Bamboo shoots are suitable for frying, roasting, mixing and boiling, and can also be used as ingredients or fillings. Bamboo shoots are available all year round, but only spring and winter bamboo shoots have the best taste. Whether it is served cold, stir-fried or boiled in soup, it is tender and fragrant and is one of people's favorite delicacies.

1. Bamboo shoots cannot be eaten raw. They should be blanched in boiling water before eating to remove the oxalic acid in the bamboo shoots. It has a bitter taste when cooked alone, but it tastes particularly delicious when stir-fried with meat. In addition, you can also put the bamboo shoots with their skins in rice washing water, add a seeded red pepper, boil over low heat, then turn off the heat, let it cool naturally, then take it out and rinse it with water, the astringent taste will be gone.

2. Bamboo shoots can be eaten in a variety of ways, and are known as "versatile with both meat and vegetables". Once cooked with various meats, they become more delicious and can be used to make soups, dishes, and salads. , stir-fry, make stuffing, etc., can make many delicious dishes. Such as bamboo shoots and crucian carp soup, bamboo shoots roasting pork, bamboo shoots cooking white porridge, and bamboo shoots also being made into dried bamboo shoots, magnolia slices and canned food.

3. When boiling bamboo shoots, add a small amount of sesame paste, which will not only soften them easily, but also be fragrant and delicious.

4. Bamboo shoots should be blanched in boiling water before eating to remove the oxalic acid in the bamboo shoots.

5. The area near the tip of the bamboo shoots should be cut along the way, and the lower part should be cut crosswise. In this way, it will not only be easier to ripen when cooked, but also more flavorful.

6. Each part of the bamboo shoots has different freshness and tenderness, and can be eaten in batches, each with its own characteristics. For example, the tender head can be used for stir-frying; the middle part can be cut into slices, stir-fried, roasted, or used as an ingredient in dishes; the roots are older and can be boiled, simmered, and cooked with meat, and can also be placed in a jar for cooking. Fermented into moldy bamboo shoots, the stew has a unique flavor.

Braised bamboo shoots in oil:

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.

Braised Pork with Bamboo Shoots:

1. Wash the pork belly with skin and cut into 2 cm square pieces. Peel the bamboo shoots and cut into pieces with a hob.

2. Blanch the bamboo shoots and pork belly separately, then remove and set aside.

3. Heat the pot, pour a little oil, after the oil is hot, add rock sugar and stir-fry the sugar color. When the rock sugar appears bubbles and changes color, pour in the blanched pork belly and stir-fry. Add the chopped green onion, ginger slices, star anise, cinnamon, and peppercorns and stir-fry for a while. Add cooking wine and dark soy sauce and continue stir-frying for a while.

4. Add bamboo shoots, add boiling water to cover the pork belly, bring to a boil over high heat, then reduce to low heat and simmer for 1 hour, then add salt, and finally reduce the juice over high heat.

Tips

1. Bamboo shoots should be blanched in boiling water for 5 to 10 minutes. This can not only decompose most of the oxalic acid at high temperature to reduce disadvantages, but also make the dishes less astringent and taste better. Delicious.

2. When stir-frying pork belly, you can use low heat to force out some of the oil in the meat. The braised pork will not be greasy at all.

3. When adding water at the end, be sure to add boiling water so that the stewed braised pork will be more elastic.