Stir-fried meat with bamboo shoots and shiitake mushrooms

Ingredients/seasonings: 300g bamboo shoots, 50g turkey (pork, beef), 5 shiitake mushrooms, 3 rock fungus, 1 green pepper, salt, flour 1 tablespoon, meat seasoning: onions, garlic, salt, soy sauce, pepper noodles, sesame seeds

Production process

(1) Cut the bamboo shoots in half into slices and season with salt Fry it out.

(2) Stir-fry the meat with the seasonings.

(3) Cut the soaked shiitake mushrooms and stone fungus into shreds.

(4) Halve the green pepper and cut into thin strips.

(5) Add shiitake mushrooms, rock fungus, and green pepper to the fried meat, stir-fry, then add it to the water used to make white noodles and cook, then mix it with the fried bamboo shoots and serve in a bowl.

Spring Bamboo Shoots and Mushroom Soup

Ingredients: About 50 grams of wet mushrooms, 90 grams of winter bamboo shoots, about 10 grams of angelica root, about 320 grams of oily gluten, 7 cups of vegetarian soup.

Method:

1. Cut the angelica into thin slices; peel the winter bamboo shoots, remove the heads and tails, boil with water and cut into pieces; boil the oil and gluten with boiling water in a cold river, and cut into 3 mm thick slices; winter mushrooms Remove stems and cut in half.

2. Put the mushrooms, gluten, one-third of the angelica root, and winter bamboo shoot slices into the boiling vegetable soup. Boil for 30 minutes, then remove and drain (remove the angelica root), and keep the soup for later use.

3. Take a round bowl, spread peanut oil evenly in the bowl, arrange the mushroom slices on both sides of the bottom of the bowl, then add the winter bamboo shoot slices, pour a little mushroom soup; use another small bowl, put in Combine the remaining angelica root and half a cup of water; steam both bowls in a steamer over high heat for 20 minutes, take out, pour the steaming ingredients in the round bowl into a large soup bowl, and place the gluten on half of the mushroom noodles.

4. Boil the soup above the boiled mushrooms, add the steamed angelica soup and mix thoroughly, then pour it gently into a large soup bowl and serve.

Cross carp and spring bamboo shoots soup

Ingredients: 1 crucian carp, about 400 grams, 200 grams of spring bamboo shoots, appropriate amounts of mushrooms, ginger slices, salt, pepper, and chopped green onion.

Method:

1. Spread salt and rice wine on the crucian carp and marinate it for 20 minutes;

2. Sauté the ginger slices until fragrant, and cut the two pieces of crucian carp slightly. Fry it (this will make the soup white easily);

3. Add water, add spring bamboo shoots and mushrooms, bring to a boil, then turn to low heat and simmer for 30 minutes, add salt, pepper and chopped green onion after removing from the pot.

Stir-fried spring bamboo shoots with scallops

Ingredients: 750 grams of fresh bamboo shoot tips, 100 grams of scallops, 15 grams of cooking wine, 1.5 grams of refined salt, 25 grams of chicken fat, 500 grams of clear soup, 10 grams of wet corn flour gram.

Method:

1. Remove the tendons from the scallops, wash them with cold water, put them in a bowl, soak them in water for 1 hour, steam them in a drawer for about 3 hours, take out the big bowl and cook. Soak the scallops in the original soup for 1 hour, take them out, rinse them twice, then put them into the original soup (pass through a fine basket to remove the sand) and soak them.

2. Wash the tips of the fresh bamboo shoots with clean water, break them into two pieces, put them into a pot of boiling water and drain them out. Sit in a pot, pour 15 grams of chicken oil, stir-fry the bamboo shoot tips, then pour 300 grams of clear soup, add a little salt and cooking wine, then add the cooked scallops, cook over low heat for about 5 minutes, remove and control Purify the water; place the scallops (do not scatter them) flatly around the disk, and place the bamboo shoots neatly in the center.

3. Pour 200 grams of clear soup into the pot, bring to a boil, add a little steamed scallop stock, add the remaining refined salt, skim off the foam, dilute the cornstarch with water and thicken it into gravy. Drizzle with chicken oil and pour over the vegetables. Serve.

Chicken flavored spring bamboo shoots

Ingredients: 500 grams of spring bamboo shoots, 1 bowl of chicken soup, 2 dried chili peppers, 1 spoon of Shaoxing wine, a little sugar and salt.

