Stir-fry winter shoots, do not directly under the pot, do 1 step more, winter shoots are crisp and tender and flavorful, not bitter nor astringent
Is there anyone who likes to eat bamboo shoots like me? Spring has spring shoots, winter naturally also has winter shoots, yesterday went to the vegetable market, suddenly saw an old grandmother selling, quickly bought a few pounds home. Although it is a bit expensive, I really miss this taste after not eating it for a long time, and it is worth it no matter how expensive it is.
Winter shoots, is a kind of seasonal vegetables in winter, eat more is also very beneficial, buy back the bamboo shoots, we can either stir-fry to eat, but also can be shabu-shabu, do spicy hot time put in, not to mention how tender, how delicious. I like to eat it when stir-frying, one is that the stir-frying steps are simple, and the other is that the taste is delicious.
However, has anyone felt that the bamboo shoots they fried themselves are very bitter? This alone has dissuaded many people. In fact, fried winter shoots, do not go directly to the pot, after doing 1 more step, the fried winter shoots are crisp and tender and flavorful, not bitter nor astringent. Today I will share the method with you, and you will try it at home to make sure it is delicious.
【Stir-fried winter shoots】
Recipe: Winter shoots, bacon/pork belly, garlic, ginger, dried chili pepper, soy sauce, sugar, pepper, cooking oil
1, first treat the bacon, the bacon is not in a hurry, first put in the water and cook for 20 minutes, then take it out and rinse it, and then slice it for later.
2, there is also garlic, ginger and dried peppers, these are all cut aside, and then we will deal with the winter shoots. Cut off the old roots of the winter shoots, and then peel off the outer skin, leaving the tender bamboo shoots on the inside. Next rinse it, cut it in half, and then cut it into thin slices.
3, winter shoots can not be directly fried under the pot, otherwise there will always be an astringent taste, eating astringent is not delicious. We remember to do 1 extra step, and this step is blanching water. Add water to a boil in the pot, then pour a spoonful of salt, put the winter shoot slices in, blanch for 2 minutes, you can fish out, after fishing out, pass the cool water, control the water and set aside.
4: Pour a small amount of cooking oil into the pot, put the sliced bacon into it, stir-fry continuously, and sauté to get out the fat. After the oil is fried, we pour the ginger garlic and dried chili peppers inside, continue to stir-fry, stir-fry the aroma of these spices, and add bamboo shoot slices to it.
5, then, then add the right amount of soy sauce, sugar and white pepper to taste, and keep stir-frying for 1-2 minutes, because the bamboo shoots have been blanched in advance, so it is very easy to cook. After stir-frying, turn off the heat and bring it to the table to eat.
Tips:
No matter what kind of bamboo shoots are fried, do not directly fry the pot, but need to do 1 more step, this step is blanched water. After blanching, the bamboo shoot slices are not bitter or astringent, and they are more delicious to eat.