2. Yellow croaker with bamboo shoots and pickles: fry the washed fresh small yellow croaker on both sides and serve it, then stir fry the tender bamboo shoots and chopped wild vegetables and pickles and serve it. Put small yellow croaker in a pot, add ginger slices and onion segments, boil yellow wine with clear water (submerged fish), add shredded bamboo shoots and cabbage, burn thoroughly, season with salt and monosodium glutamate, and put it in a soup bowl. This is the famous Ningbo dish pickled yellow croaker. The yellow croaker is delicious, the bamboo shoots are crisp and tender, and the cabbage is delicious.
3, sauce bamboo shoots: 500 grams of fresh bamboo shoots, peanut oil, sweet noodle sauce, sugar, chicken essence, shrimp, sesame oil, fresh soup. Peel off the old skin of fresh bamboo shoots, cut them into long bamboo shoots with a knife, and then pat them gently with the knife surface; Melt the sweet noodle sauce with water, put peanut oil into a wok, and boil it to remove the oily smell for later use; When the wok is on fire, add peanut oil, heat it to 50%, add bamboo shoots and oil, and then pour it into a colander to drain the oil; Heat the wok again, add peanut oil, add sauce, add sugar, stir, and put it on a plate for later use; Heat the wok again, add fresh soup and shrimp to boil, then add bamboo shoots to boil, and when the soup is almost dry, add sauce. When the soup is tightly wrapped around the bamboo shoots, add monosodium glutamate and drizzle with sesame oil.
4. Roasted bamboo shoots with plums: 300g of dried plums, 300g of bamboo shoots, 3 cups of vegetarian soup, 1 teaspoon of sugar. Wash prunes and cut into small pieces; Bamboo shoots are shelled, cut open, cooked with water first, then taken out and cut into strips. Stir-fry prunes with 5 tbsp oil, then add bamboo shoots and stir-fry, add seasonings and simmer for 20 minutes. The soup can be served when it is a little dry.
5, fried bamboo shoots in oyster sauce: 500 grams of bamboo shoots, oyster sauce, salt, sugar, soy sauce, sesame oil, chicken essence, cooking oil. Wash bamboo shoots and cut them into strips obliquely; Heat the oil in the pan. When the oil is 60% hot, add oyster sauce, bamboo shoots, salt, sugar, soy sauce, sesame oil and chicken essence, and stir-fry until cooked.
6, spring mushroom soup: about 50 grams of wet mushrooms, 90 grams of winter bamboo shoots, about 10 grams of angelica, about 320 grams of oil gluten, 7 cups of vegetarian soup. 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. Put mushrooms, gluten, one third of angelica sinensis and bamboo shoots into the cooked soup, cook for 30 minutes, then take out and drain (remove angelica sinensis), and keep the soup for later use. Take a round bowl, spread peanut oil evenly in the bowl, put mushroom slices on both sides of the bottom of the bowl, 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. Boil the soup on the cooked mushrooms, add the steamed angelica soup, mix well, and gently pour it into a big soup bowl.
7. Carassius auratus spring bamboo shoots soup: Carassius auratus 1 400g, spring bamboo shoots 200g, appropriate amount of mushrooms, appropriate amount of ginger slices, appropriate amount of salt, pepper and chopped green onion. Wrap crucian carp with salt and yellow wine for 20 minutes; Stir-fry ginger slices and stir-fry two crucian carp slightly (so that the soup tends to turn white); Add water, add bamboo shoots and mushrooms, bring to a boil and simmer for 30 minutes, then add salt, pepper and chopped green onion.
8. Fried bamboo shoots with scallops: 750g fresh bamboo shoots, scallops 100g, cooking wine 15g, refined salt 1.5g, chicken oil 25g, clear soup 500g, and wet corn flour 10g. Stripped scallops, washed with cold water, enlarged bowl, soaked in clear water for 65,438+0 hours, steamed in a drawer for about 3 hours, taken out of the big bowl, soaked scallops in the original soup for 65,438+0 hours, taken out, washed twice, and then soaked in the original soup (screened 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.
9, chicken-flavored bamboo shoots: 500 grams of bamboo shoots, chicken soup 1 bowl, 2 dried peppers, Shao wine 1 spoon, a little sugar and salt. Cut the shell of bamboo shoots vertically to about depth, and peel off the shell completely from bottom to top, so that the bamboo shoots will not break and the back will be cut into complete strips; Wash bamboo shoots and blanch them in boiling water for 5 minutes to remove the astringency of bamboo shoots; Take out bamboo shoots, soak them in cold water and boil them in cold chicken soup with medium heat; Pour 1 spoon Shao wine, add dried chili, and simmer for 8 minutes; The taste is salty and light, add salt and sugar to taste, simmer for a while, put on a plate, pay attention to straighten it with chopsticks and clip out the pepper.
