Practice: Slice the fresh bamboo shoots, boil the water in the pot, copy the bamboo shoots into the water, and drain the water in the pot. Stir shredded pork with soy sauce, corn starch, shredded ginger and salt, and castrate.
Pour oil into the pan, stir-fry the shredded pork until it is 80% cooked, and then take it out of the pan. Pour some more oil into the pot, stir-fry the copied bamboo shoots, add salt (because the bamboo shoots don't have much water, so it doesn't matter if the salt is put in early or late), and then add shredded pork when the bamboo shoots are almost cooked, and stir-fry together.
One of the principles I follow in cooking is that putting more oil will not spoil vegetables. Sauced bamboo shoots
Ingredients: 500g fresh bamboo shoots, peanut oil, sweet noodle sauce, white sugar, chicken essence, shrimp, sesame oil and fresh soup.
Exercise:
1, peel off the old skin of fresh bamboo shoots, cut into long bamboo shoots, and then gently pat the bamboo shoots with a knife surface;
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.
Braised bamboo shoots with plum vegetables
Ingredients: 300 grams of dried plum, 300 grams of bamboo shoots, 3 cups of vegetarian soup, sugar 1 teaspoon.
Exercise:
1. Wash 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.
Fried bamboo shoots with oyster sauce
Ingredients: 500g of bamboo shoots, oyster sauce, salt, sugar, soy sauce, sesame oil, chicken essence and cooking oil.
Exercise:
1, cleaning bamboo shoots and cutting them 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.
Bamboo shoots salad granules
Ingredients: bamboo shoots 80g, pea shoots 10g, yellow pepper 15g, tomato 10g, shiitake mushrooms 5g, salad dressing10g, and plain yogurt 20g.
Exercise:
1. Wash the bamboo shoots, cut them into hob pieces, blanch them in boiling water with proper amount of salt and a little rice (rice can remove 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.
Sun Chun mushroom soup
Raw materials: 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.
Exercise:
1, angelica slices; 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.
Carassius auratus bamboo shoot soup
Ingredients: crucian carp 1 400g, bamboo shoots 200g, mushrooms, ginger slices, salt, pepper and chopped green onion.
Exercise:
1. Wrap crucian carp 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
Raw materials: 750g of fresh bamboo shoots, 0/00g of scallop/kloc-,0/5g of cooking wine, 0/.5g of refined salt/kloc-,25g of chicken oil, 500g of clear soup and 0/0g of wet corn flour/kloc-.
Exercise:
1. Remove ribs from scallop, wash it in cold water, enlarge the bowl, soak it in clear water 1 hour, steam it in a drawer for about 3 hours, take out the big bowl, soak it in the original soup 1 hour, take it out, rinse it twice, and then soak it in the original soup (sieve 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
Ingredients: 500g bamboo shoots, chicken soup 1 bowl, 2 dried peppers, Shaoxing wine 1 spoon, and a little sugar and salt.
Exercise:
1. Cut the shell of bamboo shoots vertically to about depth, peel the shell 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.
What should we pay attention to when eating bamboo shoots:
Spring bamboo shoots are good, but you can't eat more, especially people with gastrointestinal diseases. Otherwise, it will cause gastrointestinal bleeding and be life-threatening in severe cases.
In addition, children eat too many bamboo shoots, which is easy to induce rash. They can eat less bamboo shoots, but never bamboo shoots. In addition, children's skeletal development is not yet mature, and oxalic acid contained in bamboo shoots will affect the absorption of calcium and zinc by human body. Children who eat too many bamboo shoots will be short of calcium and zinc, which will lead to stunting. Therefore, it is not advisable to eat too many bamboo shoots before 15 years old. Old people should chew bamboo shoots slowly. Patients with urethral calculi, kidney calculi's disease, spleen and stomach weakness and postpartum should not eat bamboo shoots.
Three fresh bamboo shoots and olive vegetables-
Main materials:
250g pork, 250g fresh bamboo shoots, olive and light soy sauce 1 tablespoon, sugar and garlic 1 teaspoon, onion 1 strip.
Composition:
Marinade: 2 teaspoons of soy sauce, 1/4 teaspoons of sugar, a little sesame oil,
1 teaspoon cornflour, 1 tablespoon water and oil.
Sauce: 5 tbsp water, 3/2 tsp light soy sauce, sugar and cornflour12 tsp, sesame oil14 tsp.
How to do it:
1. Mix the cured pork with marinade and marinate for 10 minute. Slice fresh bamboo shoots, boil them in boiling water for 5 minutes, take them out and isolate 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.
Bamboo shoots and tofu ingredients:
Two pieces of tofu, one or two bamboo shoots, a little mushroom and rape.
Seasoning:
Soy sauce, sugar, pepper water, chopped green onion, cooking wine, vegetarian dishes, starch.
Exercise:
(1) Cut bamboo shoots, cut tofu into pieces, and pour into boiling water;
(2) put oil in the pot. When the oil is hot, fry chopped green onion, mushrooms and rape, add soy sauce, sugar, pepper water, cooking wine and vegetarian dishes, add half a spoonful of chicken soup, and boil tofu and bamboo shoots for a while. When the soup is not enough, use starch to thicken the juice and then take it out.
Fried shredded pork with bamboo shoots—
Material preparation: shredded bamboo shoots (magnolia slices), shredded lean meat, sliced green garlic, shredded ginger, star anise, pepper, cooking wine, refined salt and monosodium glutamate.
