Sheep tail bamboo shoots, taro, cooked, night-blooming exclusive

Name: Sheep tail bamboo shoots, taro, cooked, night-blooming exclusive
Yield: 4 servings
Cuisine: Hot Dishes

Salted sheep-tail bamboo shoots, small new potatoes and bottle gourd are simmered together into a light, savoury Zhejiang-style stew. The salty shoots season the broth while the vegetables turn creamy and sweet, a humble, comforting country dish.

0 minNewMedium Hot Dishes Boil Light

Instructions

1
Ingredients: lamb tail bamboo shoots, night-blooming flowers, taro potatoes.
2
Soak the bamboo shoots of sheep tail in clean water for 1.5 hours to remove some of the salt.
3
Wash the taro thoroughly and take it out.
4
Put it in the pressure cooker and add an appropriate amount of water.
5
Cover it, cook with gas for 2 to 3 minutes, then turn off the heat.
6
After braising until there is no steam, open the lid and take it out
7
Place it on the cutting board to cool and peel off the skin.
8
Cut into pieces.
9
Wash the night-blooming flower and scoop out the skin.
10
Place it on the cutting board and cut it into rolling knife pieces.
11
Drain the soaked bamboo shoots and place them on the cutting board to cut into sections.
12
Heat oil in a pan, then add the chopped night-blooming flowers and stir-fry.
13
Next, add an appropriate amount of water and boil for 6 minutes.
14
Then, add the chopped lamb tail bamboo shoots and yam, stir and cook for 2 minutes.
15
Finally, add an appropriate amount of salt.
16
Add an appropriate amount of MSG.
17
Mix in the seasonings evenly to finish.