Recipe: Fresh oil

Home Cooking Recipe: Fresh oil

Notes:

Haipai oil, bamboo shoots, oily luster, slightly caramel color, thick oil red sauce does not hide the fresh nature of bamboo shoots. The entrance is first sweet and sweet with a caramel flavor. After chewing, the bamboo shoots are full of scent, oily and crisp, fresh and not greasy. There are several key points to note when making oil bamboo shoots: 1. The oil should be slightly more. 2, the process only needs to add soy sauce, sugar, no need to add water, but can not add onion ginger and other ingredients to destroy the original bamboo shoots. 3, no need to smash for a long time, the method is correct, it is easy to hang juice and taste, long time cooking will destroy the sweet aftertaste of the bamboo shoot itself.

Ingredients:

Steps:

  1. Home Cooking Recipe: The bamboo shoots are peeled off and the old roots are cut off.

    The bamboo shoots are peeled off and the old roots are cut off.

  2. Home Cooking Recipe: Add cold water to the pan, boil over low heat and cook for about 20 minutes.

    Add cold water to the pan, boil over low heat and cook for about 20 minutes.

  3. Home Cooking Recipe: Take out too cold

    Take out too cold

  4. Home Cooking Recipe: Cut the hob block (I only used the front part of the bamboo shoots, and the second half took the soup)

    Cut the hob block (I only used the front part of the bamboo shoots, and the second half took the soup)

  5. Home Cooking Recipe: Put the wok twice as much as the usual cooking

    Put the wok twice as much as the usual cooking

  6. Home Cooking Recipe: Pour the bamboo shoots after the oil is hot

    Pour the bamboo shoots after the oil is hot

  7. Home Cooking Recipe: Stir fire for a minute

    Stir fire for a minute

  8. Home Cooking Recipe: Turn to the fire and pour about 20 grams of soy sauce

    Turn to the fire and pour about 20 grams of soy sauce

  9. Home Cooking Recipe: Add about 15 grams of sugar

    Add about 15 grams of sugar

  10. Home Cooking Recipe: Stir fry evenly, then turn to low heat and cover for two to three minutes. Open the lid and stir fry once to prevent the paste pot.

    Stir fry evenly, then turn to low heat and cover for two to three minutes. Open the lid and stir fry once to prevent the paste pot.

Tips:

1, bamboo shoots must first cook thoroughly, go oxalic acid, shorten the time after the frying. 2. Bamboo shoots are easy to hang in the process of oil simmering. Cooking for a long time will destroy the sweet aftertaste of the bamboo shoots.


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