Stir-fried Bacon with Winter Bamboo Shoots ─ ─ "fish Kitchen"
1.
Ingredients: winter bamboo shoots: 800g (about 400g after removing the shell and head); bacon: 300g (recommended to use Cantonese bacon); green garlic leaf: one piece; vegetable oil and salt.
2.
Steam the bacon for 3-5 minutes after boiling, and wait until the fat is transparent. Cut the fat into thin slices and set aside.
3.
1. Wash the soil on the surface of the winter bamboo shoots bought back, and then peel off the old man; 2. Make a longitudinal cut along the surface of the winter bamboo shoots, the depth is 1/3 of the diameter of the winter bamboo shoots; 3. Peel off the shells of the bamboo shoots along the knife edge and remove the coats of the bamboo shoots; 4. Cut the roots of bamboo shoots that are too thick and inedible.
4.
1. Cut the winter bamboo shoots longitudinally from the middle of the bamboo shoots and divide them into two; 2. Then continue along the longitudinal cutting direction and cut into thin slices vertically for use (remember, not cross-cut! Only vertical cutting can ensure that each piece of bamboo shoots is tender and tender. Evenly distributed, better taste); 3. Cut the green garlic leaves obliquely and set aside.
5.
Add half a tablespoon of salt to the pot, boil the water for 1 minute after boiling; remove and drain for later use.
6.
Method: 1. Put a small amount of vegetable oil (about 10-20g) in the pot, add bacon, and fry for about 1-2 minutes on medium and small fire.
7.
2. When the bacon in the pot is slightly oily and the fat is transparent, add winter bamboo shoots, add a small amount of salt, stir-fry for half a minute on high heat, add green garlic and stir-fry twice; turn off the heat and transfer to the plate.
8.
Any addition of seasoning is superfluous, the deliciousness is so simple, classic improvement, you can too!
Tips:
For the Spring Festival family banquet, the menu must-have pure wild "mountain delicacies" ─ ─ winter bamboo shoots fried bacon, let's start with the chef.
