2. Bamboo shoots should be blanched with boiling water to remove the earthy smell, cut into thin slices, stir-fried with bacon slices, ginger slices and onion slices in an iron pan, and added with appropriate seasonings.
Shredded pork with double bamboo shoots
Ingredients: pork tenderloin, winter bamboo shoots and green bamboo shoots.
Seasoning: egg white, Shaoxing wine, refined salt, monosodium glutamate, sugar, sesame oil and dried starch.
Exercise:
1. Shred pork tenderloin, soak it in water, squeeze out water, put it in a bowl, add egg white, salt and dried starch, and mix well for sizing. Winter bamboo shoots and green bamboo shoots are also shredded for use;
2. After the wok is on fire, add salad oil and cook until it is 45% mature. Add shredded pork and disperse with an iron spoon. After the shredded pork changes color, scoop it up and pour it into a colander to drain.
3. Add minced ginger onion and shredded bamboo shoots into the original pot, stir fry, thicken with Shaoxing wine, sugar, salt, monosodium glutamate and water starch, add pork tenderloin, turn it over a few times, pour sesame oil out of the pot, and plate it.
Features: Clear color, crispy bamboo shoots, white, tender and salty shredded pork.
Sauced bamboo shoots
Ingredients: 500g fresh bamboo shoots, peanut oil, sweet noodle sauce, sugar, mushroom essence, vegetarian shrimp, sesame oil and fresh soup.
Exercise:
1, peel off the old skin of fresh bamboo shoots, cut into long bamboo shoots, and then gently pat the bamboo shoots with a knife surface;
2. Melt the sweet noodle sauce with water, put the peanut oil into a wok, and boil it to remove the oily smell for later use;
3, wok fire, add peanut oil, burn to 50% heat, add bamboo shoots and oil, pour into the colander to drain the oil;
4. Reheat the wok, add peanut oil, add sauce, add sugar and stir, and put it on a plate for later use;
5. When the wok is lit again, add fresh soup and shrimps to boil, and then add bamboo shoots to boil. When the soup is almost dry, add the sauce. When the soup is tightly wrapped around the bamboo shoots, add monosodium glutamate and sprinkle with sesame oil.