Spicy Fresh Bamboo Shoots

Name: Spicy Fresh Bamboo Shoots
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Fresh bamboo shoots; 2 pcs Millet spicy; 1 piece garlic; Some salt; Some Vinegar; Some sesame oil; Some Oily pepper; a little Soy sauce

by Black cat sheriff kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Bamboo shoots have been regarded as "treasures in dishes" in my country since ancient times. Its multivitamin and carotene content is more than twice that of Chinese cabbage; and the protein of bamboo shoots is superior. Bamboo shoots are available all year round, but spring bamboo shoots and winter bamboo shoots taste the best. After the beginning of spring, the spring bamboo shoots came with light footsteps after the rain. The spring bamboo shoots are the tenderest, freshest, and crispy. The so-called "early adopters spring bamboo shoots". In those days, even Emperor Taizong of the Tang Dynasty thought about Chunsun and was fascinated by the "fresh mirror."
In this way, do you who love early adopters also want to try the delicious spring bamboo shoots in the footsteps of spring? Today I will teach you how to make this spicy and spicy fresh bamboo shoots.

Ingredients

200g Fresh Bamboo Shoots
2 pcs Millet Spicy
1 piece Garlic
Some Salt
Some Vinegar
Some Sesame Oil
Some Oily Pepper
a little Soy Sauce

Spicy Fresh Bamboo Shoots

1. Prepare materials.

2. Treat the fresh bamboo shoots first, wash and cut them in half.

3. Add a spoonful of sugar to a pot of cold water and blanch until cooked, about 2 minutes.

4. Mince garlic, mince the millet, add appropriate amount of salt, light soy sauce, sesame oil and vinegar, and mix well.

5. Take out the blanched fresh bamboo shoots and soak them in cold boiling water.

6. After controlling the moisture, mix well with the seasoning.

Tips:
It should be noted that you should pick the tender fresh bamboo shoots. After blanching them, soak them in cold water to keep the fresh bamboo shoots fresh and crisp. This is more tempting than the simple and convenient taste of fresh bamboo shoots simmered slowly over low heat.