1, the bottom of the bamboo shoots meat white, and bamboo shoots sparse part of the root, relatively old, suitable for boiling, steaming, simmering, and with pork, chicken, etc. together with the soup, absorbing the essence of the broth, the flavor of fat.
2, the middle part of the bamboo shoots knot tight, the color is tender yellow, the taste is crisp, suitable for slicing or shredding, used to stir-fry shredded pork, bacon, or as a dish of ingredients are very good.
3, the most essential is the head of the bamboo shoot tip, the most tender, to be used for scrambled eggs, sweet and fresh, as meatballs, stuffed toppings are crisp and tasty.
Spring bamboo shoots of many ways to eat, known as "meat and vegetarian" reputation, it is cooked with a variety of meat, it seems more delicious, fried, roasted, boiled, simmered, stewed and so on can be. According to the eater, even a large bamboo shoots, because of its various parts of the tenderness of different degrees, can be divided into food, each with its own characteristics. Such as the tender head can be used to stir-fry; the middle can be cut into bamboo shoots, fried, burned or as the ingredients of dishes; root texture is older, can be boiled, simmered, and with meat soup, but also can be placed in the altar made of moldy bamboo shoots by fermentation, stewed food has a unique flavor.
Note: Fresh bamboo shoots should not be eaten more than half per person per meal. Spring bamboo shoots although high nutritional value, but spring bamboo shoots cold taste sweet, and contains more crude fiber, amount of food, it is difficult to digest, easy to burden on the stomach and intestines, especially itself has been suffering from gastrointestinal diseases can not be eaten in large quantities. Suffering from urinary tract stones, kidney stones, severe gastric and duodenal ulcers, gastric hemorrhage, cirrhosis of the liver, esophageal varicose veins, chronic enteritis, spleen and stomach weakness, and other diseases patients are not advisable to eat more bamboo shoots.
Stewed spring bamboo shoots
Practice 1: stewed spring bamboo shoots
Raw materials: 500 grams of bamboo shoots, 10 peppercorns, sugar, soy sauce, sesame oil, each appropriate amount.
Practice:
1. Wash the bamboo shoots, split open, pat loose with a knife, cut into 1.5-inch long section.
2. hot pot, oil to five mature, into the pepper grains fried incense, will be the bamboo shoots into the pan stir-fried to color yellow, add soy sauce, sugar and the right amount of water, with a large fire boil, change to a small fire grill for 5 minutes, to be thick soup, put monosodium glutamate, pour sesame oil can be.
Practice 3: spring bamboo shoots in the ridge
Main ingredients: pork tenderloin 150 grams
Accessories: net spring bamboo shoots 50 grams
Seasoning: 5 grams of refined salt, 0.5 grams of monosodium glutamate (MSG), Shaoxing wine 10 grams of dry starch 15 grams of starch 10 grams of water starch, 1 egg white, 250 grams of refined vegetable oil (60 grams consumed)
Practice:
1. . pork tenderloin shredded, placed in a container with cold water submerged, soaked until white. Drain the water, put into a bowl, add 4 grams of refined salt, 5 grams of wine, monosodium glutamate, egg white, dry starch mix well on the strength to be used.
2. Boiled bamboo shoots, cut into the same thickness as the shredded meat length equal to the filaments.
3. frying pan on high heat, put refined vegetable oil, burned to four mature, into the shredded meat, with an iron spoon scattered, until the shredded meat color, poured into the funnel on the drain oil.
4. original pot on the fire, put refined vegetable oil 30 grams, pour into the spring asparagus stir-fry, add 5 grams of wine, 1 gram of salt and a small amount of soup, thickening with water starch, pouring into the shredded meat upside down for a few times, dripping into a small amount of oil to turn the pot into a plate that is completed.
Features: white color, tender taste, marinade tight package.
