1, thunder bamboo shoots fried mustard lumps

Mustard lumps soaked in tap water for 2 bells, during every 30 minutes to change the water. Chop the mustard lumps and squeeze out the water. Hot pot, then put in the dry chili and mustard lump oil explosion. Put in the thunder bamboo shoots again stir-fried, and finally seasoned with salt and sugar can be.

2, stewed Lei bamboo shoots tip

The raw materials needed are Lei bamboo shoots, scallions, vegetable oil, braising sauce, big bone soup, sugar, rice wine, salt.

Specific method: chopped scallions, will be part of the tender tips of other Lei bamboo shoots cleaned, cut into hobnail blocks; pot into the vegetable oil, oil after burning chopped scallions, after the taste of Lei bamboo shoots block, fire stir-fry for a while, and later blended with stewing paper, rice wine and sugar adjusted to the sauce; mixing taste and then add the big bone broth, boil after the cover plate on the cover, turn to the Chinese fire simmering; to be raw material coloring into the taste, to the fragrance to cooked, and then the raw material coloring into the taste, to the fragrance to cooked, to the taste, to the flavor, to the flavor. Collect the material juice, sprinkle the appropriate salt, you can take the plate.

3, green pepper fried Lei bamboo shoots

Lei bamboo shoots shells, peel the old skin washed. Cut into thin slices. Add water to the pot, pour in the bamboo shoots to cook, fish out and spare. Pepper seeded and washed, cut circles, garlic chopped. Heat oil in a pan over high heat, add garlic and sauté to bring out the flavor. Pour in the bamboo shoots and stir fry. Stir fry until the water is slightly dry, add salt and chicken broth and stir fry. Put in green peppers and stir-fry until raw, then turn off the fire.