Bamboo shoots and pork ribs soup folding

Ingredients

250 ??grams of pork ribs, 150 grams of bamboo shoots, 1000cc of water, a little ginger slices, 1 gram of salt, 1 tsp of chicken powder

Method

1. Wash and slice the bamboo shoots and set aside; wash and dry the ribs and set aside.

2. Get a pot of water, wait until the water boils, blanch method 1 in the boiling water, remove and set aside.

3. Take a pot, pour water into the pot, stir and cook together, then put methods 1 and 2 into the pot and cook together.

4. After step 3 is brought to a boil, immediately turn the heat to low, cover the pot, and simmer for 30 minutes. Then open the lid, add the ginger slices and seasonings, and mix together. Season to taste and you're done.

Tips:

1. Adding ginger slices when cooking soup will make the soup more refreshing and not greasy.

2. If the bamboo shoots are not sliced ??bamboo shoots, the stewing time should be controlled between about 40 to 60 minutes.

Folding Bamboo Shoots, Mushrooms and Stir-fried Pork

Bamboo shoot ingredients/seasonings: 300g bamboo shoots, 50g turkey (pork, beef), 5 shiitake mushrooms, 3 rock fungus, 1 green pepper ﹐Salt, 1 tablespoon flour, meat seasonings: onions, garlic, salt, soy sauce, pepper noodles, sesame seeds

Production process:

(1) Cut the bamboo shoots in half and slice them , and season with salt and fry.

(2) Stir-fry the meat with the seasonings.

(3) Cut the soaked shiitake mushrooms and stone fungus into shreds.

(4) Halve the green pepper and cut into thin strips.

(5) Add shiitake mushrooms, rock fungus, and green pepper to the fried meat, stir-fry it, then add it to the water used to make white noodles and cook it, then mix it with the fried bamboo shoots and serve it in a bowl. [5]

Folding of spring bamboo shoots and mushroom soup

Ingredients: about 50 grams of wet mushrooms, 90 grams of winter bamboo shoots, about 10 grams of angelica root, about 320 grams of oily gluten, 7 cups of vegetarian soup .

Method:

1. Cut the angelica into thin slices; peel the winter bamboo shoots, remove the heads and tails, boil with water and cut into pieces; boil the oil and gluten with boiling water in a cold river, and cut into 3 mm thick slices; winter mushrooms Remove stems and cut in half.

2. Put the mushrooms, gluten, one-third of the angelica root, and winter bamboo shoot slices into the boiling vegetarian soup. Boil for 30 minutes, remove and drain (remove the angelica root), and keep the soup for later use.

3. Take a round bowl, spread peanut oil evenly in the bowl, arrange the mushroom slices on both sides of the bottom of the bowl, then add the winter bamboo shoot slices, pour a little mushroom soup; use another small bowl, put in Combine the remaining angelica root and half a cup of water; steam both bowls in a steamer over high heat for 20 minutes, take out, pour the steaming ingredients in the round bowl into a large soup bowl, and place the gluten on half of the mushroom noodles.

4. Boil the soup above the boiled mushrooms, add the steamed angelica soup and mix thoroughly, then pour it gently into a large soup bowl and serve.

Folding Crucian Carp and Spring Bamboo Shoot Soup

Ingredients: 1 crucian carp about 400 grams, 200 grams of spring bamboo shoots, appropriate amounts of mushrooms, ginger slices, salt, pepper, and chopped green onion.

Method:

1. Spread salt and rice wine on the crucian carp and marinate it for 20 minutes;

2. Sauté the ginger slices until fragrant, and slightly fry the two pieces of crucian carp. Fry it (this will make the soup white easily);

3. Add water, add spring bamboo shoots and mushrooms, bring to a boil, then turn to low heat and simmer for 30 minutes, add salt, pepper, and chopped green onion after removing from the pot.

