Ingredients: bamboo shoots, shredded ginger.

Seasoning: vegetable oil, soy sauce, salt, sugar, fresh soup (chicken soup and sparerib soup can be used)

Exercise:

1. Take out the tender parts of bamboo shoots and cut them into thick chunks. You can pat the bamboo shoots with the back of the knife, which makes them easier to taste and tastes better.

2. Heat the oil in the pot, pour in the bamboo shoots and stir fry slightly, then add the soy sauce, salt and sugar, and then add the fresh soup to boil.

3. After boiling, simmer for 5-6 minutes, then turn to high heat to concentrate the soup and sprinkle with shredded ginger. This dish tastes very hot, and it is a good side dish for porridge when it is cold.

Boiled bamboo shoots in broth

Gourmet: Japanese food

material

50g of bamboo shoots, chaff stains (broken rice chaff) 15g, 25g of shrimps, 20g of kelp (if cloth), a little pepper leaves (wood buds), Muyu flowers 10g, and soaking juice 18ml.

Soaking materials of bamboo shoots: Muyu water 120ml, 5ml of light soy sauce, 20ml of sake, 5ml of Wei (), and salt1g.

prepare

(1) Cook bran stains and bamboo shoots with strong fire until cooked, wash them, wash them and shell them.

(2) Chop the shrimp meat and steam it into shrimp balls for later use.

(3) Soak and mix bamboo shoots, then boil them in water. Soak bamboo shoots and kelp in low fire for about 10 minute.

(4) Wrap the Muyu flower in gauze, put it in bamboo shoots, and turn off the fire until it tastes delicious.

(5) When eating, heat it first, and then put the kelp, shrimp balls and bamboo shoots into the bowl in turn.

(6) Gently inject a small amount of soaking juice, and then add the leaves of Zanthoxylum bungeanum for decoration.

Carassius auratus bamboo shoot soup

Ingredients: crucian carp 1 400g, bamboo shoots 200g, mushrooms, ginger slices, salt, pepper and chopped green onion.

Exercise:

1. Wrap crucian carp with salt and yellow wine for 20 minutes;

2, saute ginger slices, stir-fry two pieces of crucian carp slightly (so that the soup is easy to turn white);

3. Add water, add bamboo shoots and mushrooms, boil and turn to low heat for 30 minutes, then add salt, pepper and chopped green onion.

Fried bamboo shoots with scallops

Raw materials: 750g of fresh bamboo shoots, 0/00g of scallop/kloc-,0/5g of cooking wine, 0/.5g of refined salt/kloc-,25g of chicken oil, 500g of clear soup and 0/0g of wet corn flour/kloc-.

Exercise:

1. Remove ribs from scallop, wash it in cold water, enlarge the bowl, soak it in clear water 1 hour, steam it in a drawer for about 3 hours, take out the big bowl, soak it in the original soup 1 hour, take it out, rinse it twice, and then soak it in the original soup (sieve to remove sand).

2. Wash fresh bamboo shoots with clear water, break them in half, put them in a boiling water pot and take them out again. Sit in a pan, add 15g chicken oil, stir-fry bamboo shoots until fragrant, then add 300g clear soup, add a little refined salt and cooking wine, then add cooked scallops, cook for about 5 minutes with low fire, and take out the purified water; Spread scallops (not scattered) around the disk, and put bamboo shoots neatly in the middle.

3. Pour 200 grams of clear soup into the pot, bring it to a boil with high fire, add a little steamed scallop soup, add the remaining refined salt, skim off the floating foam, dilute the corn flour with water, hook it into a sauce, pour chicken oil on it, and pour it on the dish.

Chicken-flavored bamboo shoots

Ingredients: 500g bamboo shoots, chicken soup 1 bowl, 2 dried peppers, Shaoxing wine 1 spoon, and a little sugar and salt.

Exercise:

1. Cut the shell of bamboo shoots vertically to about depth, peel the shell completely from bottom to top, so that the bamboo shoots will not break and the back will be cut into complete strips;

2. Wash bamboo shoots and blanch them in a boiling water pot for 5 minutes to remove the astringency of bamboo shoots;

3. Take out bamboo shoots, blanch them in cold water and cook them in cold chicken soup with medium heat;

4. Pour in 1 spoon of Shao wine and dried Chili, and simmer for 8 minutes;

5, taste salty, add salt and sugar to taste, and then simmer for a while, pay attention to straighten with chopsticks and clip out the pepper.

