Bamboo shoots have been regarded as "treasures in dishes" since ancient times. Li Liweng, a scholar in Qing Dynasty, praised bamboo shoots as "the first product in China" and thought that fat sheep and tender pigs could not compare with it. Poet Du Fuyun: "Green bamboo shoots greet the boat and fish come in the daytime." Lu Fangweng chanted: "The color is like the lost version of the cat's head Zheng, and the taste suppresses the hump oxtail raccoon." In their minds, bamboo shoots are more delicious than hump raccoon dog meat, so they are called "rare treasures of those who are poor".
There are two kinds of bamboo shoots in the market now, one is thick and the other is thin. Thick ones are suitable for stewing and thin ones are suitable for frying. When choosing bamboo shoots, you should choose short bamboo joints and tender ones. Spring bamboo shoots should be short and thick, with purple belts.
Many people have bamboo leaves layer after layer, which is too difficult to peel. In fact, that's because I haven't mastered the method of peeling bamboo shoots. The correct treatment is to cut the bamboo shoots in half longitudinally, so that all the skins can be peeled off easily. Then, remove the roots with coarse fibers.
The peeled bamboo shoots should be cut into pieces or sliced and boiled in hot water for 5- 0, which can remove the astringency and some oxalate in the bamboo shoots. Attention, be sure to have hot water! Bamboo shoots will be astringent if they are dipped in cold water!
According to Materia Medica, stir-fried bamboo shoots have the effects of clearing away heat, resolving phlegm and calming down. In the folk, it is more common to treat drunkenness with sour bamboo shoot soup. Bamboo shoots are rich in nutrition, remarkable, crisp and delicious, scientific and skillful to eat, which is of great health benefits to people. How to make bamboo shoots delicious? Here are eight recipes for bamboo shoots.
How to make bamboo shoots delicious?
First course: Fried beef with bamboo shoots.
Ingredients: 500g of bamboo shoots, 200g of beef, 3 peppers, proper amount of ginger, 3 cloves of garlic, cooking wine 15ml, 5ml of soy sauce, 2g of starch and proper amount of oil.
Practice:
1, the bamboo shoots are peeled and washed, chopped and cut into long sections with a knife, the water in the pot is boiled, the bamboo shoots are blanched for 2 minutes, and then the bamboo shoots are taken out and soaked in clear water for at least 1 day, during which the clear water needs to be changed several times.
2. Wash and slice beef, mix well with a little cooking wine, soy sauce and starch, then marinate for a while, and chop pepper, garlic and ginger. There is no need to put oil in the wok. After heating, add bamboo shoots and stir-fry them with medium heat. Bake the water in the bamboo shoots and take them out.
3. Heat the wok with oil, add minced ginger, garlic and pepper until fragrant, add beef and stir-fry until raw, add bamboo shoots and stir-fry, cook cooking wine, and stir-fry oyster sauce and salt evenly.
Second course: Stewed tofu with bamboo shoots and mushrooms
Ingredients: 500g of tofu (South), 25g of winter bamboo shoots, 50g of mushrooms (fresh mushrooms).
Practice:
1 Cut the tender tofu into small pieces and put it in a cold water pot, add a little cooking wine, and cook over high heat until the tofu is empty (small holes can be seen around the tofu), and then remove the water.
2. Remove the old skin from the winter bamboo shoots and cut them into nail pieces; Cut mushrooms into small pieces; Chop onion and ginger into powder. When the oil in the pan is heated to 50% heat, add the winter bamboo shoots and fry for about 4 minutes, and pick them up when they are golden yellow.
3. Put 500 ml of fresh soup into the pot, then add tofu, bamboo shoots, fresh mushrooms, soy sauce, salt and Jiang Mo (the soup will be based on the submerged tofu), put it on low fire and stew for 20 minutes, then add pepper noodles, sesame oil and chopped green onion and serve.
Third course: chicken and bamboo shoot soup
Ingredients: chicken breast 1 00g, bamboo shoots100g, spinach 8g, eggs 50g, lard (refined)10g, monosodium glutamate 6g, pepper10g, salt 5g, chicken oil 5g and starch (peas) 7g.
Practice:
1, chicken breast is stripped of tendons and membranes, smashed into minced chicken with the back of a knife and put into a bowl. First, disperse the chopped chicken with a little cold water, add salt, stir the egg white, add lard and mix well, then add water starch and mix well.
