Braised Spring Bamboo Shoots in Oil-a Seasonal Dish Not to be Missed in Spring

Name: Braised Spring Bamboo Shoots in Oil-a Seasonal Dish Not to be Missed in Spring
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Spring bamboo shoots; Some Cooking oil; Some Sugar; Some salt; 1 piece star anise; Some Sliced ginger; Some Soy sauce; Some Rice wine; Some Minced green garlic

by Danini

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Spring is here, and it's the season to eat spring bamboo shoots. Today, we have a traditional Jiangnan dish "Boiled Spring Bamboo Shoots".

"Boiled Spring Bamboo Shoots in Oil" is a traditional dish from Hangzhou. It is made of tender spring bamboo shoots unearthed before and after the Qingming Festival and cooked with heavy oil and heavy sugar. The color is bright red, fresh and refreshing, salty and sweet, rich in nutrition, and never tire of eating.

Today I went to the market to buy two fresh bamboo shoots and made this Jiangnan famous vegetable braised spring bamboo shoots. It is really delicious. It tastes fresh and smooth, with salty and sweet, very tender and smooth. It is worthy of being a famous dish in Jiangnan. It's delicious and you can see it, and interested friends should try it too. "

Ingredients

Braised Spring Bamboo Shoots in Oil-a Seasonal Dish Not to be Missed in Spring

1. Spring bamboo shoots peel off the old leaves on the outside and clean them.

Braised Spring Bamboo Shoots in Oil-a Seasonal Dish Not to be Missed in Spring recipe

2. Cut into thin strips vertically and blanch in salt and water for 10 minutes.

3. After blanching, remove and soak in cold water for half an hour.

4. Put the oil in the wok and heat it to 70% heat, let the bamboo shoots stick oily for 2 minutes and remove.

5. Then use ginger slices and star anise to fry the pot,

6. Pour in the spring bamboo shoots and stir fry, add a small amount of water, turn off the heat, cover and simmer for about 3 minutes, open the lid, stir fry, and simmer again for 3 minutes.

7. Add a little rice wine after the bamboo shoots are yellow.

8. Add soy sauce and soy sauce.

9. Add salt and sugar.

10. Add some water slightly, cover and simmer for about 3 minutes.

11. Open the lid, collect the sauce over medium heat and sprinkle some chopped green garlic, then it will be out of the pot.

Tips:
1. The bamboo shoots contain oxalic acid and need to be blanched before eating, otherwise it is easy to cause stones.

2. Blanching water can reduce the astringency of bamboo shoots.

3. After blanching, let it cool too much to make it crispy.