Ingredients: bamboo shoots 100g, pork belly 100g, 2 tablespoons cooking wine, 2 tablespoons chicken juice and a little chopped green onion.

Practice: 1, bamboo shoots dipped in water, sliced, pork belly washed and sliced.

If the bacon tastes too salty, you can soak it in warm water for a while.

3. Take a shallow dish, first put a layer of bamboo shoots and then a layer of bacon.

4. Add a layer of bamboo shoots and a layer of bacon slices until the ingredients are finished.

5. Add some water, chicken juice and cooking wine to the pot, mix and boil, and pour the juice on the bamboo shoots.

6. When cooking, put it on a steaming rack and steam it together. I started the cooking process. If I steam directly in the cage, it will take about 20 minutes.

7. When the time is up, sprinkle with chopped green onion, or stir-fry chopped green onion with some hot oil.

Second, chopped peppers and bamboo shoots.

Ingredients: appropriate amount of bamboo shoots, onions, garlic, oil, chopped pepper sauce, a little salt.

Practice: 1, mince onion and garlic, shred or slice bamboo shoots as you like.

2. Blanch the bamboo shoots in boiling water to remove the astringency.

3, put the right amount of oil in the pot, add garlic and stir fry after heating, then add bamboo shoots and stir fry.

4. Add a spoonful of chopped pepper sauce and stir-fry until fragrant.

5. Season with less salt and sprinkle with chopped green onion.

Third, braised bamboo shoots in oil.

Ingredients: bamboo shoots 600g, soy sauce 1 tablespoon, a little salt, seafood sauce 1 tablespoon, appropriate amount of sugar, appropriate amount of olive oil and appropriate amount of chopped green onion.

Practice: 1, wash the bought bamboo shoots. Peel the bamboo shoots and cut them into small strips.

2. Pour proper amount of olive oil into the pot. Add bamboo shoots and stir fry.

3. Add a little salt, stir well, and add soy sauce. Stir fry evenly.

4. Add seafood sauce and stir fry. Stir well and add a little boiling water.

5, add the right amount of sugar to taste, sprinkle with chives after collecting the juice, and turn off the fire.

Fourth, fry three fresh mushrooms.

Ingredients: bamboo shoots 1 piece, 50g shredded pork, 2 tablespoons edible oil, salt 1 teaspoon, a little mushroom, a little fungus, a little cabbage, a little sugar, a little carrot, a little cooking wine and a little starch.

Practice: 1, add salt to shredded pork, a little starch, and marinate in cooking wine for about 20 minutes.

2. Shred carrots and bamboo shoots. Then blanch in the water. Wash and set aside.

3. Put a little cooking oil in the pot, add carrots and stir-fry shredded bamboo shoots.

4. Add shredded pork and continue to stir fry.

5. Stir-fry the shredded pork until it changes color. Add Auricularia auricula, Lentinus edodes and cabbage, and continue to stir fry.

6. Add salt, sugar and water until the soup is basically dry.

Five, lentils fried bamboo shoots

Ingredients: lentils, bamboo shoots, carrots, corn oil, pepper, 2 dried red peppers, garlic, salt and chicken essence.

Exercise:

1. Cut the bamboo shoots into small pieces, blanch them in boiling water until they are broken, and take them out. 2. Blanch lentils and carrots with boiling water until they are cut off.

3. Heat an appropriate amount of oil into the pot and saute pepper, dried pepper and garlic.

4, lentils, bamboo shoots, carrots, half a spoonful of boiling water.

5, the right amount of salt, chicken essence seasoning, stir fry evenly and turn off the fire.

Six, bamboo shoots barbecue

Ingredients: pork belly 800g, spring bamboo shoots 1 000g, 2 teaspoons of soy sauce, salt1teaspoon, half a teaspoon of chicken powder, 2 teaspoons of soy sauce, 3 teaspoons of cooking wine, 2 star anise, appropriate amount of pepper, appropriate amount of ginger and 4 Xiaomi spicy.

Practice: 1, pork belly is washed and cut into pieces, put in a pot, washed and blanched for use, and bamboo shoots are cut into pieces for use.

2. Pour the base oil into the oil pan and heat it to 50%. Pepper, star anise, ginger slices and millet are spicy and delicious.

3. Stir-fry pork belly, add bamboo shoots, add soy sauce, and stir-fry soy sauce.

4. Add fresh water without meat, and bring it to a low fire.

5. One third of the soup is seasoned with salted chicken powder.

6. Cook until the soup is dry.

Seven, spring bamboo shoots meet winter mushrooms

Ingredients: bamboo shoots, mushrooms, ginger, garlic, medlar, sugar, starch, oil, salt, cooking wine, soy sauce and white pepper.

