Braised spring bamboo shoots and baby abalone

Spring Bamboo Shoots 3 roots	Little abalone 8
Cooking wine 1 tablespoon	Old soy sauce 1 tablespoon
Light soy sauce 0.5 tablespoons	White sugar 0.5 tablespoons
Ginger Two slices	Scallions
Green onion

How to make braised spring bamboo shoots and abalone

Step 1

When you buy live small abalone, clean the surface with a toothbrush.Insert the tip of the knife into the shell and make a few cuts.

Step 2

Separate the abalone meat from the shell.

Step 3

Cut off the intestines of the small abalone (circled in the picture).

Step 4

The parts circled in the picture also need to be squeezed out and thrown away with your hands.

Step 5

The remaining whole piece is the edible part.

Step 6

Use a scouring pad or the corner of a steel wool ball to rinse and scrub under the faucet to clean the black film around the small abalone. In this way, they are all slaughtered and ready for cooking.

Step 7

Cut the slaughtered small abalone several times horizontally and vertically (that is, with a flower cutting knife).

Step 8

Peel off the shells of the spring bamboo shoots, wash them, place them horizontally on the cutting board, hold the bamboo shoots head with your left hand, pat the bamboo shoots loosely with the back of a knife in your right hand, and then cut them into inch-long sections.

Step 9

Heat oil in a pot (a little more oil than usual for stir-frying), sauté ginger slices and scallions over medium heat until fragrant, remove and throw away.

Step 10

Turn up the heat, add the spring bamboo shoots and stir-fry until the bamboo shoots are slightly brown and slightly burnt on the edges.

Step 11

Pour in the baby abalone and stir-fry for about 30 seconds.

Step 12

Add a tablespoon of cooking wine and stir-fry over high heat for 10 seconds.

Step 13

Turn to low heat. Add 0.5 tbsp sugar.

Step 14

Add 1 tablespoon dark soy sauce.

Step 15

Add 0.5 tablespoons of light soy sauce and stir-fry evenly.

Step 16

Pour in half a cup of water and turn to high heat.

Step 17

After boiling in the pot, cover and cook over medium heat for 10 minutes.

Step 18

Open the lid, turn to high heat to thicken the soup, sprinkle with chopped green onion and serve. Cooking techniques for braised spring bamboo shoots and abalone

1. When making braised spring bamboo shoots in oil, I usually only add dark soy sauce instead of light soy sauce, because the spring bamboo shoots are not easy to color. After adding the small abalone, you cannot add all the dark soy sauce, otherwise the color of the finished small abalone will be too dark (in my mother's words, it will be as black as if it has been struck by thunder). Use dark soy sauce and light soy sauce to blend the color. Just fine. 2. Making this dish is the same as braised spring bamboo shoots in oil. You need to add more sugar to make it taste better and the soup will be thicker. 3. Spring bamboo shoots are light, tender and nutritious. It contains sufficient water, rich plant protein, calcium, phosphorus, iron and other essential nutrients and trace elements for the human body, especially the high fiber content. Regular consumption can help digestion and prevent constipation. Therefore, spring bamboo shoots are a nutritious delicacy that is high in protein, low in fat, low in starch, and rich in crude fiber. However, due to its high crude fiber content, it is difficult to digest after eating a large amount. It may be a causative factor for patients with gastrointestinal diseases and liver cirrhosis, and it is easy to cause Stomach bleeding, worsening of liver disease, etc. At the same time, because bamboo shoots contain insoluble calcium oxalate, patients with urethra, kidney, and gallstones should not eat too much.