Name: Three Bamboo Shoots and Cashews
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g asparagus; 150g Baby corn; 50g Dried bamboo shoots; 50g Cashew nuts; 10ml Rice oil; 50g carrot; 10g ginger; 10g garlic; A small amount salt; Some starch

Three Bamboo Shoots and Cashews

by Yurun Begonia

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

This time, lettuce was not used in the ingredients of the fried three bamboo shoots, but corn shoots were used, and the bamboo shoots were also replaced with dried bamboo shoots. The cute appearance of the corn shoots made me deeply love it. The small and exquisite appearance is like corn. Like a doll, the taste is more tender and fragrant. The dried bamboo shoots are processed directly that can be eaten, and they have a hint of sweetness in it! In addition to the three bamboo shoots, I also added cashews to this dish. Cashews are very good in both taste and nutritional value. Cashews are also one of my favorite nuts. People who work with computers for a long time may wish to have more people. Eat it because it has the effect of protecting eyesight. The color of this dish made of four ingredients is very bright. When it is served on the table, family members said that the color is very attractive. The taste must be inferior. Whether it tastes good or not depends on the action. , The CD will be available soon. How do you like this dish? If you like you, act quickly!

Three Bamboo Shoots and Cashews

1. Cut the washed asparagus diagonally into inch sections;

2. Cut the baby corn in half vertically with a knife, and then cut it diagonally again;

3. Add salt and a few drops of oil. The purpose of this is to keep the fresh and tender color of the ingredients after blanching.

4. When the water is boiling, put the cut asparagus and corn shoots into the pot, and blanch the ingredients;

5. Blanch the ingredients for about two minutes, remove the ingredients with a colander, and then let them run in cold water to control the moisture and set aside;

6. These are the ingredients used. Cashew nuts are cooked. If you buy raw, you need to deep-fry them in advance. Bamboo shoots are instant dried bamboo shoots and do not need to be soaked;

7. Put rice oil in the pot. After the oil is heated, put the garlic and ginger into the pot and stir fry for a fragrance;

8. Then put the washed and peeled carrot slices into the pot and stir fry a few times;

9. Put the blanched asparagus and bamboo shoots in a pot and stir fry a few times, so that the ingredients are evenly heated;

10. Put the dried bamboo shoots in the pot. If you like to eat dried bamboo shoots, add more;

11. Stir-fry the ingredients with a spatula to mix all the ingredients evenly and fully absorb the flavor of the ingredients;

12. After stirring for a while, put the cashew nuts in the pot;

13. Stir-fry the ingredients a few times and mix well;

14. This step is to thicken the starch, put an appropriate amount of salt and water in the starch, stir it evenly, and then slowly pour it into the pot, not all at once;

15. Collect the thick gorgon juice, leave a little less to turn off the heat;

Tips:
1. The ingredients must be fresh, so that the taste is more fresh and delicious. Asparagus should choose the kind that has the buds tightly together. This state is the most tender;

2. The thickening juice should not be too thick, it should be thinner, so that it is easy to slowly thicken the soup and make it more delicious;

3. Cashew nuts should not be fried for a long time, otherwise they will not be crispy and lose the unique aroma of cashew nuts.