2. Cut off both ends of bamboo shoots, wash the sand, cut into 3.3 cm long sections, split in two, and squeeze out the water. Immediately put the broth into the soup pot and put it on the fire. Wrap the bamboo shoots with minced chicken one by one and put them into the soup pot. Wrap the spinach heart with chopped chicken and put it into the soup pot.
3. Next, add salt, monosodium glutamate and pepper. After the soup is boiled, pour in chicken oil. Take the pot and put it into a big soup bowl.
Fourth course: Braised pork with bamboo shoots.
Ingredients: bamboo shoots 1 root, one catty of pork belly, pepper, cinnamon, star anise, soy sauce, cooking wine, ginger slices, onion segments, rock sugar and salt.
Practice:
1, pork belly with skin washed, cut into 2cm square pieces, bamboo shoots shelled and cut into hob pieces. Blanch the bamboo shoots and pork belly respectively, and then take them out for later use.
2, the pot is hot, pour a little oil, after the oil is hot, put rock sugar and stir-fry the sugar color. When the crystal sugar bubbles and changes color, pour the cooked pork belly and stir fry, add chopped green onion, ginger slices, star anise, cinnamon and pepper and stir fry for a while, then add cooking wine and soy sauce and continue to stir fry for a while.
3. Add bamboo shoots, add boiling water that covers the pork belly, cook over high fire, turn to low fire for stew 1 hour, then add salt, and finally collect juice over high fire.
The fifth course: duck with bamboo shoots.
Ingredients: duck, bamboo shoots, salt, monosodium glutamate, onion and ginger.
Practice:
1, wash the duck meat, cut it into blocks of appropriate size, and cook it in boiling water for 3 minutes; Slice bamboo shoots.
2. Put the pot on fire, add the duck pieces, add appropriate amount of water (no duck meat), remove the floating foam after the water is boiled, and add seasonings such as onion and ginger. When the duck meat is cooked, add bamboo shoots and appropriate amount of salt to stew until the duck meat is soft and rotten, and add a little monosodium glutamate.
The sixth course: boiled ribs with melon and bamboo shoots
Ingredients: bamboo shoots150g, sparerib 200g, wax gourd100g, ginger slices15g, salt, chicken soup and pepper.
Practice:
1, ribs washed and chopped for later use; Wash bamboo shoots and cut into pieces. Rinse them with clear water to remove astringency.
2. Peel the melon, remove the pulp, and cut it into pieces for later use; Boil the chicken soup, add ginger slices and bamboo shoots, cook over medium heat, then add ribs and wax gourd, season and cook until the materials are cooked.
The seventh course: soup with bamboo shoots and mushrooms
Ingredients: 30g of bamboo shoots, 30g of mushrooms, 30g of Flammulina velutipes, 8g of ginger, and 0g of onion10g. Peanut oil 1 0g, salt 6g, cooked chicken oil10g.
Practice:
1, cut bamboo shoots into oblique slices, wash mushrooms with pedicels removed, wash Flammulina velutipes with roots removed, shred ginger and cut onions into sections. Boil water in the pot. When the water boils, add bamboo shoots, cook them with medium heat until they taste green, and take them out for later use.
2. Add oil to another pot, add shredded ginger to grab the incense pot, inject a proper amount of clear soup to boil, add bamboo shoots, mushrooms, Flammulina velutipes and scallions, add salt while cooking, and pour in cooked chicken oil when it is fully cooked.
The eighth course: Fried broccoli with bamboo shoots and sliced meat.
Ingredients: one broccoli (about half a catty), about half a catty of bamboo shoots, and a small piece of tenderloin.
Practice:
1, broccoli picked into small flowers, soaked in salt water and washed. Slice the bamboo shoots, and then cut them in half. Cut the tenderloin into small pieces and marinate it with salt, monosodium glutamate and starch. Put the bamboo shoots into the soup pot, add water, cook for one or two minutes, remove the astringency, remove and drain.
2. Add a little more oil into the pot, add the meat slices to stir-fry until the color changes, and quickly serve them out. The remaining oil in the pot (if it is not enough, add some more), stir-fry garlic in oil, add broccoli and stir-fry, then add bamboo shoots and meat slices, add salt, stew in water for about three to five minutes, add monosodium glutamate to taste, thicken and pour sesame oil.
3. When filling the pot, put the bamboo shoots and meat slices in the middle and surround the broccoli.
How to make bamboo shoots delicious? After reading the above introduction, you know how to make bamboo shoots. Friends who lose weight should eat more bamboo shoots, which has a lot of health benefits!