For many people whose cooking skills are still in the primary stage, the cooking of bamboo shoots is still unfamiliar, and there is also some confusion in selecting bamboo shoots. There are two kinds of bamboo shoots in the market, one is thick and the other is thin. Thick ones are suitable for stewing and thin ones are suitable for frying. When choosing bamboo shoots, you should choose short bamboo joints and tender ones. Spring bamboo shoots should be short and thick, with purple belts.

Many people have layers of bamboo leaves, which are too difficult to peel. In fact, that's because I haven't mastered the method of peeling bamboo shoots. The correct treatment is to cut the bamboo shoots in half longitudinally, so that all the skins can be peeled off easily. Then, remove the roots with coarse fibers.

peeled bamboo shoots should be cut into pieces or sliced and boiled in hot water for 5-1 minutes, which can remove the astringency and some oxalate in bamboo shoots. Attention, be sure to have hot water! Bamboo shoots will be astringent if they are dipped in cold water!

stir-fried bamboo shoots have the effects of clearing away heat, resolving phlegm and calming down. In the folk, it is more common to treat drunkenness with sour bamboo shoot soup. Bamboo shoots are rich in nutrition, remarkable in dietotherapy, crisp, tender and delicious, scientific and skillful to eat, which is of great health benefits to people. How to make bamboo shoots delicious? Here is a recipe for bamboo shoots for you.

Fried beef with bamboo shoots

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

Practice:

1. Peel the bamboo shoots, clean them, cut them into long sections obliquely with a knife, then blanch them in boiling water for 2 minutes, take them out and soak them in clear water for at least 1 day, during which the clear 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 then chop pepper, garlic and ginger. There is no need to put oil in the wok. After heating, add bamboo shoots and stir-fry them with medium heat. Bake the water in the bamboo shoots and take them out.

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