Great cold, slight cold, heavy snow, light snow, beginning of winter, first frost, white dew, autumnal equinox, big heat, small heat, summer solstice, long summer, Grain Rain.
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Spring is coming!
Spring bamboo shoots are on the market!
Where is the best bamboo shoots in Guangdong?
Guangning in Zhuxiang is definitely ranked first.
Bamboo shoots, asparagus shoots, bitter bamboo shoots?
Everything is a fresh and delicious "bamboo shoot field"
Especially asparagus shoots, it's the season to go on the market.
The farmers dug down from the mountain before dawn.
The surface of bamboo shoots is still covered with soil.
Bamboo shoots are rich in water and plant protein.
Especially the cellulose content is very high.
Eating regularly can help digestion and prevent constipation.
The best time to taste fresh bamboo shoots
However, there are only two short months around March and April.
Once you miss it, you have to wait for the next year.
Bamboo shoots in spring are eaten in the mouth.
Of course, it is full of the breath of spring.
Braised pork with dried bamboo shoots in griddle
Because bamboo shoots absorb oil, pork belly and bamboo shoots match best. In the spring season, a plate of fried meat with bamboo shoots is the most classic delicious food with spring flavor.
Braised bamboo shoots in oil pan is a fresh method of frying meat with bamboo shoots.
1, prepare bamboo shoots, pan-fry, add pork belly, green pepper and garlic cloves, and stir-fry;
2. Add bamboo shoots, add broth, sesame oil, soy sauce and dried peppers, stir fry, and then put them in a casserole;
3. When serving, it is best to continue heating in a box oven.
The delicious aroma has overflowed around before the food is eaten. Spring bamboo shoots soaked in pork belly oil are fresh and tender, and the slightly spicy taste slowly opens people's taste buds.
There are ingenious ways to make bamboo shoots more crisp and refreshing. Experienced chefs told reporters that bamboo shoots should be peeled first, brewed with cold water, then cut into strips and flew into the water, and then crossed a cold river. The purpose of this is to highlight the crispness of bamboo shoots. But the time of each step should be just right, neither too long nor too short. Time is short, bamboo shoots are not crisp enough, and after a long time, bamboo shoots have no taste.
Fried shrimp with bamboo shoots
How to get a fresh word when bamboo shoots and cabbage meet shrimp with nine knots?
1. Soak the spring bamboo shoots in clear water for 3 to 4 times to remove the original bitterness and dice them for later use;
2. Dry the cabbage in the microwave oven, and then cut it into small pieces. The nine-node shrimp is also shelled and diced. Add green pepper and diced bamboo shoots and stir fry together.
3. Fry the remaining shrimp heads with Jinsha sauce and then fry them to make the best use of them. The shredded sweet potatoes are fried to golden brown, and the green onions are alternating with yellow, which is wonderful.
A more considerate chef/husband can cook this dish with heart. A few small spring rolls are placed on the dish, and they all smell of spring. The combination of diced bamboo shoots and peppers with diced shrimp and diced meat is very interesting. The bottom of the spring rolls can also be padded with Shanghai moss slices to increase the three-dimensional sense and layering of the dishes. Even the lamps are crispy and delicious, and the fried shrimp head wrapped in Jinsha sauce is crispy and delicious, which makes people want to stop.
Stewed bamboo shoots
The whole cooking process of this dish focuses on slow stewing in oil, which preserves the crisp and refreshing characteristics of bamboo shoots as much as possible. Chew it carefully, it is fragrant and sweet, and it has a different taste on the tip of the tongue.
1, quickly watering the cut bamboo shoots to remove the slight bitterness in the bamboo shoots;
2. Drain the water slightly, then put it in a hot pot and oil it until both sides are golden brown;
3. Add soy sauce and oyster sauce, sprinkle a little sucrose appropriately, and simmer for 4 to 5 minutes.
Many people like to cut dried bamboo shoots horizontally, thinking that the taste is better, but in fact, cutting them horizontally may destroy the original fiber tissue of dried bamboo shoots, because it is more suitable to cut them vertically into slightly thick long cones, and the taste is not good if they are too thin.
Because the bamboo shoots are slightly thicker, supplemented by goblets, the three-dimensional effect of the dishes can be enhanced. Finally, the bamboo shoot juice is scooped up and evenly sprinkled on the surface.
Text/Figure Guangzhou Daily All-Media Reporter Yu, Bu Yu, Ma Jun,
Editor: Zhong Dawen
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