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.
The bamboo shoots are peeled off and the old roots are cut off.
Add cold water to the pan, boil over low heat and cook for about 20 minutes.
Take out too cold
Cut the hob block (I only used the front part of the bamboo shoots, and the second half took the soup)
Put the wok twice as much as the usual cooking
Pour the bamboo shoots after the oil is hot
Stir fire for a minute
Turn to the fire and pour about 20 grams of soy sauce
Add about 15 grams of sugar
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.
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.