How are bamboo shoots made and how are bamboo shoots made?

1.After removing the skin, cut it into shreds and blanch it in boiling water, remove it and dry it with cold water for a while, mix it with your favorite ingredients, such as salt, monosodium glutamate, vinegar, chili flakes, sesame oil, or add fried shredded meat or fried eggs. Wow, it's so fragrant and refreshing.

2.The bamboo shoots should be copied in boiling water first, remove the earthy smell, cut into slices, and use bacon slices. Sliced ginger. Sliced green onions, in an iron pot over high heat, with suitable condiments, stir-fry out of the pan.

Double bamboo shoots shredded meat Ingredients: pork loin, winter bamboo shoots, green bamboo shoots.

Seasoning: egg white, Shao wine, refined salt, monosodium glutamate, sugar, sesame oil, dry starch.

Method: 1. Cut the pork tenderloin into shreds, soak it in water, squeeze out the water, put it in a bowl, add egg white, refined salt, and dry starch and mix well and starch. Winter bamboo shoots and green bamboo shoots are also cut into shreds for later use;

2. Put the wok on the heat, put in the salad oil and cook until it is four to five mature, put in the shredded meat, use an iron spoon to disperse, wait for the shredded meat to change color, pick it up and pour it into a colander and drain;

3. Put minced ginger and shallots and shredded bamboo shoots in the original pot and stir-fry, add Shao wine, sugar, salt, monosodium glutamate, thicken with water starch, then put in the pork loin shreds, turn it over a few times, pour sesame oil out of the pot and put it on the plate.

Features: The color is distinct, the double bamboo shoots are crispy, and the shredded meat is white, delicate, salty and fresh.

Cubes of spring shoots in sauce.

Ingredients: 500 grams of fresh spring bamboo shoots, peanut oil, sweet noodle sauce, sugar, mushroom essence, vegetarian shrimp, sesame oil, and fresh soup.

Method: 1. Peel off the old skin of the fresh spring bamboo shoots, cut them with a knife, cut them into long bamboo shoots, and then gently pat the bamboo shoots with a knife surface;

2. Melt the sweet noodle sauce with water, put the peanut oil into the wok, bring to a boil to remove the oily smell and set aside;

3. Put the wok on the fire, put in the peanut oil, when it is 50% hot, put in the bamboo shoots and boil the oil, pour it into a colander and drain the oil;

4. Put the wok back on the heat, add the peanut oil, put the sauce in, add sugar and stir, put on a plate and set aside;

5. Put the wok on the heat again, put in the fresh soup, vegetarian shrimp to boil, then put in the bamboo shoots to boil, when the soup is about to boil, then put in the sauce, when the soup is tightly wrapped in the bamboo shoots, add monosodium glutamate, and drizzle with sesame oil.

It's nice to stir-fry with lettuce.

Cold Bamboo Shoots】Ingredients]: Bamboo shoots, garlic, light soy sauce, dark soy sauce, red oil chili, vinegar, sugar, oyster sauce, green onion, green chili, millet chili, sesame oil;

1. Fresh bamboo shoots are cleaned up and cleaned, fresh bamboo shoots do not need too many cleaning methods, and they can be cleaned up directly with clean water, but bamboo shoots contain more oxalic acid, we need to blanch bamboo shoots before cooking, which can not only decompose a part of oxalic acid, but also remove the bitter and astringent taste of bamboo shoots, which is the first step for us to remove the bitter and astringent taste of bamboo shoots;

Second, when blanching the cleaned bamboo shoots, we remember that if the bamboo shoots are more delicate, the water must be boiled and then boiled, so that it is not easy to boil the bamboo shoots, if it is a thicker bamboo shoot, you can choose a pot under cold water, it is too big to cut it and it is easier to cook thoroughly, add a spoonful of salt to the water after the pot, the bamboo shoots themselves are not easy to taste, adding salt can make the bamboo shoots more convenient to taste, and can also remove the bitter taste of the bamboo shoots, the blanching time is about 5 8 minutes, If you need cold dressing, you can increase or decrease the time appropriately according to the size of the bamboo shoots;

3. Don't cook the bamboo shoots immediately after blanching, you need to soak them in cold water for 2 4 hours, the soaked bamboo shoots cook out of the taste without bitterness, but a crisp and refreshing sweet taste and a light fragrance, if you are ready to take the cold salad, it will be better to cool the boiled water, this step is the second step to remove the bitter and astringent taste of the bamboo shoots, everyone will remember to do these two steps well before cooking the bamboo shoots, whether it is cold or stir-fried, In this way, no matter how it is cooked, the bamboo shoots will not have a bitter or bitter taste;

