Raw materials: green bamboo shoots, yam, almonds, carrots, salt, vegetable oil and monosodium glutamate.
Exercise:
1. Peel green bamboo shoots, wash them, and cut them into hob blocks. Wash carrots and cut them into hob blocks;
2. Peel the yam, wash it, slice it, and put it in cold water (to avoid the yam from turning black);
3. Boil a proper amount of water, pour in green bamboo shoots, carrots and yams, and drain them;
4. Pour in the oil and fry the almonds with a small candle (just a little golden, pay attention to slow fire, otherwise the almonds are very easy to fry);
5. Finally, pour in green bamboo shoots, carrots, yams, stir-fry almonds and season with salt and monosodium glutamate.
Mushroom shrimp and green bamboo shoots are the best, which can be made into fried shrimps with black fungus.
Raw materials: 250g shrimp, green bamboo shoots 1, 20g auricularia auricula, salt, rice wine, tapioca starch and a small amount of ginger slices.
Exercise:
1, fresh shrimps are shelled and shrimp lines are removed, and fresh shrimps are mixed with a small amount of salt, rice wine and cassava starch for later use;
2, a green bamboo shoot peeled and cut into pieces, dried fungus soaked and washed into small flowers;
3. Take a wok and heat the oil to 60% heat (low water temperature). Oil can be a little more. Pour in fresh shrimp, stir-fry quickly until it fades, and take it out for later use;
4. Stir-fry the ginger slices with the remaining oil in the pot, then pour the green bamboo shoots and black fungus into the stir-fry and add salt, then pour the fried shrimps, and finally hook the thin pot and take it out.