Practice: 1. Wash and soak mushrooms in clear water in advance, remove and squeeze out the water, and keep the water soaked in mushrooms for later use.

2. Put the soaked mushrooms into a 40% to 50% hot oil pan and fry until golden brown.

3, spring bamboo shoots take the upper part of the hob block.

4. Soak in hot water with salt and sugar to accelerate the removal of oxalic acid.

5. Blanch the spring bamboo shoots twice to remove the astringency and fragrance, remove them and put them in a bowl.

6. Put oil in the pot and add ginger and garlic.

7. Add soy sauce, a little soy sauce, white pepper and salt to taste, then boil the water, and then add mushrooms to burn.

8. Add bamboo shoots and cook. Add Lycium barbarum and cook for 5 minutes.

9, add water and starch to thicken, delicious crispy bamboo shoots meet mushrooms out of the pot.

Eight, stewed pork bones with bamboo shoots

Ingredients: pork bones, bamboo shoots, 2 aniseed, pepper, cinnamon 1, fragrant leaves 1, 3 ginkgo, salt 1 spoon.

Practice: 1, pork bones and bamboo shoots blanched for later use.

2. Put it in a casserole and bring it to a boil.

3. Add spices and simmer for about an hour.

4. Add delicious food and salt and stew for about 5 minutes.

5. Turn off the fire and simmer for about 5 minutes before opening the lid.

Nine, bamboo shoots fried pork slices

Ingredients: 2 bamboo shoots, Auricularia auricula 1 teaspoon, starch 1 teaspoon, shallots 1 teaspoon, appropriate amount of oil and salt, 50g tenderloin, soy sauce 1 teaspoon, cooking wine 1 teaspoon, and pepper 1 teaspoon.

Practice: 1, add appropriate amount of salt, starch, cooking wine and soy sauce to the meat slices, mix well and marinate for five minutes;

2. Blanch the bamboo shoots in the pot, add a little salt and cook for two minutes.

3. Use another pot of water, add a little boiled salt black fungus, and remove it for later use;

4. Put the oil in the hot pot and cool it, and add the marinated meat slices and stir fry;

5. Add blanched bamboo shoots and stir fry;

6, add a little water for two minutes, add black fungus and stir fry;

7. Finally, add salt and pepper to taste and serve on a plate. Sprinkle some shallots on the surface.

Stewed bamboo shoots with duck legs

Ingredients: two duck legs, three bamboo shoots, 1 carrot, onion, ginger, cinnamon, aniseed, fragrant leaves, Redmi, cooking wine, soy sauce, sugar, salt and cooking oil.

Practice: 1, wash the duck leg, remove the thick fat skin at the leg nest, and cut into pieces and blanch.

2. Peel the bamboo shoots, cut off the slightly older parts below, cut into thick slices and blanch them with clear water.

3, carrots cut into pieces.

4. Put oil in the pot and stir-fry the duck leg.

5, add cooking wine, boiling water, a little more water, higher than duck legs, add all seasonings except salt and soy sauce.

6, medium and small fire simmer for half an hour, this color comes from Redmi.

7. Add salt and soy sauce at this time, and then add carrots and bamboo shoots.

8. Continue to stew for 20-30 minutes, and take out the pot. Redmi is easy to color, and it is more natural to color with soy sauce.

Stewed chicken with mushrooms and bamboo shoots

Ingredients: one chicken, two bamboo shoots, 300g mushrooms, one onion, appropriate amount of ginger, appropriate amount of pepper, appropriate amount of star anise, appropriate amount of fragrant leaves, one handful of rock sugar, one spoonful of soy sauce, two spoonfuls of soy sauce and appropriate amount of salt.

Practice: 1, cut the chicken into pieces and put them in a cold water pot for a while.

2. Remove the chicken pieces that have been blanched, rinse off the blood foam with cold water, and dry the water for later use.

3. Cut the onion into sections and slice the ginger for later use.

4. Pour the right amount of oil into the pot and add a handful of rock sugar.

5. After the crystal sugar melts, add pepper, star anise and fragrant leaves and stir fry.

6. Pour in the chicken pieces that control the moisture, stir fry and color, and add the onion and ginger slices to stir fry slightly.

7. Add soy sauce and soy sauce and continue to stir fry until the chicken skin oil becomes crystal clear.

8. Add hot water without chicken, boil the water in the pot with high fire, skim off the floating foam and continue stewing for about an hour.

9. When the chicken is almost cooked, wash Hong Kong and chop it. Peel and cut the bamboo shoots.

10, blanch bamboo shoots in a pot, and control the water to dry for later use.

1 1. After the chicken is soft and rotten, put the mushrooms and bamboo shoots into the pot. Add some salt to taste.

12, stir-fry the vegetables and chicken pieces evenly, adjust the fire until the soup is dry, and then take it out of the pot.

