Materials?
Cold spring bamboo shoots
Shoot 250g of the tip part.
50 grams of mung beans
Some coriander roots
Super head draws 20g.
Petroleum 5g
Fried bamboo shoots with watercress.
Shoot the tip part 200g.
Waiwocai (Chinese cabbage is also acceptable) 100g
Dried Chili 3g
Ginger10g
Salt 3g
Sugar 3g
Yellow rice wine 10g
Soy sauce 10g
Braised bamboo shoots
The middle and upper parts of bamboo shoots are 500g.
Non-kitchen braised pork sauce (you can use your own braised soy sauce) 80g.
Beauty pepper (not allowed) is suitable.
Fried rice cake soup with shepherd's purse and bamboo shoots
400g of middle and lower parts of bamboo shoots.
200g rice cake
50 grams of shepherd's purse
Water-processed Lentinus edodes 100g
Sesame oil 3g
9g engine oil
500 grams of water
Salt 5g
White pepper 3g
Fresh salted pork belly bamboo shoot soup
500g of bamboo shoot root.
Bacon 200 grams
Venice knot 100g
20 grams of ginger
Yellow rice wine (preferably older) 150g.
Clear water 1000g
Salt 5g
Five ways to eat bamboo shoots?
Wash the bamboo shoots before you buy them home.
Cut a knife in the middle, deeper. Then peel off all the skins of bamboo shoots by hand!
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Three kilograms of bamboo shoots can peel off many bamboo shoots. This time, they are very tender, with almost no waste and old roots!
It doesn't matter if you can't finish eating bamboo shoots. Put water and sugar in the pot, blanch the bamboo shoots for one minute and refrigerate for one week! It can also be frozen. If frozen with water, it can be kept for two months.
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The first course # cold bamboo shoots #
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Prepare ingredients!
Cut the bamboo shoots into long strips and stir the edamame!
Boil mung beans in boiling water for 7 minutes. Then quickly add bamboo shoots, blanch 1 min, then pour them out and drain them immediately.
Add oil to the pan, stir-fry coriander roots (or cut into pieces) to give off fragrance (slightly darker), and turn off the heat. Turn off the fire now! Turn off the fire now! Turn off the fire now! Say it three times! Join the super head pump quickly!
Coriander oil in the pot is poured on edamame and bamboo shoots.
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Mix well while it is hot and you can eat it! This dish is only fresh and drunk, so don't drag it, it should be neat!
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The second course # Grandma Fried Bamboo Shoots #
Ginger slices, pepper, bamboo shoots and watercress.
Put oil in the pan, add ginger and pepper and stir-fry until fragrant (garlic can be added if you like). Add bamboo shoots and watercress and stir-fry for two minutes (both fires). Add yellow wine, sugar, salt and soy sauce.
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Stir-fry for another minute and you can cook!
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This dish is especially delicious, and it is especially delicious to add some bacon and fry it together. You can use mustard, plum and so on. Instead of frying, it should be delicious! (Note that different ingredients have different salt contents. It's not that you can't trust recipes, but you must trust your mouth. )
The third course # Braised bamboo shoots #
If there is no braised pork sauce, you can use the braised soy sauce at home! This is developed by our own kitchen. All seasonings such as onion, ginger and garlic are blended, so it is relatively simple.
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Use the middle of the bamboo shoot to make this braised bamboo shoot. Some friends are afraid of oxalic acid, so they will fry bamboo shoots in water when they are cut.
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Put the bamboo shoots directly into the pot without oil.
Pour the braised sauce into the pot and stir-fry for about 6 minutes.
Add pepper and stir-fry for one minute.
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Hurry out of the pot! Because the braised pork sauce is compounded with oil, there is no need to refuel and there will be no lampblack.
The fourth course # shepherd's purse, bamboo shoots and rice cake soup #
Prepare ingredients!
Use the middle and lower parts of bamboo shoots to cut hob blocks.
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Add oil and water to fry mushrooms, add bamboo shoots and fry for two minutes, then add shepherd's purse.
After adding the rice cake, add water and cook for three minutes (do not cover it). Cooking rice cakes with a small fire will vent your anger, because the rice cakes sold in the north are not as delicious as the somersaults in the south, so don't cook them for a long time.
The rice cake is soft. Add salt and sesame oil and mix well.
Although nothing special, this half-soup dish is very popular with girls every year. The trick is to stir-fry mushrooms with water. You can use fresh mushrooms, but the taste is really much worse!
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The fifth course # Salted Du Xian #
Prepare the ingredients, cut the hob block at the heel of bamboo shoots, cut fresh meat into pieces, and slice ginger.
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Bamboo shoots are tender when they come, so after peeling, there are no old roots that have been cut off. They are all tender. Use the bottom of bamboo shoots to make this dish!
Add oil to the pot, add ginger slices and bacon while it is hot, stir-fry and change color!
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Add bamboo shoots and stir-fry for about 2 minutes.
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Add yellow wine. It must be said here that I use Xianheng for 20 years every year to brew yellow wine. You can try different yellow rice wine, but the older it is, the more fragrant it is! The bamboo shoots are greatly discounted after blanching, and they are directly burned fresh!
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Boil water in a pot, add fried bacon and bamboo shoots, cover the pot and simmer for 40 minutes.
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When you smell the smell of bacon and bamboo shoots, add Venetian knot and the other half of yellow rice wine and cook for 10 minutes. Season with salt.
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You can put an abalone here! If there is clear soup at home, you can put it on, which is better than water!
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skill
1, some friends just like to blanch these bamboo shoots, ok, don't worry!
2. You can fry the braised part in your traditional way, oil it, add spices, onion, ginger and garlic, rock sugar and soy sauce, and then add bamboo shoots to cook together!