Stir-fried spring bamboo shoots with scallops

Ingredients: 750 grams of fresh bamboo shoot tips, 100 grams of scallops, 15 grams of cooking wine, 1.5 grams of refined salt, 25 grams of chicken fat, 500 grams of clear soup, wet 10 grams of corn flour.

Method:

1. Remove the tendons from the scallops, wash them with cold water, put them in a bowl, soak them in water for 1 hour, steam them in a drawer for about 3 hours, take out the big bowl, and cook. Soak the scallops in the original soup for 1 hour, take them out, rinse them twice, then put them into the original soup (pass through a fine basket to remove the sand) and soak them.

2. Wash the tips of the fresh bamboo shoots with clean water, break them into two pieces, put them into a pot of boiling water and drain them out. Sit in a pot, pour 15 grams of chicken oil, stir-fry the bamboo shoot tips, then pour 300 grams of clear soup, add a little salt and cooking wine, then add the cooked scallops, cook over low heat for about 5 minutes, remove and control Purify the water; place the scallops (do not scatter them) flatly around the disk, and place the bamboo shoots neatly in the center.

3. Pour 200 grams of clear soup into the pot, bring to a boil, add a little steamed scallop stock, add the remaining refined salt, skim off the foam, dilute the cornstarch with water and thicken it into gravy. Drizzle with chicken oil and pour over the vegetables. Serve.

Chicken flavored spring bamboo shoots folded

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

Method:

1. Cut the shell of the bamboo shoot vertically, roughly to the depth of the bamboo shoot meat, and completely peel off the shell from bottom to top, so that the bamboo shoot will not break, and cut later The bamboo shoots will come out in complete strips;

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

3. Take out the bamboo shoots, rinse them with cold water, and mix with Add the cold chicken soup to the pot and bring to a boil over medium heat;

4. Pour 1 spoonful of Shaoxing wine, add dried chili peppers, and simmer over low heat for 8 minutes;

5. Taste the saltiness and add salt Mix with sugar, simmer for a while and put on a plate. Use chopsticks to straighten out the peppers and remove the peppers.

Folded fried spring bamboo shoots in oyster sauce

Ingredients: 500 grams of spring bamboo shoots, appropriate amounts of oyster sauce, salt, sugar, soy sauce, sesame oil, chicken essence, and cooking oil.

Method:

1. Wash the spring bamboo shoots and cut them diagonally into strips;

2. Put the pot on fire and pour the oil. When the oil is 60% hot, add the oyster sauce. , spring bamboo shoots, salt, sugar, soy sauce, sesame oil, chicken essence and stir-fry until cooked.

Folding Bacon Roast with Spring Bamboo Shoots

Ingredients: 1 piece of bacon, 1 spring bamboo shoot, 3 green garlic, 2 red peppers, seasonings include salt, chicken essence, cooking wine and dark soy sauce.

Method:

1. First cut the bacon into strips and cook in hot water until the fat of the bacon is translucent; then slice the spring bamboo shoots and shred the red pepper. Cut the green garlic into sections diagonally;

2. Heat oil in a pot, stir-fry the spring bamboo shoots until they are brown, add the bacon and stir-fry, add red pepper shreds and white green garlic, add salt; add green garlic leaves, and order A little cooking wine and chicken essence will do the trick.

Comments: This is an excellent side dish: it has the aroma of bacon, the crispness and taste of spring bamboo shoots, and the mild spiciness of green garlic and chili. It is a good accompaniment. However, spring bamboo shoots themselves are relatively hard, and bacon is also tough. People with gastrointestinal diseases should not eat too much.

Folding spring bamboo shoots porridge

Ingredients: 300 grams of glutinous rice, 2 spring bamboo shoots, 1 green onion, a little salt and chicken essence.

Method: Peel off the outer skin of the spring bamboo shoots, wash them, and cut them into thin slices; then make porridge with glutinous rice, and when the rice grains are slightly open, add the spring bamboo shoots slices. When the porridge becomes a paste, add salt and chicken essence and stir evenly; finally, cut the green onions into chopped green onions and add them to the porridge before eating.

