Raw materials: bamboo shoots, shredded ginger

Seasoning: Vegetable oil, soy sauce, salt, sugar, fresh broth (chicken broth, pork chop broth can be used)

Methods:

1. Take the most tender part of the bamboo shoots and cut it into large thick pieces, you can use the back of the knife to pat the bamboo shoots lightly in order to make them more easy to taste and the texture will also be better.　

2. Heat the oil in a wok and stir-fry the bamboo shoots, then add the soy sauce, salt and sugar, and then add the broth and bring to a boil.　

3. After boiling, switch to simmer for 5 to 6 minutes, then turn to high heat to concentrate the soup, sprinkle ginger can be. This dish is very hot to eat rice, and when cooled and eat again is a good side dish of thin rice.

Bamboo shoots cooked in clear juice

Cuisine: Japanese

Materials

Bamboo shoots 50 grams, 15 grams of bran (rice bran crumbs), 25 grams of shrimp, kelp (Wakabu) 20 grams, a little pepper leaves (wood buds), 10 grams of mullein, soaked in 18 milliliters of juice.

Ingredients of bamboo shoots dipping sauce: 120 ml of mokumeboshi water, 5 ml of tamaguchi soy sauce, 20 ml of sake, 5 ml of yurin (flavor), and 1 g of salt.

Method of preparation

(1) with a strong fire pot chafing, bamboo shoots until cooked, cleaned, washed and shelled.

(2) shrimp meat minced, steamed into shrimp balls spare.

(3) bamboo shoots dip juice mix well and bring to a boil, change to a small fire to soak bamboo shoots and kelp for about 10 minutes.

(4) Wrap the wood fish flower with gauze, put it into the bamboo shoots, remove from the heat and leave it to taste.

(5) To serve, heat the kelp, shrimp balls and bamboo shoots in a bowl in order.

(6) Gently pour in a small amount of dipping sauce and garnish with a mountain pepper leaf.

Carp spring bamboo shoots soup

Raw materials: crucian carp 1 about 400 grams, 200 grams of spring bamboo shoots, mushrooms, ginger, salt, pepper, green onion moderate.

How to do:

1, the crucian carp body rubbed with salt and yellow wine marinade for 20 minutes;

2, burst the ginger, the crucian carp two pieces slightly fried (so that the soup is easy to become white);

3, add water, put the spring asparagus and mushrooms, boiled and then turn to a low fire to cook for 30 minutes, after the pot is up, put the salt, pepper, scallion.

Dried scallops stir-fried spring bamboo shoots

Raw materials: 750 grams of fresh bamboo shoot tips, 100 grams of dried scallops, 15 grams of cooking wine, 1.5 grams of refined salt, 25 grams of chicken oil, 500 grams of broth, 10 grams of wet cornstarch.

Practice:

1, the dried scallop tendon, wash with cool water, put in a large bowl, soak in water for 1 hour, on the drawer steaming for about 3 hours, take out the bowl, so that the dried scallop soak in the broth for 1 hour, fish out, rinse twice, and then put into the original broth (over the fine wicker to remove the sand) in the soaking.

2, with water to wash fresh bamboo shoots, a broken two open, blanch in a pot of boiling water once out. Sit in a pot, inject 15 grams of chicken oil, into the bamboo shoots stir-fried, then inject 300 grams of broth, add salt, cooking wine, and then into the hair of the dried scallops, with a slight fire to cook for about 5 minutes, fish out, control the water; dried scallops (do not get loose) flat yard around the disk, bamboo shoots neatly yards in the center.

3, 200 grams of broth into the pot, on the fire boil, blending a little steamed scallops of the original soup, add the remaining salt, skimmed off the foam, the water will be thinned out cornstarch, hooked into the gravy, drizzled with chicken oil, poured on the dishes that is completed.

Chicken flavor spring bamboo shoots

Raw materials: 500 grams of spring bamboo shoots, 1 bowl of chicken broth, 2 dried chili peppers, 1 tablespoon of Shaoxing wine, sugar, a little salt.

Practice:

1, bamboo shoots vertical cut shells, about the cut to the depth of the bamboo shoot meat, from the bottom to the top of the bamboo shoot shells intact, so that the bamboo shoots will not break, the back of the cut out is a complete strip;

2, bamboo shoots cleaned into the pot of boiling water blanch 5 minutes to remove the bamboo shoots astringent flavor;

3, fish out the bamboo shoots, over the cool water, and cool chicken broth with the pot with a medium heat boil;

4, pour 1 tablespoon of shaoxing wine plus dried chili peppers, simmer over low heat for 8 minutes;

5, taste the saltiness, add salt and sugar to combine flavors, simmer for a few moments to plate, pay attention to the chopsticks to straighten out and pinch out the chili peppers.

Sautéed spring bamboo shoots in oyster sauce

Raw materials: 500 grams of spring bamboo shoots, oyster sauce, salt, sugar, soy sauce, sesame oil, chicken broth, cooking oil, moderate amount.

Practice:

1, spring bamboo shoots washed and cut into strips on the diagonal;

2, sit in the pot ignite the fire and pour the oil, when the oil is 6 into the heat into the oyster sauce, spring bamboo shoots, salt, sugar, soy sauce, sesame oil, chicken essence can be stir-fried.

Burnt bacon with spring bamboo shoots

Raw materials: 1 piece of bacon, 1 spring bamboo shoots, 3 green garlic, 2 red chili peppers, seasoning salt, chicken essence, cooking wine, soy sauce.

Practice:

1, first of all, the bacon cut strips, cooked in hot water until the bacon fat is translucent; then the spring bamboo shoots sliced, red pepper shredded, green garlic diagonally cut into segments;

2, in the pot of hot oil, such as spring bamboo shoots slices stirred until browned, put the bacon with the sautéed, add red pepper shredded and green garlic white, add salt; and then add the green garlic leaves, a little bit of cooking wine, chicken essence, it can be.

Spring bamboo shoots porridge

Raw materials: 300 grams of rice, spring bamboo shoots 2, 1 small onion, and then a little salt and chicken essence can be.

Practice: first of all, the spring bamboo shoots peeled, washed, cut into thin slices; and then use the rice porridge, simmering until the rice grains slightly bloomed into the bamboo shoots slices. When the porridge becomes a paste, put in salt and chicken essence, stir well; finally, then cut the small onion into scallions into the porridge can be eaten.

Honey Sweet Lotus Root

Ingredients

750 grams of lotus root, 150 grams of glutinous rice, 25 grams of honey lotus seed, 50 grams of honey, 200 grams of sugar, 15 grams of wet starch, 5 grams of honey cinnamon.

Practice

1, wash the lotus root, cut off one end of the lotus root section, the glutinous rice with clean water rinsing soak for about two hours, fish up and dry.

2, the lotus root hole into the glutinous rice, filling, while using chopsticks head down the hole to poke inward, so that the glutinous rice to fill the lotus root hole.

3, put the lotus root into a cage drawer, in a high flame steam for 30 minutes, remove, soak in water for two minutes, remove, tear off the skin of the lotus root to dry, cut off the other end of the lotus root section, from which to cut, cut into 2 minutes thick pieces, neatly arranged into a bowl, add 125 grams of sugar, and then put into a cage drawer, in a high flame steam for 10 minutes, to be melted through the taste of the sugar when the removal, buckle into the plate.

4, and then the frying pan on a high flame, under 50 grams of water, sugar 5 grams of honey, honey cinnamon, honey lotus seeds boil, thickening with diluted wet starch, pouring the pot on the lotus root block that is completed.

Features: Lotus root pink and transparent, sweet like honey, soft and moist, is a delicious autumn dessert.

The lotus root powder pill

Raw materials lotus root 500 grams, 150 grams of lard, 10 grams of osmanthus, 50 grams of rock sugar, 200 grams of sugar, 25 grams of orange cake, 25 grams of sesame, 100 grams of sesame oil.

Practice

1, the sesame wash Tao filtered water, fried and crushed powder, rock sugar crushed, orange cake cut fine, lard cut into small dices, plus sugar (150 grams), cinnamon together and stirred well, made into a ping-pong ball size of the filling.

2, will be crushed into powdered lotus root powder, remove the coarse and slag miscellaneous, into a porcelain pot, 600 grams of boiling water, inverted on the board, rolled into long strips, pulled into each weight 40 grams, one by one pinched into the shape of a jar, stuffed with stuffing, sealing and rolling round.

3, flat pan on a small

fireplace, put sesame oil hot, the lotus root powder pill one by one into the pan frying, fried to the outside of the burnt inside soft, is the color of moist to cooked, served in a bowl, sprinkle sugar, that is to become.

Features: Lotus root balls transparent color, crisp, sweet core filling.

Steamed lotus root

Raw materials

500 grams of lotus root, 50 grams of raw rice flour, 100 grams of brined pork (fat and lean pork), 25 grams of cooked lard, 10 grams of sesame oil, 2.5 grams of salt, 15 grams of soy sauce, 5 grams of vinegar, 5 grams of ginger, 5 grams of green onion, monosodium glutamate, pepper to the right amount.

Practice

1, lotus root washed, scraped off the outer skin, with the surface of the knife to pat, and then the back of the knife will be whacked into a block of lotus root (operation less with an iron knife to contact the lotus root, so as not to blacken).

2, brined pork cut into small dices.

3, the lotus root, meat mix, with into a porcelain plate, cooked lard (25 grams) melt, poured into the porcelain pot of lotus root material, add the prepared raw rice flour, salt, ginger, scallions, pepper, MSG, mix well together, poured in a small round lattice steamer, on the high-flame pot of boiling water to steam for about 25 minutes, buckle into the plate.

4, the prepared soy sauce, vinegar, sesame oil into a flavorful sauce, pour into the lotus root.

Features: refreshing flavor.

Lotus root soup

Raw materials

Lotus root 450 grams, 38 grams of raisins, 75 grams of lotus seeds, 38 grams of lily, 38 grams of gorgonians, salt.

Practice

1, lotus root cleaned and cut pieces.

2, lotus seed, lily, Gorgon fruit wash clean.

3, boil a moderate amount of water, add raisins, lotus root, lotus seed, lily, Gorgon fruit, boil until boiling, change the fire to boil 2 hours, under the salt seasoning that is complete.

Features: this soup taste sweet, can clear heat, fat, suitable for drinking in hot weather.

Lotus root with radish

Ingredients

400 grams of lotus root, 80 grams of red radish, 80 grams of white radish, 1 red bell pepper, 1 tbsp of salt, 3 tbsp of sugar, 3 tbsp of white vinegar, and a pinch of salt

Methods

1. Take the lotus root with a ball shape at the tail end, cut off the skin, and then slice it thinly, and then put it in the water. Strips of red and white radish cut into 3 cm long thin strips, with 1 tbsp of salt marinated soft, remove the lotus root, drip dry water, and red and white radish together with seasoning marinade evenly, cut a little red pepper julienne garnish, marinate for 4 hours can be.

Features: refreshing and flavorful.

Jujube Lotus Root Ribs Soup

Raw materials: red dates 5, lotus root 500 grams, 300 grams of pork chops, cooking wine, salt, sesame oil moderate.

Practice

1, the red dates clean, broken in half. Lotus root cleaned, sliced. 2, pork chops cleaned into the pot with water, cooking wine, boiled out, and again with water to remove blood.

3, pour water into the soup pot, put the red dates, lotus root, chops, boil and put salt to taste, after 40 minutes of simmering, drizzle with sesame oil can be out of the pot.

Features: Soup fresh and sweet.

Lotus root soup

Materials

Pork spine 500 grams, 60 grams of raw rhizome, 500 grams of lotus root, 10 red dates (core removed).

Practice

1, raw huangdi, lotus root, red dates washed.

2. Wash the pork spine and chop it into pieces.

3, put all the ingredients into a pot, add water, boil over high heat, then boil over low heat for 3 hours.

Features: Soup sweet and delicious. There are blood nourishing and nourishing the face. Where anemia disease heartbeat insomnia, face complexion loose floating

You eat is not cinnamon glutinous rice lotus root

Ingredients:

Lotus root 1 section

Glutinous rice 1/2 bowl

Brown sugar 3 tablespoons (45g)

Cinnamon honey 2 tablespoons (30ml)

Rubes dates 6

White granulated sugar 2 teaspoons ( 10g)

Practice:

1, wash the glutinous rice and soak it in warm water for 60 minutes, drain and set aside, wash the red dates;

2, scrape the skin of the lotus root with a knife, cut off 2.5cm of one end with the tip, and leave it as a lid, fill the glutinous rice into the lotus root, poke it with chopsticks to make it sturdy, add the tip of the lid, and use a few toothpicks to secure the closure;

3, put the brewed glutinous lotus root into a pot, add the red dates and the red dates and the red dates. into the pot, add jujube and brown sugar, injected into the lotus root did not exceed the water, large fire boil rolled to a small fire to cook for 30 minutes, fishing out the glutinous rice lotus root to cool;

4, glutinous rice lotus root cut into slices, arranged in the dish kind, poured with osmanthus honey, sprinkle sugar that is completed.

Tips:

1, glutinous rice stuffed into the lotus root to fill the full, leaving no holes, you can fill while using chopsticks to poke;

2, do a good job in the refrigerator chilled lotus root, but also has a different flavor;

3, lotus root when buying and choosing, it is desirable to choose the lotus root section of the fat and thick and short, the surface of the fresh and tender, does not rot and not hurt not to bring the end. Lotus root in all seasons are on the market, in summer and fall for good. Lotus root has a pool root and field root points, pool root quality white and tender, juicy; field root quality is second.