Bamboo shoots recipe Bamboo shoots and mushrooms stir-fried meat raw materials/seasonings: bamboo shoots 300g, turkey (pork and beef) 50g, mushrooms 5, tremella 3, green pepper 1, salt, flour 1 tablespoon, meat seasoning: onion, garlic, salt, soy sauce, pepper noodles, sesame production process (65438+) (3) Shredding the soaked mushrooms and tremella. (4) Cut the green pepper in half and cut it into filaments. (5) Add mushrooms, tremella and green peppers to the fried meat, then put them into water to cook together with the white flour, and mix them with the fried bamboo shoots and put them into a bowl. 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. Crucian carp spring bamboo shoots soup raw materials: crucian carp1400g, 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. 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. Raw materials for roasted bacon with dried bamboo shoots: bacon 1 block, dried bamboo shoots 1 block, 3 green garlic and 2 red peppers. The seasoning is salt, chicken essence, cooking wine and soy sauce. Practice: 1. First, cut the bacon and cook it in hot water until the fat of the bacon is translucent; Then slice the spring bamboo shoots, shred the red pepper, and obliquely cut the green garlic into sections; 2. Heat the oil in the pot. When the spring bamboo shoots turn brown, stir-fry the bacon, add the shredded red pepper and garlic, and add salt; Add green garlic leaves, order some cooking wine and chicken essence, and it will be fine. Comments: This is an excellent meal: it has the fragrance of bacon, the crispness of bamboo shoots, and the slight spicy taste of green garlic and pepper. It is a good seasoning. However, the spring bamboo shoots themselves are hard and the bacon is tough. People with gastrointestinal diseases should not eat more. Raw materials of dried bamboo shoot porridge: 300g glutinous rice, 2 dried bamboo shoots, onion 1 root, a little salt and chicken essence. Practice: first peel the spring bamboo shoots, wash them and cut them into thin slices; Then cook porridge with glutinous rice, and add bamboo shoots when the rice is slightly open. When porridge becomes paste, add salt and chicken essence and stir well; Finally, cut the shallots into chopped green onions and eat them in porridge. Comments: This kind of mushroom porridge can easily remind people of the wonderful artistic conception of "Spring Breeze and Green Jiang Nanan". Spring bamboo shoots are sweet and cold in nature. Cooking porridge with rice can promote blood circulation and eliminate phlegm, promote fluid production and quench thirst, help digestion and relieve bloating. This dish is inspired by the traditional dish "multicolored shredded chicken". Raw materials: bamboo shoots 1, red peppers 1, three green peppers, carrots 1 and three mushrooms; The seasoning is very simple, salt, chicken essence and cooking wine. Practice: When making, first shred five kinds of raw materials, heat oil in the pot, stir-fry the cut raw materials for a while, add salt, order wine, add chicken essence, and take out the pot. Comments: This dish needs creativity to exercise fencing. The colors are well matched and the nutrition is sufficient. It's worth a try. The most important thing for dry-baked bamboo shoots is to need a bag of watercress. The raw materials are 1 root bamboo shoots, 1 root carrots, 3 pieces of mushrooms, a proper amount of mung beans, 1 piece of ginger and 2 pieces of onions. Other seasonings include salt, chicken essence, wet starch, cooking wine and a little sugar. Practice: 1. First, the mushrooms and carrots are diced and blanched with green beans in boiling water. 2. Then put the watercress into the pot and stir-fry until it looks like red oil; Boil onion and ginger into sauce; Stir-fry the raw materials in deep-fried red oil, add salt, add onion and Jiang Shui, order some cooking wine and soup, and finally thicken with wet starch. Comments: This dish is the most complicated to make. Cooking can partially remove oxalate which is harmful to human body and make the taste of the dish icing on the cake. Raw materials of dried bamboo shoots: 350g of herring, 50g of cooked bamboo shoots, 25g of water mushroom, egg white 1, 300g of lard as seasoning, and appropriate amounts of yellow wine, refined salt, monosodium glutamate, raw powder and aquatic powder. Practice: 1. First, cut the fish along the spine, remove the bone spurs and skins, cut it into 5 cm long sections, then obliquely batch it into thin slices, mix it with fine salt, monosodium glutamate, egg white and raw flour, and put it in the refrigerator for about 30 minutes. Water mushrooms are also sliced. 