Stewed kogomi and bamboo shoots
This stew makes use of the bitterness and lukewarm bamboo shoots. It's delicious even when cold, so it's also recommended as a side dish for your lunch box.
How to make it
1
Cut off the roots of the trash and slice it into half thickness to make it easier to eat.
2
Boil the bottom in salted hot water for about 10 to 20 seconds. Remove any slime and open it in the colander.
3
Cut the bamboo shoots into pieces from the center and cut them into pieces that are easy to eat.
4
Heat a deep frying pan and add the choy 2, bamboo shoots, Chinese soup, salt and Shaoxing wine to add the flavor. Add sugar and balm to taste.
5
Once the water is gone, remove from the heat and serve in a bowl.
Ingredients for 3 people
-
- Boiled bamboo
- 80g
-
- Kogomi
- 60g
-
- Chinese soup
- 100cc
-
- salt
- A little
-
- Shaoxing wine
- A little
-
- sugar
- A little
-
- Perfume
- 1 tablespoon
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