Main Ingredients:
250g of free-range pork, 250g of fresh bamboo shoots, 1 tablespoon each of elecampane and light soy sauce, 1 teaspoon each of sugar and minced garlic, and 1 green onion.
Accessories:
Marinade: 2 teaspoons light soy sauce, 1/4 teaspoon sugar, a little sesame oil,
1 teaspoon cornstarch, 1 tablespoon water and oil.
Thickening ingredients: 5 tablespoons water, 3/2 teaspoon light soy sauce, 1/2 teaspoon sugar, 1/2 teaspoon cornstarch, 1/4 teaspoon sesame oil.
How to make:
1: Marinate the pork in the marinade for 10 minutes, slice the bamboo shoots and boil in boiling water for 5 minutes.
2. Heat 2 tablespoons of oil and stir-fry the pork until it is about 80 percent cooked. Add 2 tablespoons of oil and stir-fry the bamboo shoots, add soy sauce and sugar.
3. Stir-fry the garlic, green onion, olive oil and pork in the pan.
Three fresh bamboo shoots and elemi -
Main ingredient:
250g pork, 250g fresh bamboo shoots, 1 tablespoon elemi, 1 tablespoon light soy sauce, 1 teaspoon sugar, 1 teaspoon minced garlic, 1 green onion.
Accessories:
Marinade: 2 teaspoons light soy sauce, 1/4 teaspoon sugar, a little sesame oil,
1 teaspoon cornstarch, 1 tablespoon water and oil.
Thickening ingredients: 5 tablespoons water, 3/2 teaspoon light soy sauce, 1/2 teaspoon sugar, 1/2 teaspoon cornstarch, 1/4 teaspoon sesame oil.
How to make it:
1. Marinate the pork in the marinade for 10 minutes, slice the bamboo shoots and boil them in boiling water for 5 minutes.
2. Heat 2 tablespoons of oil and stir-fry the pork until it is about 80 percent cooked. Add 2 tablespoons of oil and stir-fry the bamboo shoots, add soy sauce and sugar.
3. Stir-fry the garlic, green onion, olive oil and pork in the pan.
Bamboo Shoots in Sauce
Bamboo Shoots in Sauce
Raw materials: 500 grams of fresh bamboo shoots, peanut oil, sweet noodle sauce, sugar, chicken essence, shrimp roe, sesame oil, fresh broth, each appropriate amount.
Practice: 1, the fresh spring bamboo shoots peeled old skin, cut open with a knife, cut into long bamboo shoots, and then gently pat the bamboo shoots with a knife face loose; 2, water will be sweet noodle sauce melted, peanut oil into the frying pan, boiled to remove the oil fishy taste to be used; 3, the frying pan on the fire, put the peanut oil, burned to 50 percent hot, put bamboo shoots warm up the oil, poured into the funnel to drain the oil; 4. frying pan back on the fire, put the peanut oil, will be put into the sauce, add sugar Stir, plate for use; 5, frying pan on the heat again, put the soup, shrimp seeds to boil, and then into the bamboo shoots to boil, to be soup is almost dry, and then into the sauce, to be soup tightly wrapped bamboo shoots when, add monosodium glutamate, dripping sesame oil can be.
Braised spring bamboo shoots with preserved mustard greens
Braised spring bamboo shoots with preserved mustard greens
Raw materials: 300 grams of preserved mustard greens, 300 grams of bamboo shoots, 3 cups of vegetarian broth, 1 teaspoon of sugar.
How to make: 1. Wash the dried plums and cut into small pieces; remove the shells of bamboo shoots, cut them open and boil them in water before cutting them into strips. 2. Stir-fry the dried plums in 5 tablespoons of oil, then stir-fry the bamboo shoots with the seasonings, and cook on a low flame for 20 minutes. 3. When the broth is dry, serve the soup.
Steamed bamboo shoots in oyster sauce
Raw materials: 500 grams of bamboo shoots, oyster sauce, salt, sugar, soy sauce, sesame oil, chicken essence, cooking oil, moderate amount.
