Spring is a good time to eat spring vegetables, a variety of delicious ingredients have been listed, Our country is vast, the types of spring fresh vegetables in the north and south are also different, because the logistics are now very developed, so even if you stay at home, you can easily taste the seasonal fresh vegetables from all over the country.
My family lives in the north, and in the past, spring vegetables such as toon, elm money, and locust flowers were eaten more in the spring, but this spring, I bought a lot of spring shoots online, and I wanted my family to taste some different flavors.
The spring shoots received look quite fresh, in order to facilitate storage and preservation, I have done a pre-treatment of all the spring shoots I bought, peeled off the skin, cooked in salt water for more than ten minutes, and then fished out over cold, controlled the moisture and divided into several parts, put into a sealed bag and stored in the preservation layer of the refrigerator, eat and take as you like.
I used spring shoots to make a pickled tuk fresh and a bamboo shoot roast meat, the family said that the taste is very good, spring shoots fresh and crisp taste is indeed hungry, today just mother-in-law came to my home, I used spring shoots to make a classic [oil braised bamboo shoots] for my mother-in-law, so that my mother-in-law also tasted the umami taste of spring shoots.
The dish was ready and served to the table, the mother-in-law did not move the chopsticks for a long time, we all said let her taste it quickly, but the mother-in-law said: "Isn't this bamboo shoot eaten by pandas?" I have dentures, don't give me any more dentures. ”
Listening to the mother-in-law's worry, I and my husband's stomach hurt with laughter, the husband advised the mother-in-law not to worry, the spring shoots are really not so hard, the mother-in-law carefully clipped a piece in the mouth, at first did not dare to chew hard, a piece of bamboo shoots after eating, the mother-in-law said: "I really did not expect that the bamboo shoots were as crisp as turnips." ”
My family's spring shoots have been pre-blanched in water, so when making oil braised bamboo shoots, I directly cut the shoots into hob pieces, so that the method of preserving spring shoots is indeed easier to use, and it can maintain the crisp and tender taste of the bamboo shoots.
Pour oil into the pot, add spring shoots after the oil is hot, fry the bamboo shoots until slightly yellow, this time you can season, add soy sauce, salt, sugar continue to stir-fry, the spring shoots stir-fry.
Pour a little water around the edge of the pot, then reduce the heat and cover the pot to simmer the spring shoots for 5-8 minutes, and then turn off the heat when the spring shoots are fully flavored. The taste of this dish is salty and sweet, and the sauce is rich in flavor, so the amount of soy sauce and sugar used when seasoning is slightly more, and the braised bamboo shoots that come out of this will be particularly flavorful.
I dare not say that the method of braising bamboo shoots in oil is very authentic, but it is absolutely simple and homely, and the taste and texture presented in the end are also very good, and my mother-in-law praised this dish after eating it as crisp and tender and delicious, and she was no longer afraid to chew it.
Usually, my mother-in-law rarely let us buy things for her, but after eating spring shoots this time, my mother-in-law asked me to buy a box for her online, and she also wanted to try other methods of spring shoots.
Xiao Pot also wants to ask friends in the south, how long can spring shoots be eaten? Are the spring shoots before and after the Qingming Dynasty still crisp and tender?
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