Bamboo shoot season How to make delicious braised bamboo shoots in oil

Main ingredients: bamboo shoots: 500g of accessories: appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount of green onion, step 11First, remove the bamboo shoot shells, wash the bamboo shoots, and drain the water; Step 22 of the practice of stuffy bamboo shootsTake a bamboo shoot and put it on a steaming board, pat it flat with a knife and cut it into small shorts; Step 33 of the practice of oily bamboo shoots

Stir up the oil pan, cook this dish, the oil should be slightly more than usual to stir-fry, pour in the bamboo shoots; Step 44 of the practice of stuffy bamboo shootsStir-fry until the bamboo shoots change color, then add an appropriate amount of dark soy sauce and light soy sauce to stuffed bamboo shootsStep 55Then add the white sugar oil to the bamboo shoots step 66

Continue stir-frying until cooked; First, put the bamboo shoots in oil, and the bamboo shoots are stuffed in step 77Sprinkle in chopped green onions and pour in the soup to tip the bamboo shoots have a short shelf life, so it's best to buy them on the same day and eat them on the same day.

Ingredients: spring bamboo shoots.

Excipients: 40 grams of peanut oil, 2 grams of salt, 20 grams of sugar, 5 grams of braised soy sauce, 10 grams of oyster sauce, appropriate amount of green onion, ginger and garlic.

Method:1First of all, peel off the skin of the spring shoots, peel off the old roots, and cut them into hob pieces.

2.Boil the water in a pot, add a little salt, then blanch the spring bamboo shoots for 3 minutes, remove the water to control the dryness.

3.Remove from the oil pan, add the green onion, ginger and garlic and stir-fry until fragrant, then add the spring bamboo shoots and fry for a while.

4.Add salt and oyster sauce and stir-fry well.

5.Add sugar and stir-fry until melted.

6.Pour in the teriyaki soy sauce and stir-fry until browned.

7.Pour in half a spoon of broth, simmer for a while over medium heat, and finally reduce the juice over high heat, sprinkle with chopped green onions, and enjoy.

Braised bamboo shoots in oil Ingredients: Spring bamboo shoots (also known as thunder bamboo shoots) root 3 chives, 2 dried chili peppers, 30ml cooking oil (tasteless), light soy sauce 15ml, dark soy sauce 3ml, rock sugar 5-8 grams.

Braised bamboo shoots in oil (seasonal dish).

Method Skillfully peel the bamboo shoot shell: use a sharp scraper knife to draw a straight line along the bamboo shoot root from the tip of the bamboo shoot, the force is moderate, just cut the bamboo shoot shell, and don't hurt the bamboo shoot meat with the knife. Then follow this straight line, peel off the bamboo shoot shell from both sides, and peel a complete bamboo shoot in less than 30 seconds, this method is relatively simple, does not hurt the bamboo shoot meat, and is faster than peeling layer by layer.

Wash and put it on the board, pinch it with your hands, and cut off the old roots. Cut off the old roots, don't be heartbroken, otherwise you won't be able to bite.

2.Smash the whole root with the back of the knife, put in an appropriate amount of salt, and pinch out the water with your hands, which is to remove the astringency of the bamboo shoots, and the bamboo shoots can not be blanched to remove the astringency, otherwise the delicious taste of the bamboo shoots will be lost. So kill it with salt.

The state of the effluent. Rinse several times with clean water and drain.

3.Loosen the whole cucumber with the back of a knife and cut it into 5 cm long pieces. Cut the chives into white sections, chop the green onions and set aside.

4.Put oil in the pot, more than usual, and stir-fry the bamboo shoots when the oil is hot. Stir-fry until the surface has a noticeable yellowing. Add the above seasoning, add rock sugar, light soy sauce, dark soy sauce, and stir-fry evenly.

5.Add an appropriate amount of boiling water, about half a bowl smaller than the usual meal, that is, the bamboo shoots are not completely submerged. Bring to a boil and reduce the heat to low for four or five minutes. Turn to high heat to reduce the juice, add the green onion and dried chili, stir-fry until the juice is dry, but don't burn the plate, sprinkle with green onions.

