1: bamboo shoot mushroom soup cooking category: soup cooking time: common ingredients category: other vegetarian dishes taste: fresh and fragrant for the season: irrelevant cuisine: home cooking materials: mushrooms 25g, bamboo shoots 15g, gold needles 10g, clear soup 300g.
Practice: Shred mushrooms, shredded ginger, knotted lilies and shredded bamboo shoots. Put bamboo shoots and shredded ginger into a soup pot, add appropriate amount of water15min, then add mushrooms and lilies and cook for 5min, then add refined salt and monosodium glutamate.
========================== 2; Raw materials of shredded pork with double bamboo shoots: pork tenderloin, winter bamboo shoots and green bamboo shoots. Seasoning: egg white, Shaoxing wine, refined salt, monosodium glutamate, sugar, sesame oil and dried starch. Practice: 1 Shred pork tenderloin, soak it in water, squeeze out the water, put it in a bowl, add egg white, salt and dry starch, and mix well for sizing. Winter bamboo shoots and green bamboo shoots are also shredded for use; 2. Heat the wok, add salad oil and cook until it is 4-5 ripe, add shredded pork and break it up with an iron spoon. After the shredded pork changes color, scoop it up and pour it into a colander to drain. 3. Stir-fry minced ginger onion and shredded bamboo shoots in the original wok, add Shaoxing wine, sugar, salt and monosodium glutamate, thicken with water starch, then add shredded tenderloin, turn it over a few times and sprinkle with twist.
Features: Clear color, crispy bamboo shoots, white, tender and salty shredded pork. = = = = = = = = = = = = = 3 Sauce Chun Zhu Block Ingredients: fresh bamboo shoots 500g, peanut oil, sweet noodle sauce, sugar, mushroom essence, vegetarian shrimp, sesame oil and fresh soup.
Practice: 1, peel off the old skin of fresh bamboo shoots, cut them with a knife, cut them into long bamboo shoots, and then pat them lightly with a knife; 2. Melt the sweet noodle sauce with water, put the peanut oil into a wok, and boil it to remove the oily smell for later use; 3, wok fire, add peanut oil, burn to 50% heat, add bamboo shoots and oil, pour into the colander to drain the oil; 4. Reheat the wok, add peanut oil, add sauce, add white sugar, stir, and plate for later use; 5. When the wok is lit again, add fresh soup and shrimps 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 sprinkle with sesame oil. = = = = = = = = = = = = = = Four raw materials: 300g dried plum, 300g bamboo shoots, 3 cups vegetarian soup and sugar 1 teaspoon.
Practice: 1, wash dried prunes and cut into small pieces; Bamboo shoots are shelled, cut open, cooked with water first, then taken out and cut into strips. 2. Stir-fry dried plums with 5 tbsp oil, then add bamboo shoots and stir-fry until fragrant, add seasonings and stew for 20 minutes.
3. The soup can be served when it is slightly dry. = = = = = = = = = = = = = 5 Stir-fried bamboo shoots in oyster sauce Ingredients: 500g of bamboo shoots, vegetarian oyster sauce, salt, sugar, soy sauce, sesame oil, mushroom essence and edible oil.
Practice: wash bamboo shoots and cut them into strips obliquely; 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 mushrooms and stir-fry until cooked. = = = = = = = = = = = = = = = 6 Ingredients: bamboo shoots 80g, pea seedlings 10g, yellow pepper 15g, tomato 10, willow.
Practice: 1. Wash the bamboo shoots and cut them into hob pieces, then blanch them in boiling water with proper amount of salt and a little rice (adding rice can remove the astringency), then pick them up and cool them for later use. 2. Wash the yellow pepper and cut it into thin strips, blanch it with boiling water together with pea seedlings and willow mushrooms, pick up cold water and let it cool; Wash small tomatoes and remove pedicels for later use.
3. Take three small tomatoes and put them in a blender and mix them evenly. Pour them out and mix them with salad dressing and plain yogurt. 4. Put the materials of methods 1 and 2 on a plate, and pour the sauce of method 3 when eating.
