How to cook shark fin and green bamboo shoots? How to make chicken wings with fresh bamboo shoots de

The method of shark fin roasted green bamboo shoots is actually very simple, first clean the fish bones, cut the bamboo shoots, fry the chili pepper in the pot until fragrant, and then put it in to cook.

After the shark fin is raised, remove all the impurities, put it in the steaming bowl, fill it with water to submerge, steam it on the basket for about 40 minutes, drain the water out of the basket (or put the water into the pot three or four times repeatedly), put it in a pot with chicken soup and cooking wine and cook it for 5 to 10 minutes, and wrap it in net gauze for later use. Chicken, duck, pork, ham cut into thick slices (the above ingredients only take their flavor), into the pot of cooked lard stir-fry, then add cooking wine, red soy sauce, salt, green onions, ginger and soup and then put in shark fin buns, after a little burning on a high fire, move to low heat and simmer until shark fin fat and soup thick.

Generally speaking, you can first copied the fish in water, and then burn the Yu's wings separately and the eggs separately, and then remove the slices, and then add them and mix them together.

Fish bones and green bamboo shoots are very tasty, and the preparation is very complicated.

Prepare the shark fin and boil it in the pot, and cook it with the bamboo shoots to eat a very good dish.

Preface. Bamboo shoots are a kind of nutritious and medicinal function of delicious food, tender and fresh, crisp and refreshing, containing protein and a variety of amino acids, vitamins, as well as calcium, phosphorus, iron and other trace elements and rich in fiber, can promote intestinal peristalsis, both help digestion. Bamboo shoots can be stir-fried raw or stewed in soup, and their taste is delicious and crispy.

When eating, it is best to boil in water and soak in cold water for half a day to remove the bitterness and astringency, and the taste is better.

Chicken is rich in protein and low in fat, and nutritional analysis shows that chicken contains 23 protein per 100 grams

3 g is 1 of beef

5 times, 2 times for lamb and 2 times for pork

5 times, while the fat is only 1

2g, 1 20 for beef, 1 24 for mutton, 1 49 for pork, and rich in calcium, phosphorus, iron, vitamin B1, vitamin B2 and niacin, etc., is very suitable for patients with hyperlipidemia.

Material. Ingredients: 400g bamboo shoots, 6 chicken wings;

Excipients: appropriate amount of oil, appropriate amount of salt, 2 shiitake mushrooms, appropriate amount of rice wine, appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of dried chili pepper, appropriate amount of pepper, appropriate amount of green onion.

Roasted chicken wings with fresh bamboo shoots.

Peel the bamboo shoots and cut into cubes.

Chop the chicken wings in half.

Add water to a pot and put a little salt, put in the bamboo shoots and boil for two minutes, then remove and control dry.

Put oil in a pan and add star anise, cinnamon and ginger.

Add the chicken wings and stir-fry until the skin is browned.

Add the blanched bamboo shoots, stir-fry evenly, and 7 drizzle with rice wine.

Add sugar and dark soy sauce.

After stir-frying, add an appropriate amount of water, cover the chicken wings and bamboo shoots, cover and simmer.

Wait until the water is semi-dry, add pepper.

Add the green onions, drain and serve.

Tips: Because bamboo shoots contain oxalic acid, which is easy to combine with calcium to form calcium oxalate, it must be boiled in lightly salted water for 5-10 minutes before eating to remove most of the oxalic acid and astringency.

Put a little more oil, add the bamboo shoots and fry for a while, and then pour rice wine on the skin of the bamboo shoots.

The practice of winter bamboo shoot wings.

Chicken wings. 10 bamboo shoots.

1 excipient. 1 teaspoon soybean paste.

Cornstarch. 1 2 teaspoons.

Water starch 20g

Light soy sauce: 4 teaspoons ginger 2 slices.

2 cloves of garlic to taste.

1 green onion, 3 teaspoons of peanut oil.

200ml of hot boiled water

2 teaspoons dark soy sauce.

Step 1Prepare the ingredients.

2.Wash the chicken wings and cut them into small pieces.

3.Season the chicken wings with oil, salt, ginger, light soy sauce and cornstarch, mix well, and marinate for 1 hour 4Peel the shells of the bamboo shoots, wash them and cut them into small pieces.

