Braised Spring Bamboo Shoots in Oil

Name: Braised Spring Bamboo Shoots in Oil
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Spring bamboo shoots; 10ml Soy sauce; 5g Sugar; 1g salt; 15ml Peanut oil

by The cat who doesn't want to go downstairs

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Every spring, nature will give us many delicious wild ingredients. Among the many ingredients, spring bamboo shoots should be regarded as the most delicious. Spring bamboo shoots are crispy, tender and nutritious, no matter how they are made, they are delicious. The pine and bamboo do not wither in winter, while the plum blossoms in the cold, so they are called the Three Friends of Sui Han. Bamboo shoots have been regarded as "treasures in dishes" in my country since ancient times. Su Dongpo, a well-known foodie and writer, wrote in "First Arrival in Huangzhou": "Jiang Rao Guo knows the beauty of fish, so Zhulianshan feels the fragrance of bamboo shoots." In "Huanxisha", he wrote "Xuemo Milk Flower Floating Midday Lamp" , Polygonum and Artemisia bamboo shoots try spring dishes, the taste of the world is Qinghuan." Bai Juyi also wrote in "Shi Bamboo Shoots": "Purple 箨坼 ancient brocade, a new jade for the original muscles. Daily supplements, over time. Don’t think about meat.” The spring bamboo shoots taste better than meat when they are done. For example, the traditional famous vegetable braised spring bamboo shoots in oil in Hangzhou, instead of light cooking methods, use heavy oil and heavy sugar, similar to braising, to make the spring bamboo shoots lighter. The color becomes shiny and it is very good for serving.
Tenderness is the first condition for making oil-simmered spring bamboo shoots, because the fiber of the elder spring bamboo shoots will become thick and affect the taste. The spring bamboo shoots must be blanched before frying, and it takes a few minutes to cook them to remove the astringency of the spring bamboo shoots and make them more delicious. Although today is a vegetarian dish, it will never disappoint the carnivores.

Ingredients

Braised Spring Bamboo Shoots in Oil

1. First of all, we have to prepare the ingredients needed to make this [oil braised spring bamboo shoots]: go to the bamboo forest to dig 3 fresh tender bamboo shoots.

Braised Spring Bamboo Shoots in Oil recipe

2. Peel off the skin of the spring bamboo shoots layer by layer, and use a knife to remove the older part of the root, leaving only the tender part. Put the bamboo shoots in water, rinse, drain the water, put them on the cutting board and cut them in half with a knife, then cut into four pieces, and then cut into sections for later use.

3. Add appropriate amount of water to the small soup pot, add appropriate amount of salt in the water, boil, pour the spring bamboo shoots and blanch for about 2 minutes, remove and drain the water after blanching. Take a small bowl, mix with dark soy sauce, light soy sauce, a little sugar and salt, and add a little water to make a sauce.

4. Heat in a pan on medium heat until palms are hot. Pour in peanut oil. The amount of oil is more than usual. After the oil is hot, add spring bamboo shoots and stir fragrantly. Stir fry until the edges of the bamboo shoots feel slightly browned.

5. Then pour the adjusted sauce into the pot, quickly stir-fry evenly, so that each piece of spring bamboo shoots are covered with the sauce, then cover the pot and simmer for a few minutes.

6. The delicious oil-simmered spring bamboo shoots are ready, the color is oily and bright red, the taste is crisp and tender, and the unique delicious taste of spring bamboo shoots can be felt in every bite.

Tips:
1. Bamboo shoots contain insoluble oxalic acid. Oxalic acid not only affects the absorption of calcium, but also produces calcium oxalate and zinc oxalate if it encounters calcium and zinc in the human body, which are difficult to absorb and excrete from the body, and eventually stones will be formed. It is recommended that you blanch the spring bamboo shoots before cooking. This will not only decompose most of the oxalic acid, but also remove the astringency of the bamboo shoots, making the bamboo shoots taste more delicious.
2. The oil can't be saved when making oiled spring bamboo shoots. The oil should be more than the usual cooking oil, otherwise it will not be called oily stew. In addition, stir-fry the spring bamboo shoots for a while, until they are slightly browned, so that they taste better.