Dried stalagmites are cost-effective. Made of stalagmites, it is also the origin of Lin 'an, Zhejiang. Different from the first two, it tastes more delicious, and the taste of dried bamboo shoots is incomparable to other dried bamboo shoots. Stalagmites grow on stone walls and are difficult to be planted on a large scale, so stalagmites are more precious. The reason why a rising tide lifts all boats is the same. Things are scarce, so dried stalagmites are cost-effective.

Stalagmite is the material of Jiangnan cuisine. In the past, it was even said that bamboo is indispensable for living and bamboo is indispensable for eating. Although all bamboo shoots are produced, not all bamboo shoots can be called cooking products. As a vegetable bamboo shoot, it must have the conditions of tender tissue, no bitterness or other bad taste, or a little bitterness, and can be eaten after processing and removing bitterness.

The practice of dried stalagmite

1, scrape the hair off the skin of the meat, cut the meat into cubes, put it in a casserole, add water, boil it for 5 minutes, take it out, wash it, and wash the onion and ginger for later use.

2. Wash the casserole, put the meat into the casserole, add onion, ginger, cooking wine, 1 tsp soy sauce, half a tsp white sugar and cold water, after the fire is boiled, simmer for 90 minutes, then change the fire to make the soup thick, and take out the pot. Put the skin down and put the meat piece by piece in the bowl.

3. After soaking the dried bamboo shoots in warm water, wash them, cut them into sections, squeeze out the water, put them into the broth, add half a teaspoon of sugar and 1 teaspoon of soy sauce, boil them with high fire, then simmer them with low fire for about 20 minutes, and then pour them into the meat bowl.

4. Cover the bowl tightly, steam it in a steamer for 15 minutes, take it out, turn it over and buckle it into a plate.