<h1 class="pgc-h-arrow-right" data-track="1" > oil braised spring shoots, directly fried or blanched first? Keeping in mind the key step 1, the spring shoots are crisp and tender into the taste without astringency</h1>
Bamboo shoots, one of my favorite foods, although there are many types of bamboo shoots, but my favorite is still spring shoots. Spring shoots have a special fragrance and are simply not too delicious to eat. The taste is crisp and tender, fresh and delicious, and what you seem to feel when you take a bite is the smell of spring.
But spring shoots are not always available, and although they are common now, after a while, they really can't eat fresh. So if you want to taste delicious, you must take advantage of the present.
The most classic method of spring shoots is "braised spring shoots in oil", and the taste of heavy oil and heavy sugar is too much in line with my taste.
However, here we need to pay attention to a point, oil braised spring shoots, in the end should be directly fried, or first under the pot blanched water? The correct approach should be to blanch the water first, and then fry, many people will always have an astringent taste when frying, which is caused by no boiling water. Today to share, the practice of braising spring shoots in oil, fried out crisp and tender into the taste without astringent mouth.
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Ingredients: spring shoots, sugar, soy sauce, soy sauce, cooking oil, green onion
1. Prepare a few spring shoots, peel off the skin of the spring shoots, and only the innermost and more tender parts remain. Then we cut off the old roots of the spring shoots and put them in water to wash them off.
2: Clean the spring shoots, we cut them into small pieces, then prepare a piece of spring onion, cut into green onions and set aside.
3, add the right amount of water to the pot, wait for the water to boil, we put the spring shoots in it, and start to blanch. After 3 minutes, remove the spring shoots, control the moisture and set aside.
4, put a little more oil in the pot, more than when we usually stir-fry vegetables, so that the fried spring shoots are more delicious. After the oil is hot, put the spring shoots directly in, start stir-frying, stir-fry for a while, and then we start seasoning. Add raw soy sauce, dark soy sauce, and sugar.
5, white sugar must be put more, this dish is mainly more sugar. After the seasoning is placed, pour a little water, then cover the pot and bring it to a boil over high heat. After the heat is boiling, turn the heat down and continue simmering for a while, and when the soup inside is dry, you can get out of the pot. Once out, sprinkle the green onions on top and our oil-braised spring shoots are done!
In addition to the several spices listed above, the others do not need to be put on the oh, because we eat the umami taste of spring shoots. Friends who like to eat spring shoots, this spring must try once, don't miss it again.
Tips:
1, do oil braised spring shoots, to remember the key step, this step is spring shoots blanched water.
2, the essence of this dish, lies in heavy oil and heavy sugar, so when making, these 2 things can be put more.