How to cook winter bamboo shoots deliciously, how to make winter bamboo shoots delicious?

Winter bamboo shoots are bamboo shoots when bamboo shoots have just sprouted, which are rich in calories, vitamins, protein and dietary fiber, and also contain a large number of trace elements required by the human body, which have the functions of clearing heat and invigorating qi, clearing bowel movements, eliminating greasy, and detoxifying alcohol. The winter bamboo shoots themselves are delicious, but how do they taste good? There are still some tricks to this.

In the vegetable market, we see that winter bamboo shoots are soaked in cold water, this is because the winter bamboo shoots themselves have a slight bitter taste, and blistering for a period of time can reduce the bitter taste, which is also the premise of how to make winter bamboo shoots delicious. Winter bamboo shoots are generally the most delicious and the most healthy when making soup.

Chicken soup with winter bamboo shoots. Material:

About one catty and two taels of local chicken, winter bamboo shoots, carrots, appropriate amount of shiitake mushrooms, appropriate amount of green onion and ginger, and a little salt.

Method: 1. Wash the chicken, add enough water to the casserole, and put the green onion and ginger.

2. Bring the heat to low and boil for an hour, skimming out the foam with a colander in the middle.

After 5 hours, take out the green onion and ginger, winter bamboo shoots, carrots, and shiitake mushrooms, wash and cut them into pieces, and put them in the soup pot, continue to boil for half an hour, and put a little salt!

Pepper bamboo shoot soup.

Ingredients: 1 canned bamboo shoots, 1 carrot, 50 grams of fried tofu, 1000 ml of broth, a little chili sauce, refined salt, chicken essence, pepper.

Method: 1. Wash and slice the bamboo shoots.

2. Cut the fried tofu into cubes, wash the carrots and cut into strips.

3. Heat the salad oil in the pot, stir-fry the chili sauce and fried tofu slightly, pour in an appropriate amount of stock and boil, add the winter bamboo shoots and carrots, add the refined salt, chicken essence and pepper and cook for 15 minutes.

Through the above two winter bamboo shoot stew soups, everyone must have a certain understanding of how to make winter bamboo shoots delicious. But when eating winter bamboo shoots, you should pay attention to some taboos of winter bamboo shoots. Winter bamboo shoots cannot be eaten with brown sugar, brown sugar warms the spleen, and eating the two together will generate lysine glycans, which is not good for the body.

After peeling the winter bamboo shoots, boil them in clean water, boil them over low heat for about 20 minutes, scoop them up, slice them and stir-fry the vegetables, and fry the meat slices are particularly delicious.

The unique delicacy in winter, the fried pork belly with winter bamboo shoots that can be seen everywhere in the deep mountains, the meat is fatty but not greasy, and it is super delicious.

First of all, we will clean the winter bamboo shoots, cut them into thin strips, then heat the oil, put in the pork belly, fry the fragrance, then put in the green onion and garlic, and then put the winter bamboo shoots into it, add an appropriate amount of salt, and stir-fry over high heat for about 5 minutes.

Blanch the winter bamboo shoots after slicing and set aside, pour a little oil into the pot, throw the fat meat into it and fry until it turns slightly yellow, then add lean meat to fry together, add a spoonful of half Pixian bean paste and fry the red oil, add garlic and ginger shreds, pour a small spoon of light soy sauce, then add the winter bamboo shoots and stir-fry, add the pepper and stir-fry until fragrant.

There are many delicious ways to make winter bamboo shoots. You can look online for some specialized production methods.

Ingredients: 2 winter bamboo shoots.

Parsley 2 sprigs.

2 pieces of dried incense.

Pork (fat and lean 3:7) 200 grams.

2 slices of ginger and half a green onion.

1 chili pepper (green or red).

Star anise: 1 pc.

10 Sichuan peppercorns.

1 tablespoon salt 1 tablespoon dark soy sauce.

Light soy sauce 2 scoops.

1/2 tablespoon sugar 1 tablespoon cooking wine.

The practice of three silk shoots in winter.

Group photo of the main ingredients.

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Group photo of side dishes, shredded green onions, ginger and chili peppers, and Sichuan pepper star anise cleaned and controlled water for later use.

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First, treat the part of the winter bamboo shoots, peel the shells and shred the winter bamboo shoots, and soak them in boiling water for ten minutes to remove astringency.

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Separate the fat and lean pork, shred the lean meat, add a spoonful of cooking wine, half a spoonful of dark soy sauce, and a spoonful of light soy sauce and marinate for 10 minutes. Slice the fat part.

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Wash the slices dry.