Comments: This porridge with spring bamboo shoots can easily remind people of the wonderful artistic conception of "the spring breeze turns green on the south bank of the river". Spring bamboo shoots are originally sweet in taste and cold in nature. When cooked with glutinous rice as porridge, eating them can open up the blood vessels, resolve phlegm and saliva, and eliminate food bloating.

Colorful shredded bamboo shoots

This dish is inspired by the traditional dish ‘Colorful shredded chicken’.

Ingredients: 1 spring bamboo shoot, 1 red pepper, 3 green peppers, 1 carrot, 3 slices of mushrooms; seasoning is very simple, salt, chicken essence, cooking wine.

Method: When making, first cut the five raw materials into shreds, heat oil in a pot, stir-fry the cut raw materials for a while, add salt, some cooking wine, add chicken essence, and take it out of the pot.

Comments: This dish exercises knife skills and requires creativity. The colors are well matched and the nutrition is comprehensive. It is worth a try.

Dry-roasted spring bamboo shoots folded

Ingredients: The most important thing for dry-roasted spring bamboo shoots is a bag of watercress, 1 spring bamboo shoot, 1 carrot, 3 slices of shiitake mushrooms, an appropriate amount of green beans, and 1 ginger. cubes, 2 green onions, and the other seasonings are salt, chicken essence, wet starch, cooking wine and a small amount of sugar.

Method:

1. First cut the mushrooms and carrots into cubes, and blanch them in boiling water with the green beans;

2. Then put the watercress on the Stir fry the red oil in the pot; then use onions and ginger to cook the sauce; stir-fry the raw materials in the fried red oil, add salt, add onion and ginger water, add a little cooking wine and soup, and finally use wet starch Just thicken it.

Comments: This dish is the most complicated to make. Cooking it this way can partially remove the oxalate in spring bamboo shoots that is harmful to the human body, making the dish even more delicious.

Folding spring bamboo shoots and fish fillets

Ingredients: 350 grams of middle section of herring, 50 grams of cooked bamboo shoots, 25 grams of shiitake mushrooms, 1 egg white, 300 grams of lard, rice wine, Appropriate amounts of fine salt, monosodium glutamate, corn starch, and water corn starch.

Method:

1. First cut the fish open along the spine, remove the bone spurs and skin, cut it into 5 cm long sections, and then slice it diagonally into thin slices. Mix salt, monosodium glutamate, egg white, and cornstarch into a paste, then refrigerate for about 30 minutes; cut the fermented mushrooms into thin slices.

2. When the lard in the pot is 30% hot, add the fish fillets and fry them one by one, then add the bamboo shoots and mushrooms. After heating, pour out and drain the oil. Then leave a small amount of oil in the original pot, pour rice wine, add soup water, fine salt and MSG. After boiling, thicken with cornstarch. Add fish fillets and other raw materials and stir-fry evenly. Drizzle with oil and glaze before serving.

Comments: The fish fillets are white, salty and refreshing, tender and crispy. But don’t use seasonings like onions and ginger, and don’t pour too much rice wine.

Fried Double Fresh Folds

Ingredients: bamboo shoots, fresh mushrooms

Condiments: a little salt, a little soy sauce, a little sugar, cooking oil

Method:

1. Peel off the outer skin of the bamboo shoots, wash them, and cut them into small strips; wash the mushrooms (you can remove the mushroom legs to make the taste more tender) and cut them into small strips.

2. After boiling water, pour the cut bamboo shoots and shiitake mushrooms into boiling water for a while, drain and set aside (tips: boiling water is to remove the bitter taste of the fresh bamboo shoots themselves, and it is also done) The watery ingredients will become more crispy and tender after being processed).

3. Add an appropriate amount of cooking oil to the wok (tip: because it has been boiled with water, you don’t need to add a lot of oil when frying spring bamboo shoots. Just add a little.), boil it Pour the water into the bamboo shoots and mushroom strips and stir-fry.