Method:

1. Cut the shell of the bamboo shoot vertically, roughly to the depth of the bamboo shoot meat, and completely peel off the shell from bottom to top, so that the bamboo shoot will not break, and cut later It will come out in complete strips;

2. Wash the bamboo shoots and blanch them in a boiling water pot for 5 minutes to remove the astringency of the bamboo shoots;

3. Take out the bamboo shoots, rinse them with cold water, and mix with Put the cold chicken soup into the pot and bring to a boil over medium heat;

4. Pour 1 spoonful of Shaoxing wine and dry chili pepper, simmer over low heat for 8 minutes;

5. Taste the saltiness and add salt Mix with sugar, simmer for a while and put on a plate. Use chopsticks to straighten and remove the peppers.

Stir-fried spring bamboo shoots in oyster sauce

Ingredients: 500 grams of spring bamboo shoots, appropriate amounts of oyster sauce, salt, sugar, soy sauce, sesame oil, chicken essence, and cooking oil.

Method:

1. Wash the spring bamboo shoots and cut them diagonally into strips;

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

Boiled bacon with spring bamboo shoots

Ingredients: 1 piece of bacon, 1 spring bamboo shoot, 3 green garlic, 2 red peppers, seasonings include salt, chicken essence, cooking wine and dark soy sauce.

Method:

1. First cut the bacon into strips and cook in hot water until the fat of the bacon is translucent; then slice the spring bamboo shoots and shred the red pepper. Cut the green garlic into sections diagonally;

2. Heat oil in a pot, stir-fry the spring bamboo shoots until they are brown, add the bacon and stir-fry together, add red pepper shreds and white green garlic, add salt; add green garlic leaves, and order A little cooking wine and chicken essence will do the trick.

Comments: This is an excellent side dish: it has the aroma of bacon, the crispness and taste of spring bamboo shoots, and the mild spiciness of green garlic and chili. It is a good accompaniment. However, spring bamboo shoots themselves are relatively hard, and bacon is also tough. People with gastrointestinal diseases should not eat too much.

Spring bamboo shoots porridge

Ingredients: 300 grams of glutinous rice, 2 spring bamboo shoots, 1 green onion, a little salt and chicken essence.

Method: Peel off the outer skin of the spring bamboo shoots, wash them, and cut them into thin slices; then make porridge with glutinous rice, and when the rice grains are slightly open, add the spring bamboo shoots slices. When the porridge becomes a paste, add salt and chicken essence and stir evenly; finally, cut the green onions into chopped green onions and add them to the porridge before eating.

Comments: This porridge with spring bamboo shoots can easily remind people of the wonderful artistic conception of "the spring breeze turns green on the south bank of the river". Spring bamboo shoots are originally sweet in taste and cold in nature. When cooked with glutinous rice as porridge, eating them can unblock blood vessels, resolve phlegm and saliva, and eliminate food bloating.

Colorful Shredded Bamboo Shoots

This dish is inspired by the traditional dish ‘Colorful Shredded Chicken’.

Ingredients: 1 spring bamboo shoot, 1 red pepper, 3 green peppers, 1 carrot, 3 slices of mushrooms; seasoning is very simple, salt, chicken essence, cooking wine.

Method: When making, first cut the five raw materials into shreds, heat oil in a pot, stir-fry the cut raw materials for a while, add salt, some cooking wine, add chicken essence, and take it out of the pot.

Comments: This dish exercises knife skills and requires creativity. The colors are well matched and the nutrition is comprehensive. It is worth a try.

Dry-roasted spring bamboo shoots

The most important thing for dry-roasted spring bamboo shoots is a bag of watercress. The raw materials are 1 spring bamboo shoot, 1 carrot, 3 slices of mushrooms, an appropriate amount of green beans, 1 piece of ginger, 2 green onions, other seasonings are salt, chicken essence, wet starch, cooking wine and a small amount of sugar.

Method:

1. First, dice the mushrooms and carrots, and blanch them in boiling water with the green beans;

2. Then put the watercress on the Stir fry the red oil in the pot; then use onions and ginger to cook the sauce; stir-fry the raw materials in the fried red oil, add salt, add onion and ginger water, add a little cooking wine and soup, and finally use wet starch Just thicken it.

Comments: This dish is the most complicated to make. Cooking it this way can partially remove the oxalate in spring bamboo shoots that is harmful to the human body, making the dish even more delicious.

