Stir-fried Crispy Ice Bamboo Shoots

Stir-fried Crispy Ice Bamboo Shoots

by Mei is still

4.9 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

Antarctic ice bamboo shoots are produced in the deep sea of Chile near the Antarctic Chiloe Island (CHILOE) with an average annual temperature of 4°C. They are a special kind of algae that look a bit like bamboo shoots.
The ice bamboo shoots are gray-brown, with a smooth texture and chewy texture. The best cooking method is cold salad, followed by stir-frying. For cold dressing, it is best to use the technique of "炝", and for stir-frying, "clear stir-fry" and "stir-fry" are better. When seasoning, salty and hot and sour are more suitable. Because it has no special taste, it has a light taste. "

Ingredients

Stir-fried Crispy Ice Bamboo Shoots

1. Soak the crispy ice bamboo shoots in cold water to the appropriate softness and hardness (30 minutes to 3 hours), or directly boil them in water for 5-15 minutes.

Stir-fried Crispy Ice Bamboo Shoots recipe

2. Wash the crispy ice bamboo shoots and cut into sections.

Stir-fried Crispy Ice Bamboo Shoots recipe

3. Cut green peppers, red peppers, and cauliflower into pieces.

Stir-fried Crispy Ice Bamboo Shoots recipe

4. Shred green onion and ginger.

Stir-fried Crispy Ice Bamboo Shoots recipe

5. After the pot is heated, put the oil, and saute the green onion and ginger.

Stir-fried Crispy Ice Bamboo Shoots recipe

6. Pour in crispy iced bamboo shoots and stir fry.

Stir-fried Crispy Ice Bamboo Shoots recipe

7. Add cauliflower and stir fry again.

Stir-fried Crispy Ice Bamboo Shoots recipe

8. Add the green peppers and red peppers and stir fry again, add soy sauce and salt to taste, pour the adjusted water and starch into the hook, and finally add chicken essence, pour the sesame oil and leave the pan.

Stir-fried Crispy Ice Bamboo Shoots recipe

Tips:

1. The ice bamboo shoots are very light, so they always float on the surface of the water, so use a plate to press them into the water.

2. After the ice bamboo shoots are soaked, they must be cut open for a better taste during cooking.

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