How to make salt tube asparagus delicious, how to make salt bamboo shoots

1. Ingredients: 3,000 grams of bamboo shoots, 5,000 grams of water, 300 grams of salt. 2. Pour boiling water into the jar.

3. Put salt in the jar. 4. Wash the bamboo shoots. 5. Blanch in a pot.

6. Take it out and set aside to cool down. 7. Put the bamboo shoots into the jar. 8. Pour salt water into the jar.

9. Seal the mouth of the can with film or tape. <

1. Ingredients: 3,000 grams of bamboo shoots, 5,000 grams of water, 300 grams of salt.

2. Pour boiling water into the jar.

3. Put salt in the jar.

4. Wash the bamboo shoots.

5. Blanch in a pot.

6. Take it out and set aside to cool down.

7. Put the bamboo shoots into the jar.

8. Pour salt water into the jar.

9. Seal the mouth of the can with film or tape.

10. Seal with rope.

11. Marinate for a week.

Stir-fried asparagus and shrimp.

Ingredients fresh shrimp, asparagus, salt, cooking wine, starch, ginger, green onions.

Method 1Wash the shrimp and put it in the refrigerator for half an hour, then take out the shell and remove the shrimp intestines (leaving the last section of the tail of the shrimp shell).

2.Marinate the peeled shrimp with a pinch of salt, cooking wine and starch, and refrigerate for 10 minutes.

3.After the asparagus is soaked and washed, the old skin is peeled off and cut diagonally into sections.

4.Shred the ginger and cut the green onion into sections.

5.Heat the wok, add oil, stir-fry the ginger and green onion until fragrant, then remove the ginger and green onion and throw away.

6.Put the shrimp in a frying pan until it changes color, add the asparagus and stir-fry for a while, add a little salt to taste.

Stir-fried meat with asparagus. Ingredients asparagus, meat, green onions, ginger.

Method 1Wash the asparagus, remove the old roots, and blanch them in boiling water.

2.Cut diagonally and slice the meat.

3.Heat the oil in the pot, add the green onion and ginger, put the meat slices and fry the white, then fry the asparagus and seasonings together until fragrant, and then put it on a plate and eat. The dish was tasty, tender and free of dross

Boiled asparagus. Ingredients: asparagus, light soy sauce, hot oil.

Method 1Take the fresh and tender asparagus, wash it and cut it into about two inch pieces (one asparagus is all two).

2.Boil half a pot of water, blanch the asparagus for 2 minutes after the water boils, pick up and put on a plate.

3.Put a spoonful of soy sauce in a pot, an appropriate amount of water, bring to a boil, pour it into a plate, and pour hot oil on the asparagus.

Cold asparagus. Ingredients: 400 grams of asparagus, auxiliary materials: 20 grams of green pepper, 20 grams of onion (white skin), seasoning: 6 grams of salt, 10 grams of sugar, 10 grams of salad oil, 20 grams of vinegar, 1 gram of pepper.

Method 1Asparagus cut into sections;

2.Wash the green peppers and onions separately and chop them into minced pieces;

3.Pour the seasoning (3 grams of salt, 6 cups of water) into a pot, bring to a boil over high heat, add the asparagus segments to blanch, and remove them;

4.Mix the seasonings (10 grams of sugar, 10 grams of salad oil, 20 grams of vinegar, 3 grams of salt, 1 gram of pepper) and put them in the asparagus;

5.Finally, add the minced green pepper and onion and mix well.

Asparagus and tempeh fried lotus root.

Ingredients: a handful of asparagus, 1 lotus root, 2 tablespoons of Lao Gan Ma black bean sauce, 6 millet peppers, 3 cloves of garlic, 1 small handful of Sichuan pepper.

Method 1: Cut the lotus root and scrape the skin with a knife after cutting the lotus root, and then cut it into dices for later use; After removing the older part of the root, the asparagus is also diced, and the tip of the asparagus is half a finger long; Finely chop the millet pepper and chop the garlic into minced garlic.

2. Pour an appropriate amount of oil into the wok and heat it, after the oil is hot, put in the peppercorns to burst the fragrance, then remove the peppercorns and throw them away, and then add the chili flakes and minced garlic to stir-fry until fragrant.

3. After stir-frying the seasoning, pour in the lotus root and fry on high heat for 1 minute, then add the asparagus and stir-fry for half a minute, pour in the old godmother tempeh and stir-fry well, and finally add a little salt and monosodium glutamate.

Stir-fried is very delicious, and it is also good to add some shredded meat, and now it is popular to "naked meal" - keep the original flavor, no seasonings, and have its own fragrance.

Stir-fried bamboo shoots.

Wash and slice 500 grams of asparagus, pass it with boiling water, then use cold water for a while, put an appropriate amount of oil in the pot, garlic, ginger, a little, burst out the fragrance and put in the bamboo shoots, put in the appropriate amount of salt, monosodium glutamate, and put a little coriander after the pot.

It's a good everyday thing to make and it's delicious, so try it.

Hello landlord.

Generally, when burning asparagus, the old skin needs to be removed.

Otherwise, stir-frying wastes oil, not to mention, those old skins can not be eaten Straight slag and identify whether the asparagus is old, you can look at the following three aspects when choosing:

1. Look at the tips of bamboo shoots. The scales at the tip of the bamboo shoot are tightly hugged, and no shrinkage is a good fresh and tender asparagus, and vice versa.

2. Fold the bamboo shoot stems. Break the asparagus with both hands, it is brittle, easy to break, and the bamboo shoot skin is fresh and tender, and vice versa.

3. Look at the bamboo shoot stems. The white stems at the base of the harvest are hard, aged and even lignified, and the food is poor, so it is better to choose with less white stems at the base.

Hope it helps.

Step 1: Wash the pork tenderloin and cut it into thin slices, put it in a bowl, add soy sauce, a little salt, water starch, add an egg white and mix well, marinate for 15 minutes.

Step 2: Peel the fresh asparagus and cut the oblique sections, peel and shred the ginger Step 3: Add water to the pot and boil, add a spoonful of salt, add fresh asparagus and boil to remove the green flavor, blanch for 1 minute to 7 When mature, drain the water and set aside.

Step 4: Heat the pot until it is 50% hot, pour oil, fry the marinated meat slices over medium heat until the meat turns whiteStep 5: Wash the pot, then heat the pan with an appropriate amount of oil, stir-fry the ginger shreds, and put the meat slices in the stir-fry.

Add asparagus, add salt, and stir-fry sugar until flavorful, then thicken with wet cornstarch, pour in a little sesame oil, and put it on a plate. The whole dish should not be overcooked, it is better to be refreshing, and the color should be bright.

If you are too old, you have to peel the skin, divide the tender or old, break the roots of the asparagus by hand, and the ones that are easy to put will be tender, and the ones that are not good will be old.