How to deal with small bamboo shoots How to make small bamboo shoots delicious

It's all about matching. As the old saying goes, "April day, bamboo shoots are fresh", and now is the time for small bamboo shoots to be freshly baked. As we all know, small bamboo shoots are very fresh, not only with the fragrance of bamboo, but also contain the crispness of bamboo, the taste and taste are very rare, so, how to make such a fresh bamboo shoot delicious?

Aside from anything else, small bamboo shoots are better than freshness, but when eaten alone, they have an astringent taste, so they must be combined with other ingredients to harmonize the taste. So, what is the best match for the reduced bamboo shoots?

Of course, it is heavy pork, the thick and delicious pork will make up for the dryness of the bamboo shoots, and will not cover up the crispness of the small bamboo shoots, which can not only keep the advantages of the small bamboo shoots, but also cover up its shortcomings, delicious and tender, which is the perfect match. In fact, the matching of ingredients is like choosing clothes, you must show the advantages of your body and cover up the disadvantages of your body, so that you can show a better you.

Next, let's see how bamboo shoots and meat collide with sparks!

Ingredients: bamboo shoots, pork, ginger, oyster sauce, cooking wine, light soy sauce, chicken essence, dark soy sauce, pepper, green chili, garlic sprouts, salt.

Method. 1. Separate the fat and lean meat of the pork and cut it for later use, and add ginger, pepper, salt, light soy sauce, cooking wine, and dark soy sauce to marinate the lean meat.

2. The bamboo shoots are blanched in water, slapped with a knife and cut into sections, sliced ginger, sliced green peppers, and cut garlic seedlings into sections for later use.

3. Put the fat meat in the hot oil in the pot and stir-fry the fat, stir-fry until fragrant, and then add the marinated lean meat and oil to change color.

4. Add the cut bamboo shoots and stir-fry, add an appropriate amount of light soy sauce, salt and stir-fry, finally add a bowl of water and cook without cover until the juice is quickly collected, add green peppers and garlic sprouts and stir-fry until they are broken. Add the chicken essence in oyster sauce before cooking.

Here, it is necessary to remind that bamboo shoots must be blanched in water, and they must be blanched, "bamboo shoot plants generally contain a toxin called cyanogenic glucoside, if uncooked or undercooked, the toxin will be converted into different substances, including hydrogen cyanide, which will destroy the respiration of cells and eventually cause cells to die", that is, it will cause people to be poisoned, so you must remember.

Two methods of processing.

The first way to eat is the practice of cold salad with small bamboo shoots.

Steps. Prepare fresh small bamboo shoots, steps.

Small bamboo shoots, shelled, removed from the old part, washed;

Steps. Bring water to a boil, add washed bamboo shoots, and blanch until cooked;

Steps. Blanched small bamboo shoots, pass through ice water;

Steps. Heat the pan and stir the olive oil, sesame oil, minced garlic and chili pepper;

Steps. Stir-fry the fragrant condiments and salt together and mix well with small bamboo shoots.

Picture of the finished product of cold salad small bamboo shoots.

Cooking tips for cold salad with small bamboo shoots.

Tips:

1.Small bamboo shoots are sweet bamboo shoots, which are suitable for cold dressing;

2.Small bamboo shoots have more shells, and there is less meat after husking;

3.The condiment is more delicious, and it can also be added directly to the mix.

Another way to eat is to stir-fry lean meat with small bamboo shoots.

Ingredients. Small bamboo shoots to taste.

Oil to taste. Lean meat to taste.

Green onion to taste. Method steps.

Remove the shell of the bamboo shoots and wash them with water, they are extra tender.

Flatten the bamboo shoots, cut them into small pieces and place them on a plate.

Put oil in the pot, and when the oil is hot, fry the cut lean meat until it is four or five mature, and then remove it for later use.

How to make small bamboo shoots delicious.

Then put the bamboo shoots into the pot, add appropriate salt, you can add some water, simmer for a while, you can add some chili sauce.

When the bamboo shoots are almost ready, pour the lean meat that has been fried before into the pot and stir-fry for a while, and add an appropriate amount of green onion leaves before leaving the pot.