4. Drain the soaked bamboo shoots and put them neatly into a plate;

Fifth, it is said that the focus of cold dishes is on chili sauce, we first add garlic, green chili, millet chili pepper in the seasoning bowl, boil oil in the pot, when the oil is warm, pour the hot oil on the chili, so that the sauce will taste more fragrant, and a faint chili fragrance, after drizzling with hot oil, then add a small amount of red oil chili, light soy sauce, vinegar, sugar, sesame oil, oyster sauce, green onion and mix well;

6. After mixing, the chili sauce can be evenly poured on top of the bamboo shoots, so that the bamboo shoots and peppers that are mixed cold are particularly fragrant.

It can be stir-fried with meat.

Dried in the sun, made into dried bamboo shoots, and then taken out to eat when you want to eat, you can leave it for a long time.

Bamboo Year Method.

Braised spring shoots in oil. Ingredients: 500 grams of spring bamboo shoots, 10 Sichuan peppercorns, appropriate amounts of sugar, soy sauce and sesame oil.

Method:1Wash the bamboo shoots, cut them in half, pat them loose with a knife, and cut them into inch-long sections.

2.Heat the pot, put the oil until it is five ripe, put in the peppercorns and fry until fragrant, remove the spring bamboo shoots into the pot and stir-fry until the color is slightly yellow, add soy sauce, sugar and an appropriate amount of water, boil over high heat, bake over low heat for 5 minutes, and when the soup is thickened, add monosodium glutamate and drizzle with sesame oil.

Steps of stir-fried donkey liver with bamboo shoots:

Main ingredients: donkey liver, green onions, bamboo shoots.

1. Ingredients: 1) Ingredients: fresh donkey liver pieces.

2) Excipients: green onions, carrots, green peppers, cucumbers, fungus (if you add water chestnuts, it will be more delicious).

3) Seasoning: cooking wine, vinegar, salt, sugar, starch, ginger and garlic.

2. Method: 1) Cut bamboo shoots, carrots, green peppers, cucumbers, and fungus into thin slices of pig eyes.

2) Cut the donkey liver into thin slices, add cooking wine, vinegar and salt to marinate for more than half an hour, and grasp the starch evenly.

3) Oil temperature. Three, four, slice into the liver slice, the fire is not too big, wait to stand up and change color and take out.

4) Stir-fry oil, salt, green onions, ginger and garlic, add carrots and bamboo shoots and stir-fry to break the raw.

5) A spoonful of sugar and vinegar, then add green peppers, fungus, and liver slices in turn and stir-fry to taste, and thicken the water starch.

6) Finally, add cucumber slices, crushed garlic and chicken essence, stop the heat and stir evenly.

What is the nutritional value of donkey liver?

1. The protein content of donkey liver is higher than that of beef and pork, and the fat content is lower than that of beef and pork, which is a typical high-protein and low-fat food.

2. Donkey liver contains animal glue, bone glue, calcium, sulfur and other components, which can provide good nutritional supplements for people who are weak and recuperating after illness.

3. Donkey liver has the functions of replenishing qi and blood, benefiting the internal organs, etc.

4. The content of trace elements in donkey liver is higher than that of cattle, sheep and pork, and the vitamin content is similar to that of cattle, sheep and pork.

How to make donkey liver delicious.

1.The cooking time should not be too short, at least it should be fried in a rapid fire for more than 5 minutes, so that the liver completely turns gray-brown and there is no bloodshot;

2.Donkey liver often has a special peculiar smell, before cooking, first wash the liver blood with water, then peel off the thin skin, put it in the dish, add an appropriate amount of milk soaking, after a few minutes, the donkey liver odor can be removed;

3.Donkey liver should be cut and done, fresh donkey liver will flow out after being left for a long time, not only lose nutrients, but also have many particles condensed on the donkey liver after frying, affecting the appearance and quality, so the donkey liver should be quickly mixed with seasoning and wet starch after slicing, and get off the pot as soon as possible.

There are many ways to do it, such as stir-fried meat with bamboo shoots.

Ingredients: bamboo shoots, pork, starch, cooking wine, sugar, light soy sauce, dark soy sauce, garlic recipe 1Slice the bamboo shoots, slice the meat, put the fat separately and set aside, marinate the lean meat with sugar, salt, oil, dark soy sauce and starch for half an hour, and crush the garlic.

