Bamboo shoots have been regarded as "treasures in dishes" since ancient times. Li Liweng, a scholar in Qing Dynasty, praised bamboo shoots as "the first product in China" and thought that fat sheep and tender pigs could not be compared with them. Poet Du Fuyun: "Green bamboo shoots greet the boat, and fish come in the day." Lu Fangweng intoned: "The color is like a cat's head that is out of print, and the taste suppresses the hump oxtail raccoon." In their minds, bamboo shoots are more delicious than hump raccoon meat, so they are called "rare treasures of the poor".
There are two kinds of bamboo shoots on the market now, one is thick and the other is thin. Thick ones are suitable for stewing and thin ones are suitable for frying. When choosing bamboo shoots, you should choose short and tender bamboo joints. Spring bamboo shoots should be short and thick with purple bands.
Many people's bamboo leaves are layer by layer, which is too difficult to peel. Actually, that's because I haven't mastered the method of peeling bamboo shoots. The correct way is to cut the bamboo shoots in half vertically, so that all the skins can be easily peeled off. Then, remove the roots with coarse fibers.
Cut the peeled bamboo shoots into pieces or slices and boil them in hot water for 5- 0, which can remove the astringency and some oxalate in the bamboo shoots. Attention, there must be hot water! Bamboo shoots will be astringent when dipped in cold water!
According to herbal records, fried bamboo shoots have the effects of clearing away heat and resolving phlegm, calming the heart and calming the nerves. In the folk, it is more common to treat drunkenness with sour bamboo shoot soup. Bamboo shoots are nutritious, effective, crisp and delicious, and they are scientific and skillful in eating, which is of great benefit to human health. How to make bamboo shoots delicious? Here are eight recipes for bamboo shoots.
How to make bamboo shoots delicious?
First course: Fried beef with bamboo shoots.
Ingredients: 500g of bamboo shoots, 200g of beef, 3 peppers, appropriate amount of ginger, 3 cloves of garlic, cooking wine 15ml, 5ml of soy sauce, oyster sauce 15ml, 2g of starch and appropriate amount of oil.
Exercise:
1. Peel the bamboo shoots, wash them, pat them into long sections with a knife, boil the water in the pot, blanch the bamboo shoots for 2 minutes, take them out and soak them in clean water for at least 1 day, and change the clean water several times during this period.
2. Wash and slice beef, mix well with a little cooking wine, soy sauce and starch, then marinate for a while, and chop pepper, garlic and ginger. There is no need to put oil in the wok. After heating, add bamboo shoots and stir-fry over medium heat. Roast the water in the bamboo shoots and take it out.
3. Heat oil in a wok, add Jiang Mo, minced garlic and pepper until fragrant, add beef and stir-fry until raw, add bamboo shoots and cook wine, oyster sauce and salt.
Second course: Stewed tofu with bamboo shoots and mushrooms
Ingredients: 500g of tofu (South), 25g of winter bamboo shoots and 50g of shiitake mushrooms (fresh shiitake mushrooms).
Exercise:
1. Cut the tender tofu into small pieces, put it in a cold water pot, add a little cooking wine, cook it with strong fire until the tofu is empty (small holes can be seen around the tofu), remove and drain.
2. Remove the old skin from the winter bamboo shoots and cut them into nail pieces; Cut mushrooms into small pieces; Cut onion and ginger into powder. When the oil in the pot is heated to 50% heat, add the winter bamboo shoots and fry for about 4 minutes until it is golden yellow.
3. Put 500 ml of fresh soup into the pot, then add tofu, bamboo shoots, fresh mushrooms, soy sauce, salt and Jiang Mo (the soup will be based on the submerged tofu), stew for 20 minutes on low heat, and then add pepper noodles, sesame oil and chopped green onion to serve.
Third course: chicken and bamboo shoot soup
Ingredients: chicken breast 1 00g, bamboo shoots100g, spinach 8g, eggs 50g, lard (refined)10g, monosodium glutamate 6g, pepper10g, salt 5g, chicken oil 5g and starch (peas) 7g.
Exercise:
1, chicken breast is stripped of tendons and membranes, mashed into minced chicken with the back of a knife and put into a bowl. First, break the chopped chicken with a little cold water, add salt, stir the egg white, add lard and mix well, then add water starch and mix well.
