unlike other areas, bamboo shoots in the east of Chaozhou are the most seasonal in midsummer! Jiangdong bamboo shoots are fragrant and tender, especially famous; Unlike bamboo shoots in other places, they are bitter, astringent and green. I think besides the variety problem, it may also be related to the fertile soil and water in Jiangdong. In Chaozhou market from spring to summer, it is often seen that villagers in Jiangdong dig tender bamboo shoots before dawn and sell them in bamboo baskets.

chaozhou people likes eating bamboo shoots! There are many snacks with bamboo shoots as the raw material between wells in Chaozhou, including bamboo shoots, bamboo shoots rice, bamboo shoots kway teow rolls, shredded bamboo shoots rice rolls and so on! Every hot summer, every family cooks smoke and smells like bamboo shoots! Bamboo shoot soup, fried shredded bamboo shoots and other dishes with bamboo shoots as raw materials often appear at chaozhou people's own dinner table, which shows chaozhou people's love for bamboo shoots.

The unique fragrance of bamboo shoots has the functions of appetizing and promoting digestion; Bamboo shoots are known as "scavengers" of human waste, which have the characteristics of low fat and hypoglycemia.

Because bamboo shoots are fresh vegetables, the fresher, the more tender and the more delicious they are. When picking bamboo shoots, choose those who are white, not yellow, without spots and delicate fibers; Don't pick too "strong" bamboo shoots, which are easy to age and have a less tender taste. Because the bamboo shoots continue to grow after excavation, they need to be cooked in cold water and stored in the refrigerator when they are not eaten that day.

The common practice of bamboo shoot dumplings:

1. Peel bamboo shoots: peel off the shells, cut off the roots, slice into round and thin dumpling skins, put them in clear water to remove the earthy smell, boil them in cold water for about 1 minutes, then rinse them with clear water to control the moisture!

2. Material preparation: soak dried mushrooms and shrimps in hot water to make hair, cut blanched bamboo shoots into grains, chop pork into mud, cut mushrooms into grains, and add shrimps into a bowl. The dosage of the above materials can be increased or decreased according to personal preference.

3. stuffing: mix all the ingredients together, marinate with a little oil, salt and light soy sauce for a while, and add some Chili sauce to those who are spicy; Add an egg to increase the viscosity of the filling, of course, without adding it.

4. Stuffing: Start wrapping jiaozi, try to wrap the dumpling stuffing as full as possible, and bite off the thin stuffing in one bite. What a sense of accomplishment!

5. Steam: boil the water and steam for 25 minutes; Remember how much to eat and steam; Freeze the wrapped jiaozi into popsicles and put it in the refrigerator!

6. sauce mixing: you can use chopped garlic and aged vinegar as dipping sauce, or use Lee Kum Kee cold sauce without dipping it, as everyone likes.

steamed bamboo shoots dumplings are bright in color and tender in bamboo shoots!

You are fond of bamboo shoots, so it won't last long to be unearthed! Look at the smoke from the kitchen when the tide rises, and the wind blows like bamboo incense! The setting sun is hidden in the bamboo forest, and a pot of congou tea and bamboo shoots are scattered with the wind. It is a great pleasure to taste this beautiful bamboo shoots dumpling!