Materials:

500g of winter bamboo shoots or small bamboo shoots (peeled), soy sauce 1 tablespoon, minced meat100g, 2 teaspoons of Jiang Mo, 2 teaspoons of sugar, 2 tablespoons of dried shrimps, 2 tablespoons of pickled mustard tuber, 2 tablespoons of chopped green onion, and a proper amount of salt and sesame oil.

Making:

(1) Cut each bamboo shoot in half, pat it with a knife, then cut it into 6 pieces or thick pieces, then fry it all in hot oil until golden brown (or stir-fry it in a small amount of oil 10 minute to dry), take it out and drain it.

(2) Heat 3 tablespoons of oil, stir-fry minced meat until fragrant, add Jiang Mo, dried shrimps (minced) and pickled mustard tuber (minced), stir-fry until fragrant, pour soy sauce on bamboo shoots, add salt and sugar to taste, stir-fry until dry, and finally add chopped green onion and sesame oil.

Sprinkle pepper oil on fresh bamboo shoots.

Ingredients: fresh bamboo shoots 1 piece, about 20 peppers, 4 small red peppers, 2 shallots, 2 tablespoons of oil (30ml), 4 tablespoons of salt 1g, and 5g of salt 1 tsp.

Exercise:

1, fresh bamboo shoots are peeled and cut into small strips, red peppers are washed and cut into small pieces, and shallots are washed and chopped.

2. After the water in the pot is boiled, add salt, pour in bamboo shoots and blanch for 2 minutes, then take out, drain and put it on a plate, sprinkle with a little salt, and add chopped green onion and pepper.

3. Pour the oil into the spoon, add the pepper, heat it with low fire until the pepper changes color and smells, then turn off the fire, immediately pour it on the bamboo shoots and stir it evenly. You can pour the pepper out with a small hedge, or you can spill it and pick it up with chopsticks. )

Super wordy:

Zanthoxylum bungeanum oil can be made more at a time and stored in a bottle without deterioration. When cooking cold dishes, put some instead of sesame oil, which has a unique taste.

Qingxi pepper was given to me by a friend of Ya 'an. It's delicious. I don't know where to sell it in Beijing at present. Who has seen it? Please tell me. But this thing Taobao should have a lot of purchasing, right?

Use a spoon to burn pepper oil. Be sure to use a small fire and keep your hands steady. Spoons are only used to save money. If you use a pot, there will still be a lot in the pot after pouring out, which is too wasteful. But if you are not sure about yourself, it is not recommended to try this method.

Before eating fresh bamboo shoots, I suggest everyone blanch them, otherwise they will feel astringent. If you can't buy fresh bamboo shoots, you can use vacuum-packed bamboo shoots, but the taste is slightly worse.

The practice of tomatoes and bamboo shoots

Production materials of tomatoes and bamboo shoots:

Material: 350g corn shoots (canned).

Seasoning: tomato sauce 75g, sugar 40g, ginger juice 5g, starch (corn) 30g, peanut oil 75g, cooking wine 10g, chicken oil 10g, salt1g.

How to make tomatoes and bamboo shoots:

1. Blanch the jade bamboo shoots in a boiling water pot. When the cold water is too cold, put it on the plate.

2. Put the spoon on the fire, add peanut oil to heat, add tomato sauce and stir fry slightly;

3. Add cooking wine, soup, salt, sugar and ginger juice, push the bamboo shoots into the spoon and simmer until they taste good;

4. thicken the water starch, pour the chicken oil, turn it over, take out the spoon and put it on the plate.

The practice of braised bamboo shoots in oil

Material: 500g of bamboo shoots.

Exercise:

1. Wash bamboo shoots and cut them into small hob blocks;

2. Heat oil in a wok, stir-fry bamboo shoots for 1 min, and pour in a proper amount of cooking wine;

3. Add one tablespoon of soy sauce, one tablespoon of sugar and 100 ml of water. After the hot pot is boiled, turn to low heat, cover the pot and stew for about five minutes;

4. after five minutes, change the soup to thicken the fire, add less chicken essence and salt to taste, pour in sesame oil and mix well.

Practice of steaming winter mushroom bamboo shoots

Raw materials for making steamed mushrooms and bamboo shoots;

Materials: Lentinus edodes (fresh)100g, bamboo shoots100g.

Seasoning: green onion 10g, ginger 10g, rice wine 8g, monosodium glutamate 1g, sugar 2g, salt 3g and sesame oil 5g.

Characteristics of steamed mushroom bamboo shoots;

The fragrance is not greasy, fresh and salty.

Steaming method of winter mushroom bamboo shoots;

1. Wash the dried mushrooms, put them in a bowl, add onion knots, shredded ginger, Shaoxing wine and refined salt, steam for 20 minutes, take out onion ginger and bamboo shoots, cut them into pieces with a length of 3 cm, a width of 2 cm and a thickness of 0.5 cm, put them on the dried mushrooms, steam for 2 minutes, take them out, and put them on a plate.

2. Boil the original Tonga monosodium glutamate and white sugar, pour in sesame oil and pour it on mushrooms and bamboo shoots.