Braised winter bamboo shoots in oil

Winter is coming, and seasonal winter bamboo shoots are on the market. My hometown is rich in winter bamboo shoots, and I get tired of eating winter bamboo shoots every winter... I never thought there was anything special about winter bamboo shoots... It wasn't until I came to school to cook by myself that I knew that winter bamboo shoots were not cheap, and there was only a little bit of them that could be eaten when I bought them T_T and made them into an oil stewed winter bamboo shoots.

Ingredients

Winterbambooshoots(withskin) 500 g

shallot 1

rocksugar 5

lightsoysauce 0.5 stir-fryspoon

darksoysauce 0.5~1 whiteporcelainspoon

salt 0.5 seasoningspoon

sugar 1~2 seasoningspoons

Cooking Instructions

Peel the bamboo shoots, 500g of winter bamboo shoots only T_T a little after peeling
Slice~
The thickness is moderate~
Blanching the bamboo shoots in a pot of water can not only remove some of the astringency and oxalic acid, but also make the simmering time shorter.

If you are not in a hurry to do it right away, then blanch and drain to preserve; My mother told me that the bamboo shoots will keep getting old after they are dug out of the soil, and they will not get old again when they are cooked, and they can maintain their crisp taste.
Drain and set aside.
Cut a shallot and set aside. The green onion was cut for a while for decoration.
Put an appropriate amount of oil in the pot, because it is oil stew, so the oil should not be too little. Put rock sugar and fry the sugar color, fry until the jujube color begins to bubble densely, and immediately pour in the bamboo shoots.

It is also possible to substitute white sugar;

You can also add green onion and white to stir-fry without frying sugar, and dark soy sauce will be added later.
Pour in the bamboo shoots and stir-fry evenly, be careful of syrup splashes.

Then add the green onion white and stir-fry until fragrant, if you don't fry the sugar color, directly add the green onion white and stir-fry until fragrant.
Turn to low heat to taste:
add 0.5 stir-fry spoons of light soy sauce (about 2 white porcelain spoons),

0.5~1 white porcelain spoon dark soy sauce (depending on how much you want to color),

and then add 2 seasoning spoons of sugar (if you don't want it too sweet, 1 seasoning spoon of sugar is fine, but a little more sugar is really delicious!) and

0.5 spice spoon salt, stir-fry evenly.

Cover the pot and simmer over minimum heat for 3 minutes, stir-frying once halfway through.
Remove from the pot and sprinkle with chopped green onions~
It looks super tempting~ ^_^