fried beef with winter bamboo shoots

traditional home cooking. Winter bamboo shoots, good beef, fungus, mushrooms and seasonings, which are the specialties of northern Guangxi, are carefully cooked and fried, and served on a plate. It is characterized by tender and smooth beef, crisp winter bamboo shoots, delicious color, nourishing yin and blood, invigorating spleen and nourishing stomach.

stir-fried Malan with winter bamboo shoots

raw materials:

1g of Malan, 25g of clean winter bamboo shoots, onion segments, cooking wine, refined salt, white sugar, monosodium glutamate, wet starch, peanut oil and cooked chicken oil.

Method:

1. First, wash the Malan, blanch it in boiling water, take it out, soak it in a lot of cold water, remove the smell of grass, then take it out, control the water, and straighten the cooked Malan for later use.

2. Put the wok on the fire. When the wok is hot, when the peanut oil is heated to 7%, add bamboo shoots and shallots, stir-fry with salt until thorough, add Malan, stir-fry, cook cooking 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. You should cook Malan quickly after it enters the pot. (Young bamboo shoots can also be used instead of winter bamboo shoots).

characteristics: light yellow and dark green, fresh and tender.

Fried fish with winter bamboo shoots

--------------------. Ingredients: 5 grams of cooked winter bamboo shoots, 1 grams of water-soaked mushrooms, 5 grams of carrot flowers, 5 grams of water chestnut onions, 5 grams of garlic, and 5 grams of egg white; Seasoning: 5 grams of peanut oil (about 75 grams of oil consumption), 5 grams of refined salt, 3 grams of monosodium glutamate, 2 grams of sugar, 2 grams of sesame oil, 5 grams of broth, 1 grams of wet starch and 1 grams of dry starch. Method (1) Kill and clean the grass Burmese fish, chop off the head and tail, remove the spine, skin and breast meat, cut into fish pieces with a length of 8 cm, a width of 5 cm and a thickness of 3 cm, and put the fish pieces into the egg paste mixed with egg white and dry starch to paste; Cut winter bamboo shoots and mushrooms into pieces and blanch them for later use.

Vegetarian dishes: stir-fried gluten with winter bamboo shoots

Method:

(1) Cut all two pieces of gluten, cut bamboo shoots into rectangular pieces with a length of 4 cm and a width of 1.4 cm, and slice mushrooms with an oblique knife.

(2) Put the wok on high fire, add clear soup, gluten, bamboo shoots and mushrooms, and add soy sauce. Add sesame oil, mix, take out the pan and put on a plate

Stir-fry fresh squid with winter bamboo shoots

Ingredients: 2 grams of water-soaked squid, 1 grams of winter bamboo shoots, 25 grams of green garlic, 5 grams of peanut oil, 15 grams of soy sauce, 1 grams of fresh ginger juice, and appropriate amount of starch and refined salt. Children should be taught children education

Practice: (1) Wash squid and cut it into pineapple patterns, and then cut it into small pieces; Wash the winter bamboo shoots and cut into small pieces; Peel the green garlic, wash and cut into filaments; (2) Put the wok on a strong fire, inject peanut oil to heat it, add the winter bamboo shoots, stir-fry and take it out; Then add peanut oil to the wok and heat it, stir-fry the garlic and squid quickly, then pour the soy sauce, salt and water starch into the wok, and add the fried winter bamboo shoots to stir-fry.

Fried shredded duck with shredded winter bamboo shoots

1g of roast duck. 1g of refined winter bamboo shoots. 5 grams of seasoned peanut oil (used twice), 1 gram of refined salt, 1 gram of monosodium glutamate, 5 grams of Shaoxing wine, 1 grams of refined onion and 5 grams of fresh ginger.

Production process:

1. Cut the roast duck and winter bamboo shoots into the same filaments, cut the onion into strips one inch wide, and wash the ginger, peel it and cut it into very fine powder. 2. Stir-fry for a long time on a strong fire, 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) and serve.

stir-fried Malan with winter bamboo shoots

raw materials:

1g of Malan, 25g of clean winter bamboo shoots, onion segments, cooking wine, refined salt, white sugar, monosodium glutamate, wet starch, peanut oil and cooked chicken oil.

Method:

1. First, wash the Malan, blanch it in boiling water, take it out, soak it in a lot of cold water, remove the smell of grass, then take it out, control the water, and straighten the cooked Malan for later use.

2. Put the wok on the fire. When the wok is hot, when the peanut oil is heated to 7%, add bamboo shoots and shallots, stir-fry with salt until thorough, add Malan, stir-fry, cook cooking 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. You should cook Malan quickly after it enters the pot. (Young bamboo shoots can also be used instead of winter bamboo shoots).

characteristics: light yellow and dark green, fresh and tender.

Fried beef with winter bamboo shoots

Ingredients: 3g of clean beef and 2g of bamboo shoots.

seasoning: a little garlic, a little ginger, 2 pieces of onion, a little salt, a little wine, a little soy sauce, a little raw flour, a little peanut oil, a little baking soda, a little monosodium glutamate and a little pepper.

Practice: (1) Slice the beef with the top knife, add baking soda, salt, soy sauce, cornstarch and peanut oil, mix well and marinate slightly. Or buy sliced beef from the market. (2) Take a bowl and add soup, salt, monosodium glutamate, pepper, soy sauce and raw flour. (3) blanching the bamboo shoots, and taking out to control the moisture. Relax the oil in the pan and heat it. Slip the beef and bamboo shoots into the pan and take them out. Leave the bottom oil in the pan, add garlic, ginger and onion to the pan, add beef and bamboo shoots, cook a little wine, pour in the prepared juice, turn well and take out the pan.

features: tender, smooth and delicious.

fried sliced crake with winter bamboo shoots

1. raw materials:

1. ingredients: 4g of preserved crake, 1g of sliced winter bamboo shoots and 1 egg white.

