Raw materials:
Malan 100g, clean winter bamboo shoots 250g, onion segments, cooking wine, refined salt, white sugar, monosodium glutamate, wet starch, peanut oil and cooked chicken oil.
Method:
1. Wash Malan first, blanch it in boiling water, take it out, soak it in plenty of cold water to remove the smell of weeding, then take it out, control the moisture, and straighten the cooked Malan for later use.
2. Put the pot on the fire. When the wok is hot, when the peanut oil is heated to 70%, add bamboo shoots and shallots, add salt and stir-fry thoroughly, add Malan, stir-fry, cook wine, add sugar, monosodium glutamate and soup, thicken with wet starch after boiling, and pour in cooked chicken oil while pushing the wok. And you can't cover it. Cook Malan quickly after it is in the pot. (Young bamboo shoots can also be used instead of winter bamboo shoots).
Features: light yellow and dark green, fresh and tender.
Fried fish with winter bamboo shoots
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Raw materials: grass carp 1 tail (about 750g); Ingredients: 50g cooked winter bamboo shoots, water-soaked mushrooms 10g, 5g carrot flowers, 5g water chestnuts, 5g garlic, 50g egg white seasoning: 500g peanut oil (about 75g oil consumption), 5g refined salt, 3g monosodium glutamate, 2g sugar, 2g sesame oil, 5g broth, and wet starch/kloc. Methods (1) The grass Burmese fish was slaughtered, washed, chopped off the head and tail, the spine, skin and breast were removed, cut into fish pieces with a length of 8 cm, a width of 5 cm and a thickness of 3 cm, and pasted in the egg paste mixed with egg white and dry starch. Dice winter bamboo shoots and mushrooms and blanch them for later use.
Vegetarian dish: fried gluten with winter bamboo shoots
Method:
(1) Two pieces of gluten, bamboo shoots cut into 4cm long and1.4cm wide, as thick as matchsticks, and mushrooms sliced with an oblique knife.
(2) Put the wok on a big fire, add clear soup, gluten, bamboo shoots and mushrooms, add soy sauce, white sugar and monosodium glutamate, cover the pan after boiling, soak starch in a big fire, mix well to make catkins, turn the wok over several times, add sesame oil, mix well, and take out the pan and plate.
Fried fresh squid with winter bamboo shoots
Ingredients: 200g of water-soaked squid, winter bamboo shoots 100g, 25g of green garlic, 50g of peanut oil, soy sauce 15g, fresh ginger juice 10g, appropriate amount of water starch and appropriate amount of refined salt. Children 0 tutor 0 children 0 education
Practice: (1) Wash the squid and cut it into pineapple patterns, and then cut it into small pieces; Wash the winter bamboo shoots and cut them into small pieces; Peel green garlic, wash and cut into filaments; (2) Put the wok on the fire, inject peanut oil for heating, add winter bamboo shoots, stir-fry and take them out; Then add peanut oil to the wok and heat it, quickly stir-fry garlic and squid, then pour soy sauce, salt and water starch into the wok, and add fried winter bamboo shoots to stir-fry.
Fried shredded winter bamboo shoots with shredded duck.
The main ingredient is roast duck meat 100g. Auxiliary material refined winter bamboo shoots 100g. 50g seasoned cooked peanut oil (used twice), refined salt 1g, monosodium glutamate 1g, 5g Shaoxing wine, 5g scallion 10g and 5g fresh ginger.
Production process:
1. roast duck and winter bamboo shoots are cut into the same filaments, onion is cut into strips one inch long and one minute wide, and ginger is washed, peeled and cut into very fine powder. 2. Stir-fry over high fire for a long time, add peanut oil (35g), onion and shredded winter bamboo shoots, then add shredded duck, refined salt, monosodium glutamate, Shaoxing wine and Jiang Mo, and finally add Ming oil (15g) to serve.
Fried beef with winter bamboo shoots
Ingredients: 300g of clean beef and 200g of bamboo shoots.
Seasoning: a little garlic, a little ginger, 2 onions, a little salt, a little wine, a little soy sauce, a little corn starch, a little peanut oil, a little baking soda, a little monosodium glutamate and a little pepper.
Practice: (1) Slice beef with a top knife, add baking soda, salt, soy sauce, corn starch and peanut oil, mix well and marinate slightly. Or buy beef slices from the market. (2) Take a bowl and add soup, salt, monosodium glutamate, pepper, soy sauce and cornflour. (3) blanching the bamboo shoots and taking them out to control the moisture. Drain the oil from the pan and heat it. Slide the beef and bamboo shoots into the pot and take them out. Leave the bottom oil in the pot, put garlic, ginger and onion in the pot, add beef and bamboo shoots, cook a little wine, pour in the prepared juice, turn it over and take it out.
Features: tender and delicious.
Fried duck slices with winter bamboo shoots
First, raw materials:
1. Material: 400g of crake breast, 0/00g of winter bamboo shoots, and 0/00g of egg white.
2. Seasoning: cooking wine, monosodium glutamate, refined salt, sesame oil, wet starch, chopped green onion, ginger, lard and chicken soup.
Second, the method:
1。 Wash the chicken, soak it in clear water for 30 minutes, slice it, and use cooking wine, refined salt, essence and chicken essence.
Egg white and wet starch are well homogenized. Soak the winter bamboo shoots in a boiling water pot, take them out and put them in cold water. Chopped green onion and Jiang Mo
Add chicken soup, cooking wine, monosodium glutamate, refined salt and wet starch at the end of the bowl to make a sauce.
