1. Remove the skin, cut into shreds and blanch it in boiling water. Take it out and rinse it with cold water before drying it. Mix with your favorite seasonings, such as salt, monosodium glutamate, and vinegar. Chili noodles, sesame oil, or fried shredded pork or fried eggs can be added. Wow, it’s so fragrant and refreshing.

2. Bamboo shoots should be boiled in boiling water first to remove the earthy smell, and then cut into slices. Use bacon slices, ginger slices and green onion slices, and mix them with appropriate ingredients in an iron pot over high heat. seasonings and stir-fry.

Shredded pork with double bamboo shoots

Ingredients: pork tenderloin, winter bamboo shoots, green bamboo shoots

Seasoning

: egg white, Shaoxing wine, Refined salt, monosodium glutamate, white sugar, sesame oil, dry starch

Method:

1 Cut the pork tenderloin into shreds, soak in water, squeeze out the water, put it in a bowl, and add egg whites , refined salt and dry starch, mix well and sizing. Winter bamboo shoots and green bamboo shoots are also cut into shreds for later use;

2. Heat the wok, add salad oil and cook until it is four to five times ripe, add shredded pork, spread it with an iron spoon, and wait until the shredded meat changes color. Finally, pick up and pour into a colander to drain;

3. Add minced ginger, green onion and shredded double bamboo shoots to the original pot and stir-fry, add Shaoxing wine, sugar, salt, MSG, thicken with water starch, and then Add pork tenderloin shreds, toss a few times, drizzle with sesame oil and serve.

Features: distinct color, crispy double bamboo shoots, white, tender and salty shredded meat.

After the spring rain, bamboo shoots, known as the "first vegetarian food", have sprouted from the ground, so it is the best time to taste spring bamboo shoots. Spring bamboo shoots are known as the "King of Vegetables" in spring. They are favored by people for their crisp, tender, sweet, refreshing, delicious taste and non-greasy taste. There are many ways to eat spring bamboo shoots, and they are known as "versatile with both meat and vegetables". Once they are cooked with various meats, they become more delicious. They can be stir-fried, grilled, boiled, simmered, stewed, etc. Therefore, most of the "cooking women" who are good at cooking will make a few spring bamboo shoots dishes at this time so that their families can try them.

Spring bamboo shoots in sauce

Ingredients: 500 grams of fresh spring bamboo shoots, appropriate amounts of peanut oil, sweet noodle sauce, white sugar, mushroom essence, vegetarian shrimp, sesame oil and fresh soup.

Method: 1. Peel off the old skin of the fresh spring bamboo shoots, cut them open with a knife, and cut them into long bamboo shoots, then gently pat the bamboo shoots to loosen them with the knife; 2. Dissolve the sweet noodle sauce with water and add peanut oil. Put in the wok, bring to a boil to remove the oily smell and set aside; 3. Heat the wok, add peanut oil, and when it is 50% hot, add the bamboo shoots to sauté the oil, then pour the oil into the wok with a colander; 4. Wok Return to the heat, add peanut oil, add the sauce, add sugar and stir, put on a plate and set aside; 5. Heat the wok again, add fresh soup, vegetarian shrimps and bring to a boil, then add the bamboo shoots and bring to a boil, wait for the soup When the juice is almost dry, add the sauce. When the soup is tightly wrapped around the bamboo shoots, add MSG and drizzle with sesame oil.

Braised spring bamboo shoots with plum and vegetable vegetables

Ingredients: 300 grams of dried plum vegetables, 300 grams of bamboo shoots, 3 cups of vegetarian stock, 1 teaspoon of sugar.

Method: 1. Wash the prunes and cut them into small sections; peel the bamboo shoots, cut them in half, boil them in water first, then take them out and cut them into strips. 2. Use 5 tablespoons of oil to stir-fry the prunes first, then add the bamboo shoots and stir-fry, add seasonings, and simmer over low heat for 20 minutes. 3. The soup is slightly dry and ready to serve.

Stir-fried spring bamboo shoots in oyster sauce

Ingredients: 500 grams of spring bamboo shoots, appropriate amounts of vegetarian oyster sauce, salt, sugar, soy sauce, sesame oil, mushroom essence, and edible oil.

Method: 1. Wash the spring bamboo shoots and cut them diagonally into strips; 2. Put the pot on the fire and pour the oil. When the oil is 60% hot, add the vegetarian oyster sauce, spring bamboo shoots, salt, sugar, soy sauce, sesame oil and mushroom extract. Stir-fry until cooked.