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The celery stems are cut off and the leaves are chopped.

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Fish out the winter bamboo shoots to control the water.

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Heat up the pan to low heat, add the fatty pork, and slowly fry the lard.

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After frying the lard, add the shredded bamboo shoots, stir-fry over high heat, add half a spoon of sugar and half a spoon of dark soy sauce, stir-fry to color.

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Evenly colored, serve.

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Add another spoonful of oil, add green onions, ginger, star anise, peppercorns and sauté until fragrant.

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Add the chili pepper and stir-fry.

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Add the marinated lean meat and sauté until the meat is cooked.

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Add the dried fragrant and celery, add a spoonful of salt and a spoonful of light soy sauce to taste.

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Add the previously fried winter bamboo shoots, stir-fry evenly, sprinkle two spoons of water, cover the pot over low heat and simmer for two minutes, sprinkle with chopped parsley leaves, and prepare to take it out of the pot.

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I recommend 1 method of fresh and sweet winter bamboo shoot soup, which is nutritionally balanced with meat and vegetables, and has a light and delicious taste.

Tea tree mushroom and bamboo shoot pork rib soup

Ingredients:20g of tea tree mushrooms, 500g of winter bamboo shoots, 250g of pork ribs, appropriate amount of salt, appropriate amount of chicken essence.

Method

1. Tea tree mushrooms, be sure to remove the root impurities, and it is best to go a little more.

2. You can break up the tea tree mushrooms one by one and turn them into one by one, which is more convenient to eat. Soak in water for about half an hour. If you are short on time, you can soak in hot water for about a quarter of an hour.

3. Peel the winter bamboo shoots, cut off the hard part of the root, and then cut them into cubes.

4. Before eating winter bamboo shoots, it is best to blanch them in water to remove the oxalic acid in the bamboo shoots.

5. Put the ribs in the pot and use the pressure cooker for the fastest.

6. After the pork ribs have been boiled for a while, add the tea tree mushrooms that have been brewed. The roots of dried tea tree mushrooms are still relatively hard, and they need to be boiled for a longer time.

7. Finally, add the bamboo shoots and continue to simmer. Because I used a wok to stew, I kept the heat on low for about three quarters of an hour. The pressure cooker is much faster.

8. Okay, it's out of the pot. With the unique fragrance of tea tree mushrooms and the meaty aroma of pork ribs. It feels good to smell it. Hehe's a little brown in the soup, not soy sauce, it's the color of the tea tree mushroom itself.

Expand your knowledge: Winter bamboo shoots need to be blanched for 5-8 minutes.

Because fresh bamboo shoots contain a large amount of oxalic acid, which will affect the body's absorption of calcium, fresh bamboo shoots should not be fried after cutting, but should be blanched with boiling water before stir-frying, so that most of the oxalic acid in fresh bamboo shoots will be decomposed, which will not only not affect calcium absorption, but also remove astringency, improve taste, and fry until cooked thoroughly during the frying process of bamboo shoots, further decomposing oxalic acid.

Stir-fried meat with bamboo shoots.

Ingredients: half a bag of winter bamboo shoots, 100g of tenderloin, 1 green pepper, appropriate amount of sweet potato powder, 1 5 bowls of boiling water, appropriate amount of cooking wine, 1 teaspoon of chicken essence, teaspoon of salt.

Method: (1) Wash the loin and cut it well.

2) Marinate with salt, cooking wine and sweet potato powder for 20 minutes.

3) Wash the green peppers and remove the seeds.

4) Break into small pieces by hand.

5) Take out the bagged winter bamboo shoots and blanch them in boiling water for 2 minutes.

6) Then cut into small pieces.

7) Put oil in a pan, pour in the tenderloin and stir-fry to change color.

8) Then stir-fry the chopped bamboo shoots together for a minute.

9) Pour in the green pepper cubes and stir-fry quickly for half a minute.

10) Pour in 1 5 bowls of boiling water and continue to stir-fry.

11) Then season with salt and chicken bouillon.

12) Stir-fry and serve.

Winter bamboo shoots have a delicate and refreshing taste, must they be blanched before stir-frying? Winter bamboo shoots are pure natural pollution-free green food, high protein, low starch, rich in protein and a variety of amino acids, vitamins, as well as calcium, phosphorus, iron and other trace elements, bamboo shoots rich in cellulose can promote intestinal peristalsis, help digestion and clean up some of the body's oil, but winter bamboo shoots contain more oxalic acid, combined with calcium will form calcium oxalate, people suffering from urethral stones, nephritis should not eat more, so winter bamboo shoots should be blanched before eating. My family often uses pork ribs and ham with winter bamboo shoots to make soup, today I will share with you the practice of using winter bamboo shoots to make pickled tuxian, the ingredients required are:

3 winter bamboo shoots, 150 grams of ham, 200 grams of pork ribs, appropriate amount of water, appropriate amount of chopped green onion.

