Ingredients: 500 grams of spring bamboo shoots, pepper 10 tablets, sugar, soy sauce and sesame oil.

Exercise:

1. Wash bamboo shoots, cut them in half, pat them loosely with a knife, and cut them into 1.5 inch long sections.

2. Heat the pan, put the oil until it is five-cooked, add the pepper granules, fry until it is slightly Huang Shi, add soy sauce, sugar and appropriate amount of water, bring to a boil with high fire, and simmer for 5 minutes with low fire. When the soup is thick, add monosodium glutamate and sprinkle with sesame oil.

Sun Chun Li Ji

Material: pork tenderloin 150g.

Ingredients: 50 grams of bamboo shoots.

Seasoning: salt 5g, monosodium glutamate 0.5g, Shaoxing wine 10g, dry starch 15g, water starch 10g, egg white 1g, and refined vegetable oil 250g (actual dosage 60g).

Exercise:

1. Shred pork tenderloin, put it in a container and soak it in cold water until it turns white. Drain the water, put it into a bowl, add 4g of refined salt, 5g of Shaoxing wine, monosodium glutamate, egg white and dried lake powder and mix well for later use.

2. Cook bamboo shoots and cut them into filaments with the same thickness and length as shredded pork.

3. Put the wok on fire, add refined vegetable oil, cook until it is 70% mature, add shredded pork and disperse with an iron spoon. Pour the shredded pork into a colander to drain oil after discoloration.

4. Set fire to the original pot, add 30g of refined vegetable oil, stir-fry shredded bamboo shoots, add 5g of Shaoxing wine, 1 g of salt and a small amount of soup, thicken with water starch, pour in shredded pork, turn it over a few times, pour in a small amount of oil, and turn it over.

Features: white color, fresh and tender taste, and firm marinade.

note:

1. Shredded pork and shredded bamboo shoots should be cut evenly.

2. Stir the shredded pork evenly when sizing, and no water can be seen.

When frying, the soup should be put properly, not too much and not too little. When thickening, water starch should also be appropriate, which is easy to paste and rarely has soup.

Fried bamboo shoots with ginger and onion

Ingredients: fresh bamboo shoots 300g, mushrooms 50g, carrots10g.

Accessories: ginger 10g, onion 10g.

Seasoning/marinade: salt 6g, monosodium glutamate 5g, sugar 2g, Shaoxing wine 5g, peanut oil 15g, sesame oil 2g, pepper1g.

Exercise:

1. Bamboo shoots are cut into thick Japanese-shaped slices, mushrooms are soaked and diced, carrots are sliced, ginger is sliced, and onions are cut into sections.

2. Add water to the pot and bring it to a boil. Add bamboo shoots and cook thoroughly. Pick them up for later use.

3. Put oil in the wok, add ginger slices and carrot slices to saute, add bamboo shoots and mushrooms, add Shaoxing wine, add refined salt, monosodium glutamate, sugar, sesame oil and pepper, thicken with wet materials, add onion segments and coat with tail oil. Tip: Spring bamboo shoots must be cooked thoroughly, otherwise they will taste bitter.