Practice: 1, spring bamboo shoots washed and cut into strips diagonally; 2, sit in the pot ignite the fire pour oil, when the oil is 6 into the heat into the oyster sauce, spring bamboo shoots, salt, sugar, soy sauce, sesame oil, chicken essence can be stir-fried.
Bamboo Shoots Salad
Bamboo Shoots Salad
Raw materials: 80 grams of bamboo shoots, 10 grams of pea shoots, 15 grams of yellow bell peppers, 10 small tomatoes, 5 grams of mushrooms, 10 grams of salad dressing, 20 grams of plain yogurt.
Practice: 1, bamboo shoots washed and cut into chunks, and then add a moderate amount of salt and a little rice (add rice can remove astringent flavor) blanch in boiling water, then lift and set aside. 2, yellow bell pepper washed and cut into thin strips, with pea shoots, willow mushrooms together with the blanching of boiling water, lift and rinse with cold water to cool; tomatoes washed and removed from the tip of the standby. 3, take the 3 small tomatoes into the juicer to blend well, and then poured out mixed with the salsa, 4, the practice of 1, 2 of the material on the plate, serving time drizzled with the practice of 3 of the sauce can be.
Bamboo Shoots and Mushroom Soup
Raw materials: about 50 grams of wet mushrooms, 90 grams of bamboo shoots, about 10 grams of angelica, about 320 grams of gluten, 7 cups of veggie broth.
Practice: 1, angelica cut thin slices; asparagus shells to remove the head and tail, blanch and cut into pieces; gluten blanch water over the cold river, cut 3 mm thick slices; mushrooms stemmed and cut in half. 2, mushrooms, gluten, one-third of angelica, asparagus slices into the boiling veggie broth, cook for 30 minutes and then pick up the drain (picking off the angelica), the soup is left to stand by. 3, take a round bowl, the bowl is smeared well with peanut oil, the mushroom slices discharged in the bowl bottom The two sides of the round bowl, and then into the asparagus slices, pour a little boiled mushroom soup; another small bowl, put the remaining angelica and half a cup of water; the two bowls with the steamer in a steamer basket with a high fire for 20 minutes, take out the round bowl of the steam ingredients in a large bowl of soup, gluten on half of the surface of the mushrooms. 4, the boiled mushrooms on top of the soup to boil, coupled with the steamed angelica soup to mix, and gently poured into the large bowl of soup that is complete.
Carp and bamboo shoots soup
Raw materials: carp 1 about 400 grams, 200 grams of bamboo shoots, mushrooms, ginger, salt, pepper, green onion moderate.
Practice: 1, the crucian carp on the body smeared with salt and yellow wine marinade for 20 minutes; 2, popping ginger, crucian carp two pieces slightly fried (so that the soup is easy to become white); 3, add water, put the spring asparagus and mushrooms, boiled and then turn to a low fire to cook for 30 minutes, after the pot to put the salt, pepper, scallions.
Dried scallops stir-fried spring bamboo shoots
Raw materials: 750 grams of fresh bamboo shoots, 100 grams of dried scallops, 15 grams of cooking wine, 1.5 grams of refined salt, 25 grams of chicken oil, 500 grams of broth, 10 grams of wet cornstarch.
Practice: 1, the dried scallop tendon, wash with cool water, put in a large bowl, soak in water for 1 hour, steam drawer for about 3 hours, remove the bowl, so that the dried scallop soak in the broth for 1 hour, fish out, rinse twice, and then put into the original broth (over the sand removed from the fine wok) in the soaking. 2, wash fresh bamboo shoots with water, a broken two open, blanch in a pot of boiling water and fish out once. Sit in a pot, inject 15 grams of chicken oil, into the bamboo shoots stir-fried, then inject 300 grams of broth, add refined salt, cooking wine, and then put into the hair of the dried scallops, cooked over low heat for about 5 minutes, fished out, control the water; dried scallops (do not get loose) flat yards around the disk, bamboo shoots neatly yards in the center. 3, the pot injected 200 grams of broth, on the heat, blended into the original broth of the little steamed scallops, adding the remaining Fine salt, skimmed off the floating foam, water to thin the cornstarch, hooked into the gravy, drizzled with chicken oil, poured on the dish that is.
