Practice of Antarctic sea bamboo shoots

Ingredients: bamboo shoots 15g, fresh noodles 150g, appropriate amount of pepper, soy sauce 1 spoon.

Exercise:

Soak sea bamboo shoots in water in advance, cut into small pieces with an oblique knife and soak for ten minutes; Boil fresh noodles with water, cool and take them out for later use; Put an appropriate amount of oil in the pot, stir-fry the pepper until fragrant, add bamboo shoots and stir-fry evenly, and add noodles to stir-fry together; Add a little to 1 tablespoon of soy sauce paste to make juice, and pour in the prepared soy sauce paste juice; Stir-fry and serve. Tips:

The soy sauce is thick, so it needs to be diluted slightly with water. Soy sauce itself is salty, so you don't need to add salt when frying noodles. Try to use chopsticks when frying noodles, so as not to burn them. Fried diced meat with sea bamboo shoots;

Ingredients: 30g of bamboo shoots, 20g of diced vegetarian meat, appropriate amount of pepper, starch 1 tablespoon, Jin Lan soy sauce 1 tablespoon.

Exercise:

Sea bamboo shoots are soft and blistered; Blanch it in a boiling water pot and take it out for later use; Vegetarian diced meat softens when it meets water; Squeeze purified water by hand; Spread 1 tbsp starch evenly on the diced vegetarian meat, and gently shake it to make the diced vegetarian meat covered with starch; Frying in an oil pan until the surface layer is slightly yellow, and taking out; Cut the blanched sea bamboo shoots into small pieces, and cut the peppers into the same size; Put the right amount of oil in the pot, first stir-fry the fragrant pepper, then add the bamboo shoots and stir-fry in the sea; Add diced vegetarian meat and stir fry quickly; Add 1 tbsp Jin Lan soy sauce; Stir well and serve. Sea bamboo shoots, corn and mushroom soup:

Ingredients: corn 1, sea bamboo shoots 10g, 2 slices of ginger, pepper 1 teaspoon, Pleurotus ostreatus, Tricholoma, salt.

Exercise:

Cut the corn into sections and cut the Tricholoma into thin slices for later use; Blanch all kinds of mushrooms with boiling water and take them out for later use; Put the cut corn into a casserole and boil it over high fire; Add bamboo shoots and ginger slices and boil again; Turn off the heat and add the cooked mushrooms; Stew for about 20 minutes and season with salt; Simmer for a while, add a little pepper and serve. Stewed sea bamboo shoots and celery:

Ingredients: coriander 80g, soaked sea bamboo shoots 30g, appropriate amount of pepper, appropriate amount of pepper and salt.

Exercise:

Stand up after soaking the sea bamboo shoots and cut them into two pieces; Cut coriander into inches for use; Blanch coriander and sea bamboo shoots with boiling water and remove them immediately; Put a tablespoon of oil in the pot, cool the oil in the pot, add Chili and stir-fry until fragrant; Add a proper amount of chopped red pepper, stir-fry together and turn off the heat; Pour in blanched coriander and sea bamboo shoots; Add a proper amount of salt and stir well. Bamboo shoots and cucumber soup:

Ingredients: 200 grams of old cucumber, 30 grams of soaked sea bamboo shoots, appropriate amount of ginger, appropriate amount of coriander and appropriate amount of salt.

Exercise:

Peel cucumber, remove pulp and cut into thin slices; Add a spoonful of salt to the cut cucumber, mix well, and let it stand for about 10 minute to kill the water inside; Then put the old cucumber in clean water, wash it twice, and take out the drained water; Cutting the soaked sea bamboo shoots into small pieces; Put a little oil in the pot, add shredded ginger and stir-fry until fragrant, then add old cucumber slices and stir-fry slightly; Add a proper amount of water, pour in chopped sea bamboo shoots and boil them together; After boiling, turn to low heat, cook for 5 minutes, and add a little salt after turning off the fire; Add appropriate amount of pepper; Finally, sprinkle with parsley to taste.