Today's Lichun is also the first spring of 2021. Remembering the concept of Lichun, or this time of year, Grandpa turned over the calendar and sighed, "Lichun today."
On the day of Lichun, Grandpa would always go to an early market, buy back a few large spring shoots in the market, and sit at the door with Grandma while peeling bamboo shoots while pulling homemade. At that time, the mud balls were also very curious, and they took a small bench to watch how Grandma peeled the bamboo shoots and cut the bamboo shoots. Holding a hundred thousand why to ask Grandma, but also listening to Grandma over and over again saying how to make spring shoots, how to eat.
After peeling the water, I will follow Grandpa's footsteps to the kitchen to see Grandpa make a dish of stir-fried spring shoots. Stir-fried spring shoots are actually simple ingredients, but because of this simple method, it can present the umami taste of bamboo shoots to the greatest extent. So every time the mud balls will stay at the dinner table and stare at the prepared spring shoots, they can always eat two bowls of rice.
If we want to make the spring shoots delicious, first we need to choose the delicious and tender spring shoots. If you pick spring shoots in the market, mud balls also teach everyone a few skills, which are also learned when I went to buy spring shoots with my grandfather.
First we need to look at the bamboo shoot shells. If we see the shell of some bamboo shoots, it is relatively tender and yellow, then these bamboo shoots are relatively fresh and have just been dug out.
Secondly, we can take a look at bamboo shoot meat. Because in the market, many people have basically peeled off a very dirty shell, and some of the bamboo shoot meat will be exposed. We can observe that if the meat is relatively white and tender, then such bamboo shoots will be very crisp to eat; if you see some bamboo shoots that are relatively green, then these bamboo shoots are still relatively raw, and it will be a little astringent to eat.
Then we can look at the shape of the bamboo shoots. If it is a good bamboo shoot, the upper part is larger, and the bottom is smaller, such bamboo shoots will be more delicious, and the meat will be more.
After picking the bamboo shoots, we can start making the stir-fried spring shoots. First of all, we cut the bamboo shoots into sections, and then put them into boiling water and go through the water, which can effectively remove the astringency of the bamboo shoots.
At this time, we pour the right amount of oil into the pot, if you want to make the spring shoots better colored, you can also add some rock sugar, melt and fry to make the sugar color. Once the sugar is completely melted, we can pour the bamboo shoots in and stir-fry them. Then we add a small amount of soy sauce and soy sauce, you can also add a little salt, stir-fry evenly, then we pour in the water, the water is not over the bamboo shoots, you can cover the pot lid and simmer for about 10 minutes.
After simmering, we open the fire to collect the juice, and finally sprinkle the spring shoots with green onions. This ingredient, there is no other ingredient, but through this cooking method, can fully show the taste of spring shoots, this dish is not only very appetizing, but also sweet and crisp to eat, but also very delicious.
Every time I arrive in Lichun, Ni maru always thinks of this dish. I will also look for spring shoots in the market or supermarket, and take it home to make a copy myself. It may not be as delicious as Grandpa's cooking, but it's also a taste of home, a sense of ceremony to welcome spring.
Of course, spring shoots can also be paired with other ingredients, such as chicken stew, or with other three fresh soups, which is also a very good choice. If you are interested in small partners, don't forget to collect this menu, of course, don't forget to give mud balls a thumbs up.