Bamboo shoots are available all year round, but only spring bamboo shoots and winter bamboo shoots taste the best. Whether it is cold salad, fried or soup, it is fresh and fragrant, which is one of the favorite dishes. The bamboo shoots that were dug after the spring, are known as the “King of Vegetables” because of their large body, white as jade, tender meat, delicious and refreshing. Also known as "Mountain Bazhen". Spring bamboo shoots have a lot of food, and they are known for their versatility. Once cooked with various meats, they are more delicious. They can be fried, boiled, boiled, stewed, stewed, etc. The spring bamboo shoots are light and fresh and nutritious. Contains sufficient water, abundant vegetable protein, and essential nutrients and trace elements such as calcium, phosphorus, and iron, especially high in cellulose. (from Dean Niang)
Spring bamboo shoots just dug in the mountains.
Spring bamboo shoots are washed and sliced.
What is used here is the packaged dish that the supermarket bought.
Onions, garlic, spare.
The chopped bamboo shoots are boiled in boiling brine to remove the astringency and oxalic acid, and drained for use.
Heat the oil pan, add the onion and garlic, stir fry, pour the sauerkraut, stir-fry, add the drained bamboo shoots, stir fry.
When frying until the scent starts, sprinkle with chopped green onion and a little sugar. (The bad food has a salty taste, so I didn't put salt.)