What are some ways to fall in love with bamboo shoots at first sight?

Braised spring bamboo shoots in oil is a classic method that I fell in love with at first sight. The specific method is as follows:

Ingredients to prepare: spring bamboo shoots, light soy sauce, dark soy sauce, crushed rock sugar, sesame sesame oil, etc. !

The first step is to wash the spring bamboo shoots, peel off the skin, flatten them with a knife and cut them into inch-long sections for later use! In the second step, heat the pot and add 3 tablespoons of cold oil. Add the chopped spring bamboo shoots and rock sugar and stir-fry over low heat until the spring bamboo shoots become soft. Add light soy sauce and dark soy sauce and stir-fry. Cover and simmer over low heat for 2 seconds. Minutes·The heat should be kept low. If the oil temperature is too high, the bamboo shoots will be burnt on the outside and hard on the inside! The third step is to reduce the juice over high heat and add 1 tsp sesame oil to enhance the flavor! The braised bamboo shoots fresh out of the pan are shiny and not greasy when eaten. Definitely a favorite for people who love bamboo shoots!

The second way to make bamboo shoots!

Ingredients: Peeled and rootless bamboo shoots, half a chive, ginger, white sugar, braised soy sauce, rice wine/cooking wine, oil, salt, shredded chili peppers, and shredded chives.

Method: The first step is to remove the outer skin and hard roots of the winter bamboo shoots and cut them into pieces. The second step is to add water to the pot, add the winter bamboo shoots, add some salt, a little oil, heat with the lid on. After it boils, turn to low heat and simmer for 10 minutes. (Keep the lid open.) - The salt in the bamboo shoots comes from this step, so no more light soy sauce or salt will be added later. The third step is to take it out after cooking and drain. Then put it on a plate and set aside. Step 4: Add oil to the non-stick pan. Do not add too much. Step 5: Add the chive segments and ginger slices, shake the pan to let the oil spread in the pan. Heat over medium heat, stir-fry the chives without stirring until the chives are brown, remove the chives and leave only the ginger slices. Step six, add bamboo shoots. Be careful not to pour water into the pot, otherwise the oil will not collapse. Step 7: Continue to heat over medium heat and stir-fry a few times, but do not stir-fry constantly, so that the bamboo shoots will gradually turn brown as shown in the picture. After all sides of the bamboo shoots are basically browned, proceed to the next step. Step 8: Add almost twice the amount of oil to the pot as in step 1. At this time, there is a sizzling sound in the pot and the bamboo shoots appear sizzling with oil. Step 9: Add a small spoonful of about 1-2 grams of sugar~ Then stir-fry a few times~ Add a spoonful of about 15 ml of Huadiao wine/Shanghai rice wine/cooking wine to the pot along the edges of the pot~ Immediately cover the lid and let the water vapor In the pot, simmer for a short time. Step 10, then add a spoonful of braised soy sauce. Turn up the heat and stir-fry a few times to reduce the juice. Dish out and enjoy.