2.Heat the pot without oil, put the bamboo shoots in the pot, add a pinch of salt, and stir-fry for 3Put oil in the pot, cook until 4 is hot, put the marinated meat slices in and fry until the meat is white, and put it in a bowl 4

Put the fatty pork in and fry until the oil is slightly out, add the garlic and stir-fry until fragrant, pour the previously fried lean meat and bamboo shoots into the pot, add light soy sauce and stir-fry well.

Sauce for fresh bamboo shoots.

Ingredients: 500 grams of fresh bamboo shoots, peanut oil, sweet noodle sauce, sugar, chicken essence, shrimp roe, sesame oil, and fresh soup.

Method: 1. Peel off the old skin of the fresh spring bamboo shoots, cut them with a knife, cut them into long bamboo shoots, and then gently pat the bamboo shoots with a knife surface; Melt the sweet pasta sauce with water;

2. Put the wok on the fire, put in the peanut oil, when it is 50% hot, put in the bamboo shoots and boil the oil, pour it into a colander and drain the oil; Reheat the wok, add the peanut oil, put the sauce in, add sugar and stir, put on a plate and set aside;

3. Put the wok on the heat again, put in the fresh soup and shrimp roe to boil, then put in the bamboo shoots to boil, when the soup is about to boil, then put in the sauce, and when the soup is tightly wrapped in the bamboo shoots, add monosodium glutamate and drizzle with sesame oil.

Roasted bacon with bamboo shoots. Ingredients: 1 piece of bacon, 1 bamboo shoot, 3 green garlic, 2 red peppers, salt, chicken essence, cooking wine, dark soy sauce.

Method: 1. First cut the bacon into strips and cook it in hot water until the fat of the bacon is translucent; Then slice the spring bamboo shoots, shred the red pepper, and cut the green garlic diagonally into sections;

2. Heat oil in a pot, wait for the bamboo shoots to simmer until browned, add bacon and stir-fry, add red pepper shreds and green garlic, and add salt; Add green garlic leaves, a little cooking wine, and chicken essence.

Processing of household bamboo shoots:

1. Pickled bamboo shoots: first shell, peel, wash, boil and cool, and then marinate in a cement pool. When pickling, a layer of bamboo shoots and a layer of salt, the amount of salt is 10 kg of salt per 100 kg of bamboo shoots, and the bamboo shoots are full in the pool and then added heavy pressure, and the bamboo shoots are salted for 2 or 3 months. Take it out in Futian and dry it on a bamboo or cement yard.

2. Take 60 kg of bamboo shoots, 6 kg of bean koji, 8 kg of salt, kg of sugar, and 1 3 bottles of rice wine. During processing, the fresh bamboo shoots are shelled and washed, and cut into 5 6 cm long bamboo shoot pieces or 3 4 cm long bamboo shoot rings. Mix the bean koji, salt and sugar well and set aside.

Select the small-mouthed potbelly pottery jar that has been cleaned and dried, first sprinkle a layer of mixed bean koji, salt and sugar at the bottom of the tank, then put in a layer of bamboo shoots, then sprinkle a layer of bean koji and salt mixture, and pour an appropriate amount of rice wine. The mouth of the jar is sealed with plastic film, then completely sealed with clay and left to dry in the sun. put in ventilation.

First of all, spring bamboo shoots must be boiled in boiling water and drained thoroughly, fried in the pot to dry the water, stir-fry the meat and red pepper in another oil pot, put in the spring bamboo shoots and fry together, put the seasoning: salt, soy sauce, chicken essence (the amount is according to personal taste) and fry well to eat. (If it is winter bamboo shoots, just fry it in the pot and fry it dry) Winter bamboo shoots fried bacon and fried pork are delicious; You can also make a hot pot and stir-fry other meats is also delicious.

Blanch with water first, then stir-fry with less oil and less seasoning.

Ingredients: 250 grams of pork, a pack of bamboo shoots, an appropriate amount of shredded ginger, an appropriate amount of garlic, an appropriate amount of Maggi fresh, salt, chicken essence.

Method 1: Blanch the bamboo shoots in boiling water, drain the water, and remove them.

2. Put an appropriate amount of oil in the pot and fry the pork until it changes color, then remove it.

3. Put a small amount of oil in the pot, and when the oil temperature reaches 70%, add shredded ginger and garlic to fry until the fragrance is fragrant.

4. Put the blanched bamboo shoots and pork into the pot together, stir-fry for a while, then add soy sauce, salt, and an appropriate amount of monosodium glutamate.

How to cook fresh bamboo shoots? Bamboo shoots are all two, and then the flat sail socks are changed to knives, cut into sections, and then rent a sedan chair after cooking, sprinkle seasoning and eat.

Such a bamboo shoot, a scattered brother, is not tired of eating and digging tombs.