When spring bamboo shoots are on the market, I always make a few snacks by myself, among which cold salad is a commonly used method.

Cut into thin slices with a diagonal knife, blanch in boiling water for 5 minutes, remove and set aside; use green onions, cut into half-inch sections, a little minced garlic, chili oil, pepper noodles, a little sweet and sour, chicken essence, while the heat of the bamboo shoots has not dissipated, and

Mix well, do not use soy sauce, salt is the only ingredient that does not overpower the original taste.

Sesame oil, minced garlic, and vinegar are also used as seasonings. People in Jiangsu and Zhejiang must add sugar, but people in the north don't necessarily.

The best white oil sous vide is Sichuan's unique bitter bamboo shoots.

Bitter bamboo shoots and bitter melon are two delicacies of Sichuan people. Bitter melon is often eaten, but bitter bamboo shoots are rare. This is the origin of bitter bamboo in the mountains of southern Sichuan.

Bamboo shoots sprout mostly in early summer. They are long and slender. Because there are not many bamboo shoots per plant, they are still loved by people.

The most unforgettable time I ate bitter bamboo shoots was at the Bamboo Sea in Changning, which was seven or eight years ago.

That year, the old poet Sun Jingxuan paid a sum of money to Yibin Wuliangye Winery and invited a large number of writers, old and young, from across the country. I remember that there were Wang Zengqi (who passed away soon after returning that time), Lin Jinlan, Zheng Min and many others. I heard that

Long time old gentleman.

Since there were many famous people visiting, the Changning County Government naturally entertained them warmly and set up a banquet in a hotel restaurant in Zhuhai. The dishes were basically all cooked with local fresh bamboo shoots and mountain mushrooms. One of the dishes was

Braised bitter bamboo shoots with white oil.

The color of the dish is as tender as jade, and the color of the soup is like milk; the bamboo shoots are crispy in texture, and the slight bitterness is filled with infinite sweetness and fragrance. After chewing, the aftertaste is leisurely.

The owner said that the bamboo shoots were just dug out of the mountain in the morning.

I think only the fresh bamboo shoots that left the soil that day can be so delicious.

This dish is very simple to make: wash the fresh bamboo shoots, cut them into diamond pieces with a hob, put them into boiling water for five or six minutes, pick them up and soak them in water for later use; there are just a few condiments, garlic slices,

Ginger, refined salt and pepper; heat 70% lard in a hot pot, add garlic slices and ginger, stir over low heat to release the aroma, add the bitter bamboo shoots and stir-fry, then pour in the broth and add salt

, pepper, cover the pot and cook for a few minutes, then it is a good dish.

Not too much pepper, add a little sugar, which is more suitable for people who don't like bitter taste.

In recent years, sweet bamboo shoots are often mixed with bitter bamboo shoots on the market.

The bamboo shoots are too bitter and astringent, without the delicate, fragrant and sweet aftertaste of the bitter bamboo shoots.

Although sweet bamboo shoots can be eaten after being soaked in water for two days, compared with bitter bamboo shoots, they are the difference between Xishi and Dongshi.

To paraphrase the tone of Tang Seng in "Journey to the West", there are differences between people and bamboo shoots.

In Sichuan, adults used to spank children with bamboo sticks and cook the bamboo shoots into meat.

The word "frying" originally refers to the cooking method. Frying means stir-frying with oil or dryness, and boiling means stewing or cooking. But sometimes Sichuan people also refer to frying as boiling, such as stir-frying twice-cooked pork, which is also called twice-cooked pork.

Therefore, the bamboo shoots are used to cook meat, sliced ??and fried, or cooked in soup.

Roast chicken with bamboo shoots and roast meat with bamboo shoots are mostly red flavored, with roast beef being the most common. This dish is available in all BBQ restaurants, but unfortunately not many can taste the true flavor of bamboo shoots.

I thought, spices, watercress, pepper, a lot of strong seasonings, how can the pure bamboo shoots resist.

I still prefer it to be lighter and simpler.

When roasting chicken with bamboo shoots, I prefer the white flavor; when roasting eel, it is considered my home dish: Stir-fry ginger, pepper, garlic, and green onion until fragrant, then add eel segments and stir-fry, add cooking wine, a little rock sugar, and salt

If appropriate, then add bamboo shoot segments and stock and cook. After seven or eight minutes, it will be a mouth-watering dish.

Bamboo shoots don't go well with all kinds of dishes. They are too clean. After peeling off the shell, they are pure and white. Therefore, they are picky and are afraid that the world's spicy, sour, sweet, salty, bitter and fishy things will spoil them.

I have never heard of roasting mutton or dog meat with bamboo shoots, nor have I heard of bamboo shoots being mixed with seafood.

(Golden-hooked magnolia slices are an example, but are magnolia slices also considered bamboo shoots? The meat is thick and boneless, crispy but without tendons. The color is white, and the freshness of bamboo is gone.) This may be the integrity of bamboo in cooking.

performance in it.

Nowadays, you can eat bamboo shoots in hot pot everywhere, and bamboo tube chicken is actually Chongqing roast chicken with black bamboo shoots from Guizhou; spicy hot pot in Chengdu and Chongqing has bamboo shoots as a side dish, and even Sichuan's Lianguo soup

I also added Emei Mountain snow bamboo shoots. It’s not that it’s unpalatable, but I just can’t taste the bamboo shoots. I think it’s a bit offensive to the beauty.

Moreover, those are almost all dried bamboo shoots, soaked in water and other things. They look fat and tender, but when eaten in the mouth, they completely lose the charm of bamboo.

Making natural good things sub-optimal or bad is the greatest skill of human beings, and making bamboo shoots is no exception.

There is one recipe that I have accepted. It is braised dried bamboo shoots. I ate it in a small restaurant called Bamboo House. It is very suitable for drinking. Maybe it is because I am an alcoholic. I recognize everything that can be drunk.

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There is another way to eat bamboo shoots, which is to make them into pickles.

That crispiness and refreshing taste cannot be replaced by crispy vegetables.

On a summer evening, sitting in the small courtyard, with the stars and moon in the sky, swaying bamboo shadows, and a cool breeze blowing away some of the lingering lingering effects of the night's drinking, I would suddenly have a bowl of mung bean porridge and a plate of spicy pickled bamboo shoots.

In an instant, what else can you ask for in life!

Another wonderful thing about soaking bamboo shoots is that it can eliminate floating flowers in the jar.

When the bamboo shoots enter the altar, if there are flowers, the flowers will be destroyed, but if there are no flowers, the salt water will be preserved.

No matter how many floating flowers there are, they will all disappear in seven or eight days. Two or three bamboo shoots can guarantee that they will not bloom again for half a year.

Of course, it must be fresh bamboo shoots.

When I was in Changning, I told this method to two old gentlemen, Wang Zengqi and Lin Jinlan. They are both gourmets who are good at eating and cooking, and both have suffered from kimchi raw flowers for half their lives.