Nowadays, there are too many meat dishes in the store and only a few vegetarian dishes.

So Chen Nian plans to make another vegetarian dish.

Sautéed spring bamboo shoots.

In fact, this can be regarded as a traditional old Sichuan dish. Although spring bamboo shoots are seasonal ingredients, in winter, you can also replace spring bamboo shoots with winter bamboo shoots.

The ingredients used to make this dish have all been prepared. There are not many ingredients used, and the preparation is not too complicated.

However, the spring bamboo shoots bought when they are old still have mud on them. They have obviously been dug out not long ago, so before cooking, you still need to wash off the outer layer of mud, and then use a knife to peel off the old skin on the outside.

Then pass it through clean water again, break it in the middle, and then cut it into thin strips.

This dish has another brother called braised spring bamboo shoots in oil, but the two dishes are actually different.

Braised spring bamboo shoots in oil is the same as other braised dishes. One of the main seasonings is soy sauce, but sweet noodle sauce is used in braised spring bamboo shoots in soy sauce.

After Chen Nian cut the spring bamboo shoots, he put them into a boiling pot to blanch them. During this process, Chen Nian took out the washed Chinese cabbage, cut off the roots and set them aside.

Spring bamboo shoots need to be blanched in boiling water for about 3 to 5 minutes, because only in this way can the large amount of oxalic acid contained in them be fully removed.

Otherwise, the bamboo shoots will taste bitter and astringent.

Moreover, oxalic acid is not easily absorbed by the body after being eaten into the body.

Some people get diarrhea as soon as they eat spring bamboo shoots. This is because the chef has not removed the oxalic acid in them, except for some people with allergies.

After the spring bamboo shoots are blanched, they are soaked in cold water.

At the same time, pour out the water in the pot, turn on the heat and dry the pot thoroughly, then add oil. After the oil is hot, take the spring bamboo shoots out of the water to drain them, and put them into the oil pot for frying.

On the one hand, it can remove the excess water in the bamboo shoots. On the other hand, the surface of the bamboo shoots itself will dry out after frying. It will be easier to absorb and color the sweet noodle sauce after a while.

When the surface of the bamboo shoots is stir-fried until slightly wrinkled, the heat is reached, then pour it out again and set aside.

In the same oil pan, add some oil, then add the cabbage, sprinkle some salt, wait until the cabbage is slightly soft, then take it out and place it on the bottom of the plate.

Although there are dishwashers and sterilizers in the old store, there is no guarantee that all the plates are hot. Except for some dishes such as offal and seafood, which must ensure that the plates are hot, most dishes are kept warm.

Vegetarian dishes are always placed underneath to prevent the dishes from losing temperature too quickly.

This can also add a certain degree of aesthetics, and at the same time, when guests are tired of eating meat, they can also eat some dishes to neutralize it.

Put the cabbage on the plate, Chen Nian put a small piece of lard into the pot, and poured some vegetable oil at the same time.

Dissolve the lard over low heat, then add the sweet noodle sauce, stir-fry the sweet noodle sauce evenly in the oil, wait until the aroma gradually emerges, then directly add the fried spring bamboo shoots.

At this time, adjust the heat to medium and start stir-frying until the sweet bean paste evenly coats the spring bamboo shoots.

Due to the previous frying, the sauce at this time easily hangs on the surface of the spring bamboo shoots.

Then Chen Nian used a ladle to scoop out a strip of water and sprinkled it into the pot, and the sound of sizzling was heard immediately.

Add salt, sugar, and dark soy sauce into the pot in sequence.

After about ten seconds, the seasonings will be cooked until they are fragrant.

When the soup is almost gone, a small amount of MSG is added for seasoning.

Stir-fry again evenly, then pour in the gravy for the final step.

Under the action of high temperature, the gravy quickly wraps up the sauce, and at this time the color of the dish becomes brighter and the sauce is full of color.

Before taking it out of the pot, Chen Nian sprinkled a little sesame oil into it to enhance the aroma, and turned it over twice again, and the dish was completed.

Pour the prepared spring bamboo shoots on top of the cabbage.

The sauce color and emerald green complement each other, and the contrasting colors give this dish a more homely flavor.

The rich aroma of soy sauce hit me, making Chen Nian's stomach become hungry and thirsty again after dinner.

Before it was brought out for aging, I couldn't help but take a bite. The flavor of the sauce spread freely in my mouth, and there was some slight sweetness from the sweet noodle sauce in my mouth.

The spring bamboo shoots themselves are tender and slightly crisp, and it doesn't take much effort to bite them off. After biting open, the juice inside flows out, adding a bit of sweetness.

After tasting it, Chen Nian took the dish outside.

He planned to drink a little wine tonight so that he could sleep better after returning home.
Chapter completed!