Spring Bamboo Shoots Fillets

Ingredients: 350 grams of middle section of herring, 50 grams of cooked bamboo shoot slices, 25 grams of shiitake mushrooms, 1 egg white, 300 grams of lard, rice wine, fine pepper Appropriate amounts of salt, monosodium glutamate, corn starch, and water corn starch.

Method:

1. First cut the fish open along the spine, remove the bone spurs and skin, cut it into 5 cm long sections, and then slice it diagonally into thin slices. Mix salt, monosodium glutamate, egg white, and cornstarch until well combined, then refrigerate for about 30 minutes; cut the fermented mushrooms into thin slices.

2. When the lard in the pot is 30% hot, add the fish fillets and fry them one by one, then add the bamboo shoots and mushrooms. After heating, pour out and drain the oil. Then leave a small amount of oil in the original pot, pour rice wine, add soup water, fine salt and MSG. After boiling, thicken with cornstarch. Add fish fillets and other raw materials and stir-fry evenly. Drizzle with oil and glaze before serving.

Comments: The fish fillets are white, salty and refreshing, tender and crispy. But don’t use seasonings like onions and ginger, and don’t pour too much rice wine.

Fried double fresh food

Ingredients: bamboo shoots, fresh mushrooms;

Condiments: a little salt, a little soy sauce, a little sugar, cooking oil

Method:

1. Peel off the skin of the bamboo shoots, wash them, and cut them into small strips; wash the mushrooms (you can remove the mushroom legs to make the taste more tender) and cut them into small strips.

2. After boiling water, pour the cut bamboo shoots and shiitake mushrooms into boiling water for a while, drain and set aside (tips: boiling water is to remove the bitter taste of fresh bamboo shoots, and it must be boiled The watery ingredients will become more crispy and tender after being processed).

3. Add an appropriate amount of cooking oil to the wok (tip: because it has been boiled with water, you no longer need to add a lot of oil when frying spring bamboo shoots. Now you only need to add a little.), and boil it. Add the watered bamboo shoots and shiitake mushroom strips and stir-fry.

4. When it is almost cooked, add appropriate amount of salt, light soy sauce and sugar according to taste (tip: be sure to add some sugar, so the taste will be very fresh). If you like, you can also add a little bit of chicken essence (tip: a little bit is enough, this dish is very fresh when the two ingredients are combined.)

5. Put it on a plate and take it out of the pot.

Chicken stewed with bamboo shoots

Ingredients:

A: A freshly chopped chicken, washed and cut into pieces B: Onions chopped and prepared C: Peeled and washed Cut the good fresh bamboo shoots into small pieces or slice them diagonally. D: A bottle of beer

Method:

1. Heat the pot, add oil, add ingredient B and sauté until fragrant;

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2. Add A and fry. During the frying process, add an appropriate amount of rice wine or beer to remove the fishy smell. And add some light soy sauce to enhance the flavor. After frying and changing color, pour a bottle of beer. Pour in C and smooth it out slightly. If there is not enough beer, add cold water until the bamboo shoots are submerged;

3. After boiling on high heat, reduce to medium heat and simmer for 20 minutes (remember before and after boiling) Don't rush to stir it with a spatula, otherwise it won't be in your mouth), then add salt and cook for about ten minutes before seasoning. Okay, I think it's still fresh enough this way, not too greasy, and the soup is also very good.

Colorful shredded bamboo shoots

Ingredients: 1 spring bamboo shoot, 1 red pepper, 3 green peppers, 1 carrot, 3 slices of shiitake mushrooms; seasoning is very simple, salt, chicken essence, cooking wine .

Method: When making, first cut the five raw materials into shreds, heat oil in a pot, stir-fry the cut raw materials for a while, add salt, some cooking wine, add chicken essence, and take it out of the pot.

Three fresh bamboo shoots and olives

Ingredients: 250 grams of pork, 250 grams of fresh bamboo shoots, 1 tablespoon each of olives and light soy sauce, 1 teaspoon each of sugar and minced garlic , 1 green onion.

Marinage: 2 tsp light soy sauce, 1/4 tsp sugar, a little sesame oil, 1 tsp cornstarch, 1 tbsp water and oil.

Gorgon juice ingredients: 5 tablespoons of water, 3/2 teaspoon of light soy sauce, 1/2 teaspoon each of sugar and cornstarch, 1/4 teaspoon of sesame oil.

Method:

1. Mix the minced pork with marinade and marinate for 10 minutes. Slice the fresh bamboo shoots and cook in boiling water for 5 minutes. Remove and drain; cut green onions into sections.