Fried bamboo shoots with oyster sauce

Ingredients: 500g of bamboo shoots, oyster sauce, salt, sugar, soy sauce, sesame oil, chicken essence and cooking oil.

Exercise:

1, cleaning bamboo shoots and cutting them into strips;

2. Pour oil in a pot. When the oil is 60% hot, add oyster sauce, bamboo shoots, salt, sugar, soy sauce, sesame oil and chicken essence and fry until cooked.

Roasted bacon with dried bamboo shoots

Ingredients: 1 piece of bacon, 1 piece of spring bamboo shoots, 3 pieces of green garlic and 2 pieces of red pepper. Seasonings include salt, chicken essence, cooking wine and soy sauce.

Exercise:

1. First cut the bacon into strips and cook it in hot water until the fat of the bacon is translucent; Then slice the spring bamboo shoots, shred the red pepper, and obliquely cut the green garlic into sections;

2. Heat the oil in the pot. When the spring bamboo shoots turn brown, stir-fry the bacon, add the shredded red pepper and garlic, and add salt; Add green garlic leaves, order some cooking wine and chicken essence, and it will be fine.

Sun Chun Zhou

Ingredients: 300g glutinous rice, 2 bamboo shoots, 1 spring onion, a little salt and chicken essence.

Practice: first peel the spring bamboo shoots, wash them and cut them into thin slices; Then cook porridge with glutinous rice, and add bamboo shoots when the rice is slightly open. When porridge becomes paste, add salt and chicken essence and stir well; Finally, cut the shallots into chopped green onions and eat them in porridge.

Sweet lotus root with honey sauce

raw material

750g of lotus root, 0/50g of glutinous rice/kloc-0, 25g of honey lotus seed, 50g of honey, 200g of sugar, 0/5g of wet starch/kloc-0, 5g of honey osmanthus.

working methods

1. Wash the lotus root, cut off one end of the lotus root node, wash the glutinous rice with clear water and soak it for about two hours, then pick it up and dry it.

2. Fill the lotus root hole with glutinous rice, while filling it, and poke it inward with the chopstick head, so that the glutinous rice can fill the lotus root hole.

3. Put the lotus root in a steamer, steam it for 30 minutes with strong fire, soak it in clear water for 2 minutes after taking it out, peel off the lotus root after taking it out, dry it, cut off lotus root knots at the other end, cut it into pieces with a thickness of 2 minutes, put it neatly in a bowl, add125g sugar, then put it in a steamer and steam it with strong fire for 10 minute.

4. Add 50g of water and 5g of sugar to the wok, boil the honey, osmanthus fragrans and honey lotus seeds, thicken them with diluted wet starch and pour them on the lotus root blocks.

Features: Lotus root block is tender and transparent, sweet as honey, soft and moist, and it is a delicious beet in autumn.

Lotus root powder pill

Raw materials: 500g of lotus root, 0/50g of pig suet oil10g of osmanthus fragrans, 50g of crystal sugar, 200g of sugar, 25g of orange cake, 25g of sesame seed and 0/00g of sesame oil/kloc-0.

working methods

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2. Grind the lotus root starch into powder, remove the coarse slag and impurities, put it into a porcelain basin, scald it with 600g boiling water, buckle it upside down on the chopping board, knead it into long strips, each weighing 40g, knead it into cans one by one, stuff it into stuffing, seal it and round it.

3. Turn down the pot.

Heat the sesame oil on the stove. Stir-fry the lotus root starch pills one by one in the pot until brown and wet until cooked. Put it in a bowl and sprinkle with sugar. Serve.

Features: Lotus root powder pills are transparent and refreshing in color and sweet in filling.

Steamed lotus root with flour

raw material

500g of lotus root, 50g of raw rice flour, 50g of braised pork (pork belly)100g, 20g of cooked lard, 2g of sesame oil10g, 2g of refined salt, 5g of soy sauce, 5g of vinegar, 5g of Jiang Mo, 5g of chopped green onion, and proper amount of monosodium glutamate and pepper.

working methods

1. Wash the lotus root, scrape off the skin, mash it with a knife face, and then hammer it into a block with the back of the knife (avoid touching the lotus root with an iron knife to avoid blackening).

