1: Bamboo shoot and mushroom soup
Cooking category: soup
Cooking time: ordinary
Ingredients category: other vegetarian dishes
Taste: fresh and fragrant
Suitable season: irrelevant
Cuisine: home cooking
Ingredients: 25g of mushrooms, 15g of bamboo shoots, 11g of gold needles.
Practice: Shred mushrooms, shredded ginger, knotted lily and shredded bamboo shoots. Put bamboo shoots and shredded ginger in a soup pot, add appropriate amount of water and cook for 15 minutes, then add mushrooms and gold needles and cook for 5 minutes, then add refined salt and monosodium glutamate.
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2; Shredded pork with double bamboo shoots
Raw materials: pork tenderloin, winter bamboo shoots and green bamboo shoots
Seasonings: egg white, Shaoxing wine, refined salt, monosodium glutamate, white sugar, sesame oil and dry starch
Practice: 1. Shred pork tenderloin, soak it in water, squeeze out the water, put it in a bowl, add egg white, refined salt and dry starch and mix well for sizing. Winter bamboo shoots and green bamboo shoots are also shredded for use;
2 fire the wok, add salad oil and cook until it is 4-5 ripe, add shredded pork, and disperse it with an iron spoon. After the shredded pork becomes discolored, take it out and drain it in a colander.
3 Add minced ginger onion and shredded bamboo shoots, stir fry, add Shaoxing wine, sugar, salt and monosodium glutamate, thicken it with water starch, and then add shredded pork tenderloin.
characteristics: the color is distinct, the double bamboo shoots are crispy, and the shredded pork is white, tender and salty.
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Ingredients: 5g fresh spring bamboo shoots, peanut oil, sweet noodle sauce, sugar, mushroom essence, vegetarian shrimp, sesame oil and fresh soup.
Practice:
1. Peel off the old skin of fresh bamboo shoots, cut them into long bamboo shoots with a knife, and then pat the bamboo shoots lightly with a knife surface;
2. Melt the sweet noodle sauce with water, put the peanut oil into a wok and boil it to remove the oily smell for later use;
3. When the wok is on fire, add peanut oil, and when it is heated to 5%, add the bamboo shoots, then pour them into a colander to drain the oil;
4. Reheat the wok, add peanut oil, add sauce, add sugar, stir, and plate for later use;
5. Heat the wok again, add fresh soup and shrimps to boil, then add bamboo shoots to boil, and when the soup is almost dry, add sauce. When the soup is tightly wrapped in bamboo shoots, add monosodium glutamate and drizzle with sesame oil.
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4 Roasted bamboo shoots with plum vegetables
Ingredients: 3g of dried plum vegetables, 3g of bamboo shoots, 3 cups of vegetarian soup and 1 teaspoon of sugar.
Practice:
1. Wash dried prunes and cut them into small pieces; Bamboo shoots are shelled, cut open, cooked with water first, and then taken out and cut into strips.
2. Stir-fry dried prunes with 5 tablespoons oil, then add bamboo shoots and stir-fry, add seasonings, and simmer for 2 minutes.
3. The soup can be served when it is slightly dry.
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Ingredients: 5g bamboo shoots, vegetarian oyster sauce, salt, white sugar, soy sauce, sesame oil, mushroom essence and edible oil.
Practice:
Wash the spring bamboo shoots and cut them obliquely into strips;
2. ignite the pan and pour the oil. When the oil is 6% hot, add vegetarian oyster sauce, bamboo shoots, salt, sugar, soy sauce, sesame oil and mushrooms and stir-fry until cooked.
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Ingredients: 8g of bamboo shoots, 1g of pea seedlings, 15g of yellow bell peppers, 1 small tomatoes and 5g of shiitake mushrooms.
Practice:
1. Wash the bamboo shoots and cut them into hob blocks, then blanch them in boiling water with proper amount of salt and a little rice (adding rice can remove astringency), then take them out and let them cool for later use.
2. Wash the yellow bell pepper, cut it into thin strips, blanch it with boiling water together with pea seedlings and shiitake mushrooms, scoop up the cold water and let it cool; Wash the small tomatoes and remove the pedicels for later use.
3. Put three small tomatoes into the blender and beat them evenly. Pour them out and mix them with salad dressing and plain yogurt.
4. Put the materials of methods 1 and 2 on the plate, and pour the seasoning sauce of method 3 when eating.
fried tenderloin with shredded bamboo shoots
raw materials: 15g pork tenderloin and 7g tender bamboo shoots. 1 g of salt, 1.5 g of monosodium glutamate, 1 g of cooking wine, 1 g of sugar, 3 g of minced onion and ginger, 15 g of broth, 2 g of wet starch, half of egg white, and 4 g of peanut oil
Practice:
1. Slice tenderloin, 5 cm long. Young bamboo shoots are also cut into filaments.
2. Make the shredded pork paste with salt, monosodium glutamate, egg white and water starch, and blanch the tender bamboo shoots with boiling water.
3. Set the spoon on fire, warm the oil in the hot pot, add the shredded pork into the spoon, stir it up, and take out the spoon to control the oil when it is 8% ripe.
4. Leave the bottom oil in the spoon, stir-fry the chopped green onion, stir-fry the fragrance, remove the chopped green onion, add shredded pork and tender bamboo shoots, cook the cooking wine, add salt, ginger juice, broth, monosodium glutamate and sugar, stir-fry for a few times, and pour out a few drops of oil, that is, take out the pot and plate.