Note:
1. Shredded meat and bamboo shoots should be cut evenly.
2. Shredded meat should be mixed well when sizing, and should not see the water shape.
3. The soup should be appropriate when frying, not too much or too little. Thickening water starch should also be the right amount, more easy to paste, less soup. [3]
Practice 4: ginger and green onion fried spring bamboo shoots
Main ingredients: 300 grams of fresh spring bamboo shoots, 50 grams of mushrooms, 10 grams of carrots
Accessories: 10 grams of ginger, 10 grams of green onion
Seasoning/marinade: 6 grams of salt, 5 grams of monosodium glutamate (MSG), 2 grams of sugar, 5 grams of shaoxing wine, 15 grams of peanut oil, 2 grams of sesame oil, 1 gram of pepper
Practice:
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1. spring bamboo shoots cut day-shaped thick slices, mushrooms soaked and cut into pieces, carrots sliced, ginger sliced, scallions cut into sections.
2. Boil water in the pot, put the bamboo shoots to cook through, fish up and wait for use
3. Boil the pan with oil, ginger, carrot slices burst incense, put the bamboo shoots, mushrooms, save into the wine, seasoning salt, monosodium glutamate, sugar, sesame oil, pepper stir fry, thickening with wet points, the next green onion, under the package of tail oil that is complete. Tips: spring bamboo shoots must be cooked through with boiling water, otherwise there will be a bitter taste.
Practice 5: chopped pepper spring bamboo shoots
Raw materials: spring bamboo shoots 2 (about 300g), chopped pepper 50g (you can also pickled pepper cut into small dices), green garlic (also known as garlic shoots in the south) 100g, 5g of ginger, Shaoxing wine 2 teaspoons (10ml), 2 teaspoons of soy sauce (10ml), 1 tablespoon of oil (15ml).
How to make it:
1. Peel off the skin of spring bamboo shoots and wash them, then cut them into 5cm long and 1cm wide pieces.
2. Wash and remove the roots of green garlic, cut into 5cm long small sections. Peel and shred the ginger.
3. Heat the oil in a wok over medium heat, and when it reaches 50 percent of the heat, put the chopped peppers and shredded ginger into the stir-fry, and then put in the spring bamboo shoots and stir-fry for about 5 minutes.
4. Add the green garlic, then add the wine and soy sauce and stir-fry for a few minutes.
Practice six: three-color bamboo shoots
Raw materials: spring bamboo shoots, red pepper, green pepper. Seasoning: salt, monosodium glutamate, cooking wine.
Practice:
1. Peel and wash the spring bamboo shoots and shred.
2. Wash and shred red and green chili peppers.
3. Inject salad oil into the pot to heat, under the bamboo shoots, green and red pepper shredded stir-fry, and finally adjusted salt, monosodium glutamate, cooking wine can be.
Features: colorful, light spicy flavor.
Tips: Try to cut the ingredients evenly.
Practice 7: spring bamboo shoots broccoli
Raw materials: spring bamboo shoots, broccoli. Seasonings: salad oil, salt, cooking wine, monosodium glutamate, pepper, starch, sugar, chicken broth.
Practice:
1. Peel and wash the spring bamboo shoots sliced, broccoli broken into small blanch.
2. pot filled with salad oil hot, under the bamboo shoots slices, when the bamboo shoots half-cooked, add chicken broth poured open, seasoned salt, monosodium glutamate, pepper, sugar, cooking wine, water starch thickening can be thin.
3. Another take the pot Heat, pour a little salad oil, under the broccoli stir-fry, and then add salt, monosodium glutamate, cooking wine stir-fry, arranged around the plate, the spring bamboo shoots in the middle can be. Chef's tip: broccoli blanching time should not be too long.
Features: white and green color, tender bamboo shoot meat.
Practice 8: four treasures of spring bamboo shoots
Features: flavorful and fragrant, rich in nutrients.
Raw materials: spring bamboo shoots, carrots, peas, ham. Seasonings: salad oil, salt, monosodium glutamate, cooking wine, pepper, water starch, sugar, chicken soup.
Practice:
1. Peel and wash the spring bamboo shoots and cut into cubes, wash and cut carrots, cut into cubes of ham.
2. Inject salad oil into the pan and heat, put the bamboo shoots stir-fried, then pour into the carrot diced, peas, ham diced with fried.
3. Put the appropriate amount of chicken broth, pour open with salt, cooking wine, sugar, pepper, and finally hooked into the water starch can be.
Tips: Chicken broth can be made with chicken broth and water, or directly replaced with water.