Stir-fried tenderloin with shredded bamboo shoots Raw materials: pork tenderloin 150g, tender bamboo shoots 70g. Salt 1g, monosodium glutamate 1.5g, cooking wine 10g, sugar 1g, minced onion and ginger 3g each, broth 15g, wet starch 20g, egg white half and peanut oil 50g. Methods:1g. Slice tenderloin.
Bamboo shoots are also cut into filaments. 2. Add salt, monosodium glutamate, egg white and water starch to the shredded pork, and blanch the tender bamboo shoots with boiling water.
3. Put the spoon on the fire, the oil in the hot pot is warm, put the shredded pork in the spoon, stir fry, and control the oil when it is eight ripe. 4. Leave the bottom oil in the spoon, stir-fry the chopped green onion, stir-fry the fragrance, take out the chopped green onion, add shredded pork and tender bamboo shoots, boil the cooking wine, add salt, ginger juice, broth, monosodium glutamate and sugar, stir-fry for a few times, and pour a few drops of oil, that is, take out the pot and plate.
The practice of fresh bamboo shoots
1, stir-fried meat.
Stir-fry the meat directly Don't smoke it with salt. It is delicious. 2. Barbecue.
Ingredients: pork belly, bamboo shoots. Seasoning: onion, ginger, garlic, cooking wine, rock sugar, soy sauce (a little), pepper, aniseed, cinnamon, dried pepper and salt.
Practice: 1) Wash and cut pork belly, blanch it in boiling water, then take it out and drain it; 2) Peel the bamboo shoots and cut them into pieces, blanch them in boiling water with a little salt, then take them out, rinse them, and drain them; 3) prepare onion, ginger, garlic, aniseed, pepper, cinnamon and dried pepper; 4) Put the pork belly into the pot and stir-fry the oil slowly with medium and small fire; 5) Add the rock sugar directly into the stir-fried pork belly oil (if it is too much, you can let some out) and cook it on low heat until it turns yellow and bubbles; 6) The crystal sugar has melted, producing yellow bubbles; 7) Immediately add pork belly and continue to stir fry and color with low heat; 8) Add cooking wine, a little soy sauce (according to the coloring situation) and all seasonings except salt, and then add bamboo shoots and stir fry; 9) Pour water into it and bring it to a boil; 10) After the water is boiled, simmer until the meat is soft and glutinous and the soup is thick, and then add a proper amount of salt according to everyone's taste. 3. Hot pot is eaten while it is hot.
4. Roast chicken. Very delicious 1) Cut the chicken into pieces, blanch with hot water, remove and drain; 2) Dice bamboo shoots, onion and ginger; 3) put oil in the pot, add dried peppers and prickly ash, stir fry, and pour chicken pieces; 4) After the chicken leg is oily, add onion and Jiang Mo, add yellow wine and soy sauce (soy sauce can be used if you like red color), and then pour in bamboo shoots; 5) After adding water, cover the pot and cook on low heat until the chicken is soft.
5. Braised bamboo shoots. Ingredients: bamboo shoots, chopped green onion, soy sauce, salt, sugar and sesame oil.
Practice: 1, peel bamboo shoots, cut off old roots, loosen them with the back of a knife, and cut them into sections; 2. Put oil in a hot pan, stir-fry bamboo shoots after the oil temperature is high, and season with soy sauce, salt and sugar; 3. Add a proper amount of water and simmer for about 15 minutes on medium heat until the soup is dry and tasty. Sprinkle some sesame oil and chopped green onion.
Practice and taboo of fresh bamboo shoots
Braised fresh bamboo shoots with ribs
material
200g ribs and 250g fresh bamboo shoots.
working methods
1. Wash the ribs and cut them into sections for later use. Fresh bamboo shoots are shelled, washed and cut into hob blocks for later use.
2. Put the base oil in the pot and open a big hot pot. When the pot is hot, pour the ribs into the pan and stir fry, then add yellow wine, fresh bamboo shoots, soy sauce and water to stir fry, and then cover the pot and stew.
