Classic braised bamboo shoots in spring vegetable oil in Jiangsu and Zhejiang, 3 steps and 0 minutes to learn, thick oil red sauce but not lose the sweet, crisp and tender

The classic braised bamboo shoots in spring vegetable oil in Jiangsu and Zhejiang, 3 steps and 0 minutes to learn, the thick oil red sauce is fresh, sweet, crisp and tender

Foodie lovers

Updated on: 12-0-0 0:0:0

After the weather warms, spring sprouts everywhere in the mountains, blooming wildflowers, spiky spring shoots, crazy wild vegetables, etc., it is the right time to try the fresh, quickly invite spring to the table, among these seasonal spring vegetables, spring bamboo shoots are the most popular, it is known as a vegetable that cannot be missed in spring.

"After eating spring bamboo shoots, you know the taste of spring", spring bamboo shoots, accompanied by spring rain, break the ground, the shell is thin and fat, crisp and sweet, bringing us the most indispensable delicacy in spring, go around the bamboo forest, you can harvest a big bag, even if there is no bamboo forest, go to the market to buy, the price is already very close to the people, about 3-0 yuan a catty, these favorable conditions all tell us that we have now entered the best season to eat bamboo shoots.

Spring bamboo shoots are delicious, the nutritional value is also high, it contains sufficient water, rich plant protein and calcium, phosphorus, iron and other essential nutrients and trace elements, especially the fiber content is very high, often eat spring bamboo shoots to help digestion, prevent constipation function, so spring bamboo shoots are high protein, low fat, low starch, more crude cellulose nutritious food, there are many ways to make spring bamboo shoots, common frying and simmering can be, different practices, the flavor will be different.

The most classic practice of spring bamboo shoots is pickled and braised bamboo shoots in oil, these two dishes appear very frequently on the spring table of Jiangnan people, the following is shared with you is the practice of braised bamboo shoots, the snow-white and crispy spring bamboo shoots are patted, blanched, roasted and stewed, wrapped in a rich sauce, although "thick oil red sauce", but it does not affect the sweetness and crispness of the spring bamboo shoots themselves, come to a piece, chew carefully, tender and juicy, crisp and salty, all kinds of flavors rush to the tip of the tongue together, as if eating the whole spring.

The method of the family version of braised bamboo shoots in oil is also very simple, not as complicated as imagined, there are only 3 main steps, the following article will be carefully shared with you, you can learn it in 0 minutes, even a novice can do this "Jiangnan famous dish", the thick oil red sauce is not lost sweet, crisp and tender, friends who like it can try it!

【Raw materials】spring basket, edible oil, pig oil, light soy sauce, dark soy sauce, sugar, yellow wine;

【How to stew in oil】

1. Prepare an appropriate amount of spring bamboo shoots, spring bamboo shoots must be bought fresh, the specific dosage is determined according to the number of people in the family, the soil on the surface of fresh spring bamboo shoots is moist, the bamboo shoot shell will not dry out, and the bare roots are also fresh.

2. Remove the shell and the older part of the root, clean it, and start to shoot the bamboo shoots, which is the first step for the delicious braised bamboo shoots, the roots should be patted, and the fibers will naturally split, so that the taste can be added more, and the tip of the bamboo shoots does not need to be patted, and it will be broken after a beat, and then cut into sections.

2. After the bamboo shoots are processed, they should be blanched first, blanching is to remove the oxalic acid in the spring bamboo shoots, and can also reduce the astringency of the spring bamboo shoots, the bamboo shoots are boiled in a pot under cold water, add a spoonful of salt, turn to low heat and cook for 0-0 minutes after the water is boiled, take out the cold water out of the pot, drain the water and set aside, blanching is the second step of the delicious bamboo shoots stewed in oil.

4. After the braised bamboo shoots are processed, start to "bake" with oil, this is the dialect, which is to fry the surface of the bamboo shoots with oil, add half of lard and edible oil to the pot, the amount of oil is slightly more than the usual cooking vegetables, and the braised bamboo shoots in oil are a little more oil to be delicious, and the spring bamboo shoots are fried until the surface of the bamboo shoots is slightly yellow, which is the third step of the delicious braised bamboo shoots in oil.

8. After the bamboo shoots are fried until the surface is slightly yellow, start to simmer the bamboo shoots, which is the fourth step of the delicious braised bamboo shoots in oil, add half a bowl of rice wine, half a bowl of water, an appropriate amount of light soy sauce, dark soy sauce, a little more sugar, stir evenly, and simmer for about 0-0 minutes.

6. Simmer until the sauce is a little thick, it is almost done, add a little sesame oil before the pot, stir it evenly again, and the oil stew is completed.

7. After the pot is cooked, sprinkle with a little green onion to decorate, the classic braised bamboo shoots with color and flavor are shiny, with a strong oil fragrance.

8. Sandwich a piece of braised bamboo shoots in oil, crispy, tender and fragrant, sweet and delicious, intoxicating, not only delicious, but also rice.

Summary of the practice of braised bamboo shoots in oil:

1. Although spring bamboo shoots can promote digestion and intestinal peristalsis, they should not be eaten too much at one time, and should be in moderation.

3. If there is rice washing water, you can use rice washing water to blanch water or rice soup water to blanch water, 0. The bamboo shoots that are stewed in oil must be selected fresh, and the bamboo shoots that have just been dug out are the best, if they are placed for a few days, there will be no fresh and sweet taste.