2. Heat 2 tablespoons of oil, stir-fry the minced pork until cooked, then remove. Add 2 tablespoons of oil and stir-fry bamboo shoot slices, add light soy sauce and sugar and mix well.

3. Put the minced garlic, green onions, pickled vegetables and minced pork back into the pot and stir-fry until covered with gravy. Serve.

Steamed bamboo shoots

Raw materials/seasonings

2 bamboo shoots, 100g chicken, 1 green onion, 3 pieces garlic, 1 piece ginger, 1 tsp salt, 2 tsp sesame oil, 1 tbsp soy sauce, 1/4 tsp pepper noodles, 1 egg

Production process

(1) Remove the tips of bamboo shoots dug out from the soil About 3cm, score a knife pattern on one side of the skin, pour enough rice washing water into the pan and cook for 40 to 60 minutes. Remove the skin of cooked bamboo shoots, wash and cut in half.

(2) Remove the bones from the chicken and chop it into small pieces, pound the onion, garlic, and ginger well, and season with sesame oil, salt, and pepper. Fry the eggs into yellow and cut the white eggs into shreds.

(3) Fill each section of bamboo shoots with chicken with seasonings.

(4) Put the bamboo shoots in a pan, add 2 cups of water and season with clear sauce and simmer.

(5) Boil until the bamboo shoots are soaked with seasoning. When the soup is almost finished, put it in a bowl and put the eggs and seasoning on top.

How to braise bamboo shoots in oil

Ingredients: bamboo shoots, shredded ginger

Seasoning: vegetable oil, soy sauce, salt, sugar, fresh soup (chicken soup, pork rib soup are both Yes)

Method:

1. Take the tenderest part of the bamboo shoots and cut them into large thick pieces. You can pat the bamboo shoots lightly with the back of a knife to make them easier to absorb and taste better. .

2. Heat oil in a pan, add bamboo shoots and stir-fry for a while, add soy sauce, salt, sugar, then add fresh soup and bring to a boil.

3. After boiling, simmer for 5 to 6 minutes, then turn to high heat to concentrate the soup, and sprinkle with shredded ginger. This dish goes well with rice when eaten hot, and is a good side dish for porridge when eaten after cooling.

Spring Bamboo Salad Dieds

Ingredients: 80g spring bamboo shoots, 10g pea sprouts, 15g yellow bell pepper, 10 cherry tomatoes, 5g pine mushrooms, 10g salad dressing, 20 grams of plain yogurt.

Method:

1. Wash the bamboo shoots and cut them into hob pieces, then blanch them in boiling water with an appropriate amount of salt and a little rice (adding rice can remove the astringency) Remove and let cool for later use.

2. Wash the yellow bell peppers and cut them into thin strips, blanch them in boiling water together with the pea shoots and pine mushrooms, remove them, rinse them with cold water and let them cool; wash and remove the stems of the small tomatoes and set aside.

3. Put 3 small tomatoes into a juicer and blend evenly, pour out and mix in salad dressing and plain yogurt, mix thoroughly and set aside.

4. Arrange the ingredients from Steps 1 and 2 on a plate, and top with the sauce from Step 3 before eating

Chicken-flavored Spring Bamboo Shoots

Ingredients : 500 grams of spring bamboo shoots, 1 bowl of chicken soup, 2 dried chili peppers, 1 spoon of Shaoxing wine, a little sugar and salt. Method: 1. Cut the shell of the bamboo shoots vertically, roughly to the depth of the bamboo shoot meat, and completely peel off the shell from bottom to top, so that the bamboo shoots will not break, and the bamboo shoots will be cut into complete strips;

2. Wash the bamboo shoots and blanch them in a pot of boiling water for 5 minutes to remove the astringency of the bamboo shoots;

3. Remove the bamboo shoots, pour them into cold water, add them to the pot with cold chicken soup and bring to a boil over medium heat;

4. Pour 1 spoonful of Shaoxing wine and add dried chili pepper, simmer over low heat for 8 minutes;

5. Taste the saltiness, add salt and sugar to taste, simmer for a while and put on a plate, be careful to use chopsticks Smooth out and remove the peppers.

Spring bamboo shoots in sauce

Ingredients: 500 grams of fresh spring bamboo shoots, appropriate amounts of peanut oil, sweet noodle sauce, white sugar, chicken essence, shrimp seeds, sesame oil and fresh soup.

