How to stir-fry spring bamboo shoots in sauce

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  1.Use a knife to make a slash along the bamboo shoots from the root to the tip.

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  2.You can easily remove the skin of the bamboo shoots with your hands to reveal the fresh and tender bamboo shoots.

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  3. Add salt to boiling water.Blanch the bamboo shoots in a pot for three minutes to remove excess oxalic acid and drain out the cold water.

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  4. Cut the bamboo shoots in half and then into strips.

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  5. Heat the cold oil in the pan, burn off the smell of raw oil, and saute the chopped green onions until fragrant.

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  6. Add the bamboo shoots and stir-fry evenly.

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  7. Add sugar to remove the astringency of the bamboo shoots and enhance the freshness and aroma.

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  8.Add cooking wine to enhance freshness and aroma, and stir-fry for a while.

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  9.Add salt to taste.

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  10.Add June sweet noodle sauce and stir-fry until flavourful.

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  11.Add a small bowl of water and simmer for three minutes.

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  12. Before serving, add a small onion, stir-fry a few times and serve.

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  13. The spring bamboo shoots are crisp, tender and refreshing, and the fragrance of the spring onions also adds color and fragrance to this spring bamboo shoots.

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  14.Another finished picture