2. When the lard in the pot is heated to 30%, add the fish fillets and fry them one by one, then add the bamboo shoots and mushrooms. After heating, pour out and drain the oil. Then leave a small amount of oil in the original pot, pour in yellow wine, add soup, refined salt and monosodium glutamate, boil and thicken with uncooked flour, pour in raw materials such as fish fillets, stir fry evenly, pour in oil and polish, and take out the pot. Comments: Fish fillets are white, fresh, salty, refreshing, tender and crisp. But don't use spices like onion and ginger and don't pour too much rice wine. Stir-fried raw materials: bamboo shoots and fresh mushrooms; Seasoning: a little salt, a little soy sauce, a little sugar, cooking oil. Practice: 1. Peel bamboo shoots, wash and cut into small strips; Wash the mushrooms (in order to make the taste more tender and smooth, the legs of the mushrooms can be removed) and cut into small strips. 2. After the water is boiled, pour the chopped bamboo shoots and mushrooms into the water to soak for a while, and drain them for later use (hint: water is used to remove the bitterness of fresh bamboo shoots, and the soaked materials will be more brittle and tender after processing. )。 3. Put a proper amount of cooking oil in the wok (hint: because it has been soaked in water, you don't need to add a lot of oil when frying bamboo shoots. Now add one more point. ), pour the soaked bamboo shoots and mushroom strips into stir fry. 4. When it is almost cooked, add the right amount of salt, soy sauce and sugar according to the taste (hint: you must add some sugar, so the taste is very fresh). You can also add a little chicken essence if you like (hint: just a little, this dish is already very fresh with two raw materials. ) 5. Take the plate out of the pot. Stewed bamboo shoots with chicken Ingredients: A: A freshly chopped chicken was washed and cut into pieces. B: Cut the onions and get ready. C: Cut the peeled and washed fresh bamboo shoots into small pieces or oblique slices. D: a beer method: 1, pot hot, oil hot, add B material to burst; 2. Stir-fry in A, add appropriate amount of yellow wine or beer to remove the fishy smell and add some soy sauce to improve the taste. After frying, pour a glass of beer. Pour in c and smooth it slightly. If there is not enough beer, add cold water until the bamboo shoots are submerged; 3. After the fire boils, turn to medium heat and cook slowly for 20 minutes (remember not to turn it over with a shovel before and after boiling, otherwise it will not enter the mouth), then add salt and cook for 10 minutes before seasoning. Well, I think this is fresh enough, not too greasy, and the soup is also very good. Colorful shredded bamboo shoots raw materials:/kloc-0 per bamboo shoot,/kloc-0 per red pepper, 3 green peppers,/kloc-0 per carrot and 3 mushrooms; The seasoning is very simple, salt, chicken essence and cooking wine. Practice: When making, first shred five kinds of raw materials, heat oil in the pot, stir-fry the cut raw materials for a while, add salt, order wine, add chicken essence, and take out the pot. Three fresh bamboo shoots and olive vegetables Ingredients: pork 250g, fresh bamboo shoots 250g, olive vegetables 1 tablespoon and light soy sauce, sugar and garlic 1 teaspoon, onion 1 strip. Marinade: 2 teaspoons of soy sauce, 4 teaspoons of sugar 1, a little sesame oil, corn flour 1 teaspoon, water and oil1spoon. Sauce: 5 tbsp water, 3/2 tsp light soy sauce, sugar and cornflour12 tsp, sesame oil14 tsp. Practice: 1. Mix the cured pork with the marinade and marinate for 10 minute. Slice fresh bamboo shoots, boil them in boiling water for 5 minutes, then 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. 2 raw materials/seasonings for steaming bamboo shoots, chicken 1 00g, onion 1, garlic 3, ginger 1, salt 1 tsp, sesame oil 2 tsps, soy sauce1tsp, pepper noodles1/. 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 shred the white eggs. (3) Fill the joints of bamboo shoots with seasoning with diced chicken. (4) Put bamboo shoots into a flat 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. [Edit this paragraph] Every 100g of bamboo shoots contains the following nutrients: heat (19.00kcal), protein (2.60g), fat (0.20g), carbohydrate (3.60g), dietary fiber (1.80g) and thiamine. Vitamin C (5.00 mg), vitamin E (0.05 mg), calcium (9.00 mg), phosphorus (64.00 mg), sodium (0.40 mg), magnesium (1.00 mg), iron (0.50 mg), zinc (0.33 mg), etc. Manganese (1.14mg) and potassium (389.00mg) [Edit this paragraph] Nutritional function1. Appetizing and invigorating the spleen: Bamboo shoots contain a white nitrogen-containing substance, which constitutes the unique fragrance of bamboo shoots. Has effects in stimulating appetite, promoting digestion, and stimulating appetite, and can be used for treating dyspepsia and pulmonary tuberculosis. 