1, shredded bamboo shoots with plum vegetables

Ingredients: 300 grams of dried plum, 300 grams of bamboo shoots, 3 cups of vegetarian soup, sugar 1 teaspoon.

Exercise:

1. Wash prunes and cut into small pieces; Bamboo shoots are shelled, cut open, cooked with water first, and then taken out and shredded.

2. Stir-fry dried plums with 5 tbsp oil, then add shredded bamboo shoots and stir-fry, add seasonings, and simmer for 20 minutes. The soup can be served when it is a little dry.

2. Stir-fried bamboo shoots in vegetarian oyster sauce

Ingredients: 500g of bamboo shoots, oyster sauce, salt, sugar, soy sauce, sesame oil, chicken essence, cooking oil.

Exercise:

1. Wash bamboo shoots and cut them into strips.

2. Pour oil in a pot. When the oil is 60% hot, add vegetarian oyster sauce, bamboo shoots, salt, sugar, soy sauce, sesame oil and chicken essence and fry until cooked.

3. Stewed bamboo shoots with peas

Ingredients: 500g of bamboo shoots, 50g of peas, a little chopped green onion, one teaspoon of vegetarian oyster sauce, three teaspoons of soy sauce, one teaspoon of sugar, one teaspoon of salt 1/2, and one teaspoon of chicken essence.

Exercise:

1. After washing the bamboo shoots, cut them in half from the middle, cut them into strips about three centimeters, and blanch them in boiling water with salt (a small amount) for two minutes to remove the astringency. In order to keep the fresh and tender taste, let it cool, and then drain the water for later use.

2. Drain the peas in the same way.

3. Heat the oil in the pot to 70% heat, add chopped green onion and saute until fragrant. Stir-fry bamboo shoots and peas evenly in the fire.

4, add seasoning, add a small amount of water without bamboo shoots, cover the pot and simmer for three minutes, and the fire can be dried.

4. Delicious bamboo shoots

Ingredients: 500g bamboo shoots, vegetarian soup 1 bowl, 2 dried peppers, Shaoxing wine 1 spoon, and a little sugar and salt.

Exercise:

1. Cut the shell of the bamboo shoot vertically until it is about deep, and peel the shell completely from bottom to top, so that the bamboo shoot will not break and the back will be cut into complete strips.

2. Wash the bamboo shoots and blanch them in a boiling water pot for 5 minutes to remove the astringency of the bamboo shoots.

3. Take out the bamboo shoots, supercool them, put them in a pot with vegetarian soup, and boil them over medium heat.

4. Pour in 1 teaspoon 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.

5. Sauce fresh bamboo shoots

Ingredients: 500g fresh bamboo shoots, peanut oil, sweet noodle sauce, white sugar, chicken essence, sesame oil and fresh soup.

Exercise:

1. Peel off the old skin of fresh bamboo shoots, cut them open with a knife, cut them into long bamboo shoots, and pat them gently with a knife. Melt the sweet noodle sauce with water.

2. 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, sauce and sugar, and stir to serve.

3. When the wok is lit again, add fresh soup 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 drizzle with sesame oil.

6. Spring bamboo shoots porridge

Ingredients: 300g glutinous rice, 2 bamboo shoots, 1 spring onion, a little salt, and a proper amount of chicken essence.

Exercise:

1. 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.

2. When the porridge becomes paste, add salt and chicken essence and stir evenly; Finally, cut the shallots into chopped green onions and eat them in porridge.

7. colorful shredded bamboo shoots

Ingredients: bamboo shoots 1 piece, red pepper 1 piece, 3 green peppers, carrots 1 piece, 3 pieces of mushrooms, salt, chicken essence and cooking wine.

Exercise:

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.

8. Dry-roasted bamboo shoots

Raw materials: 1 bamboo shoots, watercress, 1 carrot, 3 pieces of mushrooms, appropriate amount of green beans, 1 piece of ginger, 2 onions, and other seasonings are salt, chicken essence, wet starch, cooking wine and a little sugar.

Exercise:

1. First, dice the mushrooms and carrots and blanch them with the green beans in boiling water.

2. Then put the watercress into the pot and stir-fry until it looks like red oil;

3. Then use onion and ginger to make sauce;

4. Stir-fry bamboo shoots, carrots, mushrooms and string beans in deep-fried red oil, add salt, add onion and Jiang Shui, and order some cooking wine and soup.

5. Finally thicken with wet starch.

8, fried double fresh

Ingredients: bamboo shoots, fresh mushrooms, a little salt, a little soy sauce, a little sugar and cooking oil.

Exercise:

1. Peel bamboo shoots, wash and cut 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 the water is boiled, pour the chopped bamboo shoots and mushrooms into the water for a while and drain them for later use.

3. Put a proper amount of cooking oil into the wok, and pour the soaked bamboo shoots and mushroom strips into the wok to 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, the pot is loaded.

9. Steamed bamboo shoots

Ingredients: 2 bamboo shoots, 1 teaspoon salt.

Exercise:

1. Remove the bamboo shoots dug out of the soil by about 3cm, draw a knife pattern 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. Season with salt.

10, braised fresh bamboo shoots in oil

Ingredients: 500g of bamboo shoots, proper amount of soy sauce and sugar, and a little ginger juice.

Exercise:

1. Cut off the old roots of bamboo shoots, cut them into two pieces horizontally, and then cut them into rectangular strips with a knife length of 4 cm and a thickness of 1 cm.

2. Heat the pan and drain the oil. When it is five ripe, put the bamboo shoots one by one into the oil pan and fry them until they break.

3. After all the bamboo shoots are fried, pour out the remaining oil in the pot, add ginger juice, salt, soy sauce, sugar and bamboo shoots, stir-fry them with strong fire until they change color and taste, add a little soup and monosodium glutamate, cover them with low fire and stew them until the brine is half dry, then dry them with strong fire, and add sesame oil and mix well.

1 1, spicy crispy bamboo shoots

Ingredients: 300g of crispy bamboo shoots, 5g of minced garlic, pepper 1 strip, a little salt, a little fine sugar, 0/2 tbsp of sesame oil12 tbsp of spicy oil12 tbsp.

Exercise:

1, soak crispy bamboo shoots in water for later use; Pepper is reserved.

2. Boil a pot of water, blanch the crispy bamboo shoots made by 1, and drain for later use.

3. Take another pot, add 2 tablespoons of oil to heat it, then add minced garlic and pepper together and stir-fry until fragrant.

4. Add crispy bamboo shoots, salt and sugar, stir-fry to taste, then add sesame oil and spicy oil and stir-fry.

12, Chinese cabbage and winter bamboo shoots

Raw materials: mustard 100g, winter bamboo shoots 200g, vegetable oil 15g, salt 2g, monosodium glutamate 2g, sesame oil 5g and broad bean starch 5g.

Exercise:

1, washed cabbage and cut into 3 cm long segments.

2. Wash the winter bamboo shoots and cut them into small pieces.

3. Heat the wok and add vegetable oil.

4. Add winter bamboo shoots and appropriate amount of water, cover with fire and simmer for 3 minutes until the bamboo shoots are mature.

5, add cabbage and mix well, pour in wet starch, add refined salt, monosodium glutamate and sesame oil to taste.