Recipe: Oily winter bamboo shoots

Home Cooking Recipe: Oily winter bamboo shoots


Originally, I didn’t buy it. I didn’t buy it in the vegetable market. The aunt who sold the vegetables asked me to buy bamboo shoots. I didn’t ask the price. The last name only knew that the bamboo shoots were so expensive, 20 pounds, and the peeling of the bamboo shoots went home. I went out for half a catty of bamboo shoots, but I found out that the unique taste of the bamboo shoots, the self-distribution that is difficult to express! ! !



  1. First of all, the bamboo shoots are cut into pieces. It is only in the process of cutting that it is the winter bamboo shoots, not the spring bamboo shoots. One sweat and then drowning for 10-15 minutes. It should also be done. It is mainly to remove the smell of bamboo shoots.

  2. Hot pot cold oil, oil should be more than usual 2 times. It seems that there is a saying that eating is not afraid of oil. It is very suitable for this dish.

  3. Adding soy sauce, adding soy sauce, adding sugar, I think it’s all based on personal taste, then adding salt according to the saltiness, stirring and stirring for 4-5 minutes.


1 oil should be more so that there is no need to add water. 2 used Lee Kum Kee selected soy sauce looks like a meat smell is not advertising stickers 3 bamboo shoots 1 kg a little less best 2 pounds are not willing to eat

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