Braised bamboo shoots in soy sauce

Overview

There are always various kinds of bamboo shoots in my hometown during this season. There are thunder bamboo shoots, hairy bamboo shoots, chicken feather bamboo shoots, and early bamboo shoots. . . . And my favorite is to use early bamboo shoots to make braised bamboo shoots in soy sauce. Because stewing early bamboo shoots can preserve their most delicious flavor. I used to use thunder bamboo shoots, but I tried using early bamboo shoots. I have always been obsessed with the taste of early bamboo shoots.

Tags

• home cooking
• private kitchen
• children
• dinner with friends
• spring recipes
• full banquet of manchu and han dynasties
• lunch
• chicken essence
• cooking wine
• dried chili segments
• early bamboo shoots
• old soy sauce
• white sugar
• garlic
• salt

Ingredients

Steps

1. 1 This is early bamboo shoots.

   

2. 2 Peel and wash the early bamboo shoots and prepare the garlic leaves. There are also dried chili segments, you can leave them out if you don’t like spicy food

   

3. 3 Pat the bamboo shoots as you would a cucumber. Cut it into sections and pat it to taste faster.

   

4. 4 The materials are all ready,

   

5. 5 Heat the oil in the pan.

   

6. 6 Pour in the bamboo shoot segments. Stir-fry until cooked

   

7. 7 Add 2 tablespoons of dark soy sauce. Stir well

   

8. 8 Then add a spoonful of sugar. Stir fry for a while

   

9. 9 Then add chili pepper and cooking wine.

   

10. 10 After stir-frying evenly, cover the pot and simmer for 4 to 5 minutes.

    

11. 11 After the time is almost up, open the lid and stir-fry, then add a little chicken essence. Finally add garlic leaves. Stir well and serve.

    

12. 12 Plate. Everyone use your chopsticks.