How to make dry-roasted winter bamboo shoots. Ingredients: 250 grams of winter bamboo shoot tips, 30 grams of water-frozen mushrooms, 25 grams of carrots, 25 grams of green beans. Method: Slice the winter bamboo shoots, cut into long strips with a cross-cut knife, dice the mushrooms and carrots, chop the Danxian watercress, and mince the green onion and ginger.

, boil winter bamboo shoots, mushrooms, diced carrots and green beans in boiling water and take them out; add chopped green onion to the pot, add watercress and stir-fry red oil, add cooking wine, vegetarian soup, salt and white sugar, then add all the raw materials, boil and use

Simmer over low heat for 10 minutes, then change to medium heat to reduce the juice, until the juice is gone and the oil is clear, then serve.

How to cook winter bamboo shoots in sauce. Ingredients: 600 grams of winter bamboo shoots.

Accessories: 2 medium spoons of cooked lard, 1 medium spoon of sweet noodle sauce, 2 medium spoons of chopped green onion, a little each of sesame oil, Shaoxing wine and refined salt, 2 medium spoons each of sugar and fresh soup.

Preparation method: 1. Wash the winter bamboo shoots with skin, cover with microwave film, place in a plate, with the thick end facing out, heat on high power for 7 minutes, take out and cool in cold water.

[Food China] 2. Cut off the old roots of winter bamboo shoots, peel them, then cut them into pieces and place them on a plate.

3. Saute all the seasonings at high power for 2 minutes. Pour the juice onto the bamboo shoots on the plate. Serve hot or cold.

Stir-fried winter bamboo shoots Ingredients: Clean winter bamboo shoots, lean pork, mustard, refined salt, monosodium glutamate, Tianjiu juice, appropriate amounts of sesame oil and vegetable oil.

Preparation 1. Wash the winter bamboo shoots, drain the water, cut into strips and dice the lean pork.

Wash and cut the mustard into cubes.

2. Heat oil in a pot, add winter bamboo shoots and fry until light yellow, remove and drain.

3. Leave a little oil in the pot, add pork cubes and winter bamboo shoot strips and stir-fry, then add mustard and stir-fry until the winter bamboo shoots become wrinkled, add salt, Tianjiu juice, MSG, sesame oil, and serve.

Features Crisp, tender and refreshing, a seasonal delicacy.

How to stir-fry winter bamboo shoots Ingredients: Winter bamboo shoots Accessories: bell pepper, onion, ginger Seasoning: salt, chicken essence, soy sauce, sugar, sesame oil, cooking wine, aniseed, starch Cooking method: 1. Cut the winter bamboo shoots into diamond-shaped pieces and the bell pepper into pieces

Set aside; 2. Put the pot on fire and pour in the oil. When the oil is hot, add the bamboo shoots and fry until golden*. Pour out the oil. Leave the bottom oil in the pot. Add the aniseed, green onion and ginger and stir-fry. Add the winter bamboo shoots and pour

Add appropriate amount of water, add salt, chicken essence, sugar and soy sauce, cover and simmer for 5-6 minutes, finally add bell pepper and stir-fry, thicken with water starch, pour sesame oil and serve.

Features: Crisp, tender and refreshing, rich in nutrients.

How to stir-fry pork with winter bamboo shoots: 1. Ingredients: 250 grams of pig tongji.

2. Ingredients: 150 grams of clean winter bamboo shoots.

3. Seasoning: 1 egg white, 10g minced green onion, 10g minced ginger, 5g sesame oil (sesame oil), 2g refined salt, 10g Shaoxing wine, 1g MSG, 50g water, 5g wet corn flour, 15g soy sauce

grams, 5 grams of wet corn starch, 500 grams of vegetable oil.

Production process 1. Cut the Jing Zhu Tongji into thin slices, cut into 4 cm long and 0.3 cm wide shreds, add 30 grams of water, egg white, Shaoxing wine, 0.5 grams of salt, wet corn flour, mix evenly, and add gluten.

(If the gluten is not greased, it will be de-slurred.) Put it in the refrigerator for 2 to 3 hours. Cut the winter bamboo shoots into shreds that are slightly thinner than the shredded meat, blanch them in a boiling water pot, and soak them in cold water for a while.

Keep the water clean for later use.

2. Put the pot on the fire, (heat the pot, pour out some oil, and then add cold oil, so that it does not stick to the pot). Heat the vegetable oil until it is 50% hot, and put the shredded pork (note: the shredded pork should be kept in the refrigerator)

Take it out and leave it under normal humidity for 1 hour in summer, 2 to 3 hours in winter, and about 1 and a half hours in spring and autumn). Add oil to the pan and push it with a spoon. When the shredded meat turns white, immediately pour it into a colander and drain (

Note: If the shredded pork is not removed from the pan and drained in time when it turns white, the taste of the dish will be affected).

Take a small bowl and add soy sauce, water, refined salt, wet corn starch, and MSG to make a bowl of juice.

3. In the remaining oil in the original pot, add minced ginger and shredded winter bamboo shoots and stir-fry briefly. Pour in shredded pork and bowl of juice, toss a few times, pour sesame oil over the pan, put on a plate, sprinkle with minced green onion and serve.

Winter bamboo shoots and bacon Winter bamboo shoots and bacon is a seasonal dish that is extremely popular among Hunan people.

In the middle of winter, winter bamboo shoots are on the market. The fat and tender ones are cooked with bacon to create a unique flavor. The bacon is fragrant and soft, and the winter bamboo shoots are fresh and crisp.

Ingredients: Ingredients: 500 grams of bacon.

Ingredients: 100 grams of green garlic, 150 grams of pure winter bamboo shoots.

Seasoning: 0.5g MSG, 50g cooked lard, 50g meat broth.

Preparation method: (1) Wash the bacon, steam it in a basket, take it out, and cut it into slices 4 cm long, 3 cm wide and 0.3 cm thick.

Cut the winter bamboo shoots into comb-shaped strips first, and then cut them into slices about 0.3 cm thick. Wash the green garlic and cut it into 3 cm sections.

(2) Pour cooked lard into the wok and cook until it is six-mature, add bacon and winter bamboo shoots and stir-fry, add meat broth and simmer for a while to remove the water, add green garlic and MSG, stir-fry a few more times, and serve.

Main ingredients and accessories for braised winter bamboo shoots in oil] Clean winter bamboo shoots... 500 grams of soy sauce... 10 grams of river shrimp roe... 10 grams of white sugar... 10 grams of chicken stock... 250 grams of sesame oil...

……10g Shaoxing wine…………10g peanut oil…………500g (approximately 75g consumption) Refined salt…………1g [Cooking method] 1. Cut the winter bamboo shoots into two slices along the length, and use

Pat the bamboo shoots loosely with a knife, then use the heel of the knife to pry the bamboo shoot meat into long strips 4 cm long and 1 cm wide.

Soak the shrimps in Shaoxing wine to remove their fishy smell.

2. Put the wok on high heat, add peanut oil, heat until 40% hot, add bamboo shoots, fry over low heat for about 3 minutes, pour into a colander and drain the oil.