Glutinous Bamboo Shoots
1.
Cut the whip bamboo shoots into 5 cm long sections, cut them apart, and pat them loose with a knife.
2.
Wash the lees with 100ml water, stir well, filter out the residue, and leave the lees juice.
3.
Put the wok on the fire, add cooked vegetable oil, heat to 30% heat, pour the whip bamboo shoots into the pan and stir-fry, scoop 150 ml of water, simmer for 5 minutes, add salt, monosodium glutamate, and pour the fragrant glutinous juice. Thicken the thinned wet starch, drizzle with sesame oil, and serve.
Tips:
1. Slap the bamboo shoots, do not use too much force, to slack the fibers but still maintain the shape of the shoots;
2. Stir-fry bamboo shoots at low oil temperature. After the bamboo shoots are fragrant, add water and burn them with the fragrant grains. This is a wonderful way to eat bamboo shoots;
3. Pour in the fragrant glutinous rice juice, and thicken it immediately after mixing. After a long time, the glutinous aroma will be lost.
