Braised Spring Bamboo Shoots in Oil
by Scarlett WH
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. After removing the shells, the spring bamboo shoots are cleaned and cut into hob blocks;
2. Boil water in a pot, add a little salt, and cook the spring bamboo shoots for two or three minutes;
3. Heat up a pan, add a proper amount of oil, add green onion, ginger and dried chili, stir fry, stir fry out, remove it;
4. Add blanched spring bamboo shoots and stir fry;
5. Add appropriate amount of rice wine, sugar, oyster sauce and light soy sauce;
6. Cover and simmer for three minutes;
7. Just collect the juice over high heat.
Tips:1. Blanching bamboo shoots in water can remove the oxalic acid and astringency; 2. Stir-fry the aniseed and remove it after flavour; 3. Add rice wine to taste better; 4. Add salt when blanching the water, but soy sauce and oyster sauce It tastes salt, so you don’t need to add salt in the end.