Practice nine: bamboo shoots ear soup
Raw materials: spring bamboo shoots, black fungus. Seasonings: salad oil, scallions, salt, yellow wine, monosodium glutamate.
Practice:
1. Spring bamboo shoots cut thin slices, black fungus after the water hair washed.
2. salad oil in a pan and heat into the onion, bamboo shoots slices stir fry a few times, into the black fungus.
3. Finally, add salt, monosodium glutamate, yellow wine and water, soup can be opened.
Features: light and delicious, unique flavor.
Tips: According to personal taste can add the right amount of soy sauce seasoning.
Practice ten: spring bamboo shoots shrimp
Raw materials: shrimp, spring bamboo shoots, cucumber. Seasonings: green onion, ginger, salt, cooking wine, starch.
Practice:
1. shrimp back on the shrimp line removed and washed, spring bamboo shoots sliced, cucumber sliced, green onion, ginger shredded.
2. pot filled with salad oil, shrimp in the hot oil over a moment, and then into the bamboo shoots, cucumber slices, green onion, ginger stir fry together.
3. Finally, add salt and a little wine, thickening can be. Chef's tip: remove the shrimp line is a bit troublesome, but can ensure that the fresh flavor of shrimp.
Features: fresh and tender, delicious flavor.
Practice 11: bamboo shoots braised pork
Raw materials: spring bamboo shoots, lean pork. Seasonings: white section of green onion, salad oil, soy sauce, monosodium glutamate, starch, pepper.
Practice:
1. spring bamboo shoots cleaned and cut into pieces, pork with the side of the knife to pat loose, cut into squares.
2. Put the pot on a high flame, pour in salad oil, when the oil is hot, put in the white onion, then put in the bamboo shoots and stir fry.
3. Finally under the meat, stir-fry a few times after adding soy sauce, pepper, taste, seasoned with monosodium glutamate, wet starch, stir a few times after the pot. Chef's tip: Fly water before the meat block in the pot.
Features: meat tender bamboo shoots crisp, salty and sweet.
Practice 12:
Raw materials:
Soy sauce 75 ml Sesame oil 15 ml Raw net bamboo shoots meat 500 grams 25 grams of sugar
Pepper 10 grains of flavor 1.5 grams of colorado oil 75 ml
Methods:
1, the bamboo shoots meat washed, the pair of dissections, patted with a knife to loosen, cut into five-centimeter-long segments.
2, the frying pan on medium heat, under the salad oil to about 130 degrees, into the pepper, fried incense, fish out, the bamboo shoots into the pan stir-fried to the color was slightly yellow, that is, add soy sauce, sugar and water 100 ml, burned on low heat for five minutes, to be thick soup, put monosodium glutamate, topped with sesame oil that is into.
Features:
Tender spring bamboo shoots cooked in heavy oil, heavy sugar, red color, tender and crisp, slightly sweet, is the traditional Hangzhou seasonal flavor dishes.
Another ways to make it
Fava beans and spring bamboo shoots
Dish name: Fava beans and spring bamboo shoots
Cuisine All
Features Bamboo shoots are crunchy and tender, and the fava beans have an emerald color.
Raw materials
300 grams of spring bamboo shoots, 250 grams of broad bean cloves, 25 grams of cooked ham, 250 grams of chicken broth, salt, monosodium glutamate, cooking wine, pepper, water starch, lard, sugar, a small amount of chicken oil.
Production process
1. first tender spring bamboo shoots peeled roots washed, ham cut into sliced nails, broad bean cloves washed. 2. pot filled with lard hot, not into the spring bamboo shoots over the oil, half-cooked when put into the broad bean cloves two have been cooked when poured into the leaky spoon. 3. pot to stay in the 50 grams of oil is hot, poured into the bamboo shoots, bean cloves, ham, under the chicken broth poured open, add salt, cooking wine, sugar, pepper, taste, hook into the water starch dripping into the chicken oil that is.
