How to Make Fresh Bamboo Shoots

We all know that freshness is the most important ingredient, so how to make fresh bamboo shoots? If you want to know more, then don't miss this article and try to make it if you like.

Ribs braised fresh bamboo shoots

Ingredients:

200 grams of spare ribs, 250 grams of fresh bamboo shoots.

Methods:

1, spare ribs clean and cut off standby. Fresh bamboo shoots shelled and cleaned cut hobnail block spare.

2, put the pan into the bottom oil and open the pot on high heat, until the pot is hot, the ribs into which to stir-fry, and then add yellow wine, fresh bamboo shoots, soy sauce, water, stir-fry, and then cover the lid of the pot to simmer.

3, to be cooked to add the right amount of monosodium glutamate, sprinkled with scallions can be.

Fresh Bamboo Shoots Stir-Fry Shredded Meat

Ingredients:

2 bamboo shoots, 1 lettuce, 3 pickled peppers, 200 grams of shredded meat, soybean flour, soy sauce, peppercorns, shredded ginger, salt, chicken essence.

Practice:

1, bamboo shoots peeled shells, washed and shredded with boiling water and fished out to be used (can not be cooked for a long time the water opened to the bamboo shoots poured in and boiled on it). Lettuce peeled, washed and shredded, pickled pepper shredded. The meat shredded with soy sauce and soybean flour code flavor.

2, when the frying pan is hot, put ginger, pepper, pepper, shredded meat and stir-fry, and then into the bamboo shoots and lettuce and stir-fry until cooked, put monosodium glutamate, salt can be.

Bacon Bamboo Shoots Rolls

Ingredients:

Bacon, bamboo shoots.

Directions:

1. Cut the bamboo shoots into thick thumb-thick strips. Cook them in boiling water and soak them in cold water for a day. to remove the astringent flavor. Be sure to remove the astringent flavor, otherwise it will taste numb mouth.

2. Fish out and drain. Roll the bamboo shoot strips in bacon slices. Then secure with a toothpick.

3, pan hot put a little olive oil (or ordinary cooking oil), with chopsticks will be bacon roll one by one fried. Take care of the top and bottom as well as the sides. You can reduce the head of the toothpick so that the bacon rolls can touch the surface of the pan and fry more easily.

4. Remove the toothpicks, as the bacon will have wrapped around the bamboo shoots by now. Remove from the pan and serve.

Bamboo Shoots Rice

Ingredients:

430 grams of puffed rice, 500 grams of fresh bamboo shoots, 50 grams of glutinous rice, 2 slices of triangular oiled tofu, 2 dried chili peppers, 600 cc of lukewarm water, 15 cc of wine, 3 grams of salt, and 16 cc of soy sauce.

Directions:

1, fresh bamboo shoots. Wash the surface of the mud, do not peel off the shell, the tip of the diagonal cut to remove the longitudinal side of a knife cut marks, into the deep pot over the bamboo shoots in the amount of water, add 30 grams of Pong Lai rice and dried chili, cook for about 40 minutes, with a bamboo skewer to test its degree of ripeness, turn off the fire so that it naturally cooled in the pot, and then shells, cut off the root of fiber slice 0, 2cm thin.

2, Penglai rice washed, placed in a sieve to drain, stand 3060 minutes standby.

3, glutinous rice washed, well drained, put into the electric pot with warm water, soak for 2 hours standby.

4, triangular oil tofu into boiling water to boil a go down the oil stains, fishing up fully drained, cut into fine minced standby.

5. Put Method 2 into Method 3, add Methods 1 and 4 and seasonings and mix well, press the electronic pot to cook, cook until the electronic pot jumps up, turn the rice, so that the rice absorbs water evenly, and finally simmer for 1015 minutes.

Bamboo Shoots and Phoenix Claw Soup

Ingredients:

600 grams of chicken claws, 600 grams of bamboo shoots, 5 mushrooms, 2 cents of Chenpi, 150 grams of pickled pineapples, 8 cups of hot water, a pinch of salt, a pinch of chicken powder.

Methods:

1, chicken claws washed, chopped off the toes, each from the center of the cut in half, and then 2 cups of hot water in the boiler in the fast pot that is out of the spare.

2. Bamboo shoots are cleaned and cut into pieces.

3. Pour out the water from Method 1, put in the `chicken claws' from Method 1, the bamboo shoots from Method 2 and all the rest of the ingredients, cover the pot with a lid, cook on high heat until the whistle sounds, then turn on low heat and continue to cook for about 8 minutes and then turn off the heat, wait for the safety valve to come down and finish exhausting the gas, then lift the lid of the pot, and add the right amount of salt and chicken powder to taste.