1. blanch the spring bamboo shoots and carrots in hot water, cut them into thin slices, and change the knife into silk;

2. Add shredded ginger, shredded green garlic (only the green leaves), sesame oil, salt, chicken essence and vinegar, mix well, and put on a plate.

Second, almond bamboo shoots

1. Peel and wash the spring bamboo shoots, blanch them in boiling water and slice them.

2. Add sweet almonds and put them on bamboo shoots.

3. Add cucumber slices (oblique parallelogram slices), sesame oil, salt, chicken essence, vinegar and sugar, mix well, and put them on a plate.

Third, salted fresh

What is "salted and preserved"? Is to use bamboo shoots, and then add "pickled" (salty pork belly) and "fresh" (fresh pork belly or pig's feet). "DuDu" together (meaning stew)

1. Wash the salty and fresh meat first, blanch it in a boiling water pot, take it out, and cut it into small squares;

2. Wash the bamboo shoots after shelling and cut them into hob blocks;

3. Put these three things in the casserole, put water in the casserole, add cooking wine, boil them with strong fire, and simmer them slowly for two hours until the crispy meat and bamboo shoots are cooked.

Four, spring bamboo shoots fish with Chinese sauerkraut

1. Cut the fish into strips and soak it in Erguotou for one hour to make it smell like white wine.

2. After two bowls of clear water are boiled, add bamboo shoots and sauerkraut (bagged Sichuan sauerkraut, not old Beijing sauerkraut) and simmer for five minutes.

3. Add the fish pieces and salt, bring to a boil with high fire 10 minute, change to slow fire 10 minute, and finally add chicken essence and chives to serve.

Five, stewed three fresh bamboo shoots

1. Slice bamboo shoots.

2. Add black fungus, mushrooms and green vegetable hearts, put them into the boiled chicken soup, and simmer for about 20 minutes.

3. thicken the pan with water starch, add a small amount of refined salt, and take out the pan.