3. After the dish is cooked, add proper amount of monosodium glutamate and sprinkle with chopped green onion.
Fried shredded pork with fresh bamboo shoots
material
2 bamboo shoots, 1 lettuce, 3 pickled peppers, 200g shredded pork, bean flour, soy sauce, pepper, shredded ginger, salt and chicken essence.
working methods
1, shell bamboo shoots, wash and shred them, blanch them in boiling water and take them out for use (you can't cook them for a long time, just pour them in and blanch them again). Peel lettuce, wash and shred, pickle and shred. Shredded pork is seasoned with soy sauce and bean powder.
2. When the oil pan is hot, add shredded ginger, pickled pepper, pepper and shredded pork to stir fry, then add bamboo shoots and lettuce to stir fry until cooked, and add monosodium glutamate and salt.
Bacon bamboo roll
material
Bacon and bamboo shoots.
working methods
1. Cut bamboo shoots into thick strips the size of a thumb. Boil in boiling water and soak in cold water for a day. Remove astringency. Be sure to remove the astringency, or it will taste numb.
2. Take out and drain. Bacon rolled bamboo shoots. Then fix it with a toothpick.
3. Put a little olive oil (or common cooking oil) in the pot and fry the bacon rolls one by one with chopsticks. Take care of both sides. You can cut off the toothpick and let the bacon roll touch the pan surface, which makes it easier to fry.
4. Pull out the toothpick, because the bacon has wrapped the bamboo shoots now. Take out the pot and put it on the plate.
How to cook fresh bamboo shoots is delicious?
Three fresh bamboo shoots and olive vegetables-main ingredients: pork 250g, fresh bamboo shoots 250g, olive vegetables and soy sauce 1 tablespoon, sugar and garlic 1 teaspoon, onion 1 strip.
Ingredients: marinade: 2 teaspoons of soy sauce, 4 teaspoons of sugar 1, a little sesame oil, cornmeal 1 teaspoon, water and oil1spoon. Sauce: 5 tbsp water, 3/2 tsp light soy sauce, sugar and cornflour12 tsp, sesame oil14 tsp.
Methods: 1. Mix the cured pork with the marinade and marinate for 10 minute. Slice the fresh bamboo shoots, boil them in boiling water for 5 minutes, take them out and separate them. Cut the onion into pieces. 2. Heat 2 tbsp oil, stir-fry the pork until it is 80% cooked, and take it out.
Stir-fry bamboo shoots in 2 tbsp oil, add soy sauce and sugar and mix well. 3. Put the minced garlic, onion, olive vegetables and untreated pork back into the pot and fry them, then bury them and eat them.
Sauce Sun Chun Block Sauce Sun Chun Block Ingredients: 500g fresh Sun Chun, peanut oil, sweet noodle sauce, sugar, chicken essence, shrimp, sesame oil and fresh soup. Practice: 1, peel off the old skin of fresh bamboo shoots, cut them with a knife, cut them into long bamboo shoots, and then pat them lightly with a knife; 2. Melt the sweet noodle sauce with water, put the peanut oil into a wok, and boil it to remove the oily smell for later use; 3, wok fire, add peanut oil, burn to 50% heat, add bamboo shoots and oil, pour into the colander to drain the oil; 4. Reheat the wok, add peanut oil, add sauce, add white sugar, stir, and plate for later use; 5. When the wok is lit again, add fresh soup and shrimps 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.
Dried bamboo shoots with plum vegetables Dried bamboo shoots with plum vegetables Raw materials: dried plum vegetables 300g, bamboo shoots 300g, vegetable soup 3 cups, sugar 1 teaspoon. Practice: 1, wash dried prunes and cut into small pieces; Bamboo shoots are shelled, cut open, cooked with water first, then taken out and cut into strips.
2. Stir-fry dried plums with 5 tbsp oil, then add bamboo shoots and stir-fry until fragrant, add seasonings and stew for 20 minutes. 3. The soup can be served when it is slightly dry.
