Saturday, June 11, 2022

【油焖笋】Braised Bamboo Shoots


My friend sent me lots of bamboo shoots so I made this famous Shanghainese Braised Bamboo Shoots, tasted so good I had the whole plate on my own!

800 克 春笋 (去壳处理前的重量)
50 克 食油
20-25 克 冰糖
2 大勺/30克 生抽
1 大勺/15 克 老抽

800 g Bamboo Shoots (weight before shelling)
50 g Cooking oil
20-25 g Rock sugar
2 tablespoons/30g of light soy sauce
1 tablespoon/15 g of dark soy sauce

1. 把春笋洗净去壳,切去底部比较老的部分。

2. 煮滚一锅水把春笋入锅焯水5分钟,取出沥干水份后泡入凉水里备用。

1. Peel the tough outer layers of the bamboo shoots and cut the tough bottom part of the shoots. 

2. Once the tender part of the shoots are exposed, bring a pot of water to rolling boil, add the shoots to cook for 5 minutes to remove the hydrocyanic acid that gives bamboo shoots its bitter taste. Take the bamboo shoots out and soak in cool water.

3. 把笋子切块/段。锅里加油。

4. 油热加入笋子翻炒至有点焦香,加入冰糖、老抽和酱油,加半杯水焖煮至水份消失即可。


3. Cut the bamboo shoots into pieces/sections. Add oil to the cooking pan.

4. Heat the oil, add the bamboo shoots and stir-fry for few minutes, add rock sugar, dark soy sauce and soy sauce with half a cup of water and simmer until the water disappears.

Note: If you don't mind the oil, you can add two tablespoons of lard/cooking oil more, it will taste even better.


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