1. Boil the water, put the bamboo shoots through the water, remove the bamboo shoots green flavor.

2. Dry the bamboo shoots half-dry and cut 5CM section spare

3. Over the bottom of the oil in the center, put the meat foam noisy incense, add ginger foam, cooking wine, in the 250ML water, add such as salt, sugar, monosodium glutamate, vinegar (more, with vinegar to get rid of astringent bamboo shoots) and other water is almost dry, put a little soy sauce. Thickening, put a little oil to start. This dish does not lose the crispiness of fresh bamboo shoots, nor does it have the green and astringent flavor of fresh bamboo shoots. It is crunchy in your mouth with meaty flavor. It is slightly sour and very appetizing."

Three Fresh Bamboo Shoots and Elemi recipe - -

Main Ingredients:

250g of free pork, 250g of fresh bamboo shoots, 1 tablespoon each of elemi and soya sauce, 1 teaspoon each of sugar and minced garlic, and 1 spring onion.

Accessories:

Marinade: 2 teaspoons light soy sauce, 1/4 teaspoon sugar, a little sesame oil,

1 teaspoon cornstarch, 1 tablespoon water and oil.

Thickening ingredients: 5 tablespoons water, 3/2 teaspoon light soy sauce, 1/2 teaspoon sugar, 1/2 teaspoon cornstarch, 1/4 teaspoon sesame oil.

How to make:

1: Marinate the pork in the marinade for 10 minutes, slice the bamboo shoots and boil in boiling water for 5 minutes.

2. Heat 2 tablespoons of oil and stir-fry the pork until it is about 80 percent cooked. Add 2 tablespoons of oil and stir-fry the bamboo shoots, add soy sauce and sugar.

3. Stir-fry the garlic, green onion, olive oil and pork in the pan.

Bamboo Shoots in Sauce

Bamboo Shoots in Sauce

Raw materials: 500 grams of fresh bamboo shoots, peanut oil, sweet noodle sauce, sugar, chicken essence, shrimp roe, sesame oil, fresh broth, each appropriate amount.

Practice: 1, the fresh spring bamboo shoots peeled old skin, cut open with a knife, cut into long bamboo shoots, and then gently pat the bamboo shoots with a knife face loose; 2, water will be sweet noodle sauce melted, peanut oil into the frying pan, boiled to remove the oil fishy taste to be used; 3, the frying pan on the fire, put the peanut oil, burned to 50 percent hot, put bamboo shoots warm up the oil, poured into the funnel to drain the oil; 4. frying pan back on the fire, put the peanut oil, will be put into the sauce, add sugar Stir, plate for use; 5, frying pan on the heat again, put the soup, shrimp seeds to boil, and then into the bamboo shoots to boil, to be soup is almost dry, and then into the sauce, to be soup tightly wrapped bamboo shoots when, add monosodium glutamate, dripping sesame oil can be.

Braised spring bamboo shoots with preserved mustard greens

Braised spring bamboo shoots with preserved mustard greens

Raw materials: 300 grams of preserved mustard greens, 300 grams of bamboo shoots, 3 cups of vegetarian broth, 1 teaspoon of sugar.

How to make: 1. Wash the dried plums and cut into small pieces; remove the shells of bamboo shoots, cut them open and boil them in water before cutting them into strips. 2. Stir-fry the dried plums in 5 tablespoons of oil, then stir-fry the bamboo shoots with the seasonings, and cook for 20 minutes on low heat. 3. When the broth is dry, serve the soup.

Steamed bamboo shoots in oyster sauce

Raw materials: 500 grams of bamboo shoots, oyster sauce, salt, sugar, soy sauce, sesame oil, chicken essence, cooking oil, moderate amount.

Practice: 1, spring bamboo shoots washed and cut into strips diagonally; 2, sit in the pot ignite the fire pour oil, when the oil is 6 into the heat into the oyster sauce, spring bamboo shoots, salt, sugar, soy sauce, sesame oil, chicken essence can be stir-fried.

Bamboo Shoots Salad

Bamboo Shoots Salad

Raw materials: 80 grams of bamboo shoots, 10 grams of pea shoots, 15 grams of yellow bell peppers, 10 small tomatoes, 5 grams of mushrooms, 10 grams of salad dressing, 20 grams of plain yogurt.

