How to eat Antarctic bamboo shoots, the practice of Antarctic sea shoots

Antarctic bamboo shoots are not actually bamboo shoots, it is a special algae that resembles bamboo shoots, it comes from the island of Zilo in Chile, near Antarctica, and the average annual temperature is about 4 deep sea. This food contains a lot of nutrients and is very good for the human body. Then let's take a look at the specific introduction, if you are interested, let's take a look!

How to eat Antarctic bamboo shoots.

Fresh bamboo shoots in Antarctica are difficult to preserve, so people tend to make this food into dry goods**, which are generally gray-black in color and harder in texture.

Before eating Antarctic bamboo shoots, first soak them, pay attention to the drying of Antarctic bamboo shoots is very light, you will find that it floats on the water, it is best to press it in water with something, it is better to soak hair in warm water, it is difficult to soak hair in cold water, hot water will affect its taste, so warm water is best.

How to eat Antarctic bamboo shoots and what nutritional value does it have.

If the hair of the Antarctic bamboo shoot is soaked, you can cut it into several pieces with a knife and soak it in warm water for a while. Processed Antarctic bamboo shoots can be used to make a variety of delicious foods, whether fried or boiled, just like it.

What are the nutrients of Antarctic bamboo shoots?

Antarctic bamboo shoots are a very good food, which contains a lot of protein, calcium, and a lot of seaweed collagen, which is very good for the body when eaten. If you eat it for a long time, you can make your body better, your body stronger, and your immunity can be better.

Due to the special living environment of Antarctic bamboo shoots, which absorb cold air for many years, the nutritional value of Antarctic bamboo shoots is higher compared to other algae. This is a relatively low marine cryptophyte that grows only near Antarctica in the world. It is a natural high-quality seaweed and a very precious seaