How to make fried spring bamboo shoots with salted mustard tuber

There are so many things in China, do you want to go and see them? I believe that the answer of most people is yes. Going out and gaining experience can broaden your horizons and is beneficial to your physical and mental health. When you arrive in a strange place, the first thing you should do is to try the local food. This is the top priority for you who love food. And once you’ve eaten it, you may start to miss it. If you are reluctant to leave, please follow me and learn how to make this delicious dish of stir-fried spring bamboo shoots with salty pickled mustard core.

1.1 Heat the wok, add the oil and stir-fry the pickles, bamboo shoots and diced peppers for about 1 minute

2.2 Wash all the ingredients, peel and slice the bamboo shoots, cut the pickles into small pieces. Don’t use too much pickles, otherwise the dish will be too salty.

3. Pour in a small amount of boiling water and cook over high heat for about 2 minutes until the soup is dry.

4. Sprinkle some MSG to enhance the flavor, then serve.

Maybe you have eaten countless delicacies from land and sea, or maybe you have never cooked by yourself. But after reading the recipe for stir-fried spring bamboo shoots with salted pickled mustard core, you will definitely want to try it yourself, so act now.