Braised spring shoots in oil full of the umami flavor of spring
Zhang Tong, a celebrity chef, director of the product research and development center of Gansu Hejiahe Brand Management Co., Ltd., a senior technician of Chinese cooking, a registered culinary master in China, a national judge, and a high-skilled talent with gold and blue collar in Lanzhou.
"Good bamboo and mountain feel the fragrance of bamboo shoots", and it is a good time to taste the spring shoots. Some people say that if you eat a bite of fresh and tender spring shoots, you can feel the strong taste of spring.
Spring shoots, known as the "King of Spring Vegetables", belong to high-protein, low-fat, low-starch, low-calorie, multi-coarse-fiber ingredients. Compared with other seasonal dishes, which contain more crude cellulose, can enhance intestinal peristalsis, help digestion, reduce the accumulation of fat, is a famous weight loss product, folk also have "eat a meal of bamboo shoots, scrape three days of oil" saying.
At home, how to use spring shoots to cook a delicious, tender spring health meal, today, the Gansu Provincial Culinary Association recommended to this newspaper a seasonal delicacy developed and produced by Zhang Tong, a senior chinese cooking technician, "oil braised spring shoots", crisp and salty and nutritious, simple and easy to learn, will surely make you feast.
Zhang Tong said that spring shoots are a unique umami taste in spring, and there are many ways to eat them, such as stir-frying, burning, boiling, simmering, stewing, etc., which can be described as "meat and vegetarian wild" "No matter which dish is matched, it is the protagonist." ”
Generally speaking, spring shoots can be divided into "three stages to eat", the bottom bamboo shoot meat is white, the bamboo shoots are sparse, relatively old, suitable for boiling, steaming, simmering and pork, chicken, etc. together to cook soup, easy to absorb broth essence, the taste is fat; the middle part of the bamboo shoots are tight, the color is tender and yellow, the taste is crisp, suitable for slices or shreds, to fry shredded meat, bacon or as an ingredient in the dish are very good; the most quintessent is the head bamboo shoot tip, the most tender, take the scrambled egg flavor fresh and sweet, can also be used as meatballs, filling ingredients are crisp and delicious.
ingredient
seasoning
Ingredients: fresh spring shoots
Seasoning: soy sauce, oyster sauce, sugar, salt, monosodium glutamate, sesame oil, pepper
Preparation method
1. Remove the skin and old roots of the fresh spring shoots, add boiling water, add salt and cook to remove the bitter taste.
2. Rinse the boiled spring shoots and change the knife to a hob block.
3. Heat the oil in the pan to 60%, and add the bamboo shoots to pull the oil.
4. Leave the bottom oil in the pot, simmer the green onion and ginger slices, add the seasoning, add the bamboo shoots and burn for a while, hook the thin mustard, and light the sesame oil out of the pot and put it on the plate.
delicious
A plate of red and bright color, fresh and refreshing, color and flavor of the "oil braised spring shoots" on the table, the entrance, although it is oil stewed, but the food is not greasy, thick oil red sauce can also taste the fresh sweetness of spring shoots, full of spring taste.
It should be noted that the first point of oil braised spring shoots is to choose good spring shoots, must choose fresh, otherwise the umami taste of bamboo shoots is gone, and the astringency is also very heavy, which is one of the reasons why many people do not do well in oil stewed spring shoots. Fresh spring shoots are plump, indicating sufficient moisture. If you pinch it with your hand, you feel that there is a gap between the bamboo shoot shell and the bamboo shoot meat, indicating that the water of the bamboo shoot meat is not enough, and the spring shoot is not fresh and is not suitable for purchase.
Text/Photo/Video Ouyang Haijie, chief reporter of Lanzhou Morning Post in the palm of his hand