How to fry the bamboo shoots deliciously, how to fry the spring bamboo shoots to be delicious

Preparation of braised bamboo shoots in oil.

Ingredients: 500 grams of bamboo shoots.

Light soy sauce 2 tablespoons.

Appropriate amount of oil Rock sugar to taste.

1 scoop of dark soy sauce.

Salt a little oil to make the bamboo shoots.

Cut the bamboo shoots into sections, add salt in boiling water and cook for about 30 seconds (this step is to remove astringency, thunder bamboo shoots can also be astringent, spring bamboo shoots and winter bamboo shoots must be boiled).

Add water to <> pot that can cover the bamboo shoots, cover the lid and bring to a boil over high heat, then turn to low heat and simmer until it is broken. Then open the lid and reduce the juice over high heat, adding a pinch of salt in the middle according to personal taste.

Eat it out of the pot! <>

Raw material: green bamboo shoots.

Excipients: bean sprouts, carrots.

Seasoning: Sichuan pepper, vinegar, salt.

Production: 1Remove the leaves, peel off the skin, wash and drain the water, and cut into thin strips; Peel and wash the carrots and cut them into thin strips; Wash the sprouts

2.Boil water in a pot, add a spoonful of salt and a little oil, add shredded carrots and bean sprouts, blanch for one minute, remove and immerse in cold boiled water, remove and drain after cooling

3.Pour two tablespoons of oil into the pot, heat to 50% hot, pour in a handful of peppercorns, fry on low heat, turn off the heat when the color of the peppercorns darkens, filter out the peppercorns, and leave the pepper oil

Chilled shredded bamboo shoots. 4.Put the shredded green bamboo shoots, shredded carrots and bean sprouts into a large bowl, first add an appropriate amount of sesame oil and two teaspoons of pepper oil and mix well, then add rice vinegar, salt, monosodium glutamate, and mix well.

What about bamboo shoots? Stir-fry the delicious ginger shoots to remove the outer shell, only eat the inner Shenxin, then cut the bamboo shoots into small strips, cook them slightly with water, and then cut the meat into shredded meat, fried shredded meat, plus the reins of the boiled bamboo shoots, pour it on the shredded meat, and fry it together in a pot, so that it should be put early, Liao will put it together, and the condiments that should be put together will be stir-fried, and stir-fry until the meat is cooked. You can even bring the meat and water together, and the bamboo shoots will be fried.

Hello, this is delicious when stir-fried directly.

Chop and soak in salted water, then stir-fry to eat.

Braised or boiled, steamed, or pickled.

The stir-fried bacon with spring bamboo shoots is delicious, stir-fried with fresh chili peppers and garlic leaves as accessories, and it is super delicious.

You can make a stir-fried spring bamboo shoots, which is a home-cooked dish made with spring bamboo shoots as the main ingredient. With a variety of seasonings, not only the color is beautiful, but the taste is also fresh and rich, and it is very rich and delicious. The following is a brief introduction to how to make stir-fried spring bamboo shoots to be delicious.

Ingredients for stir-fried spring shoots:250 grams of spring bamboo shoots, 5 grams of green onions, 3 grams of ginger, 1 gram of salt, 1 gram of soy sauce, 1 gram of monosodium glutamate, 15 grams of vegetable oil.

How to stir-fry spring shoots:

1. Peel off the skin of the spring shoots, remove the old parts, and cut them into thin slices or shreds for later use.

2. Heat the pan, put the vegetable oil and cook until it is 90% hot, then put the green onion into the pot and stir until fragrant.

3. Put the bamboo shoots, ginger and salt into the pot and stir-fry until the bamboo shoots are cooked and add MSG.

4. Stir-fry a few more times, remove from the pot and put on a plate.

Edible value:

1. Spring bamboo shoots are nutritious and delicious, the meat is crisp and tender, which contains protein, fat, amino acids, carbohydrates, carotene, vitamins B1, B2, vitamin C, calcium, iron, phosphorus and other trace elements.

