How to stir-fry 芊 to make it delicious?

1. Boil the bamboo shoots with their shells in cold water, and add some uncooked rice; after the rice is cooked, the bamboo shoots will be almost cooked (uncooked rice can also absorb the bitter taste of the bamboo shoots). Shred the bamboo shoots, cut the onions into sections, shred the peppers, and cut the garlic into slices; marinate the shredded pork with 1 spoon of soy sauce, rice wine and a little cornstarch, and set aside.

2. Add a little oil to the hot pot, stir-fry the shredded pork until it is about 6-7 minutes cooked (the surface of the meat turns white), and then serve.

3. Add a little oil to the pot, sauté the garlic slices and scallions until fragrant; add shredded bamboo shoots and stir-fry, add 2 tablespoons of water to the pot, add spicy bean paste and stir-fry.

4. Pour in the shredded pork and stir-fry, add green onions and shredded chilies, and continue to stir-fry for 1 to 2 minutes.

5. Take out the pot and sprinkle a little pepper. [2]

Bamboo shoots recipe editor

Stir-fried meat with bamboo shoots and shiitake mushrooms

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

Production process

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

(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, stone fungus, and green pepper to the fried meat, stir-fry, then add it to the water used to make white noodles and cook, then mix it with the fried bamboo shoots and serve 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.

Pea braised bamboo shoots

Taste: salty

Difficulty: cutting into pieces (beginner)

Time: 10-30 minutes

Category: Popular dishes and vegetarian dishes suitable for all ages

Ingredients: 500 grams of bamboo shoots, 50 grams of peas, a little chopped green onion, one teaspoon of oyster sauce, three teaspoons of light soy sauce, one teaspoon of sugar, 1/2 salt 2 teaspoons, one teaspoon of chicken essence

Method:

1. Wash the bamboo shoots, cut them in half from the middle, and cut them into strips of about three centimeters. Season with salt (a small amount of ) in boiling water for two minutes to remove the astringent taste. In order to retain the fresh and tender taste, blanch it in cold water, then drain the water and set aside.

2. Drain the peas in the same way and set aside.

3. Heat the oil in the pot until it is 70% hot, add the minced green onion and stir-fry until fragrant. Add the bamboo shoots and peas to high heat and stir-fry evenly.

4. Put the seasonings in, add a small amount of water to cover the bamboo shoots, cover the pot and simmer over medium heat for three minutes, then use high heat to absorb the sweat.

Braised peas with bamboo shoots - douguo

Braised peas with bamboo shoots - douguo[3]

Curian carp spring bamboo shoots soup

Ingredients: 1 crucian carp is about 400 grams, 200 grams of spring bamboo shoots, appropriate amount 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 Add cold chicken soup to 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 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 cut the mushrooms and carrots into cubes, and blanch them in boiling water with the green beans;

2. Then put the watercress on 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 cornstarch. 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.

Fried double fresh food

Ingredients: bamboo shoots, fresh mushrooms;

Condiments: a little salt, a little soy sauce, a little sugar, cooking oil

Method:

1. Peel off the outer skin of the bamboo shoots, wash them, and cut them into small strips; wash the mushrooms (you can remove the mushroom legs to make the taste more tender) and cut them into small strips.

2. After boiling the water, pour the cut bamboo shoots and shiitake mushrooms into boiling water for a while, drain and set aside (tips: boiling water is to remove the bitter taste of the fresh bamboo shoots, and it is also boiled. The watery ingredients will become more crispy and tender after being processed).

3. Add an appropriate amount of cooking oil to the wok (tip: because the boiling water has passed through the boiling water, you no longer need to add a lot of oil when frying spring bamboo shoots. Now you only need to add a small amount.), and add a small amount of cooking oil. Add the watered bamboo shoots and shiitake mushroom strips and stir-fry.

4. When it is almost cooked, add appropriate amount of salt, light soy sauce and sugar according to taste (tip: be sure to add some sugar, so the taste will be very fresh). If you like, you can also add a little bit of chicken essence (tip: a little bit is enough, this dish is very fresh when the two ingredients are combined.)

5. Put it on a plate and take it out of the pot.

Chicken stewed with bamboo shoots

Ingredients:

A: A freshly chopped chicken, washed and cut into pieces B: Onions chopped and prepared C: Peeled and washed Cut the good fresh bamboo shoots into small pieces or slice them diagonally. D: A bottle of beer

Method:

1. Heat the pot, add oil, add ingredient B and sauté until fragrant;

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2. Add A and fry. During the frying process, add an appropriate amount of rice wine or beer to remove the fishy smell. And add some light soy sauce to enhance the flavor. After frying and changing color, pour a bottle of beer. Pour in C and smooth it out slightly. If there is not enough beer, add cold water until the bamboo shoots are submerged;

3. After boiling on high heat, reduce to medium heat and simmer for twenty minutes (remember before and after boiling) Don't rush to stir it with a spatula, otherwise it won't enter your mouth), then add salt and cook for about ten minutes before seasoning. Okay, I think it's fresh enough this way, not too greasy, and the soup is also very good.