4. When it is almost cooked, add appropriate amount of salt, light soy sauce and sugar according to taste (tip: be sure to add some sugar, so the taste will be very fresh). If you like, you can also add a little bit of chicken essence (tip: a little bit is enough, this dish is very fresh when the two ingredients are combined.)

5. Put it on a plate and take it out of the pot.

Chicken stewed with bamboo shoots and folded

Ingredients:

A: A freshly chopped chicken, washed and cut into pieces B: Onions chopped and prepared C: Peeled Cut the washed fresh bamboo shoots into small pieces or slice them diagonally. D: A bottle of beer

Method:

1. Heat the pot, add oil, add ingredient B and sauté until fragrant

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2. Add A and fry. During the frying process, add an appropriate amount of rice wine or beer to remove the fishy smell. Add some light soy sauce to enhance the flavor. After frying and changing color, pour a tube of beer. Pour in C and smooth it out slightly. If there is not enough beer, add cold water until the bamboo shoots are submerged

3. After the high heat boils, reduce the heat to medium and simmer for twenty minutes. (Remember, do not rush to stir with a shovel before and after boiling, otherwise it will It's not palatable), then add salt and cook for about ten minutes before seasoning. Okay, I think it's still fresh enough and not too greasy, and the soup is also very good.

Three fresh bamboo shoots and olives folded

Ingredients: 250 grams of pork, 250 grams of fresh bamboo shoots, 1 tablespoon each of olives and light soy sauce, 1 tablespoon each of sugar and minced garlic teaspoon, 1 green onion.

Marinage: 2 tsp light soy sauce, 1/4 tsp sugar, a little sesame oil, 1 tsp cornstarch, 1 tbsp water and oil.

Gorgon juice ingredients: 5 tablespoons of water, 3/2 teaspoon of light soy sauce, 1/2 teaspoon each of sugar and cornstarch, 1/4 teaspoon of sesame oil.

Method:

1. Mix the minced pork with marinade and marinate for 10 minutes. Slice the fresh bamboo shoots and cook in boiling water for 5 minutes. Remove and drain; cut green onions into sections.

2. Heat 2 tablespoons of oil, stir-fry the minced pork until cooked, then remove. Add 2 tablespoons of oil and stir-fry bamboo shoot slices, add light soy sauce and sugar and mix well.

3. Put the minced garlic, green onions, pickled vegetables and minced pork back into the pot and stir-fry until covered with gravy.

Folded steamed bamboo shoots

Ingredients/seasonings: 2 bamboo shoots, 100g chicken, 1 green onion, 3 pieces garlic, 1 piece ginger, 1 tsp salt, 2 tsp sesame oil, 1 tablespoon of soy sauce, 1/4 teaspoon of pepper noodles, 1 egg

Production process:

(1) Remove about 3cm from the tip of the bamboo shoots dug out from the soil, and place them in Score a knife pattern on one side of the skin, pour enough rice washing water into the pan and cook for 40 to 60 minutes. Remove the skin of cooked bamboo shoots, wash and cut in half.

(2) Remove the bones from the chicken and chop it into small pieces, pound the onion, garlic and ginger well, and season with sesame oil, salt and pepper. Fry the eggs into yellow and cut the white eggs into shreds.

(3) Fill each section of bamboo shoots with chicken with seasonings.

(4) Put the bamboo shoots in a pan, add 2 cups of water and season with clear sauce and simmer.

(5) Boil 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 top.

Bamboo shoots and mushroom soup folding

Ingredients: 25 grams of mushrooms, 15 grams of bamboo shoots, 110 grams of golden needles, 5 grams of ginger, 1 gram of MSG, 3 grams of refined salt, and 300 grams of clear soup.

Preparation: 1. Soak the mushrooms until soft, remove the stems and cut into thick strips, shred the ginger, wash and tie the golden needles, peel the bamboo shoots and cut into thick strips; 2. Put the bamboo shoots and shredded ginger into a soup pot and add appropriate amount of water. Boil for 15 minutes, then add shiitake mushrooms and golden needles and cook for 5 minutes, then add refined salt and MSG.

