How to fry soaked bamboo shoots deliciously? How do you soak bamboo shoots crispy and delicious?

Dish name】 Roasted bamboo shoots with straw mushrooms 【Cuisine】 Cantonese cuisine 【Features】 Fresh and sweet, mellow and refreshing. 【Ingredients】 1500 grams of winter bamboo shoots, 50 grams of dried straw mushrooms, 25 grams of cooked ham, 500 grams of belly meat, 500 grams of raw oil (consume 100 grams), appropriate amounts of monosodium glutamate, refined salt, sesame oil, and wet starch. 【Production process】 1. Peel and wash the winter bamboo shoots, cut them into 3 cm long olive-shaped pieces with a knife, fry them in soft oil over low heat and pour them out.

Slice the ham and set aside. 2. Remove the stems of the straw mushrooms, soak them in water, wash them, and drain them. Stir-fry the belly slices with salt, then add two soups, bamboo shoots, straw mushrooms, and simmer for about 30 minutes, take out the belly meat, add monosodium glutamate and sesame oil, pour it with starch water, put it on a plate, and put the ham slices on it.

2. Roasted bamboo shoots with pork belly 1. Cut the bought pork belly (that is, the kind of lean meat and fat meat that used to be layered) into 1 cm square (regardless of thickness, only length and width); 2. Put oil in the pot (put more), add a spoonful of sugar (white sugar can also be put more) after heating, and fry until the paste is made (at this time, the pot should be smoking, don't be afraid). Pour in the chopped meat and seasonings (thick slices of ginger, cloves (do not crumble) garlic, cinnamon, dried chilies, star anise, orange peel (not tangerine peel)) and stir-fry over high heat for 3 minutes, when the meat turns dark red; 3. Add an appropriate amount of salt, a spoonful of dark soy sauce, 1 5 tablespoons of vinegar, half a spoon of sugar, 2 tablespoons of cooking wine, half a spoon of chicken essence, clear soup (cold water is also acceptable) until the meat is submerged 3 mm, and boil over high heat (it begins to be fragrant); 4. Pour it into a stew pot and boil for 1 and a half hours, at this time the soup should be small and viscous (if there is too much soup, you can collect the soup on high heat, but you have to stand by and watch), add green peppers (not very fat kind of bell peppers), you can add some coriander, then taste salty, and simmer for another 3 minutes. 5. Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.

3. Roasted bamboo shoots and mushrooms with curd sauce Ingredients: one pound of pork belly, dried bamboo shoots, dried shiitake mushrooms, tangerine peel, green onion and ginger, large ingredients, Sichuan pepper, bay leaves, cinnamon, kaempfera, cumin. 1. Handling of ingredients:

Peel the pork belly and cut it into thinner slices and blanch it in boiling water. 2. Soak the dried bamboo shoots in warm water, boil water in a pot and add a few drops of vinegar to boil the dried bamboo shoots for 10 minutes. Dried shiitake mushrooms are soaked in warm water with a little sugar, and the shiitake mushrooms will be fresher.

3. Take two pieces of tofu and add some warm water to make fermented bean curd juice. 4. Remove the old roots of the dried bamboo shoots and cut the hob block, and the mushrooms are slipped with a cross knife. Method:

Heat oil in a pan, pour in the blanched pork belly and stir-fry for a while, then add rock sugar and continue until the meat is slightly browned. At this time, add the dried bamboo shoots and stir well, add water and all the ingredients, add some dark soy sauce, light soy sauce, white wine, and simmer. When the water is almost dry, add the shiitake mushrooms, pour in the water for soaking the shiitake mushrooms together, and then add the tofu milk to continue until the juice is reduced and some chicken essence is added out of the pot.

The pork belly cooked in this way is really delicious, it doesn't feel greasy at all, the dried bamboo shoots, and the shiitake mushrooms are delicious and delicious, so it's worth a try. If it's useful, remember to give it a good review.

Ingredients: 150 grams of mushrooms (fresh mushrooms).

Excipients: shiitake mushrooms (fresh) 50 grams.

Seasoning: 50 grams of salad oil, 20 grams of soy sauce, 15 grams of rice wine, 15 grams of sugar, 8 grams of starch (peas), 5 grams of sesame oil.

1.Wash the fresh mushrooms and shiitake mushrooms, remove the stems, and slice them separately.

2.On the pot rack, pour in the oil and burn until it is hot, add shiitake mushrooms and mushrooms and stir-fry, add soy sauce, sugar, Shao wine, continue to stir-fry to taste, add 100 ml of vegetarian soup, thicken after boiling, pour sesame oil out of the pot and put it on the plate. Method 2: Make the ingredients.

