原料:嫩麻笋800克,酱油50克,白糖20克,味精2克,红辣椒少许,清汤100克,香油10克,花生油100克。 制法:1.将笋剥壳,对半剖开,切成5厘米左右的段。2.将炒锅置中火上,倒入花生油烧至五成热,下笋煸炒至呈微黄色时,即加入酱油、白糖、红辣椒、清汤、用小火焖至汤汁浓时,放入味精,淋上香 Ingredients: Tender shoots 800 grams, 50 grams of soy sauce, sugar 20 grams, 2 grams of MSG, a little red pepper, broth 100 grams, 10 grams of sesame oil, peanut oil 100 grams. System of law: 1. Peel the bamboo shoots, cut open on the half, cut into sections about 5 cm. 2. Set the wok on the fire, pour peanut oil until it reaches 50% of the heat, stir-fry until it is slightly yellow, add soy sauce, sugar, red pepper, broth, simmer until the soup is thick, Add MSG, topped with incense