It’s easy to pick amaranth in the wilderness of the suburbs, and pick it up on weekends. When I was a child, the leek was a regular dinner table for the whole spring. My mother always gave me a pattern to eat. Amaranth egg-flower soup, leeks meatballs, leeks dumplings, and leeks. . The deepest memory is also my favorite is the spring bamboo shoots. The father worked, sometimes brought back wild bamboo shoots, the mother picked the leeks at the vegetable patch, and the fresh spring leeks and spring bamboo shoots were eaten at dinner. In my memory, these are the ingredients that come from the hands of the people. The gift of nature to the farmers is simply to clean up, and they will be memorable and memorable.
The wild leeks are washed and the bamboo shoots are peeled off.
Boil the water in the pot, add the leek to the water, turn it green, then pick it up, immediately pass the cold water, then chop it up. The spring bamboo shoots are cut in half and then sliced for later use.
Scallions, ginger slices spare. It is not recommended to use too much or complicated condiments, otherwise it will seize the aroma and nature of leek and spring bamboo shoots.
The hot pot pours oil, and the oil is poured into the chopped ginger green onion. The amount of oil recommended is twice the amount of cooking.
After exploding the ginger onion, you can pour the sliced bamboo shoots, stir fry over the fire, then add a tablespoon of white sugar and fry until the bamboo shoots are golden and soft, about 3 minutes.
Then pour in the chopped leeks, stir well and pour in a little starch mash. Quickly stir fry for 2 minutes.
Sprinkle the right amount of salt before the pan, chicken essence (I rarely use it, prefer the original flavor of the ingredients), you can also pour a little raw extract.
The bamboo shoots are golden and the leeks are fresh. A seasonal seasonal vegetable.
Amaranth water can stimulate the original aroma of amaranth. Adding sugar can easily exceed the golden bamboo shoots. Adding starch will make the bamboo shoots crisp.