A homely recipe for braised bamboo shoots in oil
Spring is the season of bamboo shoots, fresh and tender bamboo shoots have rich nutritional value, rich in dietary fiber, help digestion, keep the stomach smooth. Braised bamboo shoots in oil is a homely practice, which can perfectly preserve the deliciousness and unique fragrance of bamboo shoots, so that we can enjoy the deliciousness at home.
First of all, we need to prepare fresh bamboo shoots, peel off the shells, wash and cut into sections. Then, heat the pan with cold oil, add the bamboo shoots and stir-fry after the oil is hot, and fry until the surface of the bamboo shoots is slightly yellow. Next, add an appropriate amount of light soy sauce, dark soy sauce, sugar, cooking wine, and then add an appropriate amount of water, the amount of water is just over the surface of the bamboo shoots. Then cover the pot and simmer over low heat for 10-15 minutes, until the bamboo shoots are fully cooked and the juice is thick. Finally, open the lid and turn to high heat to reduce the juice, and when the juice becomes viscous, it can be removed from the pan and served.
Although the preparation of braised bamboo shoots in oil is simple, there are some tips to pay attention to. For example, in the process of simmering, pay attention to the heat to avoid too much heat and cause the bamboo shoots to be boiled. In addition, in the process of collecting the juice, pay attention to turning the bamboo shoots to avoid the juice burning.
Braised bamboo shoots in oil is a home-cooked dish with good color and flavor, which is not only delicious but also nutritious. Whether it is served with rice or noodles, it is a delicious choice. I hope that you can enjoy the delicious food while also feeling the breath of spring and the fragrance of bamboo shoots.