Oyster sauce spring bamboo shoots
Main ingredient: spring bamboo shoots
Seasoning: oyster sauce
Seasoning: salt, sugar, soy sauce, sesame oil, chicken essence, cooking oil
Practice:
1, spring bamboo shoots cleaned diagonally cut into strips;
2, sit in a pot on the fire and pour the oil, when the oil is 5-6 hot, put oyster sauce, spring bamboo shoots, salt, sugar, soy sauce, Soy sauce, sesame oil, chicken essence can be fried.
Spring peas
Dish name: spring peas
Cuisine: Zhejiang
Features: Peas are green and colorful, fresh and tender taste, spring delicacy.
Ingredients
Main ingredients: 150g of spring bamboo shoots: 50g of tender pea meat. Accessories: salt 1.5 grams of monosodium glutamate 2.5 grams, 5 grams of wet starch, 15 grams of cooked chicken oil, 25 grams of cooked lard.
Procedure
Peas into the boiling water blanch, cold water cooled and drained. Spring bamboo shoots cut into cubes, blanch into boiling water. Stir frying pan on medium heat, under the lard, put peas and bamboo shoots slightly fried, add 50 grams of water, after boiling, add salt, monosodium glutamate, wet starch thickening, dripping chicken oil out of the pot.
Emerald spring bamboo shoots
Emerald spring bamboo shoots
Main ingredient: spring bamboo shoots 500 grams, spinach leaves 100 grams.
Accessories: 50 grams of vegetable oil, 6 grams of salt, 3 grams of sugar, 3 grams of monosodium glutamate (MSG), 5 grams of starch, greasy chicken oil, 5 grams of cooking wine, 5 grams of lye.
Method: ① net pot to add 1000 grams of cold water, boil and add alkaline water, the spinach leaves under the pot to boil a bit, put in cold water over the cold fish out, squeeze out the water, chopped into a vegetable puree and put in a bowl to be used.
②Spring bamboo shoots repair clean old skin, pot boiled and fished, cooled with cold water, cut off the old roots, and then changed into 4 cm long strips, hot pot, into the lard, bamboo shoots under the pot slippery oil and poured out, while the hot pot into the bamboo shoots, sprinkled with cooking wine, add broth, salt, sugar, monosodium glutamate slightly burned, into the spinach puree and then thickened with water cornstarch, when the pot to join the chicken oil in the basin.
Features: crisp and fresh, emerald color.
Sauce spring bamboo shoots
Main ingredients: fresh spring bamboo shoots
Seasoning: peanut oil, sweet noodle sauce, sugar, chicken essence, shrimp roe, sesame oil, fresh broth
Making Methods:
1, the spring bamboo shoots cut off the root and remove the shells, peel off the old skin, with a knife, cut open, cut into 4-cm bamboo shoots, with the side of the knife bamboo shoots gently pat loose. Melt the sweet noodle sauce with water and filter the residue through a soup sieve.
2, peanut oil into the frying pan to boil to remove the smell of oil to be used.
3, frying pan on the fire, add peanut oil, boil to five mature, put bamboo shoots to warm up the oil, poured into a colander to drain the oil.
4, frying pan back on the heat, add peanut oil, put the sauce, add sugar, stir, simmer through, plate for use.
5, frying pan and then on the heat, into the soup, put the shrimp seeds, boil, and then into the bamboo shoots to boil, when the soup is about to dry, and then into the sauce, stirring with a spoon, so that the soup gradually tightly wrapped bamboo shoots on the segment, add monosodium glutamate on the plate, dripping sesame oil can be.
Features: red color sauce, sauce flavor, taste crisp and tender.
Tips: bamboo shoots section length to be equal, the soup should be clear, shrimp seeds to ensure that the white boiled flavor, the sauce to strive to tightly wrapped bamboo shoots section, avoid using lard.
Orchid spring bamboo shoots
Dish name Orchid spring bamboo shoots
Originally from Zhejiang cuisine
Features
Raw materials
With the tip of the spring bamboo shoots 24, 15 grams of minced ham, 50 grams of green peppercorns, 1 gram of egg whites, shrimp puree, Grasshopper mash appropriate amount of
Production
Prawn mash fish mash with egg whites, in one direction, stirred into a filling, add seasonings. direction into a filling, plus seasoning mix to taste; bamboo shoots take the top section, from the top of the cross-cut into orchid-shaped, rinsed with cool water and steamed in a cage; will be squeezed into the filling of 24 pills, steamed and placed in the middle of the "orchid", withdrawn on the end of the ham; blanch shredded peppers around the edges, thin gravy that is made.
