Some time ago, the family was particularly cold, and I didn't want to get up every morning to go to the market to buy vegetables, in order to solve the problem of continuous grain at home. I deliberately bought several ingredients online, and during the period I received a few more, and today I received the last kind of spring shoots. Everyone knows that the taste of spring shoots is light and tender, and the nutrition is also very rich, which contains sufficient water and essential nutrients and trace elements such as calcium, phosphorus, iron, etc. Long-term consumption also helps digestion and prevent constipation. Why do you want to buy this spring shoot? Mainly because I basically work by sitting, I don't exercise much, and the embarrassment of constipation is often encountered, I don't know if I have friends like me?
When I first received the spring shoots, I couldn't wait to open them, and at that time, I looked very fresh, so I tore a little bit to try it, and I didn't expect the salty brain shell! After talking with people, I learned that the original salt pickled this time was particularly salty. When I do it, I can tear up long strips to wash the salt, and I am about to collapse when I wash it, and I really wash it ten times. There are many ways to eat spring shoots, but my favorite is still braised bamboo shoots, that kind of sweet and crisp and tender taste, after the pot to the meat is not changed ah, the following will share the specific method to everyone, let's take a look at it!
Braised bamboo shoots in oil
Step 1: Prepare the ingredients first, here is a plate of bamboo shoots, sunflower oil, a spoonful of soy sauce, a spoonful of oyster sauce, a suitable amount of vinegar, a spoonful of sugar, a spoonful of chili noodles, a little salt, cut off the spring onion, and mince the garlic pepper and set aside.
Step 2: Pour in the appropriate amount of sunflower oil from the pot, when the oil temperature is 70% hot, add the garlic, peppers and shallots cut in advance and stir-fry.
Step 3: Add the cut bamboo shoots to stir-fry after the ingredients are fried, stir-fry evenly, and then add soy sauce to increase the flavor and color, which can make the bamboo shoots look more shiny.
Step 4: Add the soy sauce and stir-fry for a while, then according to the personal taste, add a little chili noodles, a spoonful of white sugar, a spoonful of oyster sauce to enhance the taste and stir-fry again (adding chili noodles is mainly to remove the bitter taste of the bamboo shoots themselves).
Step 5: Add the right amount of white vinegar, a little salt to season and a little green onion before coming out of the pot, continue to stir-fry evenly and then you can put it on the plate.
Step 6: Salt can be put less, or not put can be, if you add old soy sauce, you don't need salt.
The above is all the methods of braised bamboo shoots in oil, have you learned it after reading it? In fact, here are a few points to remind everyone, the first is the problem of adding white vinegar to the bamboo shoots, if there is no appetite in the summer, the oil braised bamboo shoots with a little acid, absolutely under the rice is a good thing. The second is that I like to cook the shallots when I put them in, so I will fry them, of course, you can also sprinkle the chopped shallots after coming out of the pot, depending on your personal preference. Well, if you have time, you can make a copy for your family to taste, I believe you and your family will be very satisfied.