2, the halogen pig is cut into small dices.

3. Mix the lotus root with the meat, put it in a porcelain dish, melt the cooked lard (25g), pour it into a porcelain bowl filled with lotus root material, add the prepared raw rice flour, refined salt, Jiang Mo, chopped green onion, pepper and monosodium glutamate, mix well, pour it into a small round griddle, and steam it in a boiling water pot for about 25 minutes to get the dish.

4. Mix the prepared soy sauce, vinegar and sesame oil into flavor juice and pour it into the lotus root.

Features: refreshing and delicious.

Lotus root soup

raw material

450 grams of lotus root, 38 grams of raisins, 75 grams of lotus seeds, 38 grams of lily, 38 grams of euryales, and a proper amount of salt.

working methods

1. Wash lotus root and cut into pieces.

2. Wash lotus seeds, lilies and gorgons.

3. Boil a proper amount of water, add raisins, lotus roots, lotus seeds, lilies and gorgons, simmer for 2 hours, and season with salt.

Features: This soup tastes sweet, can clear away heat and remove fat, and is suitable for drinking in hot weather.

Radish mixed with lotus root

material

Lotus root 400g, carrot 80g, radish 80g, red pepper 1 strip, salt 1 spoon, 3 spoons of fine sugar white vinegar, and a little salt.

working methods

1. If the tail of lotus root is spherical, peel it, cut it into thin slices and soak it in water;

2. Cut the red and white radishes into 3cm long strips, marinate them with 1 tbsp salt to soften them, take out the lotus root, drain the water, marinate them with seasoning, mix them evenly with the red and white radishes, cut a little shredded red pepper and marinate for 4h.

Features: refreshing and palatable.

Jujube lotus root ribs soup

Ingredients: 5 red dates, 500g lotus root, 300g pork chop, and proper amount of cooking wine, salt and sesame oil.

working methods

1. Wash red dates and break them in half. Wash lotus root and slice it. 2. Wash the pork chops, put them in the pot, add water, cook wine, take them out after boiling, and rinse them with water again to remove blood stains.

3. Pour water into the soup pot, add red dates, lotus roots and small rows, add salt to taste after boiling, stew for 40 minutes on low heat, and then pour sesame oil to serve.

Features: The soup is fresh and sweet.

Lotus root nourishing soup

material

500 grams of pig spine, 60 grams of rehmannia glutinosa, 500 grams of lotus root, and red dates 10 (enucleated).

working methods

1. Wash Radix Rehmanniae, Lotus Root and Jujube.

2. Wash and chop the pig spine.

3. Put all the ingredients into the pot, add appropriate amount of water, boil over high fire and stew over low fire for 3 hours.

Features: The soup is sweet and delicious. Blood is beautiful. Anemia can lead to insomnia and loose complexion.

Did you eat osmanthus glutinous rice lotus root?

Materials:

Lotus root 1 segment

Glutinous rice 1/2 bowls

3 tablespoons brown sugar (45g)

2 tablespoons osmanthus honey (30 ml)

6 red dates

2 teaspoons of sugar (10g)

Exercise:

1. Wash glutinous rice, soak in warm water for 60 minutes, drain for later use, and wash red dates;

2. Scrape off the skin of the lotus root with a knife, cut off 2.5cm from one end of the lotus root and leave it as a cover. Fill the lotus root with glutinous rice, poke it firmly with chopsticks, cover the pedicle, and fix the seal with several toothpicks;

3. Put the brewed glutinous rice lotus root into the pot, add red dates and brown sugar, inject lotus root water, cook for 30 minutes on high fire, remove the glutinous rice lotus root and let it cool;

4, glutinous rice lotus root cut into pieces, put into the plate, poured with sweet-scented osmanthus honey, sprinkled with sugar.

Tips:

1. When glutinous rice is used to brew lotus roots, the fortress is full, so don't leave holes. You can poke it with chopsticks while loading it.

2. The prepared glutinous rice lotus root is refrigerated in the refrigerator and has no taste;

3. When purchasing lotus roots, it is advisable to choose a lotus root knot that is short, fresh and tender, not rotten or hurt, and has no tail. Lotus root is listed all year round, especially in summer and autumn. Lotus root can be divided into pond lotus root and field lotus root. Lotus root in pond is white and tender and juicy. The quality of lotus root is second.