Braised Bamboo Shoots in Oil

Name: Braised Bamboo Shoots in Oil
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 pieces Bamboo shoots; Some Soy sauce; Some salt; 1 tsp Soy sauce paste; Some Sugar; Some very light blue

by maowo88

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The spring bamboo shoots have a light and fresh taste and are rich in nutrients. It contains sufficient water, rich plant protein, calcium, phosphorus, iron and other essential nutrients and trace elements, especially high cellulose content. Regular food can help digestion and prevent constipation. Therefore, spring bamboo shoots are nutritious delicacies with high protein, low fat, low starch, and more crude fiber. "

Ingredients

4 pieces Bamboo Shoots
Some Soy Sauce
Some Salt
1 tsp Soy Sauce Paste
Some Sugar
Some Very Light Blue

Braised Bamboo Shoots in Oil

1. Cut bamboo shoots with a hob.

2. Add a small amount of salt to the pot and blanch water.

3. Over high heat, add a small amount of oil to the pot and stir-fry bamboo shoots.

4. Add soy sauce paste, dark soy sauce, sugar, salt and a small amount of water to the pot.

5. Cover on medium and low heat and cook slightly.

6. After the high heat, collect the juice, after the juice is dry, stir fry, fry out the oil.

7. After the bamboo shoots are out of oil, turn off the heat and sprinkle the scallions on the pot.

Tips:
Bamboo shoots contain a large amount of oxalic acid, which will affect the body's absorption of calcium. Therefore, do not cut the shoots and then fry them. Boil the shoots before cooking. When blanching the water for as long as possible, blanch for 3~4 minutes to make most of the bamboo shoots. Oxalic acid is decomposed, which will not affect the absorption of calcium, but will also remove the astringency and improve the taste. In the process of frying the bamboo shoots, the oxalic acid will be further decomposed.