Practice: 1, bamboo shoots washed and cut into chunks, and then add a moderate amount of salt and a little rice (add rice can remove astringent flavor) blanch in boiling water, then lift and set aside. 2, yellow bell pepper washed and cut into thin strips, with pea shoots, willow mushrooms together with the blanching of boiling water, lift and rinse with cold water to cool; tomatoes washed and removed from the tip of the standby. 3, take the 3 small tomatoes into the juicer to blend well, and then poured out mixed with the salsa, 4, the practice of 1, 2 of the material on the plate, serving time drizzled with practice 3 of the sauce can be.

Bamboo Shoots and Mushroom Soup

Raw materials: about 50 grams of wet mushrooms, 90 grams of bamboo shoots, about 10 grams of angelica, about 320 grams of gluten, 7 cups of veggie broth.

Practice: 1, angelica cut thin slices; asparagus shells to remove the head and tail, blanch and cut into pieces; gluten blanch water over the cold river, cut 3 mm thick slices; mushrooms stemmed and cut in half. 2, mushrooms, gluten, one-third of angelica, asparagus slices into the boiling veggie broth, cook for 30 minutes and then pick up the drain (picking off the angelica), the soup is left to stand by. 3, take a round bowl, the bowl is smeared well with peanut oil, the mushroom slices discharged in the bowl bottom The two sides of the round bowl, and then into the asparagus slices, pour a little boiled mushroom soup; another small bowl, put the remaining angelica and half a cup of water; the two bowls with the steamer in a steamer basket with a high fire for 20 minutes, take out the round bowl of the steam ingredients in a large bowl of soup, gluten on half of the surface of the mushrooms. 4, the boiled mushrooms on top of the soup to boil, coupled with the steamed angelica soup to mix well, and gently poured into the large bowl of soup that is complete.

Carp and bamboo shoots soup

Raw materials: carp 1 about 400 grams, 200 grams of bamboo shoots, mushrooms, ginger, salt, pepper, green onion moderate.

Practice: 1, the crucian carp on the body smeared with salt and yellow wine marinade for 20 minutes; 2, popping ginger, crucian carp two pieces slightly fried (so that the soup is easy to become white); 3, add water, put the spring asparagus and mushrooms, boiled and then turn to a low fire to cook for 30 minutes, after the pot to put the salt, pepper, scallions.

Dried scallops stir-fried spring bamboo shoots

Raw materials: 750 grams of fresh bamboo shoots, 100 grams of dried scallops, 15 grams of cooking wine, 1.5 grams of refined salt, 25 grams of chicken oil, 500 grams of broth, 10 grams of wet cornstarch.

Practice: 1, the dried scallop tendon, wash with cool water, put in a large bowl, soak in water for 1 hour, steam on the drawer for about 3 hours, remove the bowl, so that the dried scallop soak in the broth for 1 hour, fish out, rinse twice, and then put into the original broth (over the thin wicker to remove the sand) in the soaking. 2, wash fresh bamboo shoots with water, a broken two open, blanch in a pot of boiling water and fish out once. Sit in a pot, inject 15 grams of chicken oil, into the bamboo shoots stir-fried, then inject 300 grams of broth, add refined salt, cooking wine, and then put into the hair of the dried scallops, cooked over a slight fire for about 5 minutes, fished out, control the water; dried scallops (do not get loose) flat yards around the disk, bamboo shoots neatly yards in the center. 3, the pot injected 200 grams of broth, on the fire boiling, blended into the original broth of the little steamed scallops, add the remaining Fine salt, skimmed off the floating foam, water to thin the cornstarch, hooked into the gravy, drizzled with chicken oil, poured on the vegetables that is.

Chicken flavor spring bamboo shoots

Raw materials: 500 grams of spring bamboo shoots, 1 bowl of chicken broth, 2 dried chili peppers, 1 tablespoon of Shaoxing wine, sugar, a little salt.

Practice: 1, bamboo shoots vertical cut shells, about the cut to the bamboo shoot meat deep, from bottom to top complete peeling off the bamboo shoot shells, so that the bamboo shoots will not break, the back of the cut out is a complete strip; 2, bamboo shoots cleaned into the pot of boiling water blanch for 5 minutes to remove bamboo shoots astringent flavor; 3, fish out the bamboo shoots, over the cool water, and cool chicken broth with the pot with a medium fire; 4, pour 1 tablespoon of wine with dried chili, simmering over a small fire for 8 minutes; 5, taste the salinity Add salt and sugar to taste, and then simmer for a few moments to plate, pay attention to straighten with chopsticks and pinch out the chili peppers.