Question 2: How to eat fried bamboo shoots? Why is it crispy and tender? Raw materials of fried bamboo shoots with Lycium barbarum leaves: 500g fresh Lycium barbarum leaves, 50g cooked bamboo shoots, ginger powder, refined salt, yellow wine, sugar, monosodium glutamate and vegetable oil. Terror method: (1) Wash Lycium barbarum leaves, blanch in boiling water and drain. (2) Wash the cooked bamboo shoots and cut them into filaments. (3) Heat the wok, put oil to 80% heat, add Lycium barbarum leaves and shredded bamboo shoots, add refined salt, yellow wine, white sugar and monosodium glutamate, boil and take out. Features: light and smooth, clear liver and improve eyesight, keep fit and moisturize skin, and prolong life.
Question 3: How to make tender bamboo shoots delicious? The method of tender bamboo shoot Sanhuang chicken introduces the cuisine and its effects in detail: home-made recipes for nourishing qi and blood, recipes for nourishing deficiency and strengthening the body by wet nurses, recipes for irregular menstruation and recipes for taste: salty technology: raw materials for making tender bamboo shoot Sanhuang chicken: main materials: hen 600g, bamboo shoots 200g, auxiliary materials: shiitake mushroom (fresh) 30g, Lycium barbarum 5g and jujube (dried)10g. How to make tender bamboo shoots and three yellow chickens delicious 1. Shell tender bamboo shoots, wash them and cut them into thin slices; 2. After washing the mushrooms, remove the stems and cut into pieces; 3. Wash the Sanhuang chicken, blanch it with boiling water, and wash off the floating foam for later use; 4. Wash onion and ginger, cut into sections and slices for later use; 5. Peel garlic and wash it for later use; 6. Heat the wok with water, add Sanhuang chicken, bamboo shoots, mushrooms, red dates, onions, garlic cloves, ginger slices, essence and cinnamon, and simmer 1 hour; 7. Add Lycium barbarum and salt, and continue to simmer 10 minutes. Tips-Eat like a gram: Lycium barbarum: Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.
Question 4: How to make fried tender bamboo shoots? Sauté ed tender bamboo shoots with shredded pork is a common food.
condiments
Tender bamboo shoots
1 package 200g
Pork lean meat
100g
condiments
Onions, ginger and garlic
Proper amount
Salt and chicken essence
Proper amount
step
1. Slice lean pork, grab it evenly with a little salt and starch, and marinate for 15 minutes.
2. Filter the canned bamboo shoots, blanch them in boiling water, soak them in cold water, drain the water, and cut them into thin slices of appropriate size for later use.
3. Put the oil in the pan, stir-fry the shredded pork with low fire until it changes color, and remove it for later use.
4. Stir-fry shallots, ginger and garlic with the remaining oil, then add bamboo shoots and stir well, pour in the fried shredded pork, and add appropriate amount of salt and chicken essence to stir well.
Question 5: How to make minced tender bamboo shoots?
Suitable bamboo shoots
Lean meat (a little fat) is appropriate.
Appropriate amount of red pepper
Onion amount
Ginger amount
Proper amount of cooking wine
working methods
1
Ingredients * * *, lean meat chopped into minced meat, put some salt and soy sauce, don't eat spicy, red pepper is just for decoration.
2
Stir-fry first.
three
Stir-fry minced meat and bamboo shoots for 3 minutes and add a little cooking wine.
four
Shangdie
skill
You can also add some sauerkraut together. Bamboo shoots need a little more oil to taste good.
