Thunder shoots are on the market, crisp and tender, how can there be less in spring! A treasure bought five pounds of thunder shoots, arrived peeled to clean the old roots, cut the hob pieces, blanched water for 5-10 minutes to remove oxalic acid and astringency, once eaten can not finish the small bag packaging refrigerator freezing, take as you eat, a stir-fry. The month before the Qingming Dynasty is the best time to eat spring shoots.
By wiwiwi
<h2>Royalties</h2>
Thunder shoots 300 g
Mrs. Le Fresh Shelley Sauce 1 scoop
1 scoop of dark soy sauce
White sugar 1 loa
Salt 2 g
<h2>Practice steps</h2>
1: Peel and cut off the old roots and wash them.
2. Cut the hob block.
3: Blanch the water for about 5 minutes to remove the astringency and oxalic acid and remove the dried water.
4: Pour more oil than the stir-fry in the pan and sauté the spring shoots until the surface is slightly browned.
5: Add fresh shellfish. It cannot be replaced by raw soy sauce.
6: A spoonful of sugar to enhance flavor.
7. Add color to the old smoke and add an appropriate amount of salt according to the taste.
8: Stir-fry evenly and cover and simmer for 2 minutes.
9, winter bamboo shoots tendon road, spring shoots crisp and sweet ~
10. Finished product drawing
<h2>Tips</h2>
Do not use shallots, ginger and garlic seasoning.
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