There are seven ways to eat bamboo shoots as follows.

1. Stir-fried shredded pork with bamboo shoots: bamboo shoots, shredded pork, garlic, soybean paste, red pepper, soy sauce, cooking wine, pepper, peel the bamboo shoots and put them in the pot, cook for 20 to 30 minutes and then turn off Cool over the fire, then cut into sections. Marinate the shredded pork with soy sauce and rice wine. Add minced garlic and shredded pork to the pan and saute until fragrant. Then pour in soybean paste, soy sauce and water or stock, and stir-fry 3 to 5 times. Add bamboo shoots and chilies, add a little pepper, stir-fry until the soup dries up slightly, then serve.

2. Bamboo shoot sausage: Bamboo shoots, sausage, fresh pepper, salt, light soy sauce. Stir-fry the bamboo shoots first, slice the sausage, stir-fry the sausage over low heat for a while, add 30 ml of vegetable oil, turn to high heat, and add Stir-fry the peppers together. After 1 to 2 minutes, add the bamboo shoots and stir-fry together. Add salt and light soy sauce. If it is too dry, add 20 to 30 ml of water. Simmer for one minute to reduce the juice and remove from the pot.

3. Bamboo shoots stewed with spareribs: Bamboo shoots, spareribs, shredded ginger, garlic slices, salt, chicken essence. Pour the bamboo shoots into a pot of boiling water and blanch them. Remove the bamboo shoots and set aside. Wash the spareribs with hot water. , put on a plate and set aside. Heat oil in a pan, add garlic and ginger and sauté until fragrant. After sautéing, add the ribs and stir-fry until the pan is full of oil. Then add the bamboo shoots into the pan, stir-fry evenly and then add an appropriate amount. of salt, pour an appropriate amount of water to cover the ribs, bring to a boil over high heat, then turn to low heat and simmer until the soup dries up, add an appropriate amount of chicken essence, and serve.

4. Braised bamboo shoots in oil: Bamboo shoots, salt, oil, dark soy sauce, sugar, MSG, heat the oil pan, add bamboo shoots and stir-fry, add a little dark soy sauce and stir-fry, add a little water, add a little Add salt and sugar, cover and cook over high heat for 5 minutes. When the juice is reduced, add a little MSG and stir-fry evenly before serving.

5. Cold bamboo shoots: Bamboo shoots, onion, ginger, garlic, oil, salt, vinegar, sugar, sesame oil, cut the bamboo shoots into pieces, mince the onion, ginger and garlic. Add an appropriate amount of water to the pot and add the bamboo shoots. , after the water boils, cook for 3 minutes until cooked, remove and drain, heat the wok with oil, add onion, ginger and garlic and saute until fragrant, put the bamboo shoots in a container, pour in the sauteed oil, add appropriate amount of salt and vinegar , sugar, sesame oil and mix well.

6. Stir-fried bacon with bamboo shoots: bacon, dried bamboo shoots, small green peppers, Laoganma, ginger, garlic, chicken essence, MSG, white sugar, pepper oil. After the bacon is cooked, cut it into small cubes as thick as chopsticks. , the same goes for bamboo shoots, and cut small green peppers into rings. Chop the ginger and garlic, fry the bacon in an oil pan, fry the bamboo shoots, drain and set aside. Add oil to the pan and stir-fry the ginger and garlic until fragrant. Add the bacon cubes and stir-fry until fragrant. If fragrant, add small green pepper rings and stir-fry, season and thicken the gravy, add pepper oil to the pan and serve.

7. Spring bamboo shoots in sauce: fresh spring bamboo shoots, peanut oil, sweet noodle sauce, sugar, chicken essence, shrimp seeds, sesame oil, fresh soup. Dissolve the sweet noodle sauce with water. Put the peanut oil in a wok and boil to remove the oiliness. Set aside to taste, heat up the wok, add peanut oil, when it is 50% hot, add the bamboo shoots and blanch the oil, pour in a colander to drain the oil, heat the wok again, add peanut oil, add the sauce, Add sugar and stir, put on a plate and set aside. Turn on the heat in the wok, add fresh soup and shrimp roe and bring to a boil, then add the bamboo shoots and bring to a boil. When the soup is almost dry, add the sauce and wait until the soup is tightly coated. When the bamboo shoots are cut into pieces, add MSG and drizzle with sesame oil.

Bamboo shoots are perennial evergreen plants of the subfamily Bambusaceae of the Gramineae family, native to China. Bamboo shoots are a delicacy in Jiangnan. In the past, there was even a saying that bamboo was indispensable for living and bamboo shoots were indispensable for food. Although all bamboos produce bamboo shoots, not all bamboo shoots can be called culinary products. As vegetable-type bamboo shoots, they must have soft tissue, no bitterness or other unpleasant odors, or may be slightly bitter, but can be eaten after being processed to remove the bitterness.