5.Bring hot water to a boil, add bamboo shoots and cook for 5-10 minutes.

6.After 10 minutes, the bamboo shoots are scooped up and drained.

7.Shred the ginger, chop the green onion into small pieces, mince the garlic and set aside.

8.Heat the oil in a pan and sauté the chives and garlic.

9.Add the chicken wings and stir-fry until lightly golden brown.

10.Add bamboo shoots and soybean paste and stir-fry evenly.

11.Add light soy sauce to taste.

12.Add dark soy sauce to color.

13.Add 200ml of hot boiling water, cover the pot and cook for a whileAfter the ingredients are cooked thoroughly, add water to set the powder and fry evenly, and reduce the juice over high heatTips: Blanch the bamboo shoots with boiling water for 5-10 minutes to remove the oxalic acid in the bamboo shoots.

Winter bamboo shoot wings method.

Ingredients: 3 servings.

10 chicken wings, 1 bamboo shoot.

1 teaspoon of yellow sauce, 4 teaspoons of light soy sauce, 1 green onion, 20 grams of water starch, appropriate amount of refined salt, 2 slices of ginger, 3 teaspoons of peanut oil, 2 garlic, 1 2 teaspoons of cornstarch, 200 ml of hot boiled water, 2 teaspoons of dark soy sauce.

Stir-fried chicken wings with bamboo shootsStep 1

The practice of stir-fried chicken wings with bamboo shoots.

Prepare the ingredients.

Step 2: How to fry chicken wings with bamboo shoots**.

Wash the chicken wings and cut them into small pieces.

Step 3: Stir-fried chicken wings with bamboo shoots.

Chicken wings are seasoned with oil, salt, ginger, light soy sauce and corn starch, mix well, and marinate for 1 hour Step 4 Bamboo shoots to fry chicken wings is a simple method.

Peel the shells of the bamboo shoots, wash them and cut them into small pieces.

Step 5: How to eat fried chicken wings with bamboo shoots.

Bring hot water to a boil, add bamboo shoots and cook for 5-10 minutes.

Step 6: How to make fried chicken wings with bamboo shoots.

After 10 minutes, the bamboo shoots are scooped up and drained.

Step 7: How to fry chicken wings with bamboo shoots.

Shred the ginger, chop the green onion into small pieces, mince the garlic and set aside.

Step 8: How to cook fried chicken wings with bamboo shoots.

Heat the oil in a pan and sauté the chives and garlic.

Step 9: How to stew fried chicken wings with bamboo shoots.

Add the chicken wings and stir-fry until lightly golden brown.

Step 10: How to stir-fry chicken wings with bamboo shoots.

Add bamboo shoots and soybean paste and stir-fry evenly.

Step 11: How to stir-fry chicken wings with bamboo shoots.

Add light soy sauce to taste.

Step 12: How to make stir-fried chicken wings with bamboo shoots.

Add dark soy sauce to color.

Step 13: How to fry chicken wings with bamboo shoots.

Add 200ml of hot boiling water, cover the pot and cook for a while.

Step 14: How to cook fried chicken wings with bamboo shoots.

After the ingredients are cooked thoroughly, add water to set the powder and stir-fry evenly, and reduce the juice over high heat.

Chicken wings.

500g of excipient oil.

Appropriate amount of salt, appropriate amount of spring bamboo shoots, appropriate amount of green onion.

Ginger to taste, star anise.

Cooking wine to taste. Soy sauce to taste.

Oyster sauce to taste. Appropriate steps.

1.Raw material**.

2.Slice the spring bamboo shoots, green onion and ginger.

3.Wash and drain the chicken wings and mix well with soy sauce.

4.Boil the spring shoots in water for 3 minutes and remove them.

5.Chicken wings are fried in hot oil.

6.Fry golden brown and remove.

7.Green onions, ginger and star anise are stir-fried until fragrant.

8.Add chicken wings, spring shoots, stock (or boiling water) and seasonings, bring to a boil over high heat, reduce heat to low and simmer for 30 minutes.

9.All right. Tips: Blanch fresh spring shoots before cooking to remove the tannin in the spring shoots.