Production: Stir-fry the wok with large fire, first stir-fry the wok with star anise, pepper and shredded ginger, stir-fry the shredded pork until it is half cooked, add cooking wine, stir-fry shredded bamboo shoots, stir-fry green garlic, add refined salt, and order monosodium glutamate and sesame oil.
Stewed meat with bamboo shoots
Preparation: pork, bamboo shoots, onion, ginger, fennel, cooking wine, soy sauce, salt, sugar and monosodium glutamate.
Production: Cut the pork into cubes, shell the bamboo shoots, cut off the old roots, and cut the hob into smaller hob blocks.
Stir-fry a wok over medium heat, add onion and ginger, and add pork and stir fry. Stir-fry pork, add fennel, add a small bowl of cooking wine, cover the pot and simmer for a while. Then add soy sauce, stir-fry until the color is even, add water to avoid pork, and then spread the cut bamboo shoots on the meat. After the fire starts, add some salt and sugar, and simmer slowly. When the skin is soft, collect the soup until it is thick, add a little monosodium glutamate and serve. It's delicious. I haven't eaten it in the north.
Fried shrimps with yam and bamboo shoots
Ingredients: yam, asparagus (bamboo shoots), shrimp, onion, ginger, garlic, salt, cooking wine.
Practice: 1, shrimp washed, yam peeled and cut into strips, asparagus cut into hob meat. Shred ginger and garlic, mince onion, mince chopped green onion.
2. Put the right amount of oil into the wok and heat the ginger and garlic until fragrant. Stir-fry shrimps for one minute, and add some cooking wine. Out of the pot for later use.
3. Wash and dry the pan, heat it with oil, add asparagus and yam, stir fry, add salt and a little water. Stir-fry evenly, then cover the pot and simmer the yam and bamboo shoots.
4. Pour in the shrimps and stir fry. Finally, sprinkle with chopped green onion and put it on a plate.
If there is no asparagus, bamboo shoots and winter bamboo shoots can be used instead.
Steamed bamboo shoots
[Raw material/seasoning]
2 bamboo shoots, chicken 100g, onion 1, garlic, ginger 1, salt 1, sesame oil, soy sauce 1, pepper noodles 1, and eggs 1.
[production process]
(1) Remove the bamboo shoots dug out of the soil by about 3cm, draw a knife line on one side of the skin, and pour enough rice into the pot to cook for 40 ~-60 minutes. Peel the cooked bamboo shoots, wash them and cut them in half.
(2) Boning chicken, chopping, mashing onion, garlic and ginger, and seasoning with sesame oil, salt and pepper noodles. Fry the eggs into yellow and white, and shred them.
(3) Fill the joints of bamboo shoots with seasoning with diced chicken.
(4) Put the bamboo shoots into the pot, add 2 cups of water, season with clear sauce, and then boil.
(5) Cook until the bamboo shoots are soaked with seasoning. When the soup is almost finished, put it in a bowl, put the eggs on it and add seasoning.
Fried shrimps with Chinese yam and bamboo shoots/Slim/33763,0,40,0,40,21.html? Userid= detailed exercise, chart
Ingredients: yam, asparagus (bamboo shoots), shrimp, onion, ginger, garlic, salt, cooking wine.
Practice: 1, shrimp washed, yam peeled and cut into strips, asparagus cut into hob meat. Shred ginger and garlic, mince onion, mince chopped green onion.
2. Put the right amount of oil into the wok and heat the ginger and garlic until fragrant. Stir-fry shrimps for one minute, and add some cooking wine. Out of the pot for later use.
3. Wash and dry the pan, heat it with oil, add asparagus and yam, stir fry, add salt and a little water. Stir-fry evenly, then cover the pot and simmer the yam and bamboo shoots.
4. Pour in the shrimps and stir fry. Finally, sprinkle with chopped green onion and put it on a plate.
Practice of burning bamboo shoots with straw mushrooms
Features:
Fresh and sweet, mellow and refreshing.
Raw materials:
Winter bamboo shoots 1500g, dried straw mushroom 50g, cooked ham 25g, belly meat 500g, crude oil 500g (dosage 100g), monosodium glutamate, refined salt, sesame oil and wet starch.
Production process:
1. Wash the winter bamboo shoots, cut them into 3 cm long olive pieces with a knife, fry them in soft oil and pour them out. Slice the ham for later use.
2. Straw mushrooms are pedicled, soaked in water, washed and drained. Stir-fry pork belly slices with salt, then add two soups, bamboo shoots and straw mushrooms, stew for about 30 minutes, take out pork belly, add monosodium glutamate and sesame oil, pour it on the thin paste mixed with starch water, remove the tripod and put on ham slices.
Method of Dicing Cabbage with Bamboo Shoots
Materials:
Sherry red pickles100g, bamboo shoots 200g. 2 tablespoons of oil, 1 tablespoon of soy sauce, 2 tablespoons of sugar, a little salt, and lobster sauce 1 tablespoon.
Exercise:
1. Wash the cabbage, remove the old leaves, squeeze out the water, cut it into cubes, and bake it in a clean pot for 3 minutes, then serve. 2. Wash the bamboo shoots and cut them into pieces, fry them in a hot oil pan for a while, and add a little salt to taste. 3. Stir-fry diced cabbage, add sugar, soy sauce and lobster sauce, and season with monosodium glutamate.
Braised pearl bamboo shoots
Materials:
Pearl bamboo shoots 350g
50g seaweed
Exercise:
Cut pearl bamboo shoots in half, blanch, cool with cold water, and control drying.
When the sesame oil is cooked to 5: 00, stir-fry Jiang Mo, add cooking wine, add dried seaweed, pearl bamboo shoots, broth and refined salt, stir-fry and serve.