Method:

1. Peel off the old skin of the fresh spring bamboo shoots, cut them open with a knife, cut them into long bamboo shoots, and then use the blade of the knife to gently pat the bamboo shoots to loosen them;

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2. Dissolve the sweet noodle sauce with water, put the peanut oil into the wok, boil it to remove the fishy smell and set aside;

3. Heat the wok, add the peanut oil, and cook until it is 50% When hot, put in the bamboo shoots and heat them in oil, then pour the oil into a colander to drain;

4. Return the heat to the wok, add peanut oil, add the sauce, add sugar, stir, and put on a plate for later use; 5. Heat the wok again, add fresh soup and shrimp roe and bring to a boil, then add the bamboo shoots and bring to a boil. When the soup is almost dry, add the sauce. When the soup is tightly wrapped around the bamboo shoots, add MSG. , drizzle with sesame oil and serve.

Braised spring bamboo shoots with plum and vegetable vegetables

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

Method:

1. Wash the prunes and cut them into small sections; peel the bamboo shoots, cut them in half, boil them in water first, then take them out and cut them into strips.

2. Use 5 tablespoons of oil to stir-fry the prunes first, then add the bamboo shoots and stir-fry, add seasonings, and simmer over low heat for 20 minutes.

3. The soup is slightly dry and can be served.

Boiled Bamboo Shoots with Southern Pork

Preparation method:

1. Put the wok on the fire, add water, wash the pork belly and put it into the pot Cook inside and cut into 3cm cubes; cut tender bamboo shoot tips into rectangular pieces.

2. Put the wok on the fire, add a little water, put the cooked meat and bamboo shoot tips into the pot and cook. After boiling, switch to low heat and cook until the meat is rotten and the bamboo shoots are cooked. After the tips are cooked, add refined salt, monosodium glutamate, cooking wine, adjust the taste, pour cooked lard, put it into a bowl and serve.

Bamboo shoots and white fungus soup

Ingredients: 300 grams of bamboo shoots, 20 grams of white fungus, appropriate amount of eggs, refined salt, and 1000 ml of water. Method: First wash the bamboo shoots, soak the white fungus in water to remove the stems, beat the eggs into a bowl and stir into a paste; boil water in the pot, pour in the egg paste, add the bamboo shoots and white fungus, cook over low heat for 5 minutes, add salt to taste edible. Efficacy: Drink soup before each lunch or dinner, and can also be eaten as a weight loss snack.

Oil-braised bamboo shoots

Ingredients: Bamboo shoots, shredded ginger

Seasoning: vegetable oil, soy sauce, salt, sugar, fresh soup (chicken soup, pork ribs soup are both acceptable)

Method:

1. Cut the tenderest part of the bamboo shoots into large thick pieces. You can pat the bamboo shoots lightly with the back of a knife to make it easier to absorb the flavor and have a better taste.

2. Heat oil in a pan, add bamboo shoots and stir-fry for a while, then add soy sauce, salt, sugar, then add fresh soup and bring to a boil.

3. After boiling, simmer over low heat for 5 to 6 minutes, then turn to high heat to concentrate the soup, and sprinkle with shredded ginger. This dish goes well with rice when eaten hot, and is a good side dish for porridge when eaten after cooling.

Bamboo shoots cooked with sea rice:

[Ingredients] 400 grams of bamboo shoots, 25 grams of sea rice, appropriate amounts of cooking wine, salt, MSG, stock, and vegetable oil.

[Method] Wash the bamboo shoots, pat them loose with the back of a knife, cut them into 4 cm long sections, then cut them into strips, blanch them in a pot of boiling water to remove the astringency, and drain them into cold water. Heat the oil in a pan until it is 40% hot, add the bamboo shoots and fry briefly, remove and drain the oil. Leave a small amount of base oil in the pot, lightly heat the bamboo shoots, stock and salt, and remove from the pot after the flavor is absorbed; then put oil in the wok and heat it until it is 50% hot, add the sea rice, add cooking wine, a little stock, add MSG, and pour in the bamboo shoots Stir well in the pot and serve.

[Efficacy] Clear away heat and eliminate phlegm, dispel wind and relieve toxin.

Stir-fried bamboo shoots

First cut 250 grams of fresh bamboo shoot meat (or bamboo shoot slices from canned fresh bamboo shoots) into shreds, then heat an appropriate amount of vegetable oil in a pot and add the shredded bamboo shoots. Stir-fry, add a little salt, pour in an appropriate amount of chicken broth or water, simmer for 3-5 minutes, sprinkle with MSG and stir well.