Spring Bamboo Salad Dieds

Ingredients: 80g spring bamboo shoots, 10g pea sprouts, 15g yellow bell pepper, 10 cherry tomatoes, 5g pine mushrooms, 10g salad dressing, 20 grams of plain yogurt.

Method: 1. Wash the bamboo shoots and cut them into hob pieces, then blanch them in boiling water with an appropriate amount of salt and a little rice (adding rice can remove the astringent taste), remove them and let them cool for later use. 2. Wash the yellow bell pepper and cut into thin strips, blanch in boiling water together with the pea shoots and pine mushrooms, remove and rinse with cold water and let cool; wash and remove the stems of the small tomatoes and set aside. 3. Put 3 small tomatoes into a juicer and blend evenly, pour out and mix in salad dressing and plain yogurt, mix thoroughly and set aside. 4. Arrange the ingredients from steps 1 and 2 on a plate, and top with the sauce from step 3 when serving.

Spring Bamboo Shoots and Mushroom Soup

Ingredients: About 50 grams of wet mushrooms, 90 grams of winter bamboo shoots, about 10 grams of angelica root, about 320 grams of oily gluten, 7 cups of vegetarian soup.

Method: 1. Cut the angelica into thin slices; peel the winter bamboo shoots, remove the heads and tails, boil with water and cut into pieces; boil the oily gluten with boiling water and run it through the cold river, and cut into 3 mm thick slices; remove the stems of the winter mushrooms and cut them in half. 2. Put the mushrooms, gluten, one-third of the angelica root, and winter bamboo shoot slices into the boiling vegetarian soup. Boil for 30 minutes, drain and drain (remove the angelica root), and keep the soup for later use. 3. Take a round bowl, spread peanut oil evenly in the bowl, arrange the mushroom slices on both sides of the bottom of the bowl, then add the winter bamboo shoot slices, pour a little mushroom soup; use another small bowl, add the remaining angelica root and half a cup water; steam the two bowls together in a steamer over high heat for 20 minutes, take them out, invert the steaming ingredients in the round bowl into a large soup bowl, and place the gluten on half of the mushroom noodles. 4. Boil the soup above the mushrooms, add the steamed angelica soup and mix well, then pour it gently into a large soup bowl and serve.

Tips: Three reasons to love it

1. Spring bamboo shoots are light, tender and nutritious.

2. Spring bamboo shoots contain sufficient water, rich plant protein, calcium, phosphorus, iron and other essential nutrients and trace elements for the human body, especially the high fiber content.

3. Traditional Chinese medicine believes that spring bamboo shoots have the effects of "benefiting the nine orifices, dredging the blood vessels, resolving phlegm and saliva, and eliminating food bloating".

Two tips:

1. Spring bamboo shoots contain a lot of insoluble calcium oxalate, so patients with urethral stones, kidney stones, and gallstones should not eat too much.

2. Children, the elderly and infirm, those with indigestion, those with spleen deficiency and intestinal slippery, and those with allergies should not eat more spring bamboo shoots.

Other answers Stir-fried meat with bamboo shoots and shiitake mushrooms

Ingredients/seasonings: 300g bamboo shoots, 50g turkey (pork, beef), 5 shiitake mushrooms, 3 shiitake mushrooms, 1 green pepper, salt 1 tablespoon flour, meat seasonings: onions, garlic, salt, soy sauce, pepper noodles, sesame seeds

Production process

(1) Cut the bamboo shoots in half into slices, and add Season with salt and fry.

(2) Stir-fry the meat with the seasonings.

(3) Cut the soaked shiitake mushrooms and stone fungus into shreds.

(4) Halve the green pepper and cut into thin strips.

(5) Add shiitake mushrooms, rock fungus, and green pepper to the stir-fried meat, stir-fry it, then add it to the water used to make white noodles and cook it, then mix it with the fried bamboo shoots and serve it in a bowl.

Spring Bamboo Shoots and Mushroom Soup

Ingredients: about 50 grams of wet mushrooms, 90 grams of winter bamboo shoots, about 10 grams of angelica root, about 320 grams of oily gluten, and 7 cups of vegetarian soup.

Method:

1. Cut the angelica into thin slices; peel the winter bamboo shoots, remove the heads and tails, boil with water and cut into pieces; boil the oil and gluten with boiling water in a cold river, and cut into 3 mm thick slices; winter mushrooms Remove stems and cut in half.

