Spring Limited: Braised Spring Bamboo Shoots in Oil
1.
Spring bamboo shoots treatment:
Make a strip on the spring bamboo shoots, peel off the shells and coats of the bamboo shoots, clean them, and remove the hard roots at the bottom. Cut the cleaned spring bamboo shoots in half, add cold water to the pot, open the heat to boil, and continue to cook for 15 to 20 minutes.
2.
The bamboo shoots must be boiled in the early stage for enough time, not to be lazy. The spring bamboo shoots that have been cooked for 15-20 minutes will slowly appear yellowish, the green smell disappears completely, and they become very sweet (a little bit similar to cooked sweet potatoes. The kind of sweet fragrance), and the texture will become tender and crispy, rather than hard and crisp.
3.
Change the cooked bamboo shoots to a knife and cut them into small pieces about 1cm wide and 5cm long.
4.
After heating the pan, pour in the right amount of oil, about 30-50ml, don't be afraid of too much, the bamboo shoots do not eat too much oil, you will find that the oil is on the bottom of the pan and the bottom of the pan after it is done. After the oil is hot, keep the fire on medium and small, pour the rock sugar into the pot and fry. It is recommended to break the rock sugar in advance to make it easier to melt. There is no rock sugar, you can also use about 10 grams of white sugar instead.
5.
After the sugar has been sautéed, add the prepared spring bamboo shoots and stir-fry them evenly. Keep the heat on medium and fry the bamboo shoots until fragrant. It is best to fry out the charred edges as shown in the picture.
6.
After the spring bamboo shoots are fried, add light soy sauce and dark soy sauce and stir-fry. Pour a small bowl of water (about 50-100ml) into the pot, cover the pot and keep the heat on low, simmer until the water is dry, and finally increase it. The torch drains the water.
7.
The bamboo shoots are in this state after being out of the pot. There is no excess juice, and they are shiny and shiny, with a charming caramel aroma. They are crispy, tender, sweet, and delicious.
Tips:
1. The bamboo shoots must be cooked for enough time. Of course, you can eat them if you don't have enough time. You can even fry the bamboo shoots without cooking, but the texture of the bamboo shoots will be hard and crisp, and there will be that raw astringency.
2. Be patient when frying the bamboo shoots, don't be greedy, the fire shouldn't be too high, or it will burn too much. Keep it at medium heat and stir it from time to time. It is best to fry until most of the bamboo shoots have burnt edges.
3. I know that some places do not blanch bamboo shoots in oil, because spring bamboo shoots are really fresh and tender, but in fact, bamboo shoots contain high tannic acid and oxalic acid. This is its nature, and it can only be boiled for enough time. The oxalic acid and tannic acid can be fully dissolved in the water to achieve the best taste of bamboo shoots. Don't bother to use me, I am you right.