Chicken flavor spring bamboo shoots
Raw materials: 500 grams of spring bamboo shoots, 1 bowl of chicken broth, 2 dried chili peppers, 1 tablespoon of Shaoxing wine, sugar, a little salt.
Practice: 1, bamboo shoots vertical cut shells, about the cut to the bamboo shoot meat deep, from bottom to top complete peeling off the bamboo shoot shells, so that the bamboo shoots will not break, the back of the cut out is a complete strip; 2, bamboo shoots cleaned into the pot of boiling water blanch for 5 minutes to remove bamboo shoots astringent flavor; 3, fish out the bamboo shoots, over the cool water, and cool chicken broth with the pot with a medium fire; 4, pour 1 tablespoon of wine with dried chili, simmering over a small fire for 8 minutes; 5, taste the salinity Add salt and sugar to combine flavors, simmer for a few more minutes to plate, pay attention to straighten with chopsticks and clip out the chili peppers. 1. Remove the skin, cut into julienne strips and blanch them in boiling water, remove them from the water, then run them under cool water and dry them, mix them with your favorite ingredients, such as salt, monosodium glutamate (MSG), vinegar, chili pepper, sesame oil, and you can also add shredded stir-fried pork or fried egg. It's also good for adding shredded pork or fried egg.
2. Bamboo shoots should first be copied in boiling water to remove the earthy flavor, cut into slices with slices of bacon. Ginger slices . Onion slices, in a high-flame iron pot, with the right spices, stir-fried out of the pot.
Double bamboo shoots shredded pork
Raw materials: pork tenderloin, asparagus, green bamboo shoots
Seasoning
: egg white, shaoxing wine, refined salt, monosodium glutamate, sugar, sesame oil, dry starch
Practice:
1 will be cut into pork tenderloin shredded pork, soak in water, squeezed out of the water, put into a bowl, add egg whites, salt, dry starch and mix well on the batter. Asparagus, bamboo shoots, the same cut into shreds to be used;
2, frying pan on the fire, into the salad oil to four to five mature, into the shredded meat, with an iron spoon scattered, to be shredded meat after the discoloration, pick up and dumped into the leaky spoon drained;
3, the original pan and then into the ginger and green onion and bamboo shoots shredded sautéed with wine, sugar, salt, monosodium glutamate, thickening with cornstarch, and then into the pork loin shredded, upside down for a few times, drizzled with sesame oil out of the pot! The dish is ready to be served.
Features: color and luster, double bamboo shoots crispy, shredded meat white tender and salty.
After the spring rains, bamboo shoots, known as "the first vegetarian food", have broken out of the ground, and it's the best time to savor spring bamboo shoots. Spring bamboo shoots are known as the spring of the "king of vegetables", it is crisp and tender fresh, crisp and fresh, delicious flavor, food is not greasy and other characteristics and favored by the people. Spring bamboo shoots many ways to eat, known as "meat and vegetarian" reputation, it is cooked with a variety of meat, it seems more delicious, fried, roasted, boiled, simmered, stewed and so on can be. Therefore, will eat good cooking "cooking woman", most of them will be at this time to do a few spring bamboo shoots dishes, so that the family to taste fresh.
Sauce spring bamboo shoots block
Raw materials: 500 grams of fresh spring bamboo shoots, peanut oil, sweet noodle sauce, sugar, mushroom essence, vegetarian shrimp, sesame oil, fresh broth, each appropriate amount.
Practice: 1, the fresh spring bamboo shoots peeled old skin, cut open with a knife, cut into long bamboo shoots, and then gently pat the bamboo shoots with a knife surface loose; 2, water will be sweet noodle sauce melted, peanut oil into the frying pan, boiled to remove the oil fishy taste to be used; 3, the frying pan on the fire, put the peanut oil, burned to 50 percent hot, put bamboo shoots warm up the oil, poured into the funnel to drain oil; 4, the frying pan back on the fire, into the peanut oil, put the sauce into the sauce, sugar, stir, plate to be used; 5, the frying pan to be used; 4, the frying pan back on the fire, put the peanut oil, put the sauce into, sugar Stir, plate for use; 5, frying pan and then on the heat, put the soup, vegetarian shrimp boil, and then into the bamboo shoots to boil, to be soup is almost dry, and then into the sauce, to be soup tightly wrapped bamboo shoots, add monosodium glutamate, dripping sesame oil can be.