This is what the winter bamboo shoots looked like before they were peeled, and the winter bamboo shoots in my family were all given by relatives. There is a special need to choose winter bamboo shoots, when the big ones are cooking, they have to cut off a large section of the roots, and the small ones are basically gone when they peel off the bamboo shoot shells, and it is also convenient to choose this kind of moderately sized shells.

1.Chop the ribs into 3 cm pieces, and cut the ham meat into thin slices with the thickness of the back of a knife.

2.Peel off the shells of the bamboo shoots, remove the old parts of the roots, and cut them into centimeter-thick slices or cut into hob pieces.

3.Before boiling the soup, remember to boil in water for about 10 minutes to remove most of the oxalic acid in the bamboo shoots.

4.Change the water in a small pot and blanch the pork ribs, boil for about 3 minutes, until there are no blood bubbles, remove and rinse.

5.Reconnect the water in a small pot, add the ham slices and cook for 2 minutes, the salt in the ham is boiled, if the taste is on the heavy side, the ham can be left uncooked.

6.Add enough water to the casserole, add the pork ribs, ham slices and bamboo shoots, bring to a boil over high heat, then turn to low heat and simmer for 1 hour.

7.The pork ribs and winter bamboo shoots are boiled until the soup is thick and white, you can taste the taste, add some salt according to the taste, my taste is light, and no salt is added. Sprinkle a little chopped green onion into the soup after it comes out of the pot to make it more fragrant.

Specific: 1Wash the lean meat, drain and slice it, add water starch and mix well.

2.Remove the skin of the spring shoots and cut them into slices, wash the cucumbers and cut them into slices. 3.

5.Add cooking wine, light soy sauce and sugar and stir-fry evenly. 6.

Add the sliced bamboo shoots and cucumber slices and continue to stir-fry evenly. 7.Finally, add salt to taste.

The delicious way to make winter water is to stir-fry shredded pork with winter bamboo shoots, stir-fry shredded pork and shredded bean curd with an appropriate amount of chili peppers, so that it becomes a delicious shredded pork with winter bamboo shoots.

Stir-fried vermicelli with shredded pork with winter bamboo shoots.

Ingredients: 200 grams of winter bamboo shoots, 100 grams of tenderloin, 100 grams of vermicelli, green onion, ginger, cooking wine, light soy sauce, starch, egg white, salt, salad oil.

Production Method]:1Soak the bamboo shoots for 20 minutes, wash them, and then cut them into shreds. Wash the tenderloin and cut it into slices, then cut it into shreds, add egg whites, salt, cooking wine, and starch and marinate for 20 minutes. Wash the vermicelli and soak for 10 minutes.

2.Pour water into the pot and boil, put in the vermicelli to cook, make it transparent, take out the vermicelli and put it in cold water to cool, and then blanch the winter bamboo shoots and drain the water for later use.

3.Pour salad oil into the pot, the oil temperature rises to 4-5 to become hot, put in the marinated meat silky oil, the surface color of the shredded meat turns white and set, remove the oil control and set aside.

4.Leave a little base oil in the pot, add chopped green onions, stir-fry ginger slices until fragrant, drain the vermicelli, put winter bamboo shoots in the pot, stir-fry the shredded meat, and finally put the vermicelli and salt and stir-fry evenly.

Material:250 grams of garlic sprouts, 500 grams of pork belly, bean drums, a little dark soy sauce, a little sugar, a little Pixian bean paste, cooking wine, 1 old ginger, 2 sections of green onions, chicken essence.

Method1. Wash the garlic seedlings and cut them into sections, wash the pork belly and boil it with water for 8 years of maturity (when cooking the meat, you can put a broken ginger, green onion knots and cooking wine, so as to remove the fishy smell) The meat is taken out and cooled, and the soup can be cooked.

2. Cut the pork belly into thin slices, and touch it with ginger in the hot pan first, so that it is not easy to explode when frying the meat. Pour in some more oil and when the oil is hot, put the meat in and stir-fry (over medium heat).

4. When the meat is oiled and rolled a little, put a little watercress, a little soy sauce, a little bean drum, and a little sugar and stir-fry it for a while.

5. Put some chicken hardcover on the pot.

Frozen water, it is relatively small, to make it delicious, the best way is to fry shredded meat in frozen water, so that's it.