The freshest bite of spring bamboo shoots, salty, fragrant and crispy, appetizing and rice, one plate is not enough to eat each time

Bamboo shoots are available all year round, but only spring and winter shoots taste the best. When cooking, whether it is cold dressing, stir-frying or boiling soup, it is fresh and fragrant, and it is one of the delicacies that people like.

Today, I used spring bamboo shoots to make a stewed spring bamboo shoots in oil for my family, my children like to eat them very much, and I will share with you my production method:

1. Remove the harder top of the spring bamboo shoots bought, cut a knife from the middle, remove the shell, and slightly peel off the hard skin around it.

2. Pat it open with a knife and cut it into sections. Blanch for 1 minute, then drain and set aside.

3. Prepare some minced garlic and chopped green onions.

4. Put an appropriate amount of oil in a frying pan, add minced garlic and stir-fry until fragrant, pour in spring bamboo shoots, and fry while frying.

5. Fry until the skin is browned, add an appropriate amount of sugar, add a little more sugar, and stir-fry evenly.

6. Add an appropriate amount of soy sauce, stir-fry to color, add an appropriate amount of salt, and stir-fry evenly.

7. Add an appropriate amount of water and cooking wine, and let it simmer for about 5 minutes.

8. Turn on high heat to reduce the juice, finally add an appropriate amount of chopped green onion and sesame oil, stir-fry evenly and you can get out of the pot.

Spring bamboo shoots do this, delicious and delicious, friends who like it can try it.