Burnt bamboo shoots with dried plums
Raw materials: 300 grams of dried plums, 300 grams of bamboo shoots, 3 cups of veggie broth, 1 teaspoon of sugar.
How to make: 1. Wash the dried plums and cut into small pieces; remove the shells of bamboo shoots, cut them open and boil them in water before cutting them into strips. 2. Stir-fry the dried plums in 5 tablespoons of oil, then stir-fry the bamboo shoots with the seasonings, and cook on a low flame for 20 minutes. 3. When the broth is dry, serve the soup.
Steamed bamboo shoots in oyster sauce
Raw materials: 500 grams of bamboo shoots, vegetarian oyster sauce, salt, sugar, soy sauce, sesame oil, mushroom seasoning, cooking oil, each appropriate amount.
Practice: 1, spring bamboo shoots washed and cut into strips diagonally; 2, sit in the pot on the fire pour oil, when the oil is 6 into the hot veggie oyster sauce, spring bamboo shoots, salt, sugar, soy sauce, sesame oil, mushroom essence can be stir-fried.
Spring bamboo shoots salad
Raw materials: 80 grams of spring bamboo shoots, 10 grams of pea shoots, 15 grams of yellow bell peppers, 10 small tomatoes, 5 grams of mushrooms, 10 grams of salad dressing, 20 grams of plain yogurt.
Practice: 1, bamboo shoots washed and cut into chunks, and then add a moderate amount of salt and a little rice (add rice can remove astringent flavor) blanch in boiling water, then lift and set aside. 2, yellow bell pepper washed and cut into thin strips, with pea shoots, willow mushrooms together with the blanching of boiling water, lift and rinse with cold water to cool; tomatoes washed and removed from the tip of the standby. 3, take the 3 small tomatoes into the juicer to blend well, and then poured out mixed with the salsa, 4, the practice of 1, 2 of the material on the plate, serving time drizzled with the practice of 3 of the sauce can be.
Bamboo Shoots and Mushroom Soup
Raw materials: about 50 grams of wet mushrooms, 90 grams of bamboo shoots, about 10 grams of angelica, about 320 grams of gluten, 7 cups of veggie broth.
Practice: 1, angelica cut thin slices; asparagus shells to remove the head and tail, blanch and cut into pieces; gluten blanch water over the cold river, cut 3 mm thick slices; mushrooms stemmed and cut in half. 2, mushrooms, gluten, one-third of angelica, asparagus slices into the boiling veggie broth, cook for 30 minutes and then pick up the drain (picking off the angelica), the soup is left to stand by. 3, take a round bowl, the bowl is smeared well with peanut oil, the mushroom slices discharged in the bowl bottom The two sides of the round bowl, and then put into the asparagus slices, pour a little boiled mushroom soup; another small bowl, put the remaining angelica and half a cup of water; the two bowls in the steamer basket with a high flame steaming for 20 minutes, take out, the round bowl of steam ingredients in the big bowl, gluten on half of the mushroom noodles. 4, the boiled mushrooms on top of the soup to boil, coupled with the steam of angelica soup to mix well, and gently poured into the big bowl of soup that is.
Tips:Three reasons to love it
1. Spring bamboo shoots are light, tender and nutritious.
2. Spring bamboo shoots contain sufficient water, rich plant protein and calcium, phosphorus, iron and other essential nutrients and trace elements, especially high fiber content.
3. Chinese medicine believes that the spring bamboo shoots have "benefit nine orifices, blood, phlegm and saliva, digestion and bloating" effect.
Two tips:
1. The content of insoluble calcium oxalate in spring bamboo shoots is more, so patients with urinary tract stones, kidney stones, gallstones should not eat.
2. Children, the old and weak, indigestion, spleen and intestinal slip, allergy should not eat more spring bamboo shoots.