Braised bamboo shoots in oil Peel the shell and blanch the bamboo shoots and cut them into hob pieces, heat the oil and fry the chopped chives, stir-fry the bamboo shoots, add salt, sugar, rice wine, soy sauce, a little water, cover and simmer for a few minutes. Simmer until you see only the oil flowers and no water, sprinkle some chopped green onions to get out of the pot.

Braised bamboo shoots in oil Ingredients: Bamboo shoots, chopped green onions, soy sauce, salt, sugar, and sesame oil.

Method Peel off the shell of the bamboo shoots, cut off the old roots, pat loose with the back of the knife and cut into sections; Heat the oil in the pan, pour in the bamboo shoots and stir-fry after the oil is warm, add soy sauce, salt and sugar to taste; Add an appropriate amount of water, simmer over medium heat for about 15 minutes, until the soup is dry and flavorful, drizzle a little sesame oil, and sprinkle in chopped green onions.

Braised bamboo shoots in oil Ingredients: 3 fresh bamboo shoots, 2 teaspoons of cooking wine, 2 teaspoons of light soy sauce, 1 teaspoon of sugar, chicken essence and a little shallot.

Method Peel off the outer hard shell of fresh bamboo shoots, cut off the old roots, pat loose with the back of a knife and cut into sections. Heat the oil in the pot, and when the oil is hot for 7 minutes, pour in the bamboo shoots and stir-fry for a few minutes. Add cooking wine, stir-fry light soy sauce and sugar a few times, cover and simmer for about 3 minutes.

Open the lid, add the chicken essence and sprinkle with chopped chives.

Braised bamboo shoots in oil Raw materials 600 grams of spring bamboo shoots, peanuts, refined salt, soy sauce, monosodium glutamate, sesame oil, cinnamon, star anise, green onions, ginger each appropriate amount.

Method: Peel the shells of the bamboo shoots, remove the old roots, wash them, and cut them into thick strips for later use. Put oil in a wok and heat it, put in green onions, ginger, and bamboo shoots to stir-fry together, then add soy sauce, cinnamon, star anise and stir-fry, and then simmer until the soup is dry.

Ingredients: 250 grams of bamboo shoots.

Seasoning: 3 grams of salt, 20 grams of light soy sauce, 15 grams of sugar, 10 grams of vegetable oil.

Preparation of braised bamboo shoots in oil.

1.Peel the shell of the bamboo shoots and cut off the old roots, wash them and cut them in half, put them in a pot with cold water, boil over high heat, turn to low heat and cook for about 20 minutes.

2.Remove the cold and cut the hob pieces (I only used the tender tip of the bamboo shoots in the front, and used the second half to make soup).

3.Put twice as much vegetable oil in the wok as usual, pour in the bamboo shoots after the oil is hot, and stir-fry over high heat for one minute.

4.Turn to medium heat and pour in about 20 grams of light soy sauce, add about 15 grams of sugar, stir-fry evenly, then turn to low heat and cover and simmer for two to three minutes, open the lid in the middle and stir-fry once to prevent the pot from pasting, and finally add salt to taste 1. Bamboo shoots must be boiled thoroughly first, remove oxalic acid, and shorten the time for frying later;

2. Bamboo shoots are easy to hang juice into the flavor during the process of oil stewing, and long-term simmering will destroy the sweet aftertaste of the bamboo shoots themselves;

3. Slightly more oil;

4. In the process, only light soy sauce and sugar need to be added, no need to add water, and no ingredients such as green onion and ginger that destroy the original flavor of bamboo shoots can be added;

5. There is no need to simmer for a long time, the correct method is easy to hang the juice and flavor, and long-term simmering will destroy the sweet aftertaste of the bamboo shoots themselves.

The preparation of authentic braised bamboo shoots in oil is as follows:Ingredients: 350 grams of spring bamboo shoots.

Excipients: 30 grams of edible oil, 2 grams of refined salt, 10 grams of white garlic, 12 grams of chives, 7 grams of red pepper, 10 grams of oyster sauce, 3 grams of balsamic vinegar, 4 grams of sugar, 4 grams of sesame oil.

Steps: 1. Peel off the spring bamboo shoots, blanch them in a pot of boiling water, pick them up and cut them into strips.

