Do you need to blanch the spring shoots in oil and blanch in advance? Try to do this, the spring shoots are crisp and tender and fragrant, the oil is not greasy and the spring shoots are stewed, do you need to blanch the water in advance? Try to do this, the spring shoots are crisp and tender and fragrant, oily but not greasy [Do you need to blanch the spring shoots in advance?] 【Oil braised spring shoots】
<h1 class="pgc-h-arrow-right" data-track="1" > oil braised spring shoots, do I need to blanch water in advance? Try to do this, the spring shoots are crisp and tender and fragrant, oily but not greasy</h1>
It's time to eat spring shoots once a year again, and it's really happy for me. Among the various bamboo shoots, my favorite is the spring shoots that are the most tender and delicious in spring, so I look forward to the arrival of spring every year so that I can enjoy the most delicious taste.
Do you need to blanch the spring shoots in oil and blanch in advance? Try to do this, the spring shoots are crisp and tender and fragrant, the oil is not greasy and the spring shoots are stewed, do you need to blanch the water in advance? Try to do this, the spring shoots are crisp and tender and fragrant, oily but not greasy [Do you need to blanch the spring shoots in advance?] 【Oil braised spring shoots】
At present, it is the best time to eat spring shoots, if your friends like it, you can go to pick some, or go directly to the supermarket to buy some. Yesterday I went to the supermarket and found that there were even spring shoots selling, and the price was not particularly high. Buy some back to try it, make a dish of braised spring shoots, or very good.
Do you need to blanch the spring shoots in oil and blanch in advance? Try to do this, the spring shoots are crisp and tender and fragrant, the oil is not greasy and the spring shoots are stewed, do you need to blanch the water in advance? Try to do this, the spring shoots are crisp and tender and fragrant, oily but not greasy [Do you need to blanch the spring shoots in advance?] 【Oil braised spring shoots】
But this point, have you ever understood it, to do oil braised spring shoots, do you need to blanch water in advance? Or just fry it? Different people have different opinions, which one do you prefer? Today I will talk about the correct approach, the spring shoots that come out of this are crisp and tender, fragrant, oily but not greasy, and eat with confidence.
Do you need to blanch the spring shoots in oil and blanch in advance? Try to do this, the spring shoots are crisp and tender and fragrant, the oil is not greasy and the spring shoots are stewed, do you need to blanch the water in advance? Try to do this, the spring shoots are crisp and tender and fragrant, oily but not greasy [Do you need to blanch the spring shoots in advance?] 【Oil braised spring shoots】
The answer is yes, no matter what method is used to make spring shoots, you must blanch the water in advance.
Many people say that after boiling water, there is no umami taste of spring shoots, which is inappropriate. But we blanch water, mainly because the spring shoots contain oxalic acid, after blanching can remove most of it. Therefore, for the sake of your family and your own health, it is best to blanch the water.
Do you need to blanch the spring shoots in oil and blanch in advance? Try to do this, the spring shoots are crisp and tender and fragrant, the oil is not greasy and the spring shoots are stewed, do you need to blanch the water in advance? Try to do this, the spring shoots are crisp and tender and fragrant, oily but not greasy [Do you need to blanch the spring shoots in advance?] 【Oil braised spring shoots】
Ingredients needed: spring shoots, sugar, cooking oil, salt, soy sauce, soy sauce, green onion
1, prepare a few spring shoots, if you pick them yourself, we need to peel off the shell, the old roots cut off. If you buy it at the supermarket, you don't need it, because most of them have already been taken care of for you.
Do you need to blanch the spring shoots in oil and blanch in advance? Try to do this, the spring shoots are crisp and tender and fragrant, the oil is not greasy and the spring shoots are stewed, do you need to blanch the water in advance? Try to do this, the spring shoots are crisp and tender and fragrant, oily but not greasy [Do you need to blanch the spring shoots in advance?] 【Oil braised spring shoots】
2, let's cut the spring shoots in half, wash them, and then cut them into hob pieces and put them aside for later. Then order the green onions, one part cut into green onions, the other part cut into green onions.
3: Boil a pot of hot water, put in the spring shoots and start blanching, boil and fish out, let cool water for later.
Do you need to blanch the spring shoots in oil and blanch in advance? Try to do this, the spring shoots are crisp and tender and fragrant, the oil is not greasy and the spring shoots are stewed, do you need to blanch the water in advance? Try to do this, the spring shoots are crisp and tender and fragrant, oily but not greasy [Do you need to blanch the spring shoots in advance?] 【Oil braised spring shoots】
4, pour oil in the pot, pour more, because the amount of oil stewed spring shoots must be more, in order to be delicious. After the oil is poured in and heated, the shallots are added and stir-fried, then the spring shoots are drained and stir-fried for a while. After that, add the right amount of light soy sauce, salt, dark soy sauce, plus 2 tablespoons of white sugar, white sugar must also be put more.
Do you need to blanch the spring shoots in oil and blanch in advance? Try to do this, the spring shoots are crisp and tender and fragrant, the oil is not greasy and the spring shoots are stewed, do you need to blanch the water in advance? Try to do this, the spring shoots are crisp and tender and fragrant, oily but not greasy [Do you need to blanch the spring shoots in advance?] 【Oil braised spring shoots】
5: After the seasoning is put in, stir-fry evenly, then pour a little water, close the lid and simmer for a while. Lift the lid of the pot in about 5 minutes, sprinkle the green onion in it, and fry well to get out of the pot.
The biggest feature of oil braised spring shoots is heavy oil and heavy sugar, so when stir-frying, these 2 things must be put more.
Do you need to blanch the spring shoots in oil and blanch in advance? Try to do this, the spring shoots are crisp and tender and fragrant, the oil is not greasy and the spring shoots are stewed, do you need to blanch the water in advance? Try to do this, the spring shoots are crisp and tender and fragrant, oily but not greasy [Do you need to blanch the spring shoots in advance?] 【Oil braised spring shoots】
