Dry-roasted bamboo shoots
Ingredients: 250g bamboo shoots, mustard tuber 15g, chopped green onion 5g, Jiang Mo 5g, soy sauce 5g, douban hot sauce 10g, sugar 3g, salt 5g, cooking wine 5g and a little monosodium glutamate.
Practice 1. Shelled bamboo shoots, washed, cut into 4 cm long strips, blanched in boiling water, taken out and drained, washed and chopped mustard tuber. (2) Place the pan on fire, put oil, add chopped green onion and Jiang Mo, stir-fry until fragrant, remove the onion and ginger segments, and stir-fry with douban hot sauce. (3) Add bamboo shoots, stir-fry until the color is darker, add soy sauce, cooking wine, sugar, salt and appropriate amount of water, simmer for a while, add mustard tuber powder and monosodium glutamate, and stir well.
Chopped pepper and bamboo shoots
Ingredients: 2 bamboo shoots, 50g chopped pepper, green garlic 100g, 5g ginger, 2 teaspoons Shaoxing wine, 2 teaspoons soy sauce, and oil 1 spoon.
Practice 1 Peel and wash bamboo shoots, and cut them into small pieces 5 cm long and 1 cm wide. ② Wash the green garlic, remove the roots and cut into 5 cm long pieces. Peel and shred ginger. ③ Heat the oil in the pot with medium heat. When the heat reaches 50%, add chopped pepper and shredded ginger and stir-fry until fragrant, then add bamboo shoots and stir-fry for about 5 minutes. (4) Put the green garlic into the pot, then add Shaoxing wine and stir fry with soy sauce for a while.
Sun Chun Li Ji
Materials Pork tenderloin 150g, pure bamboo shoots 50g, refined salt 5g, monosodium glutamate 0g, Shaoxing wine 10g, dry starch 15g, water starch 10g, egg white 1g and refined vegetable oil 20g.
Practice ① Shred pork tenderloin, put it in a container and soak it in cold water until it turns white. Drain the water, put it in a bowl, add 4 grams of refined salt, 5 grams of Shaoxing wine, monosodium glutamate, egg white and dried starch and mix well for later use. (2) The bamboo shoots are cooked and cut into filaments with the same thickness and length as shredded pork. (3) put the wok on fire, add refined vegetable oil, cook until it is 70% cooked, add shredded pork and disperse with an iron spoon. After the color of shredded pork changes, pour it into a colander to drain the oil. (4) Add 30g refined vegetable oil to the original pot, stir-fry shredded bamboo shoots, add 5g Shaoxing wine, 1g salt and a small amount of soup, thicken with water starch, pour in shredded pork, turn it over several times, pour in a small amount of oil, and turn it over to serve.
Four treasures of bamboo shoots
Ingredients: bamboo shoots, carrots, peas, ham, salad oil, salt, monosodium glutamate, cooking wine, pepper, starch, sugar and chicken soup.
Practice 1. Peel bamboo shoots, wash and dice, wash and dice carrots, and dice ham. (2) Add salad oil into the pot, heat it, stir-fry diced bamboo shoots, then add diced carrots, peas and diced ham and stir-fry them together. ③ Add a proper amount of chicken soup, add salt, cooking wine, sugar and pepper, and finally add water starch.
Stir fried bamboo shoots
Ingredients: 75ml of soy sauce, 0/5ml of sesame oil/kloc-0, 500g of raw bamboo shoots, 25g of sugar, 0/0g of pepper/kloc-0, 5g of monosodium glutamate/kloc-0, and 75ml of salad oil.
Practice ① Wash the bamboo shoots, cut them open, pat them loose with a knife and cut them into 5 cm long sections. ② Heat the wok with medium heat. When the salad oil reaches 130 degrees, add pepper, stir-fry and take it out. ③ Stir-fry the spring bamboo shoots in a pot until the color is slightly Huang Shi, that is, add 100 ml of soy sauce, sugar and water, and simmer for five minutes. (4) When the soup is concentrated, add monosodium glutamate and sprinkle with sesame oil.
Emerald spring bamboo shoots
Ingredients: 500g of bamboo shoots, spinach leaves 100g, 50g of vegetable oil, 6g of salt, 3g of sugar, 3g of monosodium glutamate, 5g of starch, 5g of chicken oil, 5g of cooking wine and 5g of alkaline water.
Practice 1 Add1000g of cold water to a clean pot, add alkaline water after boiling, cook spinach leaves in the pot for a while, take them out with cold water, squeeze out the water, chop them into mud and put them in a bowl for later use. (2) Trim the old skin of spring bamboo shoots, put it in a pot, cook it, take it out, cool it with cold water, cut off the old roots, replace them with 4 cm long strips, heat it in the pot, and add lard. (3) Put bamboo shoots into a pot, pour them out, put them into a hot pot, sprinkle with cooking wine, add clear soup, salt, sugar and monosodium glutamate, stir with spinach paste, thicken them with water starch, and add chicken oil to the pot when taking them out.