2. Heat the pot, add cooked lard to 30% heat, drain the cut meat pie and spread it out with a spoon.
Slip the bamboo shoots thoroughly and pour them into a colander to drain the oil.
3. Heat the remaining oil in the pot, pour in the sliced crake and winter bamboo shoots, immediately put them in the sauce and cook them quickly.
Pour in sesame oil and serve.
Press: Bamboo shoots have the effects of clearing away heat and resolving phlegm, benefiting the stomach and refreshing. The dish with gecko has the effects of tonifying deficiency, benefiting qi, resolving phlegm and clearing stomach. Suitable for weak body, chronic diarrhea, anorexia, edema and ascites.
Fried fresh squid with winter bamboo shoots
Ingredients: 200g of water-soaked squid, winter bamboo shoots 100g, 25g of green garlic, 50g of peanut oil, soy sauce 15g, fresh ginger juice 10g, appropriate amount of water starch and appropriate amount of refined salt. Children 0 tutor 0 children 0 education
Practice: (1) Wash the squid and cut it into pineapple patterns, and then cut it into small pieces; Wash the winter bamboo shoots and cut them into small pieces; Peel green garlic, wash and cut into filaments; (2) Put the wok on the fire, inject peanut oil for heating, add winter bamboo shoots, stir-fry and take them out; Then add peanut oil to the wok and heat it, quickly stir-fry garlic and squid, then pour soy sauce, salt and water starch into the wok, and add fried winter bamboo shoots to stir-fry.
Dry-roasted winter bamboo shoots
Name of recipe: Dry-roasted winter bamboo shoots
Menu category: vegetarianism
Recipe making: raw materials: 250 grams of winter bamboo shoots, 30 grams of water-soaked mushrooms, 25 grams of carrots and 25 grams of green beans. Method: Slice the winter bamboo shoots, cut them into thick strips with a cross knife, dice the mushrooms and carrots, chop the watercress in Danxian County, mince the onion and ginger, cook the winter bamboo shoots, mushrooms, diced carrots and string beans in boiling water and take them out. Choke the pot with chopped green onion, stir-fry red oil, cooking wine, vegetable soup, salt and sugar with watercress, then add all the raw materials, simmer with low fire for 10 minute after boiling, and collect the juice on medium fire until the juice is completely oily. Serve.
Spicy winter bamboo shoots
Cooking category: cooking: Zhejiang cuisine
Ingredients category: vegetables taste: spicy
Suitable season: spring
Color: Winter bamboo shoots are crisp and fresh.
Material: 400g of clean winter bamboo shoots. 1 red pepper and 100g green vegetables.
Accessories: refined salt 3), 5g, monosodium glutamate 2), 5g, sesame paste 10g, spicy oil 6g, refined salt 3), 5g, red pepper 1g, and cooked lard 750g (actual oil 10g).
Making:
1), bamboo shoots are cut into strips with a length of 4 cm and a width of 1 cm, and red peppers are minced. Put the wok on medium fire, when the lard is heated to 30% (about 66℃), put the winter bamboo shoots in the wok for about 5 minutes and take them out;
2) Leave a little oil in the pot, then put the winter bamboo shoots into the pot, stir-fry the chopped red peppers slightly, and add 3g of refined salt and water 150g. Bring the fire to a boil, then simmer for 3 minutes with low fire until the soup is 1/3. Add sesame sauce (diluted with water) and 2 grams of monosodium glutamate, turn the wok over and put it in the middle of the plate. Put another wok on the fire, add 15g lard, add 0.5g salt and 0.5g spider essence to vegetables, stir fry, pour brine on both sides of winter bamboo shoots and sprinkle with spicy oil. (Text /Edie cultural communication feed)
Winter bamboo shoots and snails
The raw materials are 200g of clean spiral slices, 300g of winter bamboo shoots, 35g of thick soup, 2.5g of Jiang Mo, 5g of garlic and chopped green onion, 0/0g of water starch and cooking wine, and a little of sesame oil, monosodium glutamate, sugar and refined salt.
Practice: cut the winter bamboo shoots into Japanese-shaped pieces, roll them with salt, add monosodium glutamate, pepper, sesame oil and water starch into the soup, and make them into bowls. Add oil to the wok with high fire, fry the spiral slices over medium fire, pour them into the colander, then add Jiang Mo, garlic, chopped green onion, bamboo shoots and spiral slices, pour wine and mix well, and finally add a bowl of sauce and tail oil and stir well.
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Winter bamboo shoot bacon
Winter bamboo shoots and bacon are the favorite seasonal dishes of Hunan people. Winter bamboo shoots are on the market in the dead of winter. Bring the tender one and cook it with bacon. It has a unique flavor. This dish has soft bacon and crisp winter bamboo shoots.
Raw materials:
Ingredients: 500g bacon.
Ingredients: green garlic100g, clean winter bamboo shoots150g.
Seasoning: 0.5g of monosodium glutamate, 50g of cooked lard and 50g of broth.
Method:
(1) Wash the bacon, steam it in a cage, take it out, and cut it into pieces 4 cm long, 3 cm wide and 0.3 cm thick. Winter bamboo shoots are first cut into comb-shaped strips, and then cut into pieces about 0.3 cm thick. Wash the green garlic and cut it into 3 cm sections.
(2) Cook the cooked lard in a wok until it is half cooked, add bacon and winter bamboo shoots, stir fry, add broth, simmer for a while, drain the water, add green garlic and monosodium glutamate, stir fry for a few times, and serve.