2. Put the mushrooms, gluten, one-third of the angelica root, and winter bamboo shoot slices into the boiling vegetable soup. Boil for 30 minutes, then remove and drain (remove the angelica root), and keep the soup for later use.

3. Take a round bowl, spread peanut oil evenly in the bowl, arrange the mushroom slices on both sides of the bottom of the bowl, then add the winter bamboo shoot slices, pour a little mushroom soup; use another small bowl, put in Combine the remaining angelica root and half a cup of water; steam both bowls in a steamer over high heat for 20 minutes, take out, pour the steaming ingredients in the round bowl into a large soup bowl, and place the gluten on half of the mushroom noodles.

4. Boil the soup above the boiled mushrooms, add the steamed angelica soup and mix thoroughly, then pour it gently into a large soup bowl and serve.

Cross carp and spring bamboo shoots soup

Ingredients: 1 crucian carp, about 400 grams, 200 grams of spring bamboo shoots, appropriate amounts of mushrooms, ginger slices, salt, pepper, and chopped green onion.

Method:

1. Spread salt and rice wine on the crucian carp and marinate it for 20 minutes;

2. Sauté the ginger slices until fragrant, and cut the two pieces of crucian carp slightly. Fry it (this will make the soup white easily);

3. Add water, add spring bamboo shoots and mushrooms, bring to a boil, then turn to low heat and simmer for 30 minutes, add salt, pepper and chopped green onion after removing from the pot.

Stir-fried spring bamboo shoots with scallops

Ingredients: 750 grams of fresh bamboo shoot tips, 100 grams of scallops, 15 grams of cooking wine, 1.5 grams of refined salt, 25 grams of chicken fat, 500 grams of clear soup, 10 grams of wet corn flour gram.

Method:

1. Remove the tendons from the scallops, wash them with cold water, put them in a bowl, soak them in water for 1 hour, steam them in a drawer for about 3 hours, take out the big bowl and cook. Soak the scallops in the original soup for 1 hour, take them out, rinse them twice, then put them into the original soup (pass through a fine basket to remove the sand) and soak them.

2. Wash the tips of the fresh bamboo shoots with clean water, break them into two pieces, put them into a pot of boiling water and drain them out.

Sit in a pot, pour 15 grams of chicken oil, stir-fry the bamboo shoot tips, then pour 300 grams of clear soup, add a little salt and cooking wine, then add the cooked scallops, cook over low heat for about 5 minutes, remove and control Purify the water; place the scallops (do not scatter them) flatly around the disk, and place the bamboo shoots neatly in the center.

3. Pour 200 grams of clear soup into the pot, bring to a boil, add a little steamed scallop stock, add the remaining refined salt, skim off the foam, dilute the cornstarch with water and thicken it into gravy. Drizzle with chicken oil and pour over the vegetables. Serve.

Chicken flavored spring bamboo shoots

Ingredients: 500 grams of spring bamboo shoots, 1 bowl of chicken soup, 2 dried chili peppers, 1 spoon of Shaoxing wine, a little sugar and salt.

Method:

1. Cut the shell of the bamboo shoot vertically, roughly to the depth of the bamboo shoot meat, and completely peel off the shell from bottom to top, so that the bamboo shoot will not break, and cut later It will come out in complete strips;

2. Wash the bamboo shoots and blanch them in a boiling water pot for 5 minutes to remove the astringency of the bamboo shoots;

3. Take out the bamboo shoots, rinse them with cold water, and mix with Put the cold chicken soup into the pot and bring to a boil over medium heat;

4. Pour 1 spoonful of Shaoxing wine and dry chili pepper, simmer over low heat for 8 minutes;

5. Taste the saltiness and add salt Mix with sugar, simmer for a while and put on a plate. Use chopsticks to straighten and remove the peppers.

Stir-fried spring bamboo shoots in oyster sauce

Ingredients: 500 grams of spring bamboo shoots, appropriate amounts of oyster sauce, salt, sugar, soy sauce, sesame oil, chicken essence, and cooking oil.

Method:

1. Wash the spring bamboo shoots and cut them diagonally into strips;

2. Put the pot on the fire and pour the oil. When the oil is 60% hot, add the oyster sauce. , spring bamboo shoots, salt, sugar, soy sauce, sesame oil, chicken essence and stir-fry until cooked.