10, panda spring bamboo shoots: 750g spring bamboo shoots, red-cooked chicken roe 100g, water-borne mushrooms 100g. 10g laver, 5g agar, 25g surimi, 2 red cherries and 50g cucumber. Monosodium glutamate, salt, sugar, sesame oil, starch, fresh fragrant powder, seasoning powder, etc. Peel and wash the spring bamboo shoots, put them in a boiling water pot for about 20 minutes, and take them out. First, take two smaller bamboo shoots, peel off their clothes, cut open the inner section of the bamboo shoots with bamboo chopsticks, embed minced fish (with seasonings such as salt and monosodium glutamate) into the belly of the bamboo shoots, steam them in a cage for a few minutes, take them out and cut them into two pieces, add monosodium glutamate and pour sesame oil on them for later use. Cut off the tips and roots of the remaining bamboo shoots, cut them into sections about 6 cm long and batch them into thin slices with a flat knife. First, put two pieces flat on the chopping block, spread seaweed, then add minced fish to make a wishful roll, steam in a cage for 5 minutes, take it out and cut it into pieces. Cut the remaining bamboo shoots into filaments, add salt, monosodium glutamate and fresh fragrant powder and mix well for later use. Boil the water-soaked mushrooms in a pot, add sesame oil and monosodium glutamate and mix well. Take a 53cm pot, use agar as the base, cool it and start to put it together. First, slice the wishful bamboo shoots in two layers and put them under the pot, then slice the red-cooked chicken and put them on top of the wishful bamboo shoots, then put the mixed shredded bamboo shoots into the shape of a panda, put mushrooms into the panda's ears, eyes and feet, cut cucumbers into bamboo-like strings on the left side of the panda, put minced fish in the stomach on the right side, insert red cherries into two small flowers, and then cut them into grass-like decorations with cucumbers. This dish is vivid, easy to learn, bright in color and rich in nutrition, and it is a big bowl for general banquets.
1 1, Babao whole bamboo shoots: 750g early bamboo shoots, 50g chicken breast and 50g fresh pork. 25 grams of fish, 25 grams of shrimp, 25 grams of water-soaked mushrooms, 25 grams of pickled mustard tuber, eggs 1 each, green peppers 12, 500 grams of salad oil (50 grams actually eaten), chicken soup 100 grams, salt, monosodium glutamate, sugar, wine, starch. Peel and wash the bamboo shoots in early spring, put them in a boiling water pot for about 5 minutes, take them out, peel the bamboo shoots, cut off the old roots, leave them about 10 ~ 15 cm long, break the bamboo shoots from the roots with chopsticks (don't start), and marinate them with salt and wine for 5 minutes. Chop chicken breast, pork, fish, shrimp, mushrooms and pickled mustard tuber into minced meat, add eggs, shallots, salt, wine and monosodium glutamate, mix well, and stuff the minced meat into the belly of bamboo shoots with chopsticks as much as possible. After removing the pedicels of green peppers, cut the shoulders into eggplant leaves (three pieces) and put them on the roots of bamboo shoots. Put the wok on a big fire, add salad oil, put the prepared eight-treasure bamboo shoots into the wok and stir-fry with warm oil for about 5 minutes (until the stuffing in the belly of the bamboo shoots is cooked). Drain the oil from the wok, add the chicken soup, put the bamboo shoots neatly into the wok, add salt, wine and sugar, and simmer until the soup is less, then add monosodium glutamate and put it into the wok. Features: Beautiful color, neat shape, crisp bamboo shoots and unique flavor.
12, phoenix crouching Buddha hand: 750g small bamboo shoots (small winter bamboo shoots and canned bamboo shoots are also acceptable), and tender mother and son chickens 1 bird (about 1000g). 50g of ham, water-soaked mushrooms100g. Appropriate amount of wine, salt, ginger, onion and monosodium glutamate. Peel and wash the spring bamboo shoots, put them in a boiling water pot and cook for about 10 minutes, then take them out and make them into bergamot. After the chicken is slaughtered, take a sip from the anus, take out the internal organs and wash them. The mushrooms, ham and bamboo shoots left by bergamot are diced, and salt, wine and monosodium glutamate are added and stuffed into the chicken's stomach. Take a pot, put the chicken in the middle, surround the bergamot bamboo shoots, add salt, wine, ginger and onion knots, cover them, steam them in a cage for about 1 hour, take out the onion knots and add monosodium glutamate. Features: original flavor, crispy chicken with bamboo shoots, delicious taste and palatable fragrance.
13, boutique series: cooked bamboo shoots (winter bamboo shoots) 200g, dried bamboo shoots 50g, fresh shellfish 100g, chicken breast 100g. Ham 25g, Kaiyang 15g, mushroom 50g, green vegetables 10 slices, salad oil 500g (actually edible 30g), chicken soup 250g, and appropriate amount of wine, salt, monosodium glutamate and starch. Slice the cooked bamboo shoots, ham and chicken breast, soak them in Kaiyang with wine, soak the tips of dried bamboo shoots in water for half an hour, take them out and wash them, and add salt, wine and starch to the chicken slices and fresh shellfish for sizing. Put the wok on a big fire, add salad oil, when the oil temperature rises to 30% to 40%, put the chicken slices and fresh shellfish into the wok, and take them out when they are 80% ripe. There is no base oil in the pot. Stir-fry winter bamboo shoots, mushrooms and dried bamboo shoots in a wok. Cook the wine, add chicken soup and a little water. After boiling, add the cabbage heart, Kaiyang and ham slices. Cook for about 1 min, then add chicken slices, fresh shellfish and monosodium glutamate, stir-fry and put them into tableware. Features: Fine bamboo shoots gather together. The soup is milky white, fresh but not greasy, and rich in nutrition.