How to make stuffy bamboo shoots with oyster sauce?

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 hob pieces after they have cooled (I only used the tender bamboo shoots in the front and the tip of the bamboo shoots, and the second half is used to make soup) <>

3.Slice the carrots.

4.Wash the sweet corn sprouts and pea slices and set aside.

5.Put twice as much vegetable oil in the wok as usual, pour in the bamboo shoots, sweet corn sprouts, pea slices, carrot slices after the oil is hot, and stir-fry over high heat for one minute.

6.Turn to medium heat and pour about 20 grams of light soy sauce, add about 15 grams of sugar, consume 15 grams of oil, stir-fry evenly, turn to low heat and cover and simmer for two to three minutes, open the lid in the middle and stir-fry once, you can put a small amount of water to prevent the pot from sticking, and finally add salt to taste and put it on a plate.

To stew bamboo shoots in oyster sauce, first cut the bamboo shoots into hob pieces, then stir-fry them in water. After the green onion, ginger and garlic are stir-fried until fragrant, add the bamboo shoots and stir-fry a few times, then add oyster sauce, salt and a small amount of soup. Cover the pot and simmer for two minutes, add some chicken essence and monosodium glutamate sesame oil before serving.

Material. Half a black shell green bamboo shoot, 2 slices of fresh black fungus, 1 3 carrots (small strips), 4 garlic heads, 10 snow peas, 1 king oyster mushroom, 2 tablespoons oyster sauce, small spoon sugar, small spoon corn flour, water cup.

Method. 1. Wash and shell the bamboo shoots and cut them into slices, wash and cut the carrots, king oyster mushrooms, and black fungus into slices, and cut the garlic into minced pieces for later use.

2. Add 2 tablespoons of oyster sauce and teaspoons of sugar to stir-fry evenly after stir-frying, then add a cup of water, cover the pot with a lid and simmer for 1-2 minutes.

3. After simmering for 1-2 minutes, add snow peas, continue to stir-fry until the snow peas are cooked, add a tablespoon of water to dilute the corn flour, pour it into the pot before getting out of the pot, and then stir-fry until the sauce is thick.

First of all, the bamboo shoots must be scalded with water, then washed with raw water, then cut the bamboo shoots into sections, stir-fry, add a little water, add salt chicken essence and oyster sauce and simmer to cook.

Peel the spring bamboo shoots, wash the old roots, cut them into pieces, blanch them in boiling water to remove the astringency, and pick them up for later use. Pour oil into a hot pan, add rock sugar and fry over low heat until caramel color, put in the bamboo shoots and stir-fry continuously to make the bamboo shoots evenly stained with sugar, then add light soy sauce and stir-fry evenly, add a little boiling water and bring to a boil over high heat, sprinkle with chopped green onions after the juice is collected over high heat.

First prepare the bamboo shoots, then prepare the seasoning, the flavor is very fresh oyster sauce, light soy sauce, dark soy sauce millet spicy, then heat the oil in the pot, at this time put a little flush and then enhance the flavor, and finally put the bamboo shoots in and sprinkle the seasoning, simmer for 20 minutes.

First prepare some fresh bamboo shoots, then cut the bamboo shoots into small pieces, and then put them in a pan and simmer for 50 minutes.

Braised bamboo shoots in oil is now the season to eat bamboo shoots, so eat them vigorously.

Ingredients: 1 pound of spring bamboo shoots.

Light soy sauce 15g

Dark soy sauce 2g rock sugar 5g

1 teaspoon of cooking wine.

1 teaspoon of salt.

A little monosodium glutamate.

2 green onions. Preparation of braised bamboo shoots in oil.

Bamboo shoots want to buy this kind of spring bamboo shoots, we call it "ivory bamboo shoots" here, the color of bamboo shoots is relatively white, and it is best to buy bamboo shoots that have just been unearthed.

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Remove the bamboo shoots, cut off the old man who can't pinch the fingernails at the bottom, the bamboo shoots are actually delicious at the root, so don't cut too much.

Use the back of a knife to knock open the bamboo shoots, and if you are afraid of splashing everywhere, you can put a fresh-keeping bag to shoot, but don't shoot too much.

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After patting, cut into 5 cm long sections, put a spoonful of salt and pinch them with your hands.

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Just like this, pinch until the bamboo shoots come out of the water slightly.

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Rinse the salt with water and drain the water.

Put a little more oil in the pan than usual for stir-frying.

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Pour in the drained bamboo shoots and stir-fry over medium heat.

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Stir-fry until the bamboo shoots turn slightly yellow (slightly charred on the surface).

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At this time, add 5g rock sugar, a little cooking wine, 15g light soy sauce, 2g dark soy sauce, put the dried chili pepper and stir-fry until the rock sugar melts, add a little boiling water and boil for a while, and cook until the water is dry.

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Put in the green onions, add a little flavor and you can get out of the pot (I didn't put salt in this dish, you can add a little salt when it is too light.)

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Serve on a plate and garnish with chopped green onions.

Come to the side.

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Tip 1It is best to pat the bamboo shoots with the back of a knife to loosen the cut sections.

2.There is more oil than usual for stir-frying.

3.I don't like to blanch bamboo shoots and then fry them, I don't think they taste like bamboo shoots.

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.

Braised winter bamboo shoots in oil. Ingredients: 1 bamboo shoot, garlic sprouts, light soy sauce, dark soy sauce, sugar, salt.

Method: 1. Remove the shell of the winter bamboo shoots, wash them and cut them into slender pieces; Wash the garlic sprouts and finely chop. 2. Put the pot on the fire, add an appropriate amount of water, wait for the water to boil, put in the winter bamboo shoots and blanch for 3 4 minutes, remove and drain the water for later use.

3. Mix the light soy sauce and dark soy sauce in a ratio of 2:1, then add a teaspoon of sugar and an appropriate amount of salt, and stir well. 4. Add an appropriate amount of oil to the pot and heat it, then put in the scalded winter bamboo shoots and fry over medium heat until the surface is slightly charred and golden brown.

5. Pour in the prepared seasoning, stir-fry evenly with the winter bamboo shoots, cook for 2 3 minutes on medium heat, then turn to high heat to dry the seasoning juice, sprinkle in the chopped garlic sprouts, stir-fry evenly and then get out of the pot.

In addition to braised winter bamboo shoots in oil, crucian carp bamboo shoot soup is also a good choice, and its preparation is as follows:

Crucian carp and bamboo shoot soup.

Ingredients: 1 400g crucian carp, 200g of bamboo shoots, mushrooms, ginger slices, salt, pepper, chopped green onion.

Method: 1. Remove the shells of winter bamboo shoots, cut them into slender pieces after washing, put them in boiling water and blanch them for 3 4 minutes, remove and drain the water for later use. 2. After the crucian carp is processed, smear salt and rice wine on its body and marinate for about 20 minutes; Wash the mushrooms and set aside.

3. Put the pot on the fire, add an appropriate amount of oil to heat, add ginger slices and stir-fry until fragrant, then put in the crucian carp, and fry it slightly on both sides. 4. Add water to the pot, put in the bamboo shoots and mushrooms, boil over high heat, turn to low heat and continue to cook for 30 minutes after the water boils, add salt and pepper to taste after the period, and then sprinkle with chopped green onions. .