A mouthful of fresh spring, I think it should be spring shoots. The ingredients are in the right season to soothe our internal organs with their best emotions, and the spring shoots are singing a tender in a vibrant posture, telling us to bite it. The locust blossoms are blooming, and summer is approaching. If you don't catch the tail of the spring shoots, you will have to wait for next spring. This time the teacher taught a home-cooked dish: smouldering spring shoots.
Ingredients: spring shoots, oil, sugar, soy sauce, green onion
Cooking process:
1. Bamboo shoots are the freshest bamboo shoots that the teacher bought after two hours in the morning, because freshness can keep the bamboo shoots sweet. The way to deal with the bamboo shoots is still to grab the rice and throw it into a pot of water, then put the bamboo shoots in, cook for ten minutes, and then take the bamboo shoots out and cut them into pieces.
2, add oil to the pot, and then add two spoonfuls of sugar, add sugar to add umami, stir-fry, until the sugar color, put in the spring shoots, and then add raw soy sauce to see only the oil does not see water, at this time the spring shoots are red and bright.
3: Sprinkle the green onion out of the pot and plate.
Eat ~ full of spring taste ~ perfect!