Ingredients: 500g of bamboo shoots, 200g of beef, 3 peppers, appropriate amount of ginger, 3 cloves of garlic, cooking wine 15ml, 5ml of soy sauce, oyster sauce 15ml, 2g of starch and appropriate amount of oil.

working methods

1. Peel and wash the bamboo shoots first, then chop them into long sections with a knife, pour in a proper amount of water to boil, then blanch them for 2 minutes, then take them out and soak them in clean water for at least 1 day, during which the clean water needs to be changed several times.

2. Wash and slice beef, mix well with a little cooking wine, soy sauce and starch, then marinate for a while, and chop pepper, garlic and ginger. There is no need to put oil in the wok. After heating, add bamboo shoots and stir-fry over medium heat. Roast the water in the bamboo shoots and take it out.

3. Heat oil in a wok, add Jiang Mo, minced garlic and pepper until fragrant, add beef and stir-fry until raw, add bamboo shoots and cook wine, oyster sauce and salt.

Second course: Stewed tofu with bamboo shoots and mushrooms

Ingredients: 500g of tofu (South), 25g of winter bamboo shoots and 50g of shiitake mushrooms (fresh shiitake mushrooms).

working methods

1. Cut the tender tofu into small pieces, put it in a cold water pot, add a little cooking wine, cook it with strong fire until the tofu is empty (small holes can be seen around the tofu), remove and drain.

2. Remove the old skin from the winter bamboo shoots and cut them into nail pieces; Cut mushrooms into small pieces; Cut onion and ginger into powder. When the oil in the pot is heated to 50% heat, add the winter bamboo shoots and fry for about 4 minutes until it is golden yellow.

3. Put 500 ml of fresh soup into the pot, then add tofu, bamboo shoots, fresh mushrooms, soy sauce, salt and Jiang Mo (the soup will be based on the submerged tofu), stew for 20 minutes on low heat, and then add pepper noodles, sesame oil and chopped green onion to serve.

Third course: chicken and bamboo shoot soup

Ingredients: chicken breast 1 00g, bamboo shoots100g, spinach 8g, eggs 50g, lard (refined)10g, monosodium glutamate 6g, pepper10g, salt 5g, chicken oil 5g and starch (peas) 7g.

working methods

1, chicken breast is stripped of tendons and membranes, mashed into minced chicken with the back of a knife and put into a bowl. First, break the chopped chicken with a little cold water, add salt, stir the egg white, add lard and mix well, then add water starch and mix well.

2. Cut off both ends of bamboo shoots, wash sand, cut into 3.3 cm long sections, split in two, and squeeze out water. Immediately put the broth into the soup pot and put it on the fire. Wrap the bamboo shoots one by one with chicken paste and put them in the soup pot. Wrap the spinach heart with chopped chicken and put it in the soup pot.

3. Next, add salt, monosodium glutamate and pepper. When the soup is boiled, pour in the chicken oil. Take the pot and put it in a big soup bowl.

Fourth course: Braised pork with bamboo shoots.

Ingredients: bamboo shoots 1 piece, one catty of pork belly, pepper, cinnamon, star anise, soy sauce, cooking wine, ginger slices, onion segments, rock sugar and salt.

working methods

1. Wash pork belly with skin, cut into 2cm square pieces, shell bamboo shoots and cut into hob pieces. Blanch bamboo shoots and pork belly separately and take them out for later use.

2, the pot is hot, pour a little oil, put rock sugar and stir-fry the sugar color after the oil is hot. When the crystal sugar bubbles and discolors, pour in the cooked pork belly and stir fry. Add chopped green onion, ginger slices, star anise, cinnamon and pepper and stir fry for a while, then add cooking wine and soy sauce and continue to stir fry for a while.

3. Finally, add bamboo shoots, and then add boiled water that covers the pork belly. After the fire is boiled, simmer 1 hour on low fire, add appropriate amount of salt, and finally collect the juice on high fire.

The fifth course: duck with bamboo shoots.

Ingredients: duck, bamboo shoots, salt, monosodium glutamate, onion and ginger.

working methods

1. Wash the duck with clear water first, then cut it into pieces of appropriate size, cook it in boiling water for 3 minutes, and slice the bamboo shoots.

2. Put the pot on the fire, add the duck pieces, add a proper amount of water (no duck meat), skim the floating foam after the water is boiled, and add seasonings such as onion and ginger. When the duck is cooked, add bamboo shoots and proper amount of salt to stew until the duck is soft and rotten, and add a little monosodium glutamate.