The practice of braised bamboo shoots in oil

Braised bamboo shoots in oil are as follows:

Tool materials: kitchen knife, chopping board, pot, colander, bowl, shovel, plate, bamboo shoots, salt, clear water, edible oil, yellow wine, soy sauce, rock sugar and onion.

1. Peel off the shell of Phyllostachys praecox and cut off the old part of the root. Divide the bamboo shoots in two, and then change the knife and cut them into hob blocks.

2. Put water in the pot, add some salt to boil, pour in bamboo shoots and cook for 3-5 minutes, remove the astringency of bamboo shoots, remove them, and wash them with clear water for later use.

3. Heat the wok and drain the oil (put a little more oil, after all, it is braised bamboo shoots). Stir-fry the blanched bamboo shoots, add a little yellow wine, add some soy sauce, soy sauce, rock sugar and salt, stir-fry, pour a small bowl of water, simmer for 7-8 minutes, then open the lid and collect the juice.

4, out of the pot, sprinkle a little chopped green onion.

Purchasing skills of bamboo shoots

1. Observe the bamboo joints of bamboo shoots.

If the bamboo shoots are peeled off, the bamboo joints on the surface are relatively tight and grow densely. Such bamboo shoots are basically delicious and tender. On the contrary, if the distance between bamboo shoots is relatively large, the taste of these bamboo shoots is mostly poor. It will taste older and not as fresh and tender as bamboo shoots with dense bamboo joints.

2. Observe the color of bamboo shoots.

Peel off the bamboo shoots, and the bamboo shoots inside will have three colors. One is white, the other is yellow and the other is green. If the color of bamboo shoots is white, it proves to be the best. Such bamboo shoots are tender, fresh and crisp. If the color of bamboo shoots is yellow, the taste can be slightly inferior, but it is also delicious. But if the color of bamboo shoots is green, it tastes the worst.