First of all, pepper bamboo shoots

Zanthoxylum bungeanum raw materials: bamboo shoots;

Pepper bamboo shoots ingredients: green pepper, red pepper;

Seasoning for dried bamboo shoots with pepper: tender ginger, pickled cabbage, garlic, pepper, salt, peanut oil, tsaoko, star anise, vinegar, sugar, red oil, cinnamon, fennel, monosodium glutamate, garlic and pepper.

Practice of pepper bamboo shoots:

1. Boil bamboo shoots in a boiling water pot for about five minutes, then take them out and rinse them with clear water.

2, ginger and garlic can be; Cut green and red peppers into large grains; Pickled sauerkraut, chopped; Putting Illicium verum, Fructus Tsaoko, Cortex Cinnamomi Japonici, and Fructus Zanthoxyli into a cloth bag or a fiber-free tea bag to make a seasoning bag; Take out the bamboo shoots, drain the water, and obliquely cut into pieces (pieces can be cut into large pieces and small pieces).

3. Put oil in the pot and heat it to 50%. Add ginger, garlic, pepper and pickled sauerkraut and stir-fry for about one minute.

4. Add green pepper and bamboo shoots and stir-fry for about one minute on medium heat.

5, add a cup of water and a half (about 400ml), seasoning bag, boil (no cover) and change to medium-low fire for about ten minutes.

6. Add red oil and salt, heat until the oil is bright, and stir-fry for about three minutes.

7. Add monosodium glutamate and stir well, then take the pot and put it on the plate. It can also be cooled, bottled, sealed, put in the refrigerator and carried with you.

Tips:

1, dried bamboo shoots are dry and hard, and it is best to soak them in rice washing water, which is not only easy to soak and wash, but also easy to cook thoroughly (this method can be used to soak dried kelp and dried squid);

2. Bamboo shoots contain more oxalic acid, which will affect the body's absorption of calcium, so it is best to blanch with boiling water before eating to remove oxalic acid from bamboo shoots (except dried bamboo shoots);

3. The meat at the tip of the bamboo shoot should be soft and cut along, and the meat at the lower part should be cross-cut, which is not only easy to cook, but also easier to taste;

4. If you buy fresh bamboo shoots, don't peel them when storing them, otherwise they will lose their inherent fragrance;

5, do dried bamboo shoots to burn meat, lazy people had better stew a little more at a time, the longer the stew, the better the taste, like marinated eggs, you can also add cooked and shelled eggs when stewing.

Second, fried meat with bamboo shoots.

Stir-fried pork with bamboo shoots raw materials: one green bamboo shoot and two pork slices;

Fried meat with bamboo shoots: pickled pepper, ginger, cooking wine, salt, mushroom essence and oil;

The method of frying meat with bamboo shoots;

1. Slice pork with 3/ 1 tbsp salt, 1 tbsp lake, 2 tbsp cooking wine and 1 tbsp water, and marinate for later use;

2. Cut the green bamboo shoots into prismatic pieces, marinate them with 3/ 1 spoon of salt for a while, and then squeeze out the water in the green bamboo shoots by hand, so that the green bamboo shoots will keep their crisp taste and green color.

3. Cut the pickled pepper into sections, slice the ginger, and stir-fry in a pot heated to 60%;

4. Add the sliced meat, stir fry quickly until it is 70% mature, and then add the green bamboo shoots;

5. Add 3/ 1 tablespoon salt and 2/ 1 tablespoon mushroom essence, stir well and buckle!

Tips:

1. Lettuce is easier to taste, crisper in taste and shorter in frying time after pickling.

2. Pickled meat slices, one is to make the meat tasty, the other is to remove the fishy smell, the third is to make the meat smoother and tender, and the fourth is to make the meat not stick to the pot.