Boiled bacon with spring bamboo shoots

Ingredients: 1 piece of bacon, 1 spring bamboo shoot, 3 green garlic, 2 red peppers, seasonings include salt, chicken essence, cooking wine and dark soy sauce.

Method:

1. First cut the bacon into strips and cook in hot water until the fat of the bacon is translucent; then slice the spring bamboo shoots and shred the red pepper. Cut the green garlic into sections diagonally;

2. Heat oil in a pot, stir-fry the spring bamboo shoots until they are brown, add the bacon and stir-fry together, add red pepper shreds and white green garlic, add salt; add green garlic leaves, and order A little cooking wine and chicken essence will do the trick.

Comments: This is an excellent side dish: it has the aroma of bacon, the crispness and taste of spring bamboo shoots, and the mild spiciness of green garlic and chili. It is a good accompaniment. However, spring bamboo shoots themselves are relatively hard, and bacon is also tough. People with gastrointestinal diseases should not eat too much.

Spring bamboo shoots porridge

Ingredients: 300 grams of glutinous rice, 2 spring bamboo shoots, 1 green onion, a little salt and chicken essence.

Method: Peel off the outer skin of the spring bamboo shoots, wash them, and cut them into thin slices; then make porridge with glutinous rice, and when the rice grains are slightly open, add the spring bamboo shoots slices. When the porridge becomes a paste, add salt and chicken essence and stir evenly; finally, cut the green onions into chopped green onions and add them to the porridge before eating.

Comments: This porridge with spring bamboo shoots can easily remind people of the wonderful artistic conception of "the spring breeze turns green on the south bank of the river". Spring bamboo shoots are originally sweet in taste and cold in nature. When cooked with glutinous rice as porridge, eating them can unblock blood vessels, resolve phlegm and saliva, and eliminate food bloating.

Colorful Shredded Bamboo Shoots

This dish is inspired by the traditional dish ‘Colorful Shredded Chicken’.

Ingredients: 1 spring bamboo shoot, 1 red pepper, 3 green peppers, 1 carrot, 3 slices of mushrooms; seasoning is very simple, salt, chicken essence, cooking wine.

Method: When making, first cut the five raw materials into shreds, heat oil in a pot, stir-fry the cut raw materials for a while, add salt, some cooking wine, add chicken essence, and take it out of the pot.

Comments: This dish exercises knife skills and requires creativity. The colors are well matched and the nutrition is comprehensive. It is worth a try.

Dry-roasted spring bamboo shoots

The most important thing for dry-roasted spring bamboo shoots is a bag of watercress. The raw materials are 1 spring bamboo shoot, 1 carrot, 3 slices of mushrooms, an appropriate amount of green beans, 1 piece of ginger, 2 green onions, other seasonings are salt, chicken essence, wet starch, cooking wine and a small amount of sugar.

Method:

1. First, dice the mushrooms and carrots, and blanch them in boiling water with the green beans;

2. Then put the watercress on the Stir fry the red oil in the pot; then use onions and ginger to cook the sauce; stir-fry the raw materials in the fried red oil, add salt, add onion and ginger water, add a little cooking wine and soup, and finally use wet starch Just thicken it.

Comments: This dish is the most complicated to make. Cooking it this way can partially remove the oxalate in spring bamboo shoots that is harmful to the human body, making the dish even more delicious.

Spring Bamboo Shoots Fillets

Ingredients: 350 grams of middle section of herring, 50 grams of cooked bamboo shoot slices, 25 grams of shiitake mushrooms, 1 egg white, 300 grams of lard, rice wine, fine pepper Appropriate amounts of salt, monosodium glutamate, corn starch, and water corn starch.

Method:

1. First cut the fish open along the spine, remove the bone spurs and skin, cut it into 5 cm long sections, and then slice it diagonally into thin slices. Mix salt, monosodium glutamate, egg white, and cornstarch until well combined, then refrigerate for about 30 minutes; cut the fermented mushrooms into thin slices.

2. When the lard in the pot is 30% hot, add the fish fillets and fry them one by one, then add the bamboo shoots and mushrooms. After heating, pour out and drain the oil. Then leave a small amount of oil in the original pot, pour rice wine, add soup water, fine salt and MSG. After boiling, thicken with corn starch. Add fish fillets and other raw materials and stir-fry evenly. Drizzle with oil and glaze before serving.

Comments: The fish fillets are white, salty and refreshing, tender and crispy. But don’t use seasonings like onions and ginger, and don’t pour too much rice wine.