The practice of winter bamboo shoot soup: ribs and winter bamboo shoot soup
Food preparation
Winter bamboo shoots, pork chops, salt, a little chicken essence.
Method step
1. Wash and shred the winter bamboo shoots, put cold water in the pot, and remove the supercooling after boiling;
2. Blanch the ribs in cold water, remove and wash them, and put the shredded bamboo shoots into the pot;
3. Add an appropriate amount of water, cover it, and boil it on low heat for 50 minutes;
4, then add the right amount of salt and chicken essence to eat.
The practice of winter bamboo shoot soup: tofu winter bamboo shoot soup
Preparation of ingredients for winter bamboo shoot soup
50g of winter bamboo shoots, 5g of fungus, 20g of pickled pepper, 2g of salt, 5ml of red oil, white vinegar 15ml, and water starch 15ml.
Method step
1. Put a proper amount of water into the pot, add pickled peppers, heat to boiling with strong fire, and cover with medium and small fire for 10 minute;
2. The soup is filtered for later use, tofu is shredded, bamboo shoots are shelled and shredded, and fungus is soaked in Kamikiri silk and sliced;
3. The amount of water in the pot is appropriate. After the fire is boiled, shred the winter bamboo shoots into blanching water, remove and drain, shred the fungus, and blanch for a while;
4. Heat the pickled pepper soup with strong fire, then add shredded bean curd, winter bamboo shoots, shredded auricularia, asparagus slices, salt, white vinegar and water starch, and drizzle with red oil.
The practice of winter bamboo shoot soup: pigeon eggs pork liver winter bamboo shoot soup
Preparation of ingredients for winter bamboo shoot soup
200g pork liver, appropriate amount of pigeon eggs, winter bamboo shoots 100g, a little chopped green onion and a little salt.
Method step
1, pigeon eggs cooked and shelled for use, pork liver cut into pieces, blanched and defoamed for use;
2. Heat oil in the pot, add chopped green onion and fry for half a minute.
3, a little water in the pot, add pigeon eggs and pork liver, and boil over high fire;
4, turn to low heat for 5 minutes, add salt and stir evenly to taste.
Brief introduction of winter bamboo shoots
Winter bamboo shoots are bamboo shoots developed from lateral buds of underground stems of Phyllostachys pubescens around early autumn. Because it has not been unearthed, the bamboo shoots are tender. When eating winter bamboo shoots, it is best to blanch them with clear water first, and then soak them in cold water for half a day, which can remove the bitterness and make them taste better.
Articles related to the practice of winter bamboo shoot soup:
1. There are several ways to make winter bamboo shoots.
2. Illustration of fresh bamboo shoots and mushroom soup.
3. The practice of bamboo shoots and duck soup
4. Bamboo shoots and duck soup tutorial exercises
5. Specific steps of bamboo shoots and old duck soup