What is the use of asking the allusion of Zhengshan bamboo shoots?

Undertaking the pickled and stinky mandarin fish above, let's talk about another classic Hui-style dish, ask Zhengshan bamboo shoots. The introduction of stinky mandarin fish may be too general, but I believe that 100% of the readers who read the article have personally tasted this "infamous" classic dish. Even more than half of them have been done.

So I won't go into details, and the next question about politics may not be so deeply understood.

When it comes to asking Zheng mountain bamboo shoots, we must first talk about the protagonist of this dish, which is taken from the fresh bamboo shoots on Wenzheng Mountain as the top grade, and the rest are like dried bamboo shoots, and the fresh bamboo shoots in vacuum packaging I personally think are all blasphemy against this dish. Because the soil quality of Wenzheng Mountain is mostly sandy soil, the soil is looser, which is more conducive to the growth of bamboo shoots, making water and nutrients easier to absorb by bamboo shoots, it is no exaggeration to say that even if there is no meat, the bamboo shoots made by Wenzheng are lower bitter and astringent than bamboo shoots in ordinary areas, and the taste is sweeter.

We all know that bamboo shoots are divided into two seasons, winter bamboo shoots and spring bamboo shoots, spring bamboo shoots are fresh and tender is the best spring health food, Shanghai people love to eat bamboo shoots is famous, meet the spring bamboo shoots who ask the government, a Shanghai master once mentioned to me, "pickled Du Xian, this Jiangnan dish, if the main ingredient is the bamboo shoots of the government, I am afraid that the popularity of this dish will rise by more than a grade." It can be seen that the difference between bamboo shoots in Wenzheng and other regions is huge!

If I had to choose, I would prefer to choose winter bamboo shoots as the main ingredient for asking politics. The winter is long, and people have extremely high requirements for heat and the temperature of the food itself, so I think eastern bamboo shoots are more suitable for simmering than spring bamboo shoots. The traditional bamboo shoots also follow this healthy diet.

I have to mention here that there are actually two ways to ask Zhengshan bamboo shoots, dry burning with a little soy sauce coloring and slow simmering on a charcoal stove. These two practices do not conflict, they are both authentic! The use of bamboo shoots is still more fragrant when simmered, which is more in line with people's pursuit of health recipes.

Stir-fry ham or bacon in a pot until fragrant, add ingredients such as green onions, ginger and garlic, and for those who like spices, you can also add chili peppers to make the dish more negatively layered. Add the bamboo shoots after cutting and boiling water, some cooking wine and boiling water. After boiling, put it into a casserole and simmer slowly on a charcoal stove, who said that Huizhou cuisine does not have a healthy side, the ancient Huizhou people inherited from Confucianism and the influence of ancient traditions, and have a very demanding pursuit of life.

It seems to be a rough approach and a minimalist style, but in fact, the selection of ingredients and the grasp of heat are extremely strict. This is the pride of our Hui cuisine chefs, and it is also the capital of our foothold with the eight major cuisines, and Wenzheng Mountain is still standing after thousands of years. Every year, new bamboo shoots and new generations of Huizhou people are born, indicating that the traditional Zen Huizhou cuisine has been passed down from generation to generation, not only retaining the tradition, but also advancing with the times.

Liangxiang Wenzheng bamboo shoots are the traditional flavor dishes of the Han nationality in the mountainous area of Huizhou, which belong to the Huizhou cuisine. Bamboo shoots are a taste of mountain delicacies in Hui cuisine, and the bamboo shoots are the most tender in all the bamboo shoots, but they are not fragrant enough, and the sausages, mushrooms and other flavors make up for the shortcomings, and this dish is called "two fragrant bamboo shoots".

Braise bamboo shoots with ham bones and fresh pork bones, and add sausages and shiitake mushrooms halfway through. When ripe, remove the bones and put them on a plate. There are three colors of red (sausage), brown (shiitake mushroom), and custard (bamboo shoots).

The bamboo shoots are boiled and stewed, the flavor is thorough, the quality is crisp and tender, there are sausages, mushrooms and other mixed aromas, it is the spring seasonal dish of Huangshan. The production of bamboo shoots.

Material Ingredients:

1000 grams of spring bamboo shoots, 20 grams of white sugar, the taste of bamboo shoots is slightly sweet, crisp and tender.

1. Peel off the roots of the bamboo shoots (Wenzheng Mountain bamboo shoots), peel off the shell, peel off the skin of the bamboo shoots, and clean them.

2. Cut the bamboo shoots into filaments with a diameter of 2 mm and a length of 5 cm, and the remaining scraps can be used for other purposes.

3. Blanch the shredded bamboo shoots in the pot for about 2 minutes, remove all the water, neatly put them on a plate, and let them cool for later use.

4. Take a small bowl, put vinegar, salt, sugar, monosodium glutamate, and sesame oil into the melt and mix thoroughly, pour it on the bamboo shoots, and mix well when eating.

Wenzheng mountain bamboo shoots is a traditional famous dish in Huizhou area, Anhui Province, which is made of bamboo shoots stewed and roasted from Wenzheng Mountain in She County.

In the traditional cooking method, bacon and bamboo shoots are generally stewed together, so it is also called Laxiang Wenzheng bamboo shoots; Later, the dish was added with sausages, shiitake mushrooms, etc. to enhance the flavor, so it was called two spiced bamboo shoots.

Wenzheng Mountain bamboo shoots are red and white, tender and fresh, plus add condiments to enhance the flavor in the cooking process, after becoming a dish, crisp and tender and delicious, the bamboo shoots taste slightly sweet, just like fresh bamboo shoots, arousing people's appetite.

Spring bamboo shoots are high in plant protein, carotene, cellulose, vitamins, calcium, iron, phosphorus and other elements. It is rich in crude fiber, and eating spring bamboo shoots often can help digestion and prevent constipation; Vegetable protein and carotene have a certain tonic effect on people who are dull and not smooth, and have cold hands and feet; Vitamin A is one of the important components of the synthesis of retinal cell photoreceptors, so eating bamboo shoots appropriately is more conducive to protecting eyesight and preventing vision loss; Traditional Chinese medicine believes that spring bamboo shoots are suitable for people with weak spleen, poor physical fitness, and loss of appetite.

1 It is best to use fresh bamboo shoots to keep their fresh flavor in cold dishes.

2 Due to the extremely tender and crisp raw materials of this dish, do not cut into shreds, directly cut into 6 cm long sections, blanch in a pot of boiling water for about 2 minutes, pat lightly out of the pot, cut into long strips, and put on a plate. This way there will be no scraps.