2. Seasoning: cooking wine, monosodium glutamate, refined salt, sesame oil, wet starch, chopped green onion, ginger, lard and chicken soup.

second, the preparation method:

1. Wash the young chicken, soak it in clean water for 3 minutes, slice it, and grab it with cooking wine, refined salt, flavor, chicken egg white and wet starch for homogenization. Soak the winter bamboo shoots in a boiling water pot and fish them into cold water. Put chopped green onion and ginger in a bowl, add chicken soup, cooking wine, monosodium glutamate, refined salt and wet starch to make a sauce.

2. Heat the pot, put the cooked lard to 3% heat, drain the sliced crake with water, and disperse it with a hand spoon.

Then put the sliced bamboo shoots into the colander and drain the oil.

3. Heat the remaining oil in the pot, pour in the sliced crake and winter bamboo shoots, immediately cook in the sauce, stir-fry quickly for a few times,

pour in sesame oil and serve on a plate.

Pressing: Bamboo shoots have the effects of clearing away heat, eliminating phlegm, promoting diuresis and refreshing stomach. The dish matched with crake has the effects of tonifying deficiency, benefiting qi, eliminating phlegm and refreshing stomach. It is suitable for weak body, chronic diarrhea, anorexia, edema and ascites.

Fried fresh squid with winter bamboo shoots

Ingredients: 2g of water-fried squid, 1g of winter bamboo shoots, 25g of green garlic, 5g of peanut oil, 15g of soy sauce, 1g of fresh ginger juice, appropriate amount of water starch and refined salt. Children should be taught children education

Practice: (1) Wash squid and cut it into pineapple patterns, and then cut it into small pieces; Wash the winter bamboo shoots and cut into small pieces; Peel the green garlic, wash and cut into filaments; (2) Put the wok on a strong fire, inject peanut oil to heat it, add the winter bamboo shoots, stir-fry and take it out; Then add peanut oil to the wok and heat it, stir-fry the garlic and squid quickly, then pour the soy sauce, salt and water starch into the wok, and add the fried winter bamboo shoots to stir-fry.

dry-roasted winter bamboo shoots

recipe name: dry-roasted winter bamboo shoots

recipe category: vegetarianism

recipe making: raw materials: 25g of winter bamboo shoots, 3g of water-soaked mushrooms, 25g of carrots and 25g 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, and onion. Choke the pot with chopped green onion, stir-fry the bean paste with red oil, cooking wine, vegetable soup, salt and white sugar, add all the raw materials, simmer for 1 minutes with low fire after boiling, and collect the juice over medium heat until the juice is completely oily and clear. Serve.

spicy winter bamboo shoots

cooking category: fried cuisine: Zhejiang cuisine

ingredients category: vegetable taste: spicy

suitable season: spring

color and fragrance: winter bamboo shoots are crisp, spicy and spicy.

ingredients: 4g of clean winter bamboo shoots. 1 red pepper, 1g of green vegetables

Accessories: refined salt 3), 5g, monosodium glutamate 2), 5g, sesame paste 1g, spicy oil 6g, refined salt 3), 5g, 1 red pepper, 75g of cooked lard (1g of actual oil consumption)

Making:

1), cutting bamboo shoots. Put the wok on medium fire, when the lard is heated to 3% (about 66℃), put the winter bamboo shoots in the wok and "raise" them for about 5 minutes, and then take them out;

2) Leave a little oil in the pot, then put the winter bamboo shoots into the pot, stir-fry the minced red pepper slightly, and add 3g of refined salt and 15g of water. Bring to a boil with high fire, then simmer for 3 minutes with low fire. When the soup remains 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 fire, add 15g lard, add .5g salt and .5g spider essence to the green vegetables, stir-fry them, pour the brine on both sides of the winter bamboo shoots, and sprinkle with spicy oil. (Text/Edie's contribution to cultural communication)

Winter bamboo shoots and spiral slices

The raw materials are 2g of spiral slices, 3g of winter bamboo shoots, 35g of thick soup, 2.5g of Jiang Mo, 5g of garlic and chopped green onion, 1g 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, and add monosodium glutamate, pepper, sesame oil and water starch into the soup to make a bowl. Add oil to a wok with strong fire, fry the spiral slices with medium heat until cooked, pour them into a colander, then add Jiang Mo, garlic, chopped green onion, bamboo shoots and spiral slices, pour in wine and mix well, and finally add a bowl of sauce and tail oil and stir well.

Beautify Life Network 22-25

Winter bamboo shoots and bacon

Winter bamboo shoots and bacon are the favorite seasonal dishes of Hunan people. In the dead of winter, winter bamboo shoots are on the market. Take the tender ones and cook them with bacon, which has a unique flavor. This dish has soft bacon and crisp winter bamboo shoots.

raw material:

main ingredient: 5g of bacon.

ingredients: 1g of green garlic and 15g of clean winter bamboo shoots.

seasoning: .5g of monosodium glutamate, 5g of cooked lard and 5g of meat 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 .3 cm thick. Winter bamboo shoots are first cut into comb-shaped strips, and then cut into pieces about .3 cm thick. Green garlic is washed and cut into 3 cm sections.

(2) put the cooked lard in the wok and cook it until it is half cooked, then stir-fry the bacon and winter bamboo shoots, add the meat broth, simmer for a while, drain the water, add the green garlic and monosodium glutamate, stir-fry for a few times, and serve.