Cold Spring Bamboo Shoots Tip

Name: Cold Spring Bamboo Shoots Tip
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Spring bamboo shoots; Several roots Green garlic; Some salt; 15g Soy sauce; 50g Rice vinegar; 10g Sugar; 1 spoon Homemade spicy tempeh

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The taste of spring bamboo shoots is spread over, and you can make delicious bamboo shoots in sections. The harder lower part can be stewed, chewy and tasty; the middle part can be fried; the upper part of the tender bamboo shoot tip can be served cold.
Although spring bamboo shoots are delicious, they have a lot of oxalic acid, so they must be boiled for about 10 minutes before they are cooked, so that more oxalic acid can be removed, and they don’t feel astringent when eaten. "

Ingredients

Cold Spring Bamboo Shoots Tip

1. Peel off the old skin of spring bamboo shoots, wash them, and cut off the tips of the bamboo shoots for use, and save the middle and lower parts for other use.

2. Cut into blocks according to the texture, and try not to cut the tender skin on it.

3. Boil water in a pot, put a teaspoon of salt, put the spring bamboo shoots into the water and boil for 10 minutes

4. Take it out and put it in a basin of cold water to cool down and remove the astringency

5. A small handful of green garlic, wash and drain

6. A small handful of green garlic, wash and drain

7. Remove the bamboo shoots, drain the water, put them in the basin with the green garlic, add seasonings according to taste, and mix well

Tips:
1. Do not remove all the outer skin of the spring bamboo shoots, the tender skin is also very delicious; 2. After ten minutes of boiling, soak in cold water, which can effectively remove the excess oxalic acid and astringency; 3. The seasoning is OK Increase or decrease at will according to personal taste. If there is no spicy tempeh, some old godmothers are also good; 4. It is also a good match to replace green garlic with carrots.