Roasted bamboo shoots with straw mushrooms

Its cuisine is Cantonese.

Features fresh and sweet, mellow and refreshing.

raw material

Winter bamboo shoots1500g, dried straw mushroom 50g, cooked ham 20g, belly meat 50g, crude oil 50g (dosage100g), monosodium glutamate, refined salt, sesame oil and wet starch. The production process is 1. Peel the winter bamboo shoots, wash them, cut them into 3 cm long olive pieces with a knife, fry them in soft oil and pour them out. Slice the ham for later use. 2. Straw mushrooms are pedicled, soaked in water, washed and drained. Stir-fry pork belly slices with salt, then add two soups, bamboo shoots and straw mushrooms, stew for about 30 minutes, take out pork belly, add monosodium glutamate and sesame oil, pour it on the thin paste mixed with starch water, remove the tripod and put on ham slices.

Second, pork belly and bamboo shoots

1. Cut the bought pork belly (that is, lean meat and fat meat are layered) into 1 cm square (regardless of thickness, only consider length and width);

2, put oil in the pot (more), add a spoonful of sugar (white sugar is also ok) after heating (more), stir fry until it is paste (there should be smoke in the pot at this time, don't be afraid). Pour chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried peppers, star anise and dried tangerine peel (not dried tangerine peel)), stir-fry for three minutes, and then the meat turns dark red;

3. Add a proper amount of salt, a spoonful of soy sauce, 1/5 tablespoons of vinegar, half a spoonful of sugar, two tablespoons of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged for 3 mm, and the fire boils (it begins to smell);

4. Pour into a saucepan and simmer for 1.5 hours. At this point, the soup should be small and sticky (if there is too much soup, you can collect the soup on high fire, but you should stand by and watch), add green pepper (not very fat lantern pepper), add some coriander, then taste the salty taste and simmer for 3 minutes.

Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.

Third, roast bamboo shoots and mushrooms with rotten meat.

Ingredients: a catty of pork belly, dried bamboo shoots, mushrooms, dried tangerine peel, onion ginger, aniseed, pepper, fragrant leaves, cinnamon, kaempferia kaempferia and fennel.

1 food processing: peel the pork belly, cut it into thin slices, and blanch it in boiling water.

2. Soak the dried bamboo shoots in warm water, boil water in a pot and add a few drops of vinegar, and cook the dried bamboo shoots for 10 minute.

Dried mushrooms will be fresher when soaked in warm water with a little sugar.

3. Take two pieces of bean curd and add some warm water to make fermented milk.

4. Remove the old root cutting hob from the dried bamboo shoots and slide the cross knife on the mushrooms.

Practice: Heat the oil in the pot, pour in the cooked pork belly and stir fry for a while, then add rock sugar to continue until the meat turns brown.

At this time, add dried bamboo shoots, stir well, add water and all seasonings, add some soy sauce, soy sauce, white wine and stew.

When the water is almost dry, add mushrooms, pour in the water soaked with mushrooms, add bean curd and continue until the juice is collected, and add some chicken essence.

The pork belly made in this way is really delicious and doesn't feel greasy at all. Dried bamboo shoots and mushrooms are delicious and worth a try.