Salted Egg Yolk Bamboo Shoots

Steps

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1. 1
   Select green bamboo shoots with dark outer layer and break away the coarse outer fiber. Taste a small piece from the center to check for bitterness. If bitter, remove that section entirely and trim all white or yellowish areas (the bitterest parts).
   ▶ ≈0:00
2. 2
   First cut the bamboo shoots into thick slices, then slice them lengthwise into strips following the fiber direction. Continue tasting critical sections to ensure no bitterness before using. Remove any parts with white striations to minimize bitterness.
   ▶ ≈1:33
3. 3
   Place bamboo shoots in a pot, spread them flat, and cover with just enough water. Cover the pot and bring to a boil. Continue cooking while gradually reducing the water until nearly dry, which brings out the bamboo's natural sweetness.
   ▶ ≈3:06
4. 4
   Prepare the salted egg: mash and mince the egg white finely. For the yolk, crush it first; if the center is hard, pre-cut it into small pieces before crushing into a fine paste.
   ▶ ≈3:44
5. 5
   Pour out the cooked bamboo shoots. In the same pot, condition the pan with soybean or sunflower oil plus 1 tablespoon of sesame oil, then reduce heat to low.
   ▶ ≈4:29
6. 6
   Add a small amount of scallion segments, then add the crushed salted egg yolk. Use the oil to create a foamy texture; constantly adjust the heat to control the color of the golden layer.
   ▶ ≈5:08
7. 7
   Lower the heat, quickly add the bamboo shoots. Increase heat briefly so the salted egg yolk coating clings to the shoots immediately, then lower heat again and add garlic.
   ▶ ≈5:36
8. 8
   Add the minced egg white and stir a few times. Sprinkle in a small amount of salt and sugar to balance the flavor without over-salting. Add white pepper powder.
   ▶ ≈5:57
9. 9
   Stir a couple more times, then add cooking rice wine to remove any off-flavors and pull the aromatic essence from the pan bottom into the coating. Toss until combined, then garnish with green scallion pieces and a touch of chili pepper.
   ▶ ≈6:16
10. 10
    Plate on a dish with strong color contrast. Create a base in the center and build up the bamboo shoots following their linear shape with an irregular stacking pattern, as if building a structure. Finish by gradually sprinkling the garnish (scallion and chili) over the top.
    ▶ ≈6:38