Braised Bamboo Shoots with Brewed Oil

Name: Braised Bamboo Shoots with Brewed Oil
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 pound Spring bamboo shoots; Some Fermented rice; Some Soy sauce; Some Head pump; Some Water starch; Some oil

by Yu Xiao 2

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

This is a season when bamboo shoots are rampant. If you haven't eaten it yet, you might be out. However, this has a lot to do with the region. You can't blame yourself for not having a good taste. The living environment creates the seasonal ingredients.

No one dislikes bamboo shoots. There is such a dish in Jiangnan that is definitely a classic among the classics. It is braised bamboo shoots with oil. Of course, the method is always so old-fashioned. Healthier is king.

In fact, every dish can be made into a private dish for me. The color, flavor, shape and shape are indispensable. It is my biggest challenge to make healthy and decent dishes in the family. I always emphasize that I do not eat it from time to time. In the age of rampant, you can basically eat off-season ingredients all year round, but I advise everyone to eat seasonal ingredients. "

Ingredients

Braised Bamboo Shoots with Brewed Oil

1. Clean the bamboo shoots.

Braised Bamboo Shoots with Brewed Oil recipe

2. Peel the bamboo shoots.

3. Why do bamboo shoots need to be cut into long strips? Because I don’t deep-fry, cutting into strips is convenient for frying on both sides.

4. Cut the bamboo shoots and set aside.

5. I have prepared fermented rice and lees, which will replace sugar later.

6. Put water in the pot and boil.

7. Put in the cut bamboo shoots.

8. Boiled water.

9. Scoop out and set aside.

10. Change the pan and fry on both sides. You can see that there is too much oil in the photo. It's not a lot. It's just a visual effect. In addition, bamboo shoots need a little oil.

11. Put in bamboo shoots.

12. Fry slowly.

13. Fry until golden on both sides, then switch back to wok.

14. Add fermented rice and lees.

15. Bring the soy sauce to a boil, turn to low heat and simmer for five minutes.

16. After opening the lid.

17. To thicken, a little oil will make it brighter.

18. Stir-fry evenly.

Tips:
Today’s spring bamboo shoots are my first dish in spring. I used self-brewed wine and distiller’s lees instead of white sugar. This way, the sugar content will be reduced and no self-retained gorgon will be formed. So I chose the thickening method. Of course, the green onion, ginger, and garlic are Don't put it, and don't put sesame oil, it will grab the taste.