Stir-fried dried bamboo shoots in oyster sauce Raw materials: dried bamboo shoots 500g, appropriate amount of oyster sauce, salt, sugar, soy sauce, sesame oil, chicken essence and cooking oil. Practice: 1, wash bamboo shoots and cut into strips; 2. Pour oil in a pot. When the oil is 60% hot, add oyster sauce, bamboo shoots, salt, sugar, soy sauce, sesame oil and chicken essence and fry until cooked.
Dried bamboo shoots salad granules Raw materials: dried bamboo shoots 80g, pea seedlings 10g, yellow bell pepper 15g, tomato 10g, Agaricus bisporus 5g, salad dressing 10g, and plain yogurt 20g. Practice: 1. Wash the bamboo shoots and cut them into hob pieces, then blanch them in boiling water with proper amount of salt and a little rice (adding rice can remove the astringency), then pick them up and cool them for later use.
2. Wash the yellow pepper and cut it into thin strips, blanch it with boiling water together with pea seedlings and willow mushrooms, pick up cold water and let it cool; Wash small tomatoes and remove pedicels for later use. 3. Take three small tomatoes and put them in a blender and mix them evenly. Pour them out and mix them with salad dressing and plain yogurt.
4. Put the materials of methods 1 and 2 on a plate, and pour the sauce of method 3 when eating. Raw materials of winter bamboo shoots and mushroom soup: 50 grams of wet-hair mushrooms, 90 grams of winter bamboo shoots, 0/0 grams of angelica/kloc, 320 grams of oil gluten and 7 cups of vegetarian soup.
Practice: 1, sliced angelica; Shell the winter bamboo shoots, remove the head and tail, blanch and cut into pieces; Soak the oil gluten in water to cool the river and cut it into 3 mm thick slices; Cut the mushrooms in half. 2. Put shiitake mushrooms, gluten, one third of angelica sinensis and bamboo shoots into the cooked soup, cook for 30 minutes, then remove and drain (remove angelica sinensis), and keep the soup for later use.
3. Take a round bowl, spread peanut oil evenly in the bowl, put mushroom slices on both sides of the bottom of the bowl, then add bamboo shoots and pour a little boiled mushroom soup; In another small bowl, put the remaining angelica and half a glass of water; Steam the two bowls in a steamer for 20 minutes, take them out, pour the steamed materials from the round bowl into the big soup bowl, and spread the gluten on half of the mushroom noodles. 4. Boil the soup on the cooked mushrooms, add the steamed angelica soup and mix well, then gently pour it into a big soup bowl.
Raw materials of crucian carp and spring bamboo shoots soup: crucian carp 1 400g, spring bamboo shoots 200g, mushrooms, ginger slices, salt, pepper and chopped green onion. Practice: 1. Crucian carp is rubbed with salt and yellow wine for 20 minutes; 2, saute ginger slices, stir-fry two pieces of crucian carp slightly (so that the soup is easy to turn white); 3. Add water, add bamboo shoots and mushrooms, boil and turn to low heat for 30 minutes, then add salt, pepper and chopped green onion.
Fried bamboo shoots with scallops: fresh bamboo shoots 750g, scallops 100g, cooking wine 15g, refined salt 1.5g, chicken oil 25g, clear soup 500g, and wet corn flour 10g. Practice: 1, scallops are deboned, washed with cold water, enlarged in bowls, soaked in clear water 1 hour, steamed in drawers for about 3 hours, taken out of the big bowl, soaked in the original soup 1 hour, taken out, washed twice, and then soaked in the original soup (with a fine basket to remove sand).
2. Wash fresh bamboo shoots with clear water, break them in half, put them in a boiling water pot and take them out again. Sit in a pan, add 15g chicken oil, stir-fry bamboo shoots until fragrant, then add 300g clear soup, add a little refined salt and cooking wine, then add cooked scallops, cook for about 5 minutes with low fire, and take out the purified water; Spread scallops (not scattered) around the disk, and put bamboo shoots neatly in the middle.
