Grilled Bamboo Shoots with Dried Seafood
1.
Wash the dried scallops, put Shao wine, water and green onion ginger inside and steam for 20 minutes.
2.
Take out and let cool and shred into filaments for later use.
3.
Blanch the winter bamboo shoots.
4.
Then control the water and put it in a frying pan and stir fry.
5.
Stir-fry the winter bamboo shoots until golden brown and scoop out the excess oil in the pan, leaving only a little base oil.
6.
Put the soup of scallops and steamed scallops in the pot, then cook an appropriate amount of Shao wine and stir well.
7.
Put oyster sauce, abalone juice and a little soy sauce in the pot.
8.
Sprinkle in a little sugar and stir well.
9.
Add the seasonings and stir well and sprinkle in a little pepper.
10.
Add the carrots and stir fry, stir-fry the carrots until they are broken, then add onions and stir-fry evenly.
11.
Finally add lettuce and stir fry.
12.
Stir all the ingredients and pour them into the pot, simmer for 3 minutes and then turn off the heat.
13.
Serve with the pot after simmering.
Tips:
The characteristics of this dish: beautiful color, fragrant smell, crisp and tender in the mouth, delicious fragrance.
Tips;
1. After buying fresh winter bamboo shoots or spring bamboo shoots, peel them and open them with a knife, then cook them to remove oxalic acid. Fresh winter bamboo shoots are prone to spoilage and mildew if they are not cooked. It is best to vacuum with a vacuum machine during storage. If there is no vacuum machine, put the winter bamboo shoots in a fresh-keeping bag and put the septum in a water basin to squeeze out the excess air in the bag. Put it in the refrigerator and seal it.
2. This dish can also be made into a spicy taste, and it is also good for serving.
3. Since it is a dry pot dish, the soup must be cleaned and the taste is good, but pay attention to the heat and don't burn it. My dish is a little burnt, hehe!
The private dish "Grilled Dumpling Dried Bamboo Shoots with Seafood" of the big stir-fry spoon is ready for your friends' reference!
