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.
Sauced bamboo shoots
Sauced bamboo shoots
Ingredients: 500g fresh bamboo shoots, peanut oil, sweet noodle sauce, white sugar, chicken essence, shrimp, sesame oil and fresh soup.
Practice: 1, peel off the old skin of fresh bamboo shoots, cut them with a knife, cut them into long bamboo shoots, and then pat them lightly with a knife; 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
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.
Practice: 1, wash dried 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.
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 shoots 10g, yellow pepper 15g, tomato 10g, shiitake mushrooms 5g, salad dressing10g, and plain yogurt 20g.
Practice: 1. Wash the bamboo shoots and cut them into hob pieces, then blanch them in boiling water with proper amount of salt and a little rice (adding rice can remove astringency), and 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.
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.
Carassius auratus bamboo shoot soup
Ingredients: crucian carp 1 400g, 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
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-.
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
Ingredients: 500g bamboo shoots, chicken soup 1 bowl, 2 dried peppers, Shaoxing 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.