Dried bamboo shoots are actually bamboo shoots, a kind of food that has been preserved after processing, and it is more convenient and simple to eat. Dried bamboo shoots can be used to make old duck soup, or directly made into stir-fried bamboo shoots. The method is simple and can be done by yourself in family life.

1. Dried bamboo shoots and old duck stew

Ingredients: 1 old duck (about 1500 grams), 300 grams of Jinhua ham, 650 grams of dried bamboo shoots from Tianmu Mountain, 100 grams of raw chicken feet , 200 grams of fresh mountain rice dumpling leaves.

Seasoning: 30 grams each of onion and ginger, 3000 grams of soup, 50 grams of Shaoxing wine, 15 grams each of salt and MSG, 20 grams of chicken powder, and 15 grams of sugar.

2. Production:

1. Use old ducks from the Hangjiahu area. After slaughtering, remove the feathers, remove the internal organs from the abdomen, wash them and put them into boiling water over medium heat for 15 minutes. ; Wash the chicken feet, cut off the toenails with scissors, then marinate with 20 grams of Shaoxing wine, 8 grams of salt, and 8 grams of MSG for 30 minutes, then add 10 grams each of onion and ginger, 750 grams of soup, and bring to a boil over high heat Simmer over low heat for 30 minutes and take out.

2. Cut Jinhua ham into 0.3 cm thick slices and set aside; soak the dried Tianmu Mountain bamboo shoots in 50°C warm water for 30 minutes, take them out and set aside.

3. Take a Yixing casserole, add the remaining onion, ginger, fresh rice dumpling leaves, ham slices, chicken feet, and the remaining soup and bring to a boil over high heat. Add the old duck and simmer over low heat for 3 hours, then add the soaked bamboo shoots and add the remaining salt and MSG, 30 grams of Shaoxing wine, chicken powder, and sugar to taste, then simmer for another 30-40 minutes.

3. Characteristics

Oily but not greasy, crispy but not rotten, fresh and delicious. In fact, dried bamboo shoots are the same as other dried foods. Suitable for dry frying, etc. Just soak it in water for about 30 minutes before processing.

How to make delicious bamboo shoots? Although bamboo shoots are available all year round, the best ones are spring bamboo shoots and winter bamboo shoots. If you want to eat spring bamboo shoots in other seasons, only dried spring bamboo shoots are available. Don't think that the taste of dried bamboo shoots is different from that of fresh bamboo shoots. In fact, dried bamboo shoots taste better than fresh bamboo shoots when they are ready.

Ingredients:

Dried spring bamboo shoots---200g Hen---1 parsley---200g Dried tea tree mushroom---80g Salt---1 teaspoon (5g ) Pixian Doubanjiang---3 tablespoons (45ml) Sichuan peppercorns---1 teaspoon (5g) Dried chili pepper---50g Star anise (aniseed)---2 pieces of old ginger---3 pieces of green onion--- 2 pieces of garlic slices --- 2 teaspoons (30g) White sugar --- 1 tablespoon (15g) Soy sauce --- 2 tablespoons (30ml) Shaoxing wine --- 1 tablespoon (15ml) Oil --- 2 tablespoons (30ml)

Method:

1. Clean the hen, chop off the head and claws, and cut into 3cm pieces. Wash the parsley and cut into 5cm long sections. Soak the dried tea tree mushrooms in hot water for 20 minutes, rinse and cut off the roots. Soak the dried spring bamboo shoots in hot water until soft, then cut into small pieces.

2. Put an appropriate amount of hot water in the pot, bring to a boil over high heat, add the chicken pieces and dried spring bamboo shoots, boil again, then turn to low heat and simmer slowly for 20 minutes, during which time continue to skim off the surface. Foam, then remove the chicken pieces and dried spring bamboo shoots and drain, reserving the chicken soup.

3. Heat the oil in the pot over medium heat. When it is 50% hot, add the dried chili pepper, Sichuan peppercorns, star anise, garlic slices, green onion segments and ginger slices and saute until fragrant, then add the pimento. Stir-fry the county bean paste for a while.

4. Put the chicken pieces and dried spring bamboo shoots into the wok, stir-fry over high heat for 3 minutes, then add Shaoxing wine, soy sauce, white sugar, salt and dried tea tree mushrooms and stir-fry evenly.

5. Add a little chicken soup to the pot, bring to a boil over high heat, then turn to low heat and simmer until the soup gradually dries up, about 15 minutes.

6. Add the parsley segments before serving, transfer to a small iron pot and heat while serving.