Stir-fried pork belly with bamboo shoots is the best: first.

First, the meat should be made of pork belly.

The reason why the pork belly is chosen is because the pork belly is fat and thin, and that little fat can stimulate the mellow aroma of the meat when stir-frying, and under the moisturization of this mellow aroma, the original bitter taste of the bamboo shoots is reduced or even covered, and then becomes crispy and delicious. In addition, if you don't choose pork belly, stir-frying with plenty of lard can have the same effect.

Clause. 2. Blanch the bamboo shoots.

There are four reasons for blanching bamboo shoots: first, blanching bamboo shoots can be easier to cook when stir-frying; Second, blanching bamboo shoots can better absorb the mellow flavor of pork when stir-frying; Third, blanching bamboo shoots can easily remove the bitter taste of bamboo shoots; Fourth, blanching bamboo shoots can effectively destroy the toxic substances in bamboo shoots and make them healthier to eat.

Delicious small bamboo shoot method: [fresh bamboo shoot roasted pork ribs].

Ingredients: 400g pork ribs, 6 fresh bamboo shoots, 1 piece of ginger, appropriate amount of bean paste, 2 spicy millet.

How to make:1Wash the fresh bamboo shoots and cut them into slices. The bamboo shoots used for burning do not need to be cut too thinly. Take a non-stick pan and put half a pot of water to boil, put the sliced fresh bamboo shoots into the pot, bring to a boil over high heat, and cook for another 5 minutes.

2.Scoop up the bamboo shoots, put them under the faucet and rinse them for a while, take a large basin, put the bamboo shoots in the basin, add water and soak for a while. This removes the bitter taste of fresh bamboo shoots.

3.Pour the water in which the bamboo shoots are boiled into a large bowl, and you can also drink it, which is quite refreshing. Boil half a pot of water, add the washed pork ribs, blanch and remove them, filter the water for later use.

4.Wash the pot, heat it, add an appropriate amount of vegetable oil, cook until it is 7 hot, and scoop in a spoonful of bean paste. Add a piece of washed and crushed ginger and stir-fry until fragrant.

5.Add the pork ribs and stir-fry evenly.

6.Add an appropriate amount of water. The water just submerged the ribs completely. Add an appropriate amount of very fresh flavor and a pinch of salt.

7.Cover the pot with a lid, bring to a boil over high heat and turn to low heat.

8.When the ribs are almost cooked, put the bamboo shoots into a pot, bring to a boil over high heat, and turn to low heat to cook.

9.Cook until the pork ribs are soft and deboned, add an appropriate amount of chopped green onion and millet spicy, stir evenly, stir and put on a plate.

The fresh bamboo shoots are out of the pot, the ribs are soft and rotten, the fresh bamboo shoots are crisp and delicious, super delicious, and the whole family loves to eat them.

Bamboo shoots are a common delicacy in our daily life, so how are bamboo shoots handled? The following will introduce to you how to deal with bamboo shoots, first peel the skin, and then cut it in half, first cut off the tail of the winter bamboo shoots with a knife, and then place the winter bamboo shoots head up, cut down from the bamboo shoots with a knife, peel off the bamboo shoots by hand, peel off the shells and slices, and put them in the pot to boil for about 15 minutes.

Do you know how to deal with bamboo shoots delicious.

Do you know how to deal with bamboo shoots delicious.

How to deal with bamboo shoots? Bamboo shoots are very good ingredients, which are very good for human health, and there are many ways to eat them, such as cold bamboo shoots. But not everyone is suitable for eating bamboo shoots, and everyone must understand the relevant taboos before eating bamboo shoots.

First, the practice of cold bamboo shoots.

1.Wash the wild bamboo shoots with mud, use a knife to make a longitudinal cut from the tip of the bamboo shoot to the root of the bamboo shoot, you can easily peel off the hard shell of the bamboo shoot, and cut the bamboo shoot into strips and slices for later use; Sit in a pot and boil, scoop a teaspoon of sugar into the pot and stir well.

2.After boiling the water over high heat, pour the cut bamboo shoots into the pot and cook until they are broken, remove them and quickly cool them to boil (it is best to add ice cubes to the water), control the water and set aside.

