Spring is really a beautiful season. It's bright and green. There are not only all kinds of seasonal vegetables, but also all kinds of wild vegetables. Of course, there are also young shoots unearthed around the Qingming Dynasty. The taste of spring bamboo shoots is light, tender and nutritious. It is rich in water, plant protein, calcium, phosphorus, iron and other essential nutrients and microelements, especially cellulose, which is very high. Regular eating can help digestion and prevent constipation. Therefore, asparagus is a nutritious food with high protein, low fat, low starch and more crude cellulose.The bamboo shoots are tender and nutritious. Before the Qingming Festival, they were tender. As time goes by, they grow into bamboo. At the end of the day, they can't be eaten. So do*****iss the delicious bamboo shoots in the right season. Spring bamboo shoots are rich in nutrition, fragrant and delicious, which can be used for cold mixing, frying or stewing, but to make delicious and nutritious home dishes with spring bamboo shoots, it is also necessary to master certain skills. How to make delicious fresh spring bamboo shoots? Let's try the method of braised bamboo shoots. I'll bring you a method of braised bamboo shoots today. However, when many people use bamboo shoots for cooking, there is always a bitter taste, which is hard to taste, and it is not crispy at all. Although blanching water can remove oxalic acid, remove part of the bitter taste, but only blanching water is not enough for bamboo shoots. Remember to add this step more, it can not be bitter, not astringent and crispy. It tastes crisp and tastes good.
[ingredients]:
2 asparagus, 1 tbsp old soy sauce, 2 tbsp raw soy sauce, 1 tbsp white sugar, appropriate amount of shallot
[method]:
1. Peel off the shell of the bamboo shoot, cut off the place close to the thicker root, and then cut into pieces with a hob;
2. Put a spoonful of salt in the water in the small pot, boil the bamboo shoots for half a minute to remove the oxalic acid, take out the cold water for flushing, remember to use the cold water for the bamboo shoots with the blanched water, soak them for 10 minutes, add this step more, remove the bitter and astringent taste of the bamboo shoots completely, and they will taste crisper and tender.
3. In the pot, add oil (more oil, bamboo shoots eat oil), add onion, ginger and garlic to burst the fragrance, then stir fry the bamboo shoots for 1 minute until slightly burnt;
4. Pour in soy sauce and soy sauce, stir fry until all the shoots are colored, then pour in half a bowl of water, cover and simmer for 3 minutes;
5. Finally, stir fry the white sugar to make it taste better. The oil and sugar used for braised spring bamboo shoots should be a little more. Only in this way can they taste delicious. Sprinkle a little green onion to make the pot.A plate of braised spring bamboo shoots full of spring breath is coming. It's delicious and seasonal.
![[tips]](https://img.meituan.net/dpmobile/efe2d443d90af366474f34df05c537222481.png)
:
1. Before cooking,Spring is really a beautiful season. It's bright and green. There are not only all kinds of seasonal vegetables, but also all kinds of wild vegetables. Of course, there are also young shoots unearthed around the Qingming Dynasty. The taste of spring bamboo shoots is light, tender and nutritious. It is rich in water, plant protein, calcium, phosphorus, iron and other essential nutrients and microelements, especially cellulose, which is very high. Regular eating can help digestion and prevent constipation. Therefore, asparagus is a nutritious food with high protein, low fat, low starch and more crude cellulose.The bamboo shoots are tender and nutritious. Before the Qingming Festival, they were tender. As time goes by, they grow into bamboo. At the end of the day, they can't be eaten. So do*****iss the delicious bamboo shoots in the right season. Spring bamboo shoots are rich in nutrition, fragrant and delicious, which can be used for cold mixing, frying or stewing, but to make delicious and nutritious home dishes with spring bamboo shoots, it is also necessary to master certain skills. How to make delicious fresh spring bamboo shoots? Let's try the method of braised bamboo shoots. I'll bring you a method of braised bamboo shoots today. However, when many people use bamboo shoots for cooking, there is always a bitter taste, which is hard to taste, and it is not crispy at all. Although blanching water can remove oxalic acid, remove part of the bitter taste, but only blanching water is not enough for bamboo shoots. Remember to add this step more, it can not be bitter, not astringent and crispy. It tastes crisp and tastes good.
[ingredients]:
2 asparagus, 1 tbsp old soy sauce, 2 tbsp raw soy sauce, 1 tbsp white sugar, appropriate amount of shallot
[method]:
1. Peel off the shell of the bamboo shoot, cut off the place close to the thicker root, and then cut into pieces with a hob;
2. Put a spoonful of salt in the water in the small pot, boil the bamboo shoots for half a minute to remove the oxalic acid, take out the cold water for flushing, remember to use the cold water for the bamboo shoots with the blanched water, soak them for 10 minutes, add this step more, remove the bitter and astringent taste of the bamboo shoots completely, and they will taste crisper and tender.
3. In the pot, add oil (more oil, bamboo shoots eat oil), add onion, ginger and garlic to burst the fragrance, then stir fry the bamboo shoots for 1 minute until slightly burnt;
4. Pour in soy sauce and soy sauce, stir fry until all the shoots are colored, then pour in half a bowl of water, cover and simmer for 3 minutes;
5. Finally, stir fry the white sugar to make it taste better. The oil and sugar used for braised spring bamboo shoots should be a little more. Only in this way can they taste delicious. Sprinkle a little green onion to make the pot.A plate of braised spring bamboo shoots full of spring breath is coming. It's delicious and seasonal.
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1. Before cooking,
