Bamboo shoots are one of the seasonal vegetables in spring. The practice of spring bamboo shoots is like this. For example, cut fresh spring bamboo shoots into small pieces in half and blanch them in water to remove the astringency. Then cook with oil, soy sauce, soy sauce and sugar and stir fry. After the water is stewed, the plate is sealed by fire. Ingredients. 280 grams of spring bamboo shoots, 0/50 grams of rice cake/kloc-,50 grams of pork, a little fungus, and small rapeseed; 40g pork slices, 1 root shallot, 2 slices of ginger, 3 tablespoons of soy sauce and 3 tablespoons of oyster sauce.

Dig out the bamboo shoots, blanch them, wash them with mountain spring water, and then boil a pot of water with a boiler. If there is a pot of water, pour the bamboo shoots and boil them with seven parts of water. Make a pot, put 50 kg of bamboo shoots and a bag of salt and shredded sauerkraut into the pot (no oil is put at this time, the purpose is to remove water), and it will come out when it feels almost dry. Clean the wok and add oil. When the oil is hot for about 70 minutes, add garlic and pepper. Add sauerkraut and bamboo shoots after frying.

The function of preventing constipation. Therefore, bamboo shoots are high in protein, low in fat, low in starch and rich in crude fiber. Eating bamboo shoots can nourish yin and replenish blood, resolve phlegm and promote digestion, treat constipation and improve eyesight. Bamboo shoots absorb fat, ferment food, then cook the cut bamboo shoots for a few minutes, and then drain them with cold water. Spring bamboo shoots contain more oxalic acid and need to be blanched before cooking. Do not save this step. In addition, in the cooking process, the astringency of bamboo shoots is removed, which makes the final product taste better.

Stir-fry slowly over medium heat. When it is five ripe, add garlic seedlings and continue to stir fry. When it is ripe, add salt and chicken essence pepper and continue to stir fry. When it is ripe, add a little leek leaves or garlic leaves and stir fry a few times. Add sugar and stir-fry until the sugar changes color. Add pork tripe and stir-fry quickly until the color is even. Add cooking wine and star anise, add proper amount of salt, soy sauce and ginger slices, and add boiling water. The weight should be controlled and no water should be added in the middle. After the water boils, skim off the floating foam and turn to low heat for about 30 minutes.