3.Put the bamboo shoots after controlling the water into a large container for seasoning, add refined salt, a little sugar, balsamic vinegar, 1 spoon of soy sauce, spicy red oil, white snow grape seed oil and mix well, sprinkle 2 spoons of spicy peanuts before serving, mix well and put on a plate.

Second, the practice of stir-frying shredded meat with bamboo shoots.

1.Shred the pork loin, put in 30 grams of water, egg white, Shao wine, salt, wet corn flour and mix well.

2.Cut the bamboo shoots into shreds, blanch them in a pot of boiling water, control the moisture and set aside (the dried bamboo shoots I use are pressed in a pressure cooker for 20 minutes, then washed and shredded, add a star anise, brown sugar and soy sauce into the hot oil pan and simmer in advance and set aside).

3.Put vegetable oil on the pot and cook until it is 50% hot, put the shredded meat into the pot, and when the shredded meat turns white, immediately pour it into a colander and drain the oil.

4.Mix soy sauce, water, salt, water starch and monosodium glutamate into a sauce.

5.In the remaining oil in the original pot, add minced ginger, garlic, dried chili peppers, bamboo shoots and fungus to stir-fry slightly, pour in shredded meat and sauce and stir-fry a few times, pour sesame oil and put on a plate, sprinkle with green onions.

Personally, it is recommended that the small bamboo shoots be shelled and boiled in a pot for an hour, and then soaked for a day, which requires a change of water halfway to remove the bitter taste of the bamboo shoots. It can be stored in a sealed bag and stored in a freezer room, and can be taken out anytime and anywhere. Then use it to stir-fry back to the pot meat or bacon, the taste is good, and the texture is more crispy.

Ingredients: 450 grams of fresh bamboo shoots (stems removed), 60 ml olive oil, 1 star anise, 2 tablespoons of soy sauce, 2 teaspoons sugar, 1 tablespoon of wine juice, 1 8 teaspoons of monosodium glutamate, 3 tablespoons of water, 1 teaspoon of sesame oil.

Method 1Wash the fresh bamboo shoots, blanch them in boiling water for 1 minute, remove and drain.

2.Pour the oil into a wok and preheat over medium heat. When the oil is 50% hot, add star anise and fry for 30 seconds; Add small bamboo shoots and stir-fry for 2 minutes; Add soy sauce, sugar, wine juice, monosodium glutamate, water, bring to a boil, reduce the heat, cover the pot, and simmer for 15 minutes.

If there is still a lot of soup, turn up the heat to reduce the juice. When the juice is dry, pour on the sesame oil and remove from the pan. Eat hot or cold.

Processing method of large bamboo shoots: soak the mountain branches in water to remove the astringency.

Peel the large bamboo shoots first, clean them, cut them into slices and blanch them, put the bamboo shoots in the pot and add an appropriate amount of water, boil the water and cook for 15 minutes. After boiling, take out the bamboo shoots and soak them in clean water, try to change the water every 5-6 hours, so that after soaking for 24 hours, you can remove the bitter taste in the big bamboo shoots.

Precautions for blanching bamboo shoots:

Generally, it is boiled with hot water, but it also needs to be distinguished according to the size and hardness of the bamboo shoots: if the bamboo shoots are small and tender, they must be blanched in hot water. Because the fresh bamboo shoots themselves are soft and easy to cook, if they are blanched in cold water, the bamboo shoots will easily be boiled, and the fragrance and taste will also be lost due to blanching in cold water for a long time.

If the bamboo shoots are large and firm, it is recommended to blanch them with cold water. If it is a relatively large bamboo shoot like winter bamboo shoots or spring bamboo shoots, because the flesh is hard even if it is peeled, if it is blanched in hot water, it is difficult for the bamboo shoots to quickly cook through the inside, and the bitterness and numbness inside the bamboo shoots are difficult to boil out.

At this time, it is recommended to cut into slices and then use cold water, the heating process of cold water heating itself is slow, and the sliced bamboo shoots can better ooze bitter and oxalic acid in the process, so as to achieve the final bamboo shoots are soft and tender and palatable.

