Bamboo shoots are the embryonic form of bamboo poles. In the longitudinal section, you can see that there are many diaphragms in the middle, surrounded by thick bamboo shoots, which are wrapped in bamboo baskets. Bamboo shoot meat, diaphragm and tender parts of bamboo shoots can be eaten. Bamboo shoots can be dug in winter and harvested before and after Tomb-Sweeping Day 3 ~ 6 years after bamboo shoots are produced. The quality of bamboo shoots of Phyllostachys pubescens is better than that of Phyllostachys pubescens. Bamboo shoots were harvested after planting Dendrocalamus latiflorus and Phyllostachys pubescens for two years. The harvest period is April ~ 165438+ 10, and the harvest period is July ~ August. The best harvesting time is when the head of bamboo shoots just emerges from the soil, so it is too late to harvest, which is rich in fiber and tastes bitter. Bamboo shoots, also known as magnolia slices, can be eaten in winter, spring and summer all year round.
The water content of fresh bamboo shoots is high, the water content of bamboo shoots is 90% and that of winter bamboo shoots is 85%. They are fresh and tender foods, which are not resistant to storage and long-distance transportation. As a kind of vegetable, it has always been deeply loved by people, and it tastes fragrant and delicious, and is regarded as a treasure in dishes.
Bamboo shoots cannot be eaten raw. It's bitter and unpalatable when cooked alone, but fried bamboo shoots with meat are especially delicious. Bamboo shoots can be used for soup or cooking, and can make many delicious dishes. Such as bamboo shoots and crucian carp soup, bamboo shoots and pork, and bamboo shoots and rice porridge. Now bamboo shoots are made into dried bamboo shoots, magnolia slices and cans.
Fourth, bamboo shoots recipes.
Fried meat with bamboo shoots and mushrooms
Ingredients/seasoning: bamboo shoots 300g, turkey (pork and beef) 50g, mushrooms 5, tremella 3, green pepper 1 tablespoon, salt 1 tablespoon, flour 1 tablespoon. Meat seasoning: onion, garlic, salt, soy sauce, pepper noodles and sesame seeds.
production process
(1) Cut bamboo shoots in half, season them with salt and fry them.
(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.
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.
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.
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-.
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.
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.
Fried bamboo shoots with 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.
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.
Exercise:
1. First cut the bacon into strips 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
This dish is inspired by the traditional dish' multicolored shredded chicken'.
Raw materials: bamboo shoots 1, red peppers 1, three green peppers, carrots 1 and three mushrooms; The seasoning is very simple, salt, chicken essence and cooking wine.
Practice: When making, first shred five kinds of raw materials, heat oil in the pot, stir-fry the cut raw materials for a while, add salt, order wine, add chicken essence, and take out the pot.
Comments: This dish needs creativity to exercise fencing. The colors are well matched and the nutrition is sufficient. It's worth a try.
Dry-roasted bamboo shoots
The most important thing for dry-baked dried bamboo shoots is to need a bag of watercress. The raw materials are 1 spring bamboo shoots, 1 carrots, 3 pieces of shiitake mushrooms, appropriate amount of green beans, 1 ginger and 2 onions. Other seasonings include salt, chicken essence, wet starch, cooking wine and a little sugar.
Exercise:
1. First, cut mushrooms and carrots into dices and blanch them with green beans in boiling water;
2. Then put the watercress into the pot and stir-fry until it looks like red oil; Boil onion and ginger into sauce; Stir-fry the raw materials in deep-fried red oil, add salt, add onion and Jiang Shui, order some cooking wine and soup, and finally thicken with wet starch.
Comments: This dish is the most complicated to make. Cooking can partially remove oxalate which is harmful to human body and make the taste of the dish icing on the cake.
Bamboo shoots and fish fillets
Raw materials: 350g of herring, 50g of cooked bamboo shoots, 25g of water-soaked mushrooms, egg white 1 piece, 300g of seasoning lard, and appropriate amounts of yellow wine, salt, monosodium glutamate, raw flour and gouache.
Exercise:
1. First, cut the fish along the spine, remove the bone spurs and skin, cut into 5cm-long sections, then obliquely batch them into thin slices, add fine salt, monosodium glutamate, egg white and corn starch, and refrigerate for about 30 minutes. Water mushrooms are also sliced.
2. When the lard in the pot is heated to 30%, add the fish fillets and fry them one by one, then add the bamboo shoots and mushrooms. After heating, pour out and drain the oil. Then leave a small amount of oil in the original pot, pour in yellow wine, add soup, salt and monosodium glutamate, boil and thicken with cornstarch, pour in raw materials such as fish fillets, stir fry evenly, pour in oil and polishing agent, and take out the pot.