2. Cut off both ends of bamboo shoots, wash sand, cut into 3.3 cm long sections, split in two, and squeeze out water. Immediately put the broth into the soup pot and put it on the fire. Wrap the bamboo shoots one by one with chicken paste and put them in the soup pot. Wrap the spinach heart with chopped chicken and put it in the soup pot.
3. Next, add salt, monosodium glutamate and pepper. When the soup is boiled, pour in the chicken oil. Take the pot and put it in a big soup bowl.
Fourth course: Braised pork with bamboo shoots.
Ingredients: bamboo shoots 1 piece, one catty of pork belly, pepper, cinnamon, star anise, soy sauce, cooking wine, ginger slices, onion segments, rock sugar and salt.
Exercise:
1. Wash pork belly with skin, cut into 2cm square pieces, shell bamboo shoots and cut into hob pieces. Blanch bamboo shoots and pork belly separately and take them out for later use.
2, the pot is hot, pour a little oil, put rock sugar and stir-fry the sugar color after the oil is hot. When the crystal sugar bubbles and discolors, pour in the cooked pork belly and stir fry. Add chopped green onion, ginger slices, star anise, cinnamon and pepper and stir fry for a while, then add cooking wine and soy sauce and continue to stir fry for a while.
3. Add bamboo shoots, add boiling water that covers the pork belly, boil over high fire to low fire 1 hour, then add salt, and finally collect juice over high fire.
The fifth course: duck with bamboo shoots.
Ingredients: duck, bamboo shoots, salt, monosodium glutamate, onion and ginger.
Exercise:
1. Wash the duck, cut it into pieces of appropriate size and cook it in boiling water for 3 minutes. Slice bamboo shoots.
2. Put the pot on the fire, add the duck pieces, add a proper amount of water (no duck meat), skim the floating foam after the water is boiled, and add seasonings such as onion and ginger. When the duck is cooked, add bamboo shoots and proper amount of salt to stew until the duck is soft and rotten, and add a little monosodium glutamate.
Sixth course: Roasted ribs with melon and bamboo shoots.
Ingredients: bamboo shoots 150g, ribs 200g, wax gourd 100g, ginger slices 15g, salt, chicken soup and pepper.
Exercise:
1, the ribs are washed and chopped for later use; Wash bamboo shoots and cut into pieces. Rinse with clear water to remove astringency.
2. Peel the wax gourd, remove the pulp, and cut into pieces for later use; Bring chicken soup to a boil, add ginger slices and bamboo shoots, and cook over medium heat. Then add ribs and wax gourd, and season until the ingredients are cooked.
The seventh course: bamboo shoots and mushroom soup
Ingredients: 30g of bamboo shoots, 30g of mushrooms, 30g of Flammulina velutipes, 8g of ginger, and 0g of onion10g. Peanut oil 10g, salt 6g, cooked chicken oil1g.
Exercise:
1. Slice bamboo shoots obliquely, wash mushrooms with pedicels removed, wash Flammulina velutipes with roots removed, shred ginger and cut onions into sections. Boil water in a pot. After the water boils, add bamboo shoots, cook them over medium heat until they turn green, and take them out for later use.
2. Put the oil in another pot, put the shredded ginger into the incense pot, inject a proper amount of clear soup to boil, add bamboo shoots, mushrooms, Flammulina velutipes and scallions, add salt while cooking, and pour in cooked chicken oil when it is fully cooked.
The eighth course: fried broccoli with bamboo shoots and sliced meat.
Ingredients: one broccoli (about half a catty), about half a catty of bamboo shoots, and a small piece of tenderloin.
Exercise:
1, broccoli is picked into small flowers, soaked in salt water and washed. Slice the bamboo shoots and cut them in half. Cut the tenderloin into small pieces and marinate it with salt, monosodium glutamate and starch. Put the bamboo shoots into the soup pot, add water, cook for one or two minutes, remove the astringency, remove and drain.
2. Add a little more oil to the pot, add the sliced meat and stir-fry until it becomes discolored, and quickly take it out of the pot. The remaining oil in the pot (add more if it is not enough), stir-fry garlic in oil, add broccoli and stir-fry, then add bamboo shoots and sliced meat, add salt, stew in water for about three to five minutes, add monosodium glutamate to taste, thicken and drizzle with sesame oil.
3. When filling the pot, put the bamboo shoots and meat slices in the middle and enclose the broccoli.
How to make bamboo shoots delicious? After reading the introduction above, you will know how to make bamboo shoots. Friends who lose weight should eat more bamboo shoots, which is good for their health!