Cold Bamboo Shoots and Cucumbers

Ingredients: cucumber, bamboo shoots, black fungus, garlic, ginger, green onion.

Method:

1. Soak the black fungus in warm water. If you have rice water, it is better to soak it in rice water

2. Mince the onion, ginger and garlic and set aside

3. Wash the bamboo shoots and cut them into smaller pieces.

4. After soaking the black fungus, tear it into small florets

5. Add water to the pot, add bamboo shoots and black fungus, bring to a boil and continue to cook for about three minutes, until Ripe. After cooking, drain and set aside

6. Wash the cucumber and cut into small pieces

7. Put an appropriate amount of oil in the pot, when the oil is hot, add minced onion, minced ginger and garlic and stir-fry It’s fragrant. If you like spicy food, you can add some dried chili powder and Sichuan peppercorns and fry together until fragrant

8. Put the bamboo shoots, cucumbers, and black fungus into a larger container, and pour in the fried oil in step 7. Add appropriate amount of salt, appropriate amount of vinegar, 1 tsp of sugar, 1 tsp of sesame oil, and mix evenly.

Folded fried shrimp balls

Ingredients: 500 grams of prawns, 10 grams of bamboo shoots, 10 grams of mushrooms (fresh), 50 grams of tomatoes, and 50 grams of green peppers.

Seasoning: 5 grams of garlic, 5 grams of green onions, 10 grams of egg white, 5 grams of oil peel, 5 grams of white sugar, 5 grams of cooking wine, 5 grams of starch (peas), 1 gram of MSG, 70 grams of vegetable oil, Appropriate amount of each.

Method:

1. Peel off the heads, shells and tails of the shrimps, wash them, press them dry with a dry towel, and use a knife to cut the middle of the back of the shrimps (do not break them) Take out the pureed soup, cut each side into slices, and set aside;

2. Cut bamboo shoots, mushrooms, tomatoes, and green peppers into diamond-shaped slices, cut green onions into horseshoe shapes, and mince the garlic heads;

3. Mix egg white and dry starch into egg white slurry, and sizing the shrimp;

4. Refined salt, sugar, cooking wine, monosodium glutamate, wet starch, and soup and mix thoroughly to form a marinade;

5. Put the pot on a high fire, add oil and heat until it is 50% hot. Pour in the sizing shrimps, break them up with chopsticks, roll the shrimp meat into balls and change color, pick them up with a slotted spoon and drain;

< p>6. Leave the remaining oil in the pot, put it on high heat, pour in the mushrooms, bamboo shoots and other ingredients, stir-fry a few times, add the prepared marinade, pour the oiled shrimp balls, stir-fry a few times and serve.

Oil-braised bamboo shoots folded

Ingredients: bamboo shoots, chopped green onion, soy sauce, salt, sugar, sesame oil.

Method:

1. Peel off the shells of bamboo shoots, cut off the old roots, pat loosen with the back of a knife and cut into sections;

2. Add oil to the hot pot, When the oil is warm, pour in the bamboo shoots and stir-fry, add soy sauce, salt, and sugar to taste;

3. Add an appropriate amount of water, simmer over medium heat for about 15 minutes, until the soup is dry and flavorful, and drizzle with a little sesame oil , sprinkle in chopped green onion.

Folding Bitter Melon and Bamboo Shoot Soup

Method:

1. Peel and slice the bamboo shoots, blanch them to remove astringency and oxalic acid;

2. Wash the bitter melon, remove the pulp and cut into sections;

3. Add water, ginger slices and dried shrimp skin to the casserole and bring to a boil, add bamboo shoot slices and cook for 20 minutes;

4. Add the bitter melon and cook After three to five minutes, add salt, chicken essence, and sesame oil to taste. Add radish sprouts and cook for two minutes before turning off the heat.