First course: Fried beef with bamboo shoots.

Ingredients: 500g of bamboo shoots, 200g of beef, 3 peppers, appropriate amount of ginger, 3 cloves of garlic, cooking wine 15ml, 5ml of soy sauce, oyster sauce 15ml, 2g of starch and appropriate amount of oil.

Exercise:

1. Peel the bamboo shoots, wash them, pat them into long sections with a knife, boil the water in the pot, blanch the bamboo shoots for 2 minutes, take them out and soak them in clean water for at least 1 day, during which the clean water needs to be changed several times.

2. Wash and slice beef, mix well with a little cooking wine, soy sauce and starch, then marinate for a while, and chop pepper, garlic and ginger. There is no need to put oil in the wok. After heating, add bamboo shoots and stir-fry over medium heat. Roast the water in the bamboo shoots and take it out.

3. Heat oil in a wok, add Jiang Mo, minced garlic and pepper until fragrant, add beef and stir-fry until raw, add bamboo shoots and cook wine, oyster sauce and salt.

Second course: Stewed tofu with bamboo shoots and mushrooms

Ingredients: 500g of tofu (South), 25g of winter bamboo shoots and 50g of shiitake mushrooms (fresh shiitake mushrooms).

Exercise:

1. Cut the tender tofu into small pieces, put it in a cold water pot, add a little cooking wine, cook it with strong fire until the tofu is empty (small holes can be seen around the tofu), remove and drain.

2. Remove the old skin from the winter bamboo shoots and cut them into nail pieces; Cut mushrooms into small pieces; Cut onion and ginger into powder. When the oil in the pot is heated to 50% heat, add the winter bamboo shoots and fry for about 4 minutes until it is golden yellow.

3. Put 500 ml of fresh soup into the pot, then add tofu, bamboo shoots, fresh mushrooms, soy sauce, salt and Jiang Mo (the soup will be based on the submerged tofu), stew for 20 minutes on low heat, and then add pepper noodles, sesame oil and chopped green onion to serve.