Fresh Bamboo Shoots
Spring Bamboo Shoots and Mushroom Soup
Raw materials: about 50 grams of wet mushrooms, 90 grams of bamboo shoots, about 10 grams of angelica, about 320 grams of gluten, 7 cups of vegetarian soup.
Practice:
1, angelica cut thin slices; asparagus shells to remove the head and tail, blanch and cut into pieces; oil gluten blanch water over the cold river, cut into 3 mm thick slices; mushroom stem cut in half.
2, mushrooms, gluten, one-third of the angelica, asparagus slices into the boiling veggie broth, cook for 30 minutes and then pick up and drain (picking off the angelica), leave the soup standby.
3, take a round bowl, grease the bowl with peanut oil, put the sliced mushrooms on both sides of the bowl, then put in the sliced asparagus, and pour in the broth of the boiled mushrooms;
4, another small bowl, put in the leftover Angelica sinensis and half a cup of water; put the two bowls in the steamer basket for 20 minutes on a high flame, take it out, invert the steaming material in the bowl into the big bowl of broth, and put the gluten on the surface of the mushroom halfway through the bowl.
4. Boil the soup on top of the mushrooms, add the steamed angelica soup and mix well, gently pour into the soup bowl.
Carp and bamboo shoots soup
Raw materials: crucian carp 1 about 400 grams, 200 grams of bamboo shoots, mushrooms, ginger, salt, pepper, green onion moderate.
How to do:
1, the crucian carp body rubbed with salt and yellow wine marinade for 20 minutes;
2, burst the ginger, the crucian carp two slices slightly fried (so that the soup is easy to become white);
3, add water, put the spring asparagus and mushrooms, boiled and then turn to a small fire to cook for 30 minutes, after the pot to put the salt, pepper, scallion.
Dried scallops stir-fried spring bamboo shoots
Raw materials: 750 grams of fresh bamboo shoots, 100 grams of dried scallops, 15 grams of cooking wine, 1.5 grams of refined salt, 25 grams of chicken oil, 500 grams of broth, 10 grams of wet cornstarch.
Practice:
1, the dried scallop tendon, wash with cool water, put in a large bowl, soak in water for 1 hour, on the drawer steaming for about 3 hours, take out the bowl, so that the dried scallop soak in the broth for 1 hour, fish out, rinse twice, and then put into the original broth (over the fine wicker to remove the sand) in the soaking.
2, wash fresh bamboo shoots with water, a broken two open, blanch once in a pot of boiling water and fish out.
3, sit in a pot, inject 15 grams of chicken oil, into the bamboo shoots stir-fried, then inject 300 grams of broth, add salt, cooking wine, and then put into the hair of the dried scallops, with a slight fire to cook for about 5 minutes, fish out, control the water;
4, will be dried scallops (do not get loose) flat yards in the round plate around the bamboo shoots neatly in the center of the code.
5, 200 grams of broth into the pot, on the fire boil, blending a little steamed dried scallops of the original soup, add the remaining salt, skimmed off the foam, water will be thinned out cornstarch, hooked into the gravy, drizzled with chicken oil, poured on the dish that is.