2. Peel the white garlic, cut the red pepper into rings, and cut the chives into sections for later use.

3. Heat the oil in a hot pan, put the green onions, pepper rings and garlic into the pot and stir until fragrant.

4. Then put in the bamboo shoots and stir-fry for a while.

5. Then add oyster sauce, sugar, balsamic vinegar and salt and stir well.

6. Mix in half a bowl of water and simmer for 1-2 minutes.

7. After the soup is dried, finally pour in an appropriate amount of sesame oil and stir well.

The recipe for authentic braised bamboo shoots in oil is introduced as follows:Ingredients: spring bamboo shoots, garlic, green onions, roasted cold noodle sauce, light soy sauce, chicken essence, oil, sugar.

Steps: Step 1: Peel off the old skin of spring bamboo shoots.

Step 2: Wash and cut into sections.

Step 3: Add a spoonful of salt to the pot, bring water to a boil, blanch for 3 minutes to remove oxalic acid.

Step 4: Blanch and then cool water.

Step 5: Dry the bamboo shoots and set aside.

Step 6: Finely chop the green onion and garlic.

Step 7: Heat oil in a pot.

Step 8: Add garlic slices and stir-fry until fragrant.

Step 9: Add spring bamboo shoots and stir-fry until they are broken.

Step 10: Add the baked cold noodle sauce.

Step 11: Add light soy sauce.

Step 12: Stir-fry evenly.

Step 13: Add chopped green onions.

Step 14: Add a spoonful of sugar to freshen.

Step 15: Add a spoonful of chicken essence to taste.

Step 16: Add an appropriate amount of water and simmer for another 2 minutes.

Step 17, finished product drawing.

The method of braised bamboo shoots in oil is as follows:250 grams of net spring bamboo shoots, 15 grams of soy sauce, 15 grams of sugar, 100 grams of light soy sauce, appropriate amount of fresh soup, sesame oil and monosodium glutamate.

1.Peel off the outer hard shell of the fresh bamboo shoots, cut off the old roots, pat loose with the back of a knife and cut into sections. 2.

Heat the oil in the pot, and when the oil is hot for 7 minutes, pour in the bamboo shoots and stir-fry for a few minutes. 3.Add cooking wine, stir-fry light soy sauce and sugar a few times, cover and simmer for about 3 minutes.

4.Open the lid, add the chicken essence and sprinkle with chopped chives.

Production points: 1. When choosing bamboo shoots, spring shoots should have a fresh and tender texture, yellow or white; The bamboo shoots are neat and white, and it is better to be delicate; The bamboo shoots on the side of the row are better in quality and color; Winter bamboo shoots are better to be slightly white in yellow. 2. Fresh bamboo shoots contain oxalic acid, which has a bitter taste, blanching can remove hail without removing astringency, in addition, cooking wine and vinegar can also remove the astringency of fresh bamboo shoots.

3. Braised bamboo shoots in oil, the oil should be a little more teasing and unbridled, because bamboo shoots absorb oil. 4. It is best not to add ginger and garlic in the process of braising bamboo shoots in oil, because ginger and garlic will destroy the original flavor of bamboo shoots. 5. Bamboo shoots are easy to hang juice into the flavor during the process of oil stewing, and long-term simmering will destroy the sweet aftertaste of the bamboo shoots themselves, so it is necessary to grasp the cooking time.

6. You can add a little more sugar to make braised bamboo shoots in oil, which can improve the freshness and make the color more beautiful.

Ingredients: 300 grams of bamboo shoots.

Seasoning: 20 grams of vegetable oil, 5 grams of soy sauce, 5 grams of sesame oil, 3 grams of sugar, 5 grams of cooking wine, 3 grams of salt, 2 grams of monosodium glutamate.

Preparation of braised fresh bamboo shoots in oil:

1.Peel the bamboo shoots, wash them and cut them into sections;

2.Fill the wok with oil and cook until it is hot, add the winter bamboo shoots and fry them until light yellow, remove the oil;

3.Heat oil in a wok, add cooking wine, soy sauce, sugar, and water to boil;

4.Skim off the foam, put in the fried bamboo shoots, cover and simmer for 5 minutes, change to high heat to reduce the juice, add refined salt and monosodium glutamate, pour in sesame oil and stir well.