3. Pour 200 grams of clear soup into the pot, bring it to a boil with high fire, add a little steamed scallop soup, add the remaining refined salt, skim off the floating foam, dilute the corn flour with water, hook it into a sauce, pour chicken oil on it, and pour it on the dish. Chicken-flavored bamboo shoots raw materials: 500 grams of bamboo shoots, chicken soup 1 bowl, 2 dried peppers, Shao wine 1 spoon, and a little sugar and salt.
Practice: 1, cut the bamboo shoots vertically to the depth of the bamboo shoots, peel the bamboo shoots completely from bottom to top, so that the bamboo shoots will not break and the back will be cut into complete strips; 2. Wash bamboo shoots and blanch them in a boiling water pot for 5 minutes to remove the astringency of bamboo shoots; 3. Take out bamboo shoots, blanch them in cold water and cook them in cold chicken soup with medium heat; 4. Pour in 1 spoon 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.
Practice and taboo of fresh bamboo shoots
Braised ribs with fresh bamboo shoots, 200g of ribs and 250g of fresh bamboo shoots.
Exercise 1. Wash the ribs and cut them into sections for use. Fresh bamboo shoots are shelled, washed and cut into hob blocks for later use.
2. Put the base oil in the pot and open a big hot pot. When the pot is hot, pour the ribs into the pan and stir fry, then add yellow wine, fresh bamboo shoots, soy sauce and water to stir fry, and then cover the pot and stew. 3. After the dish is cooked, add proper amount of monosodium glutamate and sprinkle with chopped green onion.
Fried shredded pork with fresh bamboo shoots 2 bamboo shoots, lettuce 1, pickled peppers 3, shredded pork 200g, bean flour, soy sauce, pepper, shredded ginger, salt and chicken essence. Practice 1, peel bamboo shoots, wash and shred them, blanch them in boiling water and take them out for use (you can't cook them for a long time, just pour them in and blanch them again).
Peel lettuce, wash and shred, pickle and shred. Shredded pork is seasoned with soy sauce and bean powder.
2. When the oil pan is hot, add shredded ginger, pickled pepper, pepper and shredded pork to stir fry, then add bamboo shoots and lettuce to stir fry until cooked, and add monosodium glutamate and salt. Bacon bamboo shoot roll material bacon, bamboo shoot.
Exercise 1. Cut the bamboo shoots into thick strips with your thumb. Boil in boiling water and soak in cold water for a day.
Remove astringency. Be sure to remove the astringency, or it will taste numb.
2. Take out and drain. Bacon rolled bamboo shoots.
Then fix it with a toothpick. 3. Put a little olive oil (or common cooking oil) in the pot and fry the bacon rolls one by one with chopsticks.
Take care of both sides. You can cut off the toothpick and let the bacon roll touch the pan surface, which makes it easier to fry.
4. Pull out the toothpick, because the bacon has wrapped the bamboo shoots now. Take out the pot and put it on the plate.
How to pickle fresh bamboo shoots should be described in detail.
1 When materials and water are boiled to pickle bamboo shoots, it is best to choose fresh bamboo shoots collected that day, remove their shells and roots, put them in a pot to boil, and put them in a pot to cook. The cooking time must be high, not too short. Bamboo shoots should be thoroughly cooked.
2. Cooling of bamboo shoots After the bamboo shoots are cooked, they should be taken out for cooling. The best way is to cool the cooked bamboo shoots in cold water. At this time, we must pay attention to maintaining the tip of bamboo shoots, and bamboo shoots need to be inserted into the inner section. 3. Sterilization is also an important step when curing bamboo shoots. Bamboo shoots are taken out after cooling and put into special disinfectants, such as sodium hypochlorite and bleaching powder solution, which are common disinfectants. Soak bamboo shoots in disinfectant for more than half an hour, then take them out, and don't touch raw water.
4. Pickling of bamboo shoots Put the sterilized bamboo shoots into a jar, interweave them with a layer of salt and a layer of bamboo shoots back and forth, and finally inject clean water for direct pickling. Bamboo shoots should be completely immersed in salt water and finally sealed. After a while, the bamboo shoots inside can be pickled. .