Steps of making Guangxi dim sum stuffed bamboo shoots:

1. Prepare bamboo shoots and blanch them.

2. Use a toothpick or needle to cut open.

3. Make it look like picture 2

4. Chop the leeks and mint. Crush the pork with a mixer. Fry the peanuts on one side and then grind them in a blender. Then stir together leeks, mint, pork, and peanuts, add chicken essence, oil, peanut oil, and edible salt, and stir evenly.

5. Tear the bamboo shoots one by one, put four or five strips together, and then add a spoonful of meat filling.

6. Wrap it up, as shown in Figure 4.

7. For this step, use a pan to heat evenly. Put more peanut oil, then put the stuffed bamboo shoots into the pot, fry until golden, then add your favorite seasonings, I added my home-made chili sauce, stir it with water, put it in and cook over medium heat. Ten minutes.

8. Delicious food! !

1 Shredded prunes and bamboo shoots

Ingredients: 300 grams of prunes, 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 shred them.

2. Use 5 tablespoons of oil to fry the prunes first, then add the shredded bamboo shoots and stir-fry together, add seasonings, and simmer over low heat for 20 minutes. The soup is slightly dry before serving.

2. Stir-fried bamboo shoots in oyster sauce

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

Method:

1. Wash the 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. , bamboo shoots, salt, sugar, soy sauce, sesame oil, chicken essence and stir-fry until cooked.

3. Braised bamboo shoots with peas

Ingredients: 500 grams of bamboo shoots, 50 grams of peas, a little chopped green onion, one teaspoon of oyster sauce, three teaspoons of light soy sauce, and one sugar tsp, 1/2 tsp salt, 1 tsp chicken essence.

Method:

1. Wash the bamboo shoots, cut them in half from the middle, cut them into strips of about three centimeters, and blanch them in boiling water with a small amount of salt. Remove the astringency in minutes. In order to retain the fresh and tender taste, pour it in cold water, then drain the water and set aside.

2. Drain the peas in the same way and set aside.

3. Heat the oil in the pot until it is 70% hot, add the chopped green onion and stir-fry until fragrant. Add the bamboo shoots and peas to the high heat and stir-fry evenly.

4. Put the seasonings in, add a small amount of water to cover the bamboo shoots, cover the pot and simmer over medium heat for three minutes, until it dries up.

4. Crucian carp and bamboo shoots soup

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

Method:

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

2. Sauté the ginger slices until fragrant, and lightly fry the two slices of crucian carp (this will make the soup white easily).

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

5. Stir-fried scallops and bamboo shoots

Ingredients: 750 grams of fresh bamboo shoots, 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.

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. Put 15 grams of chicken oil into the pot, stir-fry the bamboo shoot tips, then add 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 a thick sauce. Drizzle with chicken oil and pour over the vegetables. Serve.

6. Chicken-flavored bamboo shoots

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

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 comes out in 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. Take out the bamboo shoots, pour them into cold water, put them into the pot with the cold chicken soup and bring to a boil over medium heat.

4. Pour 1 spoonful of Shaoxing wine, add dried chili pepper, and 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. Use chopsticks to straighten out the peppers and remove the peppers.

7. Fresh bamboo shoots in sauce

Ingredients: 500 grams of fresh bamboo shoots, peanut oil, sweet noodle sauce, sugar, chicken essence, shrimp seeds, sesame oil, fresh soup Appropriate amount of each.

Method:

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

2. Heat the wok, add peanut oil, and when it is 50% hot, add the bamboo shoots to sauté the oil, then pour the oil into a colander to drain; heat the wok again, add peanut oil, and stir-fry the bamboo shoots. Add the sauce, stir in the sugar, and set aside.

3. 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 and wait until the soup is firm. When wrapping the bamboo shoots, add MSG and drizzle with sesame oil.

8. Roasted bacon with bamboo shoots

Ingredients: 1 piece of bacon, 1 bamboo shoot, 3 green garlic, 2 red peppers, salt, chicken essence, cooking wine , old draw.

Method:

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

2. Heat oil in a pot, stir-fry the bamboo shoots until they are brown, add bacon and stir-fry together, add shredded red pepper and green garlic, add salt; add green garlic leaves, add a little cooking wine and chicken essence. .

9. Spring bamboo shoots porridge

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

Method:

1. 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.

2. When the porridge becomes a paste, add salt and chicken essence, stir evenly; finally, cut the scallions into chopped green onions and add them to the porridge before eating.

10. Colorful shredded bamboo shoots

Ingredients: 1 spring bamboo shoot, 1 red pepper, 3 green peppers, 1 carrot, 3 slices of shiitake mushrooms, Salt, chicken essence, cooking wine.

Method:

When making, first cut the five raw materials into shreds, heat the oil in the pot, stir-fry the cut raw materials for a while, add salt, some cooking wine, and add Chicken essence, ready to serve.

11. Dry roasted bamboo shoots

Ingredients: 1 bamboo shoot, watercress, 1 carrot, 3 slices of mushrooms, appropriate amount of green beans, 1 piece of ginger, green onion 2 sticks, the other seasonings are salt, chicken essence, wet starch, cooking wine and a small amount of sugar.

Method:

1. First cut the mushrooms and carrots into cubes, and blanch them in boiling water together with the green beans.

2. Then put the watercress in the pot and stir-fry until the red oil appears; then use onions and ginger to make the sauce; stir-fry the bamboo shoots, carrots, mushrooms and green beans in the fried red oil. , add salt, onion and ginger water, a little cooking wine and soup, and finally thicken it with wet starch.