Comments: Fish fillets are white, fresh, salty, refreshing, tender and crisp. But don't use spices like onion and ginger and don't pour too much rice wine.
Stir-fried shuangxian
Raw materials: bamboo shoots, fresh mushrooms;
Seasoning: a little salt, a little soy sauce, a little sugar, cooking oil.
Exercise:
1. Peel bamboo shoots, wash them and cut them into small strips; Wash the mushrooms (in order to make the taste more tender and smooth, the legs of the mushrooms can be removed) and cut into small strips.
2. After boiling water, pour the chopped bamboo shoots and mushrooms into the water and blanch for a while, and drain them for later use (Tip: water is used to remove the bitterness of fresh bamboo shoots, and the materials soaked in water will be more brittle and tender after processing. )。
3. Put a proper amount of cooking oil in the wok (hint: because it is soaked in water, you don't need to add a lot of oil when frying bamboo shoots. Now add one more point. ), pour the soaked bamboo shoots and mushroom strips into stir fry.
4. When it is almost cooked, add the right amount of salt, soy sauce and sugar according to the taste (tip: be sure to add some sugar, so the taste is very fresh). You can also add a little chicken essence if you like (hint: just a little, this dish is already very fresh with two raw materials. )
5. Take the plate out of the pot.
Stewed bamboo shoots with chicken
Raw materials:
A: A freshly chopped chicken was washed and cut into pieces. B: The onions are cut. C: Peel and wash fresh bamboo shoots, and cut them into small pieces or oblique slices. D: a glass of beer.
Exercise:
1, heat the pot, heat it with oil, and add material B to stir fry until fragrant;
2. Stir-fry in A, add appropriate amount of yellow wine or beer to remove the fishy smell and add some soy sauce to improve the taste. After frying, pour a glass of beer. Pour in c and smooth it slightly. If there is not enough beer, add cold water until the bamboo shoots are submerged;
3. After the fire boils, turn to medium heat and cook slowly for 20 minutes (remember not to turn it over with a shovel before and after boiling, otherwise it will not enter the mouth), then add salt and cook for 10 minutes before seasoning. Well, I think this is fresh enough, not too greasy, and the soup is also very good.
Colorful shredded bamboo shoots
Raw materials: bamboo shoots 1, red peppers 1, three green peppers, carrots 1 and three mushrooms; The seasoning is very simple, salt, chicken essence and cooking wine.
Practice: When making, first shred five kinds of raw materials, heat oil in the pot, stir-fry the cut raw materials for a while, add salt, order wine, add chicken essence, and take out the pot.
Three fresh bamboo shoots and olive vegetables
Ingredients: pork 250g, fresh bamboo shoots 250g, olive and light soy sauce 1 tablespoon, sugar and garlic 1 teaspoon, onion 1 strip.
Marinade: 2 teaspoons of soy sauce, 4 teaspoons of sugar 1, a little sesame oil, corn flour 1 teaspoon, water and oil1spoon.
Sauce: 5 tbsp water, 3/2 tsp light soy sauce, sugar and cornflour12 tsp, sesame oil14 tsp.
Exercise:
1. Mix the cured pork with marinade and marinate for 10 minute. Slice fresh bamboo shoots, boil them in boiling water for 5 minutes, take them out and isolate them. Cut the onion into pieces.
2. Heat 2 tbsp oil, stir-fry the pork until it is 80% cooked, and take it out. Stir-fry bamboo shoots in 2 tbsp oil, add soy sauce and sugar and mix well.
3. Put the minced garlic, onion, olive vegetables and untreated pork back into the pot and fry them, then bury them and eat them.
Steamed bamboo shoots
Raw materials/seasonings
2 bamboo shoots, chicken 100g, onion 1, garlic, ginger 1, salt 1, sesame oil, soy sauce 1, pepper noodles 1, and eggs 1.
production process
(1) Remove the bamboo shoots dug out of the soil by about 3cm, draw a knife line on one side of the skin, and pour enough rice into the pot to cook for 40 ~-60 minutes. Peel the cooked bamboo shoots, wash them and cut them in half.
(2) Boning chicken, chopping, mashing onion, garlic and ginger, and seasoning with sesame oil, salt and pepper noodles. Fry the eggs into yellow and white, and shred them.
(3) Fill the joints of bamboo shoots with seasoning with diced chicken.
(4) Put the bamboo shoots into the pot, add 2 cups of water, season with clear sauce, and then boil.
(5) Cook until the bamboo shoots are soaked with seasoning. When the soup is almost finished, put it in a bowl, put the eggs on it and add seasoning.