2. The nutrient content of spring bamboo shoots is characterized by high protein, low fat, low carbohydrate and more crude fiber, which is a good product for healthy diet, which can regulate the body's immunity, beautify and nourish the skin, and can also help digestion and prevent constipation. Traditional Chinese medicine believes that spring bamboo shoots are sweet in taste and cold in nature, which can help relieve two stools, clear away heat and trouble, and dissolve phlegm and lower qi.

Whenever it is spring, there are bamboo shoots to eat. In fact, there are also bamboo shoots in winter, and most of the winter bamboo shoots are used to make pickled tuxian. There are two ways to eat spring bamboo shoots, one is to cook them directly in salted water, and the other is to stew spring bamboo shoots in oil, which is representative of the south.

So how to make braised spring bamboo shoots in oil delicious? The key lies in these two points, the bamboo shoots are crispy, tender and fragrant, and the deliciousness can't be stopped. Okay, I won't say much, I'll just give you dry goods.

In fact, when making braised spring bamboo shoots, the two most important key points are, one is to buy good bamboo shoots, and the other is to remove the bitter and astringent taste in the bamboo shoots. It's very practical!

Three key points for choosing good bamboo shoots:

1.When buying bamboo shoots, we first observe the shell of bamboo shoots. If the bamboo shoot shell is tender yellow, then the bamboo shoot is good, that is, it is not fully ripe, such bamboo shoot meat is more tender, the root is goose yellow or whitish, from the middle end to the tip is brownish yellow, more shiny, the outside of the bamboo shoot shell is dark, don't buy it, it is possible that the inside is already black after cutting.

2.Observe the bamboo joints of bamboo shoots. If the bamboo shoots are closer to each other, they are closer. This shows that the bamboo shoot festival is not complete, if the bamboo shoot festival is far away, then it will become bamboo. If the roots of the bamboo shoots are scratched, don't buy them, they will be older.

3.Then observe the size and shape of the bamboo shoots. The bottom is wider, which means that there is more bamboo shoots, and the taste will be sweet and crispy. We don't want to buy bamboo shoots that are too big, and the length of the whole bamboo shoot is generally about one palm.

How to get rid of the bitter taste of bamboo shoots? Here are three ways to get rid of bitterness.

1.The first is to soak it in rice washing water. Put the whole bamboo shoots into the rice washing water, then put a seedless red pepper in it, boil it in warm water, turn off the heat and cool it naturally, and then take it out and rinse it.

2.Boiled in lightly salted water. After cutting the bamboo shoots, remove the rough part of the roots, cut them into thin slices, and cook them in lightly salted water for about 10 minutes.

3.Boiled in hot water, cold blister. Boil water in a pot and put spring bamboo shoots to boil for two or three minutes, then put them in clean water to cool, soak them for ten minutes to remove the bitter taste, and then drain the water for later use.

The practice of braised bamboo shoots in oil].

Ingredients: chives, cooking wine, sugar, dark soy sauce, light soy sauce, salt, vegetable oil.

Steps:1First of all, peel off the shell of the bamboo shoots and wash them, pat them apart with the back of a knife, then cut them into long sections, put them in hot water and boil the soup for a while, then remove them in cold water and drain them for later use.

2.Heat a wok, add an appropriate amount of cooking oil, fry until the bamboo shoots are golden brown, add cooking wine, 50 grams of sugar, a spoonful of dark soy sauce, a spoonful of light soy sauce and 3 grams of salt for seasoning and coloring.

3.After stirring well, add an appropriate amount of water, turn off the water to low heat and start simmering for five minutes, then adjust to high heat to reduce the juice.

4.Then remove from the pot and put on a plate, sprinkle a little chopped green onion on top, and match the color!

A dish of bamboo shoots is tender and fragrant braised spring bamboo shoots in oil, so if you like it, try it!

