Shrimp Roe Dry-Braised Water Bamboo
Substitute jiaobai (water bamboo) for winter bamboo shoots and use microwave dehydration followed by dry-braising.
Ingredients
Water bamboo shoots (trim the old end, peel, and cut into rolling chunks)
400 g
Shrimp roe and other ingredients (following the dry-braised winter bamboo shoots method)
to taste
Instructions
1
Prepare the water bamboo
Trim the old end of the water bamboo shoots, peel them, and cut into rolling chunks. Place them in a sealed zipper bag, heat on high heat for 4 minutes, then drain.
2
Dry braise
After draining, complete the dish using the dry-braised winter bamboo shoots method.
