Ingredients/seasonings: bamboo shoots 300g, turkey (pork and beef) 50g, mushrooms 5, tremella 3, green pepper 1 piece, salt 1 spoon, flour 1, meat seasoning: onion, garlic, salt, soy sauce, pepper noodles, sesame (/kloc). (2) Stir-fry the meat with the prepared seasoning. (3) Shredding the soaked mushrooms and tremella. (4) Cut the green pepper in half and cut it into filaments. (5) Add mushrooms, tremella and green peppers to the fried meat, then put it in water with white flour to cook, mix it with the fried bamboo shoots and put it in a bowl.
Sun Chun 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. Practice: 1, sliced angelica; 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 3 bamboo shoots.
Millimeter-thick film; 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.
Carassius auratus bamboo shoot soup
Ingredients: crucian carp 1 400g, bamboo shoots 200g, mushrooms, ginger slices, salt, pepper and chopped green onion. Practice: 1. Crucian carp is rubbed 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-. Practice: 1, scallops are deboned, washed with cold water, enlarged in bowls, soaked in clear water 1 hour, steamed in drawers for about 3 hours, taken out of the big bowl, soaked in the original soup 1 hour, taken out, washed twice, and then soaked in the original soup (with a fine basket 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. Practice: 1, cut the bamboo shoots vertically to the depth of the bamboo shoots, peel the bamboo shoots 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. Practice: 1, wash bamboo shoots and cut into strips; 2. Pour oil in a pot. When the oil is 60% hot, add oyster sauce, bamboo shoots, salt, sugar and soy sauce.
Stir fry with sesame oil and chicken essence.
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. Practice: 1. First, cut the bacon 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. Comments: This is an excellent meal: it has the fragrance of bacon, the crispness of bamboo shoots, and the slight spicy taste of green garlic and pepper. It is a good seasoning. However, the spring bamboo shoots themselves are hard and the bacon is tough. People with gastrointestinal diseases should not eat more.
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. Comments: This kind of mushroom porridge can easily remind people of the wonderful artistic conception of "Spring Breeze and Green Jiang Nanan". Spring bamboo shoots are sweet and cold in nature. Cooking porridge with rice can promote blood circulation and eliminate phlegm, promote fluid production and quench thirst, help digestion and relieve bloating.
Colorful shredded bamboo shoots