Every spring in the memory, there must be such a bamboo shoot on the table - heavy oil, heavy sugar, heavy color, fresh bamboo shoots seem to have a delicious food. ★Recipes are just a process of sharing your own food, not the only standard. There are hundreds of dishes in Baijia cuisine, and everyone’s preferences are different. Please be more tolerant.
Dry shiitake mushrooms are soaked in water in advance, washed; fresh bamboo shoots are peeled off the shell and cut off the old roots, rinsed and ready for use.
Bamboo shoots cut the hob block, put it into boiling water and drown it, then quickly rinse it out after use.
Put more oil in the wok to 70% heat, pour in mushrooms and bamboo shoots, stir fry for a while, then cook in cooking wine, soy sauce, soy sauce and white sugar, add a little water, cover the lid 焖3- 5 minutes.
Open the lid and dry the soup, then pour some sesame oil to the pan.
Shengpan, served on the table~~
Kitchen notes: 1. Fresh bamboo shoots contain oxalic acid. It is best to put it in boiling water before boiling. It can remove the astringency of bamboo shoots. Remember to immediately cool off after drowning, so as to maintain the crisp taste of bamboo shoots. 2, bamboo shoots are very oil-absorbing, this dish of oil should be a little more than usual cooking, sugar should be a little more, so the taste is good. 3, because the mushrooms should be whole tart, suitable for small mushrooms, large mushrooms should be cut into small pieces, so that it is easier to taste.