The best way to eat salted bamboo shoots, how to eat salted bamboo shoots

The pork belly and salted bamboo shoots are born in a pair, simple stew, soft and glutinous, fragrant, delicious and not greasy, and more fragrant than braised pork. How to stew pork belly with salted bamboo shoots:

Spare ingredients: 250 grams of salted bamboo shoots, 250 grams of pork belly, appropriate amount of salt, appropriate amount of chili sauce, 1 green and red pepper, 2 star anise, 2 coriander, 2 bay leaves;

Production process: The first step is to prepare an appropriate amount of dried salted bamboo shoots at home, put them in water in advance, soak them, wash them carefully, and then tear them into strips by hand for later use, and at the same time prepare the required amount of bay leaves and star anise;

The second step, 1 green pepper and 1 red pepper, after cleaning it, select the root, remove the pepper seeds if you can't eat the pepper, then cut the pepper into thin shreds, and then 2 coriander, select the inedible part, and cut it into medium segments;

The third step, a large piece of pork belly rinsed with water, cut into pieces of moderate size, and put in clean water to soak for 1 hour, halfway need to replace the blood water, keep the water clean, after soaking it, you can take it out and put it in a pot of cold water;

The fourth step is to blanch the water, after the water boils, see that there is foam on it, skim it off with a spoon, remove the blanched pork belly from the pot, drain the water, add oil to the wok, heat it and put in the spicy sauce and pickled ginger.

After stir-frying the aroma of it;

Step 5, put the pork belly pieces into the pot and continue to stir-fry, until the pork belly changes color, you can add bay leaves and star anise, fry for a while, add an appropriate amount of water and dried bamboo shoots.

Start to simmer, until the pork belly is soft, add salt and shredded green and red peppers, and cook for 10 minutes.

The best way to eat salted bamboo shoots is, first of all, we put the fresh bamboo shoots in the water, wash them a few more times, wash the salty taste a little lighter, and then put the bamboo shoots into the oil pot and meat, that is, the fat meat is refined into oil and rolled together to fry, then put some oil and salt, and then put a little less salt as much as possible, put a little chili vinegar scarf, put some seasoning you like to eat, and stir-fry a few times.

Cut the fresh bamboo shoots into diamond-shaped sizes and cook the soup with a boxed tofu and shredded pork to your own taste. It's very simple to do and it tastes delicious.

<>1. Ingredients: fresh bamboo shoots, salt, white sugar, chicken essence, light soy sauce, cooking wine, cinnamon.

2. Peel the fresh bamboo shoots into the pot, add an appropriate amount of water and all the seasonings.

3. Bring to a boil over high heat, simmer over medium heat for more than 40 minutes, and then turn to low heat and cook for as long as possible.

4. Remove from the pot. When the weather is hot, you need to return the salted bamboo shoots to the pot every 1-2 days, and boil them for about half an hour after boiling, which makes the salted bamboo shoots softer, more cooked and more flavorful while disinfection and sterilization.

The practices of Zhejiang salted bamboo shoots are: pickled salted bamboo shoots, salted bamboo shoots fried meat, salted bamboo shoots stewed pork belly, salted bamboo shoots fried yam, salted bamboo shoots fried shiitake mushrooms.

1. Pickled salted bamboo shoots: Use a knife to cut off the older part of the bamboo shoots and rinse them well. Cut the bamboo shoots in half and cut them into small pieces.

Put salt in a pot and bring a little water to a boil. Add the chopped bamboo shoots, simmer over low heat, and stir-fry continuously until the water is completely dry. Stir-fry the bamboo shoots, spread them out to dry, and put them in a fresh-keeping bag and store them in the refrigerator.

2. Stir-fried meat with salted bamboo shoots: Soak the salted bamboo shoots for a few hours, and the soaked ones are not as salty as Haoling. Heat the shredded meat and chopped green onion in a pan with cold oil, fry for a while, put the soaked bamboo shoots, add some water for a while, and wait for the water to come out of the pot when there is very little water.

3. Stewed pork belly with salted bamboo shoots: prepare pork belly, coriander, green and red peppers, pickled ginger, soak the salted bamboo shoots in advance, cut the green and red peppers into shredded coriander sections, cut the pork belly into pieces, spread the bamboo shoots into strips by hand, blanch the pork belly in a pot under cold water and clear the socks for later use, put a little oil in the pot under the pork belly, spicy sauce, soaked ginger, fry for a while, add water and bamboo shoots and put salt, stew and open the lid and sprinkle the green and red pepper shreds while hot.

4. Stir-fried yam with salted bamboo shoots: peel and wash the yam, appropriate amount of salted bamboo shoots, cut the yam into pieces, cut the salted bamboo shoots short, put oil in the pot, fry the yam, pour in the salted bamboo shoots and continue to fry them, add water to cook.

5. Stir-fry shiitake mushrooms with salted bamboo shoots: soak dried shiitake mushrooms, slice them, cut them into narrow strips, heat them in a pan, stir-fry them with chopped green onions, stir-fry them with shiitake mushrooms and salted bamboo shoots, add salt, sugar, light soy sauce, and chicken essence and stir-fry evenly, add a little water and simmer until the juice is collected.