material

Ingredients: boneless chicken leg 1 branch, dried bamboo shoots 1 50g, pickled cabbage 1 50g, two seasonings of onion: salt1tsp, scallop powder1tsp,

method of work

1. Dried bamboo shoots are rinsed with running water to remove salt, blanched and cut into small pieces, chicken legs are chopped, pickled vegetables are washed and sliced, and onions are cut for later use. 2. Boil a pot of water, add chicken legs and pickled vegetables and blanch them slightly, then take them out for later use. 3. Boil another pot of water, add chicken legs, pickled vegetables and dried bamboo shoots, cook for 30 minutes, and then add scallop powder and salt.

Practice 2,

material

Chicken, starch, cooking wine, bamboo shoots, carrots, tomatoes, minced garlic, laver, soup.

method of work

1. Cut the chicken into pieces and marinate it with starch and cooking wine first.

2. Bamboo shoots and carrot slices.

3. tomatoes and garlic.

4. Boil the water and put the soup, chicken, carrots, tomatoes, bamboo shoots and seaweed in turn.

Practice 3,

material

Green bamboo shoots 2? Three, two drumsticks? 3 pieces, pickled wax gourd 1/2 cups, 8 mushrooms, proper amount of bamboo shoots, 2 tablespoons of salt 1/2 tablespoons of rice wine 1 tablespoon.

method of work

(1) Wash the chicken legs and cut them into pieces, soak the mushrooms into soft pieces, and shell the bamboo shoots and cut them into pieces for later use.

(2) Take the oil pan and stir-fry the chicken legs until the surface is cooked.

(3) Boil 1 pot of water, add bamboo shoots, pickled wax gourd and fried chicken pieces, remove impurities from the noodle soup after the soup is boiled, and simmer for about 20 minutes.

(4) Soak bamboo shoots in water for about 15 minutes, drain the water, then soak them in water with a little rice wine, and then drain and cut into sections.

(5) Cut the processed bamboo shoots into the boiled chicken soup, and continue to cook for 10 minutes before serving.

Practice 4,

material

Ingredients: half a silky fowl, bamboo shoots100g, 5g of angelica, 5g of astragalus, and 8g of red dates.

Seasoning: onion, ginger, salt and pepper.

method of work

1, sliced bamboo shoots

2. Wash Angelica sinensis and Radix Astragali and put them in a tea bag, and soak the red dates.

3. Wash the black-bone chicken, chop it into pieces, put it in a pot with cold water, add a few prickly ash and blanch it.

4. Put the blanched black-bone chicken into a casserole.

5. Add onion, ginger, red dates and tea bags, boil over high fire, and turn to low heat 1 hour or so.

6. Then add bamboo shoots, season, and cook for 15 minutes.

Practice 5,

material

Chicken Jane, onion, ginger, cooking wine, cooking wine, green and red pepper, onion, soy sauce, salt, onion.

method of work

1. Chicken Jane is boiled in water with onion, ginger and cooking wine for 5 minutes, rinsed, sliced, and sliced at the tip of bamboo shoots. The side dishes are: green and red peppers (I chose peppers that are not spicy, just for color matching) and onions.

2. Put the oil in the wok. When the oil is hot, saute the sour slices, add the onion and saute until fragrant. Then stir-fry the chicken and bamboo shoots with strong fire, and add some soy sauce and salt.

Tips

I eat the tender tip and the middle and lower parts of the bamboo shoots separately. This time, I use the tip of the bamboo shoots, which is very crisp and complements the crispness of the chicken. Cook the chicken and then cut it into pieces; Personally, I think fried bamboo shoot oil is more delicious; The chicken Jane I used was strung in a supermarket, but I didn't buy it in a bag at that time, so each one has a bamboo stick hole on it!

Practice 6,

material

Ingredients: chicken 250g, winter bamboo shoots150g,

Seasoning: egg white 30g, yellow wine 1 0g, white sugar 5g, chicken essence 2g, ginger 5g, scallion 5g, salt 2g, monosodium glutamate10g, pea starch 5g and peanut oil 50g.

method of work

1. Wash the chicken, cut it into thin slices, put it in a bowl, add refined salt, egg white, monosodium glutamate, dried starch and a little water, mix well and size it; Shred ginger and cut onion into sections.

2. Wash the winter bamboo shoots and cut them into slices the size of chicken slices for later use.

3. Put the wok on high fire and pour peanut oil, heat it to 40%, then pour the chicken slices into the colander and drain the oil.

4. Leave a little oil in the original pot and put it on a high fire. Add shredded ginger, onion and bamboo shoots to stir fry until fragrant. Pour Shao wine, splash some boiling water, add white sugar, chicken essence powder and salt, turn over the chicken slices, pour some cooked oil and mix well, and serve.