Twelve, sausage fried bamboo shoots

Ingredients: two bamboo shoots, shallots 1 root, appropriate amount of spiced powder, appropriate amount of salt, sausage 1 root, 2 drops of oyster sauce and appropriate amount of oil.

Practice: 1, bamboo shoots and sausages were sliced separately.

2. Wash and dry the pan, add appropriate amount of oil, heat it, and pour in the cut sausage and stir fry.

3. Stir-fry the sausage for about half a minute, pour in the chopped bamboo shoots and stir-fry for about 1 minute, and add a proper amount of salt to stir-fry evenly.

4, add the right amount of water, about half a bowl, cover the pot and cook for about 2 minutes, open the lid.

5. Add chopped green onion and spiced powder and stir-fry with oil for about 1 min. Turn off the heat and serve.

Thirteen, bamboo shoots and bass

Ingredients: perch, bamboo shoots, mushrooms, onions, ginger, lard, cooking wine, white vinegar, salt.

Practice: 1, bamboo shoots peeled and washed, cut into pieces, slightly scalded in boiling water to remove oxalic acid and bitterness, and then removed and washed.

2. soak the mushrooms in light salt water for a while, wash and slice.

3. Spread a small amount of salt evenly on the scales, gills, fins, tails, broken stomachs, internal organs and flower knives on both sides of the fish.

4. Heat the pan, add oil, add perch and fry until both sides are slightly yellow.

5. Add onion and ginger slices, stir-fry the fragrance, add mushrooms and stir-fry until soft.

6, put the cooking wine, add water to put the fish flat, and boil the fire.

7. Add a little white vinegar, add 1 tbsp lard, add bamboo shoots and salt, and leave some soup on medium heat for about 20 minutes.

Fourteen, stir-fry with bamboo shoots

Ingredients: three bamboo shoots, proper amount of gluten, proper amount of black fungus, proper amount of dried mushrooms, proper amount of salt, a small bowl of broth, a little chicken essence and proper amount of sesame oil.

Practice: 1, black fungus and dried mushrooms are soaked in advance;

2. Peel the bamboo shoots, cut them in half and slice them obliquely;

3. Put oil in a hot pot, add bamboo shoots and stir fry for a while;

4. Add Auricularia auricula, Lentinus edodes and gluten and stir fry together;

5. Then add the broth, cover it, and simmer until cooked;

6. When the soup is dry, add sesame oil, chicken essence and onion, stir-fry and mix well to serve.

Fifteen, shredded pork with bamboo shoots

Ingredients: bamboo shoots 150g, shredded pork 50g, a green pepper, a little soy sauce, half a teaspoon of corn flour, a third teaspoon of salt, a third teaspoon of chicken powder, a teaspoon of cooking wine, a proper amount of ginger, three cloves of garlic, two dried peppers, a proper amount of cooking oil and a little pepper.

Practice: 1, shred bamboo shoots, cook for two minutes on high fire, and take out for later use.

2. Cut the pepper into small pieces, shred the green pepper, shred the ginger, slice the garlic, add a little soy sauce to the shredded pork, a little corn starch, pepper, corn starch and a teaspoon of cooking wine, mix well and marinate for five minutes.

3. Pour the right amount of oil into the oil pan and heat it to 50%. Stir-fry shredded pork until it changes color, and take it out for later use.

4. Leave a little base oil to saute ginger, garlic and pepper, add shredded bamboo shoots and shredded green peppers and stir fry together.

5. Add shredded pork and stir fry, add a little water to boil, add one third teaspoon of salt and chicken powder to taste and stir fry evenly.

6, use a little raw powder to make water shortage, you can get out of the pot.

Sixteen, bamboo shoots and Sichuan pork

Ingredients: a bamboo shoot, pork belly, onion, ginger, pepper, star anise, Pixian bean paste, soy sauce and chicken essence.

Practice: 1, put water in the pot, cut most of the onions into pieces and put them into the pot. (Cut the remaining onions for later use) Add ginger slices, pepper and horn.

2. Put the washed pork belly into the pot and cook until it can be worn with chopsticks.

3. Take out the cooked pork belly, control the moisture and let it cool.

4. Cut the bamboo shoots into pieces, boil the water in the pot and put the bamboo shoots into the water.

5. Take out the blanched bamboo shoots and soak them in cold water for a while.

6, put a small amount of oil in the pot, add chopped green onion and stir-fry the fragrance (pork belly will be very oily after it is put in, don't put too much oil here).

7. Add pork belly and stir fry until the fat is transparent.

8. Add a teaspoon of soy sauce and a tablespoon of Pixian bean paste and continue to stir fry.

9. Add bamboo shoots and sliced meat, stir well, add a little chicken essence, and take out the pot.