Braised Bamboo Shoots with Oil

Name: Braised Bamboo Shoots with Oil
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Lei Sun; 1 teaspoon Soy sauce; 3g salt; 1 teaspoon seafood sauce; 10g White sugar; Some olive oil; a little boiling water

by Le Shi Ji

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Lei Sun, the scientific name Lei Zhu Sun, also known as Lei Gong Sun and Zao Yuan Sun, is named after the bamboo shoots emerge from thunder in early spring. It is the earliest shoot species on the market in the spring. Leishan is delicious, sweet and crispy, and is an early-maturing, high-yielding fine shoot. Each 100 grams of bamboo shoots contains 2.7% crude protein, which is easily absorbed by the body. Its protein content is higher than that of common vegetables and 1 times higher than Chinese cabbage. After the hydrolysis of the protein, the lecithin can produce 18 kinds of amino acids, 8 of which are essential amino acids for the human body, making it an ideal green food with high nutritional value. Here we usually come from Anji and Lin'an, and they have been on the market before the Spring Festival. This kind of bamboo shoots are usually cooked in oil, which is simple and delicious, and is deeply loved by people. "

Ingredients

600g Lei Sun
1 teaspoon Soy Sauce
3g Salt
1 teaspoon Seafood Sauce
10g White Sugar
Some Olive Oil
a little Boiling Water

Braised Bamboo Shoots with Oil

1. Wash the bamboo shoots you bought.

2. Peel off the shells of the bamboo shoots and cut into small strips.

3. Pour an appropriate amount of olive oil into the pot.

4. Add bamboo shoots and stir fry (it can take a little longer)

5. Add salt and light soy sauce and continue to stir-fry evenly, then pour a little boiling water.

6. Add hoisin sauce and stir-fry evenly, then add sugar to taste.

7. Take out the pan and serve.

Tips:
After buying the bamboo shoots and washing them, use a knife to scratch the bamboo shoots, and it is easy to remove the shells of the bamboo shoots.