2. Enlarge the chest and promote diaphragmatic defecation: Bamboo shoots are sweet in taste, cold in nature and promote defecation. The plant fiber contained in it can increase the retention of intestinal water, promote gastrointestinal peristalsis, reduce intestinal pressure, reduce the viscosity of feces, and make feces soft and easy to discharge. Can be used for treating constipation and preventing intestinal cancer. 3. Opening diaphragm and resolving phlegm: Bamboo shoots have the characteristics of low sugar and low fat, and are rich in plant fiber, which can reduce excess fat in the body, resolve phlegm and remove blood stasis, treat hypertension, hyperlipidemia and hyperglycemia, and have a certain preventive effect on digestive tract cancer and breast cancer; 4. Enhance the body's immunity: The content of plant protein, vitamins and trace elements in bamboo shoots is high, which helps to enhance the body's immune function and improve the ability to prevent diseases and diseases. [Edit this paragraph] Cooking guide 1. Bamboo shoots are suitable for frying, burning, mixing and frying, and can also be used as ingredients or fillings. Bamboo shoots can be found all year round, but only bamboo shoots and winter bamboo shoots taste the best. When cooking, whether it is cold salad, stir-fry or soup, it is delicious and one of people's favorite dishes. Blanch with boiling water before eating to remove oxalic acid from bamboo shoots. 3. Bamboo shoots can be eaten raw or processed into dried or canned products. 4. the place near the tip of bamboo shoots should be cut along and the lower part should be cross-cut, which is not only easy to ripen, but also easier to taste. 5. Don't peel fresh bamboo shoots when they are stored, or they will lose their fragrance. [Edit this paragraph] Dietary bamboo shoots are sweet, slightly cold, and enter the stomach and lungs; Has the effects of nourishing yin, cooling blood, harmonizing middle energizer, moistening intestine, clearing away heat and resolving phlegm, quenching thirst and relieving restlessness, clearing away heat and benefiting qi, promoting diuresis and relaxing bowels, removing toxic substances and penetrating rash, nourishing liver and improving eyesight, promoting digestion and appetite, invigorating spleen and benefiting diaphragm, clearing intestine and relaxing bowels, removing diaphragm and resolving phlegm, removing greasy and relieving hangover; Can be used for treating anorexia, anorexia, abdominal distension and chest distress, constipation, phlegm and saliva stagnation, obesity, drunkenness, nausea, etc. Remarks: There are more than 250 kinds of bamboos in China, most of which can be used as bamboo shoots. [Edit this paragraph] The purchase of bamboo shoots: first look at the roots. The mole on the root should be red, and the red bamboo shoots are fresh and tender. Second, it depends on the node. The denser the nodes, the more tender the bamboo shoots. Third, look at the shell. The shell color is bright yellow or light yellow with a little pink, and the bamboo shell is complete, full and bright. Fourth, be sure to feel full and white as jade. [Edit this paragraph] The young shoots of Bambusoideae, Bamboos and Phyllostachys pubescens are of therapeutic value. Also known as bamboo shoots, bamboo shoots and bamboo shoots. According to the source, there are bitter bamboo shoots, light bamboo shoots and hairy bamboo shoots. Mainly in the season, there are winter bamboo shoots, spring bamboo shoots, whip bamboo shoots and so on. Distributed in the Yangtze River basin and all parts of the south. After it is obtained, it is shelled for fresh use or processed (dried, soaked) and stored for later use. [Attribute] Sweet, slightly bitter, cold in nature. It can eliminate phlegm, reduce qi, clear heat and relieve annoyance, and promote defecation. [Reference] contains protein, amino acids, fats, sugars, calcium, phosphorus, iron, carotene and vitamins B 1, B2, C, etc. [Usage] Used for cough due to heat phlegm, which is not good for chest and diaphragm; Heart and stomach heat, irritability and thirst; Bad urine, bad stool. [Usage] Cold salad, boiled food or fried food. [Note] Zanning's "Bamboo Shoots" says: "Although bamboo shoots are sweet, they are beneficial to the large intestine and not to the spleen." Therefore, it is not beneficial. [Attachment] 1, cold fresh bamboo shoots: 60g fresh and tender bamboo shoots, cooked and sliced, mixed with ginger (finely diced), sesame oil or cooked food oil, vinegar and salt. This recipe uses fresh bamboo shoots to clear heat, reduce phlegm and reduce qi, and ginger to reduce phlegm and relieve cough. Can be used for treating phlegm-heat cough and chest obstruction cough. 2. Fresh bamboo shoot porridge: 60g fresh bamboo shoots, cooked and sliced, boiled with 50~ 100g japonica rice and appropriate amount of water to make porridge, and seasoned with pig fertilizer and salt.