Question 6: How to prepare tender and tender bamboo shoots? "Bamboo shoots are a good thing, especially tender bamboo shoots, which are crisp and refreshing and very delicious. But there is nothing fresh this season, and it is well preserved. My little MM and I like to eat them. Stir-fried pork belly, bamboo shoots will not taste so tasteless, but taste much more fragrant, which is my favorite practice. The food in the canteen is not greasy. Eat at noon and starve to death at 4 pm. Hurry home and buy meat, haha. It seems that vegetarianism is not suitable for me, hehe. "
Composition details
Pork belly right amount
Appropriate amount of bamboo shoots
Appropriate amount of green pepper
Proper amount of soy sauce
Proper amount of salt
Appropriate amount of chicken essence
Xianxian tasty
Frying technology
Steps of stir-frying bamboo shoots with pork belly
1
Blanch pork belly and bamboo shoots.
2
Cut the bamboo shoots for later use.
three
Pork belly cut into pieces for later use.
four
Stir-fry fragrant green peppers and pork belly.
five
Add soy sauce, add some color to the pork belly, and add some flavor first.
six
Add bamboo shoots and stir well.
seven
Add some water and cook it a little until their flavors are mixed.
eight
Finally, add salt and chicken essence to taste.
Question 7: How to make good use of raw materials for cooking tender bamboo shoots with pork belly?
condiments
Dried bamboo shoots100g
Pork belly100g
condiments
Light soy sauce
15ml
salt
2 grams
Clean water
80 ml
Colored pepper
1/2
verdant
1 segment
peanut oil
30 grams
Fried dried bamboo shoots with pork belly
1.
Cook dried bamboo shoots in a pressure cooker until they are soft.
2.
Cut into silk
3.
Half a red pepper is shredded.
4.
Shred pork belly, and shred onion and ginger for later use (it is best to fry pork belly with some fat meat and dried bamboo shoots, which is more fragrant)
5.
After the wok is heated, add corn oil to continue heating.
6.
Add shredded pork belly and stir fry.
7.
Add onion and ginger when you see the color change of shredded pork.
8.
Add shredded bamboo shoots and stir-fry for a while.
9.
Salt
10.
Add some soy sauce and stir fry for a while.
1 1.
Add half a bowl of water and cook for a while (dried bamboo shoots don't like the taste, so they must be boiled in water, which tastes better).
12.
When you see the water boil dry, add shredded red pepper.
13.
Stir-fry evenly and serve.
Cooking tips
When soaking dried bamboo shoots, you must remove the old root at the bottom, otherwise that root won't bite.
Question 8: How to fry fresh bamboo shoots to be delicious?
pork belly
Fresh bamboo shoots
Dried peppers can be eaten together.
Sichuan pepper
Jiangxiangke food
Rapeseed oil/vegetable oil
salt
Fried shredded pork with fresh bamboo shoots
1. Fresh bamboo shoots are shelled and washed.
2. Shred and soaked in salt water for 30 minutes to remove bitterness.
3. Wash and shred pork belly.
4. Ginger. Wash dried Chili and cut into pieces. Pepper is ready.
5. Turn on the fire, heat the wok with oil, and then add ginger, dried pepper and pepper.
6. Stir-fry the shredded pork, add salt, and take a break before serving.
7. Add bamboo shoots into the oil pan, stir fry and add salt.
8. After dried bamboo shoots, add shredded pork, stir-fry for half a minute, then turn off the fire and take out the pot.
9. Fresh bamboo shoots and shredded pork are ready.
Three fresh bamboo shoots and olive vegetables-
Main materials:
250g of pork, 250g of fresh bamboo shoots, 250g of olive vegetables, soy sauce sugar 1 tablespoon, garlic onion 1 teaspoon.
Composition:
Marinade: 2 teaspoons of sugar in soy sauce 1/4 teaspoons of sesame oil.
Flour 1 teaspoon of water and oil 1 spoon.
Sauce: 5 tbsp water, 3/2 tsp light soy sauce, 65438+ 0/2 tsp sesame oil+0/4 tsp cornflour.
How to do it:
1. Mix the marinated pork with marinade, 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 tablespoons of oil and stir-fry the pork until it is 80% cooked. Take out and add 2 tablespoons of oil to fry bamboo shoots. Add soy sauce and sugar and stir well.
