Braised Spring Bamboo Shoots in Oil

Name: Braised Spring Bamboo Shoots in Oil
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Lei Sun; Some Garlic cloves; 4 tbsp Soy sauce; 15g crystal sugar; 1 bowl Shimizu; 1 tbsp lard; 2 tbsp Corn oil; Some sesame oil

by The kitchen of emblica honey

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Leishan is rich in nutrients, containing crude protein, fat, cellulose and inorganic salts. Its crude fiber content is high, and it contains 18 kinds of amino acids. It is also the first of its kind in vegetables. Leizun can be braised in oil and put in soup. It is crispy and delicious. It is a natural delicacy and is loved by people.
[Boiled spring bamboo shoots in oil] 500 grams of Leishan, 4 tablespoons of light soy sauce, 15 grams of rock sugar, 1 bowl of water, 1 tablespoon of lard, 2 tablespoons of corn oil, and appropriate amount of sesame oil. "

Ingredients

500g Lei Sun
Some Garlic Cloves
4 tbsp Soy Sauce
15g Crystal Sugar
1 bowl Shimizu
1 tbsp Lard
2 tbsp Corn Oil
Some Sesame Oil

Braised Spring Bamboo Shoots in Oil

1. After the spring bamboo shoots are shelled, peel off the old skin, as shown in the picture, the greenish ones are aging, so after unearthed, they should be shelled immediately. You can blanch them for a while and store them, or soak them in clean water and fry them. If you stir fry immediately, you don't need to blanch it.

Braised Spring Bamboo Shoots in Oil recipe

2. Leizun is cut in half, you can take a shot and then cut into sections, or cut into thin strips and then cut into sections, not hob blocks.

3. Add lard and corn oil to the pot, add Lei Sun and stir fry to remove its moisture and become soft. The editor thinks that adding lard will make it more fragrant, and bamboo shoots are crude fiber food, so you can scrape the oil and clear the fat. Adding a bit of lard can increase the fragrance and freshness, and there is no need to leave it.

4. After frying, add soy sauce, rock sugar, and water to a boil, cover and simmer for about seven or eight minutes. Step 5: Finally, harvest the juice over high heat, and do not need to sprinkle water starch, you can add a small amount of sesame oil to get out of the pot.

5. Finally, the juice is collected over a high heat, and there is no need to pour starch in water, and a small amount of sesame oil can be added to the pan.

6. You can also add some mashed garlic to taste better, depending on personal preference.

Tips:
1. Leishan does not need to be blanched, and there is not much astringency after being fried in the pot, and it is more delicious. The bamboo shoots in some areas are more bitter and can be blanched and then fried.