Bamboo shoots have the effects of clearing heat and dissolving phlegm, invigorating qi and stomach, curing thirst, and improving waterways. Bamboo shoots also have the characteristics of lowering blood lipids, low sugar and high fiber

Ingredients: bamboo shoots, chili, light soy sauce, ginger, garlic.

Preparation steps: 1. Step 1: Prepare the ingredients.

2. Step 2: Cook the bamboo shoots first.

3. Step 3: Remove the bamboo shoots, drain the water, and cut the ginger, garlic, and chili peppers.

4. Step 4: Pour oil into the pot and fry ginger, garlic and chili.

5. Step 5: Add raw soy sauce.

6. Step 6: Add bamboo shoots and stir-fry well, add salt and chicken essence.

7. Step 7: Serve on a plate.

Stir-fried meat with bamboo shoots method 1.

Ingredients: bamboo shoots, pork, starch, cooking wine, sugar, light soy sauce, dark soy sauce, garlic.

Method: Slice the bamboo shoots, slice the meat, put the fat meat separately for later use, marinate the lean meat with sugar, salt, oil, dark soy sauce and starch for half an hour, and crush the garlic. When the pot is hot, put the bamboo shoots directly into the pot, add a little salt and stir-fry for a minute, especially remind that there is no need to put cooking oil.

Put oil in a pot, cook until 4 is hot, put the marinated meat slices in it and fry until the meat is white, and put it in a bowl. 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.

Stir-fried meat with bamboo shoots method two.

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 freshness, salt, chicken essence.

Method: Blanch the bamboo shoots in boiling water, drain the water, and remove them. Put an appropriate amount of oil in the pan and fry the pork until it changes color, then remove it.

Then put a small amount of oil in the pot, and when the oil temperature reaches 70%, add shredded ginger and garlic to fry until fragrant. Put the blanched bamboo shoots and pork into the pot together, stir-fry for a while, add soy sauce, salt, and an appropriate amount of monosodium glutamate.

This is the method of several kinds of stir-fried meat with bamboo shoots that we recommend to everyone, but if you want to eat delicious fried pork with bamboo shoots, it is not like this, it is necessary for us to pay attention to a lot of details when cooking, let's take a look.

Tips for stir-frying meat with bamboo shoots.

If the bamboo shoots you buy have not been blanched, then blanch them to remove the astringency before frying.

The oil of the slippery meat slices should not be burned too hot, and it can be heated in 40%. That is, the oil trembles slightly, but the oil surface is still calm, and the meat can be put in.

Stir-fried salted pork skin with dried bamboo shoots

Material: DoneSalted skin1 pieceDried bamboo shoots100g；Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of garlic sprouts, appropriate amount of green and red peppers.

Steps:1Dried bamboo shootsSoak in water overnight.

2 Cut into small pieces.

3 Shred the skin.

4 Heat the oil in a pan, add the bamboo shoots and green and red peppers and stir-fry until they are broken, add an appropriate amount of salt, and stir-fry evenly.

5 Then add the salted pork skin and stir-fry it with the bamboo shoots until the skin is soft.

6 Sprinkle in the garlic sprouts, add a little water7 Stir-fry until the juice is reduced, it is deliciousStir-fried salted pork skin with dried bamboo shootsIt's done.

Bamboo shootsIt is rich in protein, amino acids, fats, sugars, calcium, phosphorus, iron, carotene, vitamins B1, B2, C, and the content of multivitamins and carotene is more than twice that of Chinese cabbage; Moreover, the protein of bamboo shoots is superior, and the necessary lysine, tryptophan, threonine, phenylalanine, as well as glutamic acid, which occupies an important position in the process of protein metabolism, and cystine, which has the effect of maintaining protein configuration, have a certain content, which is an excellent health care vegetable.

Bamboo shootsIt also has the characteristics of low fat, low sugar and high fiber, and the consumption of bamboo shoots can not only promote intestinal peristalsis, help digestion, remove food accumulation, prevent constipation, and have the effect of preventing colorectal cancer. Bamboo shoots contain little fat and starch, and are natural low-fat, low-calorie foods, which are the best products for obese people.

