{"id":13901,"date":"2019-11-13T03:40:20","date_gmt":"2019-11-13T03:40:20","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/stewed-spring-bamboo-shoots-you-men-chun-sun\/"},"modified":"2019-11-13T03:40:20","modified_gmt":"2019-11-13T03:40:20","slug":"stewed-spring-bamboo-shoots-you-men-chun-sun","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/my\/stewed-spring-bamboo-shoots-you-men-chun-sun\/","title":{"rendered":"Stewed Spring Bamboo Shoots \u6cb9\u7116\u6625\u7b0b"},"content":{"rendered":"<div>\u7c7b\u522b\uff1a\u6d59\u83dc<br \/>  Style of cooking: Zhejiang cuisine<br \/>  \u53e3\u5473\uff1a\u6e05\u9999<br \/>  Flavor: faintly scented<br \/>  \u7279\u8272\uff1a<br \/>  Characteristics:<br \/>  &ldquo;\u6cb9\u7116\u6625\u7b0b&rdquo;\u662f\u4e00\u9053\u676d\u5dde\u7684\u4f20\u7edf\u98ce\u5473\u83dc\u3002\u5b83\u9009\u7528\u6e05\u660e\u524d\u540e\u51fa\u571f\u7684\u5ae9\u6625\u7b0b\uff0c\u4ee5\u91cd\u6cb9\u3001\u91cd\u7cd6\u70f9\u5236\u800c\u6210\uff0c\u8272\u6cfd\u7ea2\u4eae\uff0c\u9c9c\u5ae9\u723d\u53e3\uff0c\u9c9c\u54b8\u800c\u5e26\u751c\u5473\uff0c\u767e\u5403\u4e0d\u538c\u3002<br \/>  &ldquo;Stewed Spring Bamboo Shoots&rdquo; is a traditio<em><\/em>nal Hangzhou dish which is made from the tender Spring bamboo shoots that are unearthed around the time of the Tomb-Sweeping Day(around April 5) and the dish is cooked with rich oils and plenty of sugar. The color of the dish is red and bright and it is fresh, tender, refreshing, salty and sweet in flavor: a flavor which is worth tasting a hundred times.<br \/>  \u539f\u6599\uff1a<br \/>  Ingredients:<br \/>  \u6625\u7b0b500\u514b\uff0c\u82b1\u691210\u7c92\uff0c\u7cd6\u3001\u9171\u6cb9\u3001\u9999\u6cb9\u5404\u9002\u91cf\u3002<br \/>  500g of bamboo shoots in spring, 10 Sichuan peppers, and sugar, soy sauce and sesame oil to taste.<br \/>  \u5236\u4f5c\u65b9\u6cd5\uff1a<br \/>  Cooking method:<br \/>  1\uff0e \u5c06\u7b0b\u8089\u6d17\u51c0\uff0c\u5bf9\u5256\u5f00\uff0c\u7528\u5200\u62cd\u677e\uff0c\u5207\u62101.5\u5bf8\u957f\u7684\u6bb5\u3002<br \/>  1\uff0e Clean the bamboo shoots and cut them open; then pat them with the knife to make them loose before cutting them into 1.5 cun (1cun &asymp; 3.33 cm) strips.<br \/>  2\uff0e\u70e7\u70ed\u9505\uff0c\u4e0b\u6cb9\u81f3\u4e94\u6210\u719f\u65f6\uff0c\u653e\u5165\u82b1\u6912\u7c92\u70b8\u9999\u540e\u635e\u53bb\uff0c\u5c06\u6625\u7b0b\u6bb5\u5165\u9505\u7178\u7092\u81f3\u8272\u5448\u5fae\u9ec4\u65f6\uff0c\u52a0\u5165\u9171\u6cb9\u3001\u7cd6\u548c\u9002\u91cf\u6c34\uff0c\u7528\u5927\u706b\u716e\u6eda\uff0c\u6539\u7528\u5c0f\u706b\u70e45\u5206\u949f\uff0c\u5f85\u6c64\u6c41\u6536\u6d53\u65f6\uff0c\u653e\u5165\u5473\u7cbe\uff0c\u6dcb\u4e0a\u9999\u6cb9\u5373\u53ef\u3002<br \/>  2. Heat the wok and boil the oil until it is 50% heated. Put the Sichuan peppers in to fry then fish it out; fry the bamboo shoots strips over a moderate heat until they are light yellow, and add the soy sauce, the sugar and a suitable amount of water, then boil them thoroughly over a high heat. Lower to a gentle heat and simmer for 5 minutes. When the sauce is thick, add the MSG and pour the sesame oil on it.<br type=\"_moz\" \/><\/div>\n<div class=\"chine-tie-zi-nei-rong-zhi-hou\" id=\"chine-320793926\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-1889418300638825\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-1889418300638825\" \ndata-ad-slot=\"7273022922\" \ndata-ad-layout-key=\"-gw-3+1f-3d+2z\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>\u7c7b\u522b\uff1a\u6d59\u83dc Style of cooking: Zhejiang cuisine \u53e3\u5473\uff1a\u6e05\u9999 Flavor: faintly scented \u7279\u8272\uff1a Characteristics: &ldquo;\u6cb9\u7116\u6625\u7b0b&rdquo;\u662f\u4e00\u9053\u676d\u5dde\u7684\u4f20\u7edf\u98ce\u5473\u83dc\u3002\u5b83\u9009\u7528\u6e05\u660e\u524d\u540e\u51fa\u571f\u7684\u5ae9\u6625\u7b0b\uff0c\u4ee5\u91cd\u6cb9\u3001\u91cd\u7cd6\u70f9\u5236\u800c\u6210\uff0c\u8272\u6cfd\u7ea2\u4eae\uff0c\u9c9c\u5ae9\u723d\u53e3\uff0c\u9c9c\u54b8\u800c\u5e26\u751c\u5473\uff0c\u767e\u5403\u4e0d\u538c\u3002 &ldquo;Stewed Spring Bamboo Shoots&rdquo; is a traditional<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,2859],"tags":[],"class_list":["post-13901","post","type-post","status-publish","format-standard","hentry","category-chinese-culture","category-chinese-food"],"views":288,"_links":{"self":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/posts\/13901","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/comments?post=13901"}],"version-history":[{"count":0,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/posts\/13901\/revisions"}],"wp:attachment":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/media?parent=13901"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/categories?post=13901"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/tags?post=13901"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}