Ingredients: 300 grams of dried plum, 300 grams of bamboo shoots, 3 cups of vegetarian soup, sugar 1 teaspoon.

Exercise:

1. Wash prunes and cut into small pieces; Shell bamboo shoots, cut them open, boil them in water first, then take them out and shred them;

2. Stir-fry dried plums with 5 tbsp oil, then add shredded bamboo shoots and stir-fry, add seasonings and simmer for 20 minutes. The soup can be served when it is a little dry.

2. Stir-fry bamboo shoots in oyster sauce

Ingredients: 500g of bamboo shoots, oyster sauce, salt, sugar, soy sauce, sesame oil, chicken essence and cooking oil.

Exercise:

1. Wash bamboo shoots and cut them into strips obliquely;

2. Put the oil into the pot and pour it in. When the oil is 60% hot, add oyster sauce, bamboo shoots, salt, sugar, soy sauce, sesame oil and chicken essence and stir-fry until cooked.

Step 3 stew bamboo shoots with peas

Ingredients: 500g of bamboo shoots, 50g of peas, a little chopped green onion, one teaspoon of oyster sauce, three teaspoons of soy sauce, one teaspoon of sugar, two teaspoons of salt1/and one teaspoon of chicken essence.

Exercise:

1. After washing the bamboo shoots, cut them in half from the middle, cut them into strips about three centimeters, and blanch them in boiling water with salt (a small amount) for two minutes to remove the astringency. In order to keep the fresh and tender taste, let it cool, and then drain the water for later use;

2. Drain the peas in the same way for later use;

3. Heat the oil in the pot to 70% heat, stir-fry the chopped green onion for fragrance, and stir-fry the bamboo shoots and peas evenly in the fire;

4, add seasoning, add a small amount of water without bamboo shoots, cover the pot and simmer for three minutes, and the fire can be dried.

4. Carassius auratus and bamboo shoot soup

Ingredients: crucian carp 1 400g, bamboo shoots 200g, mushrooms, ginger slices, salt, pepper and chopped green onion.

Exercise:

1. Wrap crucian carp with salt and yellow wine for 20 minutes;

2, saute ginger slices, stir-fry two pieces of crucian carp slightly (so that the soup is easy to turn white);

3. Add water, add bamboo shoots and mushrooms, boil and turn to low heat for 30 minutes, then add salt, pepper and chopped green onion.