1. After peeling, cut into shreds and blanch in boiling water. After taking out, rinse with cold water before drying. Mix with your favorite seasoning, such as salt, monosodium glutamate, vinegar, Chili noodles, sesame oil, or add fried shredded pork or fried eggs. Wow, it smells delicious and refreshing.

2. Bamboo shoots should be copied in boiling water first, so as to remove the earthy smell, cut into slices, and stir-fried with bacon slices, ginger slices and onion slices in an iron pan with appropriate seasoning.

shredded pork with double bamboo shoots

Raw materials: pork tenderloin, winter bamboo shoots and green bamboo shoots

Seasonings: egg white, Shaoxing wine, refined salt, monosodium glutamate, sugar, sesame oil and dried starch

Practice:

1. Slice pork tenderloin, soak it in water, squeeze out the water, put it in a bowl, and add it. Winter bamboo shoots and green bamboo shoots are also shredded for use;

2. Set fire to the wok, add salad oil and cook until it is four to five times ripe, add shredded pork, and disperse it with an iron spoon. After the shredded pork becomes discolored, scoop it up and pour it into a colander to drain;

3. Add minced ginger onion and shredded bamboo shoots into the original pot, stir-fry, add Shaoxing wine, sugar, salt and monosodium glutamate, thicken with water starch, then add shredded pork tenderloin, turn it over a few times, pour sesame oil on it, take it out of the pot and plate it.

characteristics: the color is distinct, the double bamboo shoots are crispy, and the shredded pork is white, tender and salty.

Sauce spring bamboo shoots

Ingredients: 5g fresh spring bamboo shoots, peanut oil, sweet noodle sauce, sugar, mushroom essence, vegetarian shrimp, sesame oil and fresh soup.

Practice:

1. Peel off the old skin of fresh bamboo shoots, cut them into long bamboo shoots with a knife, and then pat the bamboo shoots lightly with a knife surface;

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, and when it is heated to 5%, add the bamboo shoots, then pour them into a colander to drain the oil;

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

5. Heat the wok again, add fresh soup and shrimps to boil, then add bamboo shoots to boil, and when the soup is almost dry, add sauce. When the soup is tightly wrapped in bamboo shoots, add monosodium glutamate and drizzle with sesame oil.