Features:
Fresh and sweet, mellow and refreshing.
raw material
Winter bamboo shoots 1500g, dried straw mushroom 50g, cooked ham 25g, belly meat 500g, crude oil 500g (dosage 100g), monosodium glutamate, refined salt, sesame oil and wet starch.
manufacturing process
1. Wash the winter bamboo shoots, 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.
Two: Clam bamboo shoots
Ingredients: bamboo shoots 250g, pork 100g (fat 3 and thin 7), eggs 1.
Accessories: 400 grams of edible oil (50 grams actually eaten), 25 grams of cooking wine, 40 grams of starch, 5 grams of soy sauce, 250 grams of bone soup, and a little onion, ginger, salt and monosodium glutamate.
Methods: ① Separate egg white from yolk, and add dry starch into egg white to make paste.
(2) Chop pork into mud, cut onion and ginger into fine powder, put them together in a container, add egg yolk, refined salt, soy sauce and starch, and stir vigorously to make meat stuffing.
(3) The bamboo shoots are cooked, split in two along the length, and the plane is slightly round. They are cut horizontally into two edges (that is, broken repeatedly with one knife) to form a clam shape, and there is meat in the slices, and egg white starch paste is hung.
(4) Heat the wok, put the oil to 70% heat, fry the raw clams, pour them into the colander, add the soup, soy sauce, cooking wine and salt, then put down the oily clams, wait 15 minutes, take them out and put them into the wok, and add monosodium glutamate and water starch to the original juice to make rice soup.
Features: looks like a clam, crisp and delicious.
Three: Bamboo shoots and mushroom soup
Raw materials: 50 grams of wet-hair mushrooms, 90 grams of winter bamboo shoots, 0/0 grams of angelica/kloc, 320 grams of oil gluten, and 7 cups of vegetarian soup.
Exercise:
1, angelica slices; Shell the winter bamboo shoots, remove the head and tail, blanch and cut into pieces; Soak the oil gluten in water to cool the river and cut it into 3 mm thick slices; Cut the mushrooms in half.
2. Put shiitake mushrooms, gluten, one third of angelica sinensis and bamboo shoots into the cooked soup, cook for 30 minutes, then remove and drain (remove angelica sinensis), and keep the soup for later use.
3. Take a round bowl, spread peanut oil evenly in the bowl, put mushroom slices on both sides of the bottom of the bowl, then add bamboo shoots and pour a little boiled mushroom soup; In another small bowl, put the remaining angelica and half a glass of water; Steam the two bowls in a steamer for 20 minutes, take them out, pour the steamed materials from the round bowl into the big soup bowl, and spread the gluten on half of the mushroom noodles.
4. Boil the soup on the cooked mushrooms, add the steamed angelica soup and mix well, then gently pour it into a big soup bowl.
Four: 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.
Five: Fried mushrooms 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.
Six: 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.
Seven: Sauced bamboo shoots
Ingredients: 500g fresh bamboo shoots, peanut oil, sweet noodle sauce, white sugar, chicken essence, shrimp, sesame oil and fresh soup.
Exercise:
1, peel off the old skin of fresh bamboo shoots, cut into long bamboo shoots, and then gently pat the bamboo shoots with a knife surface;
2. Melt the sweet noodle sauce with water, put the peanut oil into a wok, and boil it to remove the oily smell for later use;
3, wok fire, add peanut oil, burn to 50% heat, add bamboo shoots and oil, pour into the colander to drain the oil;
4. Reheat the wok, add peanut oil, add sauce, add sugar and stir, and put it on a plate for later use;
5. When the wok is lit again, add fresh soup and shrimps to boil, and then add bamboo shoots to boil. When the soup is almost dry, add the sauce. When the soup is tightly wrapped around the bamboo shoots, add monosodium glutamate and sprinkle with sesame oil.
Eight: Stir-fried bamboo shoots in 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.
Nine: the famous Hunan cuisine/bamboo shoots and shutters
Materials:
500g of beef venetian blinds, 50g of clean winter bamboo shoots, 50g of small red pepper12g, 50g of leek, about 3 teaspoons of cooking wine, white vinegar, raw flour, sesame oil and soup.
Production process:
① Cook beef venetian blinds in clear water, remove and drain, and shred.
② Winter bamboo shoots are cut into filaments. Cut the leek into 3 cm long sections. Shred red pepper,
(3) Heat the pan, put the oil, when it is half cooked, add the winter bamboo shoots and beef leaves to stir fry, add the cooking wine, add the shredded red pepper, salt, monosodium glutamate and leek, add the soup, thicken it with corn starch water, and add vinegar and sesame oil to stir fry for a while.
Ten: bamboo shoots and shrimp
Fresh bamboo shoots 1 shrimp 1/2 cups chopped green onion 2 tablespoons white rice 2 cups water 2 cups.
Seasoning a:
Salt 1 teaspoon sugar 2 teaspoons sesame oil 2 teaspoons
Seasoning b:
Wine 1/2 tablespoons of seven-flavor Chili powder 2 teaspoons.
Exercise:
(1) Fresh bamboo shoots are shelled, crude fibers are removed, washed, and cut into 2 cm inclined slices for later use. Wash shrimps, remove intestinal sludge and blanch with hot water for later use.
(2) Wash the rice, drain the water, add 2 cups of water to soak for 15 ~ 20 minutes, then add bamboo shoots and seasoning A, stir slightly and cook in an electric rice cooker. Don't turn it on after the switch is tripped. Let it stew for about 15 minutes.
(3) Finally, open the pot cover, add the blanched shrimps, chopped green onion and seasoning B, mix well, cover the pot cover and stew for about 2-3 minutes, and take out.
Eleven: wrapped in fresh bamboo shoots
material
Fresh bamboo shoots 300g Toona sinensis 150g eggs 1.
Appropriate amount of starch
condiment
Edible oil 300g (actual dosage 50g) cooking wine 1 teaspoon.
Pepper 1 tsp refined salt 1 tsp monosodium glutamate.
working methods
1. blanch fresh bamboo shoots, rinse with cold water, and slice;
2. Chopping Toona sinensis, pickling with refined salt and cooking wine, adding eggs and starch to make egg paste;
3. Heat oil in the pot, add fresh bamboo shoots with egg paste, fry them and take them out;
4. Heat oil in the pot, add the fried bamboo shoots, add salt, monosodium glutamate and pepper, and stir well.