Peel off the shells of fresh bamboo shoots from the roots, the thicker ends, layer by layer. The crust with a more tender tip does not need to be removed. Peel off all the shells of bamboo shoots and rinse them with clean water before cooking.

After blanching bamboo shoots, it is better to preserve, after the bamboo shoots are dried, put them in a clean sealed box, the sealed box is recommended to be scalded with boiling water, dried, and refrigerated, which can be stored for about 3 days. <

Peel off the shells of fresh bamboo shoots from the roots, the thicker ends, layer by layer. The crust with a tender tip does not need to be removed (the part that can be pinched by hand). Peel off all the shells of bamboo shoots and rinse them with clean water before cooking.

After blanching bamboo shoots, it is also easier to preserve, after the bamboo shoots are cooled and dried, put them in a clean sealed box (the sealed box is best scalded with boiling water and dried), and put them in the refrigerator for about 3 days.

Raw bamboo shoots can be eaten by blanching them in water.

After peeling and slicing fresh winter bamboo shoots, put them in a pot and boil for about 15 minutes, scoop them up and soak them in clean water, change the water every three or four hours, the bamboo shoots are relatively thin, and they can be eaten in about a day, and the thicker bamboo shoots may take two days to completely remove the taste.

Blanching is required before eating.

Before cooking bamboo shoots, the bamboo shoots generally need to be blanched, and the blanching time is between five and eight minutes. Blanching bamboo shoots is mainly to remove the bitter taste of bamboo shoots, which will make it easier to process the ingredients in the later stage. After blanching, remove and drain the bamboo shoots, and then season or stir-fry.

Precautions for bamboo shoot selection

1. Look at the bamboo shoot shells. The shell of bamboo shoots is generally preferably tender yellow, because the shells of bamboo shoots that have not fully grown out of the soil layer or have just grown are often yellow, and their bamboo shoot flesh is particularly tender. The roots are yellowish-white, and the middle to the tip is brownish-yellow and shiny, and it is a relatively fresh bamboo shoot.

If the middle to the tip is dark brown, the freshness will be much worse.

2. Look at the bamboo shoots. The whiter the color of the bamboo shoots, the more crisp and tender they are, the yellow ones are of the second quality, and the green ones are of poor quality.

3. Look at the bamboo shoot festival. The tighter the knots of bamboo shoots, the more tender the flesh will be. The bamboo shoots are very open, the bamboo shoots are very long, and there are scratches on the roots, so the bamboo shoots will be relatively old and difficult to bite, and the inside may have been broken.

The above content refers to Encyclopedia - Bamboo Shoots.

1. Prepare ingredients for oyster sauce asparagus.

If you want to make authentic and delicious oyster sauce asparagus, you must be very particular about the selection of ingredients. Prepare about half a catty of fresh asparagus, 10 grams of oyster sauce, 5 grams of sugar, 5 grams of chicken essence, 10 grams of sesame oil and 25 grams of cornstarch. The prepared asparagus must be freshly picked, and the prepared condiments must be of the highest quality, do not choose those expired products, because although the expired condiments have not changed in taste, there are some substances harmful to health.

2. Oyster sauce asparagus preparation steps.

The steps of making oyster sauce asparagus are relatively simple, but each step does require everyone's attention. The first thing to do is to wash the asparagus, make sure to wash it thoroughly, so as not to leave some unhygienic substances on it, after the asparagus is clean, drain the water; Prepare a bowl and mix the condiments well for later use; Put some oil in the pot, then heat it, then pour the asparagus into it and stir-fry, after about 5 minutes, then pour in the condiment you just adjusted, and simmer for 10 minutes to get out of the pan, follow these steps to make delicious oyster sauce asparagus.

3. Pay attention to the practice of oyster sauce asparagus.

When making a delicious dish of oyster sauce and asparagus, it is very important to pay attention to the control of the heat, if you can't control the heat well, then the taste will be different. It should also be noted that the asparagus must be selected fresh, relatively tender, and the old roots must be removed during the cleaning process, if not removed, it will affect the overall taste. Finally, it is important to note that the seasoning should be added in moderation and not too much.