Put the oil, put it in it and fry it, put the salty and salt flavor, put some 13 incense, don't need to make more ingredients, it is very good for the human body.

Hello, bamboo shoots can be stir-fried vegetarian, or fried with pork, pork ribs, or bacon. Bamboo shoots contain a variety of vitamins, minerals, dietary fiber, carbohydrates and other nutrients, moderate consumption of bamboo shoots can play a role in promoting metabolism, laxative and other health effects, bamboo shoots taste crisp and delicious, low calories, the general population can eat.

Fresh bamboo shoots are cut and soaked in water, and the astringency is soaked out and used to fry sour chilies.

First course: stir-fried beef with bamboo shoots.

Ingredients: 500g bamboo shoots, 200g beef, 3 chili peppers, appropriate amount of ginger, 3 cloves of garlic, 15ml of cooking wine, 5ml of light soy sauce, 15ml of oyster sauce, 2g of starch, appropriate amount of oil.

Method: 1. Peel off the outer skin of the bamboo shoots, cut them into long sections obliquely with a knife after cleaning, then blanch the bamboo shoots in boiling water for 2 minutes, take them out and soak them in clean water for at least 1 day, during which the water needs to be replaced several times.

2. Wash and slice the beef, mix well with a little cooking wine, light soy sauce and starch, marinate for a while, and chop the pepper, garlic and ginger. Do not put oil in the wok, put in the bamboo shoots and stir-fry over medium heat after heating, and dry the water of the bamboo shoots before serving.

3. Pour oil into a wok and heat it, add minced ginger and garlic and chili pepper and stir-fry until fragrant, add beef and stir-fry raw, add bamboo shoots and stir-fry, cook in cooking wine, oyster sauce and salt and stir-fry evenly.

Second course: braised pork with bamboo shoots.

Ingredients: 1 bamboo shoot, 1 pound of pork belly, Sichuan pepper, cinnamon, star anise, dark soy sauce, cooking wine, ginger slices, green onions, rock sugar, salt.

Method: 1. Wash the pork belly with skin, cut it into 2 cm square pieces, remove the shell of the bamboo shoots and cut into hob pieces. Blanch the bamboo shoots and pork belly respectively, and then remove them for later use.

2. Heat the pot, pour a little oil, after the oil is hot, put rock sugar and fry the sugar. When the rock sugar bubbles and changes color, pour in the blanched pork belly and stir-fry, add green onions, ginger slices, star anise, cinnamon, and Sichuan pepper and stir-fry for a while, then add cooking wine and dark soy sauce to continue stir-frying for a while.

3. Put in the bamboo shoots, add the boiling water covered with the pork belly, turn to low heat and simmer for 1 hour when boiling, then add salt, and finally reduce the juice on high heat.

The best way to stir-fry bamboo shoots is fried crispy bamboo shoots with pork belly.

Ingredients: 80 grams of pork belly, 500 grams of crispy bamboo shoots, 2 slices of ginger, 5 dried chilies, 3 tablespoons light soy sauce, half a tablespoon dark soy sauce, 1 tablespoon cooking wine, 5 grams of sugar.

1. Prepare the ingredients, wash the pork belly and cut it into thin slices 1 to 2 mm thick.

2. Put the pork belly slices and ginger slices in the pot carefully, don't wait for the pot to heat up before putting the ingredients, so that the moisture on the meat slices will crackle when it is fried in the pot, so put the meat slices in the cold pot, and the water will slowly evaporate during the heating process of the pot.

3. Stir-fry over high heat until the surface of the pork belly is slightly browned, add dried chili peppers and paper shoots, and stir-fry evenly over high heat.

4. Put three tablespoons of light soy sauce, half a tablespoon of dark soy sauce and one tablespoon of cooking wine in the pot.

5. Stir-fry on high heat for three or four minutes without soup, add five grams of sugar to the pot and stir-fry evenly, and the delicious pork belly fried crispy bamboo shoots will be ready.