3. Put the minced garlic, onion, olive vegetables and untreated pork back into the pot and fry until it thickens.
Sauced bamboo shoots
Sauced bamboo shoots
Ingredients: 500g fresh bamboo shoots, 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 into long bamboo shoots with a knife, and then pat them lightly with a knife; 2. Boil peanut oil with sweet flour paste and put it in a wok to remove oily smell for later use; 3. When the wok is on fire, add peanut oil and burn it to 50% heat, and put the bamboo shoot oil into a colander to drain the oil; 4. After the wok fires again, add peanut oil sauce, add sugar, stir and plate for later use; 5. Heat the wok 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
Braised bamboo shoots with plum vegetables
Ingredients: dried prunes, bamboo shoots 300g, vegetarian soup 300g, sugar 3 cups, 1 teaspoon.
Practice: 1. Wash prunes and cut into small pieces; Shell and cut bamboo shoots, then cook them with water, and then take them out and cut them into strips. 2. Stir-fry prunes with 5 tbsp oil, then add bamboo shoots and seasonings, stir-fry and simmer for 20 minutes. Serve the soup 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.
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.
Bamboo shoots salad granules
Bamboo shoots salad granules
Ingredients: bamboo shoots 80g, pea seedlings 10g, yellow bell pepper 65438+ tomato 05g, mushrooms 10, salad dressing 5g, plain yogurt 10g, 20g.
Practice: 1. Wash the bamboo shoots and cut them into hob pieces, then add some salt and a little rice (add rice to remove astringency), blanch them in boiling water and let them cool for later use. 2. Wash the yellow bell pepper, cut it into thin strips, blanch it with pea seedlings and willow mushrooms, blanch it in boiling water, and let it cool. Wash the tomatoes and remove the pedicels for later use. 3. Put three small tomatoes into the blender and mix well. Pour out and mix with salad dressing and plain yogurt for later use. 4. Practice 1. 2. Pour in the sauce in Practice 3 when serving.
Sun Chun mushroom soup
Ingredients: 50 grams of wet-hair mushrooms, 90 grams of winter bamboo shoots, 0/0 grams of oil gluten/kloc, 320 grams of vegetarian soup, 7 cups.
Practice: 1, sliced angelica; Shell the winter bamboo shoots, blanch the head and tail, and cut into pieces; Oil gluten was supercooled in water and cut into 3 mm thick slices; Cut the mushrooms in half. 2. Put shiitake mushrooms, gluten, one third of Chinese angelica and bamboo shoots into the cooked soup and cook for 30 minutes. Drain the soup (remove angelica) and set aside. 3. Take a round bowl, spread peanut oil and bamboo shoots evenly on both sides of the bottom of the bowl, then add bamboo shoots and pour a little boiled soup. Put the remaining Angelica sinensis and half a glass of water into a small bowl; Steam the two bowls in the same steamer for 20 minutes, take out the steamed materials in the round bowl, turn the gluten in the big soup bowl upside down and spread it on half of the mushroom noodles. 4. Boil the soup on the cooked mushrooms, add the steamed angelica soup and gently pour it into the big soup bowl.
Carassius auratus bamboo shoot soup
Ingredients: crucian carp 1 spring bamboo shoots 400g, mushrooms 200g, ginger slices, salt, pepper and chopped green onion.
Practice: 1, the crucian carp is smeared with salt and yellow wine for 20 minutes; 2. Stir-fry ginger slices and crucian carp slices slightly (the soup is easy to turn white); 3. Add water, add bamboo shoots and mushrooms, bring to a boil, and turn to low heat for 30 minutes. Add salt, pepper and chopped green onion from the pot.
Fried bamboo shoots with scallops
Raw materials: > >;
Question 9: How to prepare fresh and tender mountain bamboo shoots? 1. Peel, cut into shreds and blanch in boiling water. Rinse it with cold water after taking it out, and then dry it. Mix them with your favorite spices, such as salt, monosodium glutamate, vinegar, Chili noodles and sesame oil. You can also add shredded pork or fried eggs. Wow, it smells delicious and refreshing.