750 grams of oyster mushrooms, 1 cucumber, 1 teaspoon each of green onion, ginger, and minced garlic (5 grams 3=15 grams) 6 dried red peppers 1 teaspoon of salt 5 grams (for soaking oyster mushrooms) 1 2 teaspoons of salt 3 grams (for stir-frying) 1 teaspoon of sugar (5 grams) 1 tablespoon of soy sauce (15ml) of sesame oil 1 2 teaspoons (3ml) and meat slices to stir-fry and eat a little better, remember to squeeze the water in the mushrooms, and add a little minced garlic when it is almost cooked.

To use semi-fat lean pork, add ginger and simmer in soup.

The easiest way to cook dried bamboo shoots and roast pork:

Pork belly, cut into pieces, heat the oil in a pot, fry the meat to dry the water, add cooking wine, fry dry, add a little Haitian soy sauce to color, add soaked and washed dried bamboo shoots cut into thick shreds, then add Haitian soy sauce, stir-fry well, add water, submerge the meat, boil, and then use a clay pot or iron pot with a very small fire (keep the water in a state of boiling but not boiling), boil for 1-2 hours, you think it's rotten, just dry the water over high heat, don't be too dry, add salt, pepper, a little monosodium glutamate, and put a little sugar. Come to an end. It was especially delicious.

Stir-fry with dried chilies. Or stir-fry with bacon.

Ingredients: 3 fresh bamboo shoots, appropriate amount of salt, a little pickled pepper.

1. Prepare bamboo shoots.

2. Peel off the outer skin.

3. Cut into slices (pay attention to the hands and tools should not be stained with oil when cutting).

4. Soak in water for half a day and change the water several times.

5. Then put it into the jar, add salt, tap water and an appropriate amount of pickled pepper (the salt water must be relatively salty, the jar should be cleaned in advance, and the oil should not be sticky). After soaking for about 20 days, it will be very sour.

6. Soak the bamboo shoots.

Ingredients: 500 grams of fresh bamboo shoots, 1 bag of pickled peppers.

Excipients: 5 dried chili peppers, 60 grams of rock sugar, 1 tablespoon of salt, appropriate amount of white vinegar.

Preparation of pickled pepper bamboo shoots.

1. Peel the fresh bamboo shoots, clean them, blanch them and soak them in cold water overnight, and change the water several times to remove the astringency in the bamboo shoots.

2. Take out the soaked bamboo shoots and squeeze out the water for later use.

3. Prepare a small bag of pickled peppers.

4. Prepare a clean oil-free and water-free container, and put the fresh bamboo shoots that have been squeezed out of the water into it.

5. Add a small bag of pickled peppers, 60 grams of rock sugar and 5 dried chili peppers (the pickled peppers should be poured into it together with the pickled pepper water).

6. Add a spoonful of salt.

7. Add half a bottle of white vinegar.

8. Seal well, marinate for 24 hours, and put the prepared pickled pepper shoots in the refrigerator for refrigeration.

9. When eating, use clean oil-free and water-free chopsticks to take a little out.

Soaked bamboo shoots can be made into straw mushroom roasted bamboo shoots, and the method is as follows:

Ingredients: 1500 grams of winter bamboo shoots, 50 grams of dried straw mushrooms, 25 grams of cooked ham, 500 grams of pork, 500 grams of raw oil, appropriate amount of Weishi round essence, refined salt, sesame oil, and wet starch.

The production process. Peel and wash the soaked bamboo shoots, cut them into 3 cm long olive-shaped pieces with a knife, fry them in soft oil over low heat and pour them out; Slice the ham and set aside. Remove the stems of the straw mushrooms, soak them in water, wash them, and drain the water; Stir-fry the pork slices, then add the second soup, bamboo shoots, straw mushrooms, and simmer for about 30 minutes; Take out the pork, add monosodium glutamate and sesame oil, use starch water to hook a thin paste and pour it on it, put it on a plate, and put the ham slices on it.

The crispness and taste of pickled bamboo shoots are not only dependent on the time of soaking, but also related to factors such as the variety and freshness of the pickled bamboo shoots. Here are a few tips for making crispy pickled bamboo shoots: Choose fresh, tender bamboo shoots:

Choose fresh and tender bamboo shoots, remove the coarse and old parts, don't peel the bamboo shoots too thickly, and peel off the outer layer of the hard shell chain before processing. Remove bitterness: After cutting the bamboo shoots into sections, blanch them with boiling water to remove the bitterness, and then soak them in water for several hours.

Add vinegar or lemon juice: Adding appropriate vinegar or lemon juice to the water in which the bamboo shoots are soaked can make the bamboo shoots more crispy and tender. Change the water:

Every once in a while, change the water in which you soak your bamboo shoots, which can effectively remove the bitterness and impurities in your bamboo shoots. Mastery of salt: Add an appropriate amount of salt to the water of soaking bamboo shoots, too much salt will make the taste of pickled bamboo shoots hard and yellow, it is recommended not to put too much blindness.

Finally, the soaked bamboo shoots are dried and bottled for preservation. If necessary, you can add some condiments such as chili, ginger slices, garlic, etc. to the bamboo shoot bottle to increase the flavor.