the scorched inside hard! Step 3: Add 1 tsp of sesame oil to increase the flavor! The freshly cooked bamboo shoots have an oily color, but are not too greasy to eat. It is definitely a favorite of bamboo shoot lovers!
The second way to prepare bamboo shoots!
Materials: peeled and de-rooted bamboo shoots, half of the scallions, ginger, sugar, red soy sauce, yellow wine, oil, salt, chili pepper, scallions.
How to do it: In the first step, remove the skin and hard roots of the bamboo shoots and cut them into pieces. Step 2: Fill a pot with water, add the asparagus pieces, some salt, a little oil, and heat the pot with the lid on? When it comes to a boil, turn down the heat and cook for 10 minutes. (Keep the lid on.) -The salt in the asparagus comes from this step, so no more soy sauce or salt will be added after that. Step 3: Once cooked, fish out and drain. Then set aside on a plate. Step 4, add oil in a non-stick pan, don't add too much. Step 5, add the scallion and ginger, shake the pan to spread the oil in the pan. Heat over medium heat, without stirring, until the shallots are browned, remove the shallots and leave the ginger slices on the pan. Step 6: Add the bamboo shoots. Be careful not to pour water into the pan, so it won't crumble the oil. Step 7, continue to heat over medium heat, stir-fry a few times, but do not keep stirring, so that the bamboo shoots will gradually appear browned as shown in the picture. Once the bamboo shoots are browned on all sides, proceed to the next step. Step 8: Add about twice the amount of oil as in step 1, and let the pan sizzle; the bamboo shoots will appear to be sizzling with oil. Step 9, add a small spoonful of about 1-2 grams of sugar ~ then stir-fry for a few seconds ~ along the sides of the pan to add a spoonful of about 15 ml of Huadiao wine / Shanghai yellow wine / cooking wine ~ immediately cover the lid, so that the water vapor in the pan ~ simmer for a short while ~ step 10, then, add a spoonful of red-hot soy sauce. Change the heat to high, stir fry a few pots to collect juice cleanly can be served and enjoy.