Delicious Spring Bamboo Recipe: A Simple and Flavorful Home-Style Dish
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Guide: Spring bamboo is delicious and at its best, teaching you a super delicious home-style recipe, no bitterness, fresh and fragrant, easy to cook.
I really like spring. Spring is not cold or hot, the feeling is comfortable, and there are all kinds of fresh seasonal delicacies. A few days ago, I went to the mountains to play, and there were bamboo everywhere. When I came back, I bought a few fresh spring bamboo and thought about having a big feast to satisfy my cravings. As a result, my friends divided it into one, and I almost forgot about it. Today, I took it out to stir-fry with sausage. It was so delicious!
Spring bamboo is delicious and tender, but if not processed properly, it will be astringent in the mouth, sometimes with a slightly numb feeling. This is because spring bamboo contains a lot of oxalic acid. Directly stir-frying spring bamboo will not remove oxalic acid, which will irritate the oral mucosa and make it feel strange in the mouth. Oxalic acid does have a certain toxicity, so you must remove oxalic acid from the bamboo before eating.
The simplest way to remove the numbness of spring bamboo is to blanch it. When blanching, don't just use water to cook, adding salt water or rice washing water will have a better effect. The most common and simple method is to use salt water. The correct method is to cut the peeled bamboo in half, cut into slices or chunks, and put it in a pot with a little salt water, cook for about 5 minutes, then take it out and stir-fry, stew, or eat with it. It will be tender and delicious without astringency.
Spring bamboo and sausage
Ingredients: one spring bamboo, half a sausage, two red chili peppers, two cloves of garlic, two stems of green garlic, one spoonful of old soy sauce, one spoonful of oyster sauce, one spoonful of salt, a little sugar, one spoonful of rice wine, one bowl of water starch.
Steps:
1, Peel off the bamboo skin, cut off the old part at the root, a bamboo about one meter long, after peeling, there will be a little remaining, but it is enough to make a big plate, the job of peeling bamboo skin can be handed over to the children, they will be very happy to play.
2, Cut the bamboo in half, then cut into two or three segments as needed, then stand up the small bamboo pieces and cut into thin slices for later use. The bamboo slices in restaurants are always cut very thin, I think it must be to make it look more abundant.
3, Add a little water to the pot and bring to a boil, after the water boils, add a spoonful of salt and stir well, then pour in the bamboo slices, stir-fry for a while, remove the bamboo slices after boiling.
4, The sausage I made myself, no additives, very clean, use boiling water to wipe the surface, then cut into thin slices.
5, Smash and chop the garlic, cut the green garlic into small segments, chili cut into small pieces, my chili is not very spicy, friends who like to eat spicy can change to (Xiaomi Jiao - small chili peppers).
6, Heat the oil in a pan, pour in the sausage, chili peppers, garlic and stir-fry over high heat to bring out the fragrance.
7, When the sausage changes color, pour in the blanched bamboo slices, pour in soy sauce, rice wine, and stir-fry over high heat.
8, Then add sugar to season, add a bowl of water starch to brighten the color.
9, Finally pour in the green garlic to bring out the fragrance, you can also use green onion, but in March and April, green garlic is the most delicious, you can eat more.
10, Friends who prefer light flavor can take it out directly, those who like heavier flavor can add a little more salt to adjust the flavor.
Tips:
The sausage in this dish can be replaced with pork belly or bacon, you can also not add anything, just stir-fry with bamboo, a little more soy sauce, the finished product is very flavorful, it is a good dish to eat with beer, as a home-style dish, it is simple and fast, easy to make, and can be learned quickly. Spring bamboo and green garlic are seasonal ingredients, you can buy them to try.
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