2. Bamboo shoots should be blanched with boiling water to remove the earthy smell, cut into thin slices, stir-fried with bacon slices, ginger slices and onion slices in an iron pan, and added with appropriate seasonings.
Shredded pork with double bamboo shoots
Ingredients: pork tenderloin, winter bamboo shoots and green bamboo shoots.
Seasoning: egg white, Shaoxing wine, refined salt, monosodium glutamate, sugar, sesame oil and dried starch.
Exercise:
1. Shred pork tenderloin, soak it in water, squeeze out water, put it in a bowl, add egg white, salt and dried starch, and mix well for sizing. Winter bamboo shoots and green bamboo shoots are also shredded for use;
2. After the wok is on fire, add salad oil and cook until it is 45% mature. Add shredded pork and disperse with an iron spoon. After the shredded pork changes color, scoop it up and pour it into a colander to drain.
3. Add minced ginger onion and shredded bamboo shoots into the original pot, stir fry, thicken with Shaoxing wine, sugar, salt, monosodium glutamate and water starch, add pork tenderloin, turn it over a few times, pour sesame oil out of the pot, and plate it.
Features: Clear color, crispy bamboo shoots, white, tender and salty shredded pork.
Sauced bamboo shoots
Ingredients: 500g fresh bamboo shoots, peanut oil, sweet noodle sauce, sugar, mushroom essence, vegetarian 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 sugar and stir, and put it on a 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.
Question 10: How to stir-fry bamboo shoots?
Material: 250g of bamboo shoots. Seasoning: 5g of onion, 3g of ginger, salt 1g, soy sauce 1g, monosodium glutamate 1g and vegetable oil 10g. Method of frying bamboo shoots: 1. Peel the bamboo shoots, remove the old parts and cut them into thin slices or shreds for later use. 2. Heat the pot, put the vegetable oil, when it is 90% hot, put the onion (minced) into the pot and stir fry; 3. Put the bamboo shoots, ginger (minced) and salt into the pot, stir-fry until the bamboo shoots are cooked, add monosodium glutamate, stir-fry a few times, and then take the pot and put it on the plate.
Production materials of braised pork with bamboo shoots: main ingredients: pork belly, bamboo shoots, soy sauce, etc. Braised pork with bamboo shoots: (1) Cut the meat into pieces and copy the water; (2) fry for a while and the noodles will be broken (I don't know what to do if I don't fry); (3) Put soy sauce, add water, put meat and bamboo shoots. It takes about 20 or 30 minutes. Not too long. I used to eat 1 hour, but I can't eat any more when I am old. (4) Well, you can dry the broth (meaning frying it in an iron pan) and then take it out.
. Sauté ed shredded pork with magnolia flowers
Ingredients: mutton (thin)100g, magnolia slices100g. Seasoning: 50g of peanut oil, 2g of salt, 2g of monosodium glutamate, 5g of yellow wine, 5g of onion 10g, 5g of ginger and 5g of garlic (white skin) 10g. Fried magnolia features: plain color. Method of frying Flos Magnoliae with shredded pork: 1. Thin mutton is cut into filaments; 2. Slice Magnolia Officinalis into filaments; 3. Cut the green onions into strips (i.e. straight onions) with a length of 3 cm and a width of 3 mm; 4. Peel fresh ginger and cut it into very fine powder; 5. Peel garlic and chop it with a knife; 6. Put the frying spoon on the fire and add 50 grams of peanut oil; 7. When the oil is hot, add the shredded pork and stir fry. When frying, add onion strips, Shaoxing wine, Jiang Mo, minced garlic, Flos Magnoliae, refined salt, monosodium glutamate and 10g Jiaming oil, stir-fry for a few times, and serve.