Soak spring bamboo shoots
Raw material recipe 5000 grams of net spring bamboo shoots, 150 grams of wine, 150 grams of chili pepper 150 grams of salt 250 grams of 25 grams of spices, cinnamon, cinnamon
Production method
1.the spring bamboo shoots with a knife and cut into two petals or four petals of boiling salted water, and then into the star anise, cinnamon, wine, and so on boiled for 0.5 hours or so, to remove the foam, and even with the soup with the bamboo shoots poured into a basin to cool down.
2. Take a bubble altar, pour the cooled raw materials, add chili noodles, pay attention to the soup can not be too much. Cover the mouth of the altar, 1 week later can be eaten, serving can be changed as needed.
Product Characteristics Crisp and refreshing, improve appetite.
Spring bamboo shoots hot pot
Bamboo shoots can be described as vegetarian, do not want to let the spicy hot pot nourish the rich flavor and good seems. A section of yellow and green spring bamboo shoots in the pot tumbling floating, soup bright red oil along the bamboo shoot tip slide, rare is after soaking the bamboo shoot tip still maintains its own crunchy, eat ching ching crunchy sound.
Shabu-shabu method: The bamboo shoots should be shabu-shabu'd through, at least for 10 minutes or so, so that the high temperature breaks down most of the oxalic acid, but also so that the dish is free of astringency and tastes fresher.
-Beautiful bamboo shoots DIY
Will eat good cooking "cooks", this time at home can also do a few seasonal spring bamboo shoots dishes
Smoked spring bamboo shoots
Smoked spring bamboo shoots
Main ingredients: 400 grams of bamboo shoots, 50 grams of wet tea leaves.
Accessories: 75 grams of sugar, 25 grams of soy sauce, 500 grams of vegetable oil (consumed 50 grams), monosodium glutamate, green onion, sesame oil, ginger, green onion, each a little.
Method: ① bamboo shoots to the old roots, shell clothing washed, with a knife to shoot loose cut into 4.5 cm long, put the boiling water pot blanch and fish out, bleach with clean water.
② iron pot on the fire hot, put vegetable oil burned to 60% hot, poured into the bamboo shoots fried to golden brown, drain the oil. Pot to stay a small amount of oil, put bamboo shoots, add soy sauce, sugar, broth boil, put monosodium glutamate and then collect the thick marinade with a high flame, and decant into a bowl, ginger washed and cut into thin slices with a knife.
3 enamel pot 1, emissions of bamboo shoots, another pot to lay the bottom of the wet tea, sugar, ginger, and then lay a layer of green onions on top of the pot, the pot resting on the pot, another large pot buckle in the iron pot as a cover, with the fire, to be the pot of smoke, will be the end of the pot away from the fire and then simmering for one or two minutes can be taken out of the enamel pot.
④Take another frying pan on the fire, put the vegetable oil is hot, push into the green onions, smoked bamboo shoots turned upside down and dripped with sesame oil, out of the pot pot, pour the marinade on the table.
Features: yellow color smoke, taste fresh and crisp, with a special smoky aftertaste.
Dry roasted spring bamboo shoots
Raw materials: spring bamboo shoots 250 grams, 15 grams of mustard greens.
Accessories: chopped green onion, ginger 5 grams each, 5 grams of soy sauce, 10 grams of bean paste, 3 grams of sugar, 5 grams of salt, 5 grams of cooking wine, a little monosodium glutamate.
Production: 1, spring bamboo shoots shells, washed, cut into 4 cm long strips, blanched into the boiling water, fished out and drained; squash washed, minced. 2, the pot on the fire, put the oil hot, put onion, ginger stir-fried flavor, fish out the onion, ginger, add bean paste stir-fried, and then put into the spring bamboo shoots strips, stir-fried until the color is deep, put soy sauce, cooking wine, sugar, salt and an appropriate amount of water, with a small fire simmering for a few moments, put into the end of the squash, monosodium glutamate, stir-fry evenly can be.