Ingredients: 500g fresh bamboo shoots, peanut oil, sweet noodle sauce, white sugar, chicken essence, shrimp, sesame oil and fresh soup.

Exercise:

1, peel off the old skin of fresh bamboo shoots, cut into long bamboo shoots, and then gently pat the bamboo shoots with a knife;

2. Melt the sweet noodle sauce with water, put the peanut oil into a wok and boil it to remove the oily smell for later use;

3. When the wok is on fire, add peanut oil. When it is heated to 50%, add bamboo shoots and oil, and pour it into a colander to drain the oil;

4. Reheat the wok, add peanut oil, add sauce, add sugar and stir, and put it in a plate for later use;

5. When the wok is lit again, add fresh soup and shrimp seeds to boil, and then add bamboo shoots to boil. When the soup is almost dry, add the sauce. When the soup is tightly wrapped around the bamboo shoots, add monosodium glutamate and drizzle with sesame oil.

Braised bamboo shoots with plum vegetables

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

Exercise:

1. Wash prunes and cut into small pieces; Bamboo shoots are shelled, cut open, cooked with water first, then taken out and cut into strips.

2. Stir-fry dried plums with 5 tbsp oil, then add bamboo shoots and stir-fry, add seasonings and stew for 20 minutes.

3, the soup is slightly dry and can be served.

Fried bamboo shoots with oyster sauce

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

Exercise:

1, wash bamboo shoots and cut into strips;

2. Sit in a pan and pour oil. When the oil is 60% hot, add oyster sauce, bamboo shoots, salt, sugar, soy sauce, sesame oil and chicken essence and fry until cooked.

Chunsun salad granules

Ingredients: 80g of bamboo shoots, 0/0g of pea seedlings/kloc-0, 5g of yellow bell pepper/kloc-0, 0g of small tomatoes/kloc-0, 5g of mushrooms, 0g of salad dressing/kloc-0, 20g of plain yogurt.

Exercise:

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

2. Wash the yellow bell pepper and cut it into thin strips, blanch it with boiling water together with pea seedlings and willow mushrooms, scoop up cold water and let it cool; Wash small tomatoes and remove pedicels for later use.

3. Take three small tomatoes and put them in a blender and mix them evenly. Pour them out and mix them with salad dressing and plain yogurt.

4. Put the materials of methods 1 and 2 in a dish, and pour in the sauce of method 3 when eating.

Sun Chun mushroom soup

Raw materials: 50 grams of wet-hair mushrooms, 90 grams of winter bamboo shoots, 0/0 grams of angelica/kloc, 320 grams of oil gluten, and 7 cups of vegetarian soup.

Exercise:

1, angelica slices; Winter bamboo shoots are shelled, head and tail removed, blanched and cut into pieces; Soak the oil gluten in water, cool it, cross the river, and cut it into 3 mm thick slices; Cut the mushrooms in half.

2. Put mushrooms, gluten, one third of angelica sinensis and bamboo shoots into the cooked soup, cook for 30 minutes, then remove and drain (remove angelica sinensis), and leave the soup for later use.

3. Take a round bowl, spread peanut oil evenly in the bowl, put mushroom slices on both sides of the bottom of the bowl, then add bamboo shoots, and pour a little boiled mushroom soup; In another small bowl, put the remaining angelica and half a glass of water; Put the two bowls in a steamer and steam for 20 minutes, then take them out. Pour the steamed materials in the round bowl into the big soup bowl and spread the gluten on half of the mushroom noodles.

4. Boil the soup above the cooked mushrooms, add the steamed angelica soup and mix it evenly, then gently pour it into a big soup bowl.

Carassius auratus spring bamboo shoots soup

Ingredients: crucian carp1400g, bamboo shoots, mushrooms, ginger slices, salt, pepper and chopped green onion 200g each.

Exercise:

1. Crucian carp is wrapped with salt and yellow wine for 20 minutes;

2, saute ginger slices, stir-fry two pieces of crucian carp (so that the soup is easy to turn white);

3. Add water, add bamboo shoots and mushrooms, boil and turn to low heat for 30 minutes, then add salt, pepper and chopped green onion.

Fried bamboo shoots with scallops

Raw materials: 750g of fresh bamboo shoots, 0/00g of scallops/kloc-,0/5g of cooking wine/kloc-,0.5g of refined salt/kloc-,25g of chicken oil, 500g of clear soup and 0/0g of wet corn flour/kloc-.

Exercise:

1. Remove ribs from scallop, wash it with cold water, enlarge the bowl, soak it in clear water 1 hour, steam it in a drawer for about 3 hours, take out the big bowl, soak it in the original soup 1 hour, take it out, rinse it twice, and then soak it in the original soup (remove sand by sieving).

2. Wash fresh bamboo shoots with clear water, break them in half, put them in a boiling water pot and take them out again. Sit in a pan, add15g chicken oil, stir-fry bamboo shoots, then add 300g clear soup, add a little refined salt and cooking wine, then add the cooked scallops, cook for about 5 minutes with low fire, and take out the clean water; Spread scallops (not scattered) around the disk, and place bamboo shoots neatly in the center.

3. Pour 200 grams of clear soup into the pot, bring it to a boil over high fire, add a little steamed scallop stock, add the remaining refined salt, skim off the floating foam, dilute the corn flour with water, hook it into a sauce, pour chicken oil on it, and pour it on the dish.

Chicken-flavored bamboo shoots

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

Exercise:

1. Cut the shell of the bamboo shoot vertically to about depth, and peel it completely from bottom to top, so that the bamboo shoot will not break and the back will be cut into complete strips;

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

3. Take out bamboo shoots, let them pass through cold water and boil them in cold chicken soup with medium heat;

4. Pour in 1 spoon of Shao wine and dried Chili, and simmer for 8 minutes;

5, taste salty, add salt and sugar to taste, then simmer for a while, pay attention to straighten it out with chopsticks, and clip out the pepper.

What should we pay attention to when eating bamboo shoots:

Although spring bamboo shoots are good, you can't eat more, especially people with gastrointestinal diseases should eat less, otherwise it will cause gastrointestinal bleeding and be life-threatening in severe cases.

In addition, children eat too many bamboo shoots, which is easy to induce rash. They can eat less bamboo shoots, but never bamboo shoots. In addition, children's skeletal development is not yet mature, and oxalic acid contained in bamboo shoots will affect the absorption of calcium and zinc by human body. If children eat too many bamboo shoots, they will lack calcium and zinc, leading to slow development. Therefore, it is not advisable to eat too many bamboo shoots before 15 years old. Old people should chew slowly when eating bamboo shoots. Patients with urethral calculi and kidney calculi, people with weak spleen and stomach and postpartum should not eat bamboo shoots.

Practice of three fresh bamboo shoots and olive vegetables

Main materials:

250g of duty-free pork, 250g of fresh bamboo shoots, 65,438+0 tablespoons of olives and light soy sauce, 65,438+0 teaspoons of sugar and garlic, and 65,438+0 strips of onions.

Composition:

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

1 teaspoon cornflour, 1 tablespoon water and oil.

Sauce: 5 tbsp water, 3/2 tsp light soy sauce,12 tsp sugar and cornflour,14 tsp sesame oil.

How to do it:

1. Mix the cured pork with marinade and marinate for 10 minute. Slice fresh bamboo shoots, cook in boiling water for 5 minutes, remove and isolate. Cut the onion into pieces.

2. Heat 2 tbsp oil, stir-fry the pork until it is 80% cooked, and then take it out. Stir-fry bamboo shoots in 2 tbsp oil, add soy sauce and sugar and mix well.

3. Put the chopped garlic, onion, olive vegetables and untreated pork back into the pot and fry them, then bury them and eat them.

Bamboo shoots and tofu ingredients:

Two pieces of tofu, one or two bamboo shoots, a little mushroom and rape.

Seasoning:

Soy sauce, sugar, pepper water, chopped green onion, cooking wine, vegetarian dishes, starch.

Exercise:

(1) Cut bamboo shoots, cut tofu into pieces, and pour into boiling water;

(2) put oil in the pot. When the oil is hot, use a frying pan with chopped green onion, mushrooms and rape, add soy sauce, sugar, pepper water, cooking wine and vegetarian food, add half a spoonful of chicken soup, and boil tofu and bamboo shoots for a while. When the soup is not enough, thicken it with starch and take it out.

Fried shredded pork with bamboo shoots

Material preparation: shredded bamboo shoots (magnolia slices), shredded lean meat, chopped green garlic, shredded ginger, star anise, pepper, cooking wine, refined salt and monosodium glutamate.

Production: Stir-fry the star anise, pepper and shredded ginger, stir-fry the shredded pork until half-cooked, add cooking wine, stir-fry shredded bamboo shoots, stir-fry green garlic, add refined salt and order monosodium glutamate and sesame oil.

Stewed meat with bamboo shoots

Preparation materials: pork, bamboo shoots, onion, ginger, fennel, cooking wine, soy sauce, salt, sugar and monosodium glutamate.

Production: Cut the pork belly into cubes, shell the bamboo shoots, cut off the old roots, and cut the hob into smaller hob blocks.

In a wok over medium heat, add onion and ginger, add pork and stir fry. Stir-fry pork, add fennel, add a small bowl of cooking wine, cover the pot and stew for a while. Then add soy sauce, stir-fry until the color is even, add water to avoid pork, and then spread the cut bamboo shoots on the meat. After the fire is over, add some salt and sugar to stew. When the skin becomes soft, collect the soup until it is thick, add a little monosodium glutamate and serve. It's delicious. I haven't eaten it in the north.

Fried shrimps with yam and bamboo shoots

Ingredients: yam, asparagus (bamboo shoots), shrimp, onion, ginger, garlic, salt, cooking wine.

Practice: 1, shrimp washed, yam peeled and cut into strips, asparagus cut into hob blocks. Shred ginger and garlic, and mince onion.

2. Put the right amount of oil into the wok and heat the ginger and garlic until fragrant. Stir-fry shrimps for one minute, and add some cooking wine. Out of the pot for later use.

3. Wash and dry the pan, heat it with oil, then stir-fry asparagus and yam, add salt and a little water. Stir-fry evenly, then cover the pot and stew the yam and bamboo shoots.

4. Pour in the shrimps and stir fry. Finally, sprinkle with chopped green onion and put it on the plate.

If asparagus is not available, bamboo shoots and winter bamboo shoots can be used instead.

Steamed bamboo shoots

[Raw material/seasoning]

2 bamboo shoots, 1 00g chicken, 1 onion, 3 garlic, 1 ginger, 1 salt, 2 sesame oils, 1 soy sauce, 1 Chili noodles and1.

[Production process]

(1) Cut off the bamboo shoots dug out of the soil by about 3 cm, draw a knife line on one side of the bamboo shoots, and pour enough rice into the pot to cook for 40 ~-60 minutes. Peel the cooked bamboo shoots, wash them and cut them in half.

(2) Boning chicken, chopping, mashing onion, garlic and ginger, and seasoning with sesame oil, salt and pepper noodles. Fry the eggs into yellow and white eggs and shred them.

(3) Fill the chicken with seasoning at the seams of bamboo shoots.

(4) Put the bamboo shoots into the pot, add 2 cups of water and season with clear sauce, then boil.

(5) Cook 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 it.

Fried shrimp with yam and bamboo shoots

Ingredients: yam, asparagus (bamboo shoots), shrimp, onion, ginger, garlic, salt, cooking wine.

Practice: 1, shrimp washed, yam peeled and cut into strips, asparagus cut into hob blocks. Shred ginger and garlic, and mince onion.

2. Put the right amount of oil into the wok and heat the ginger and garlic until fragrant. Stir-fry shrimps for one minute, and add some cooking wine. Out of the pot for later use.

3. Wash and dry the pan, heat it with oil, then stir-fry asparagus and yam, add salt and a little water. Stir-fry evenly, then cover the pot and stew the yam and bamboo shoots.

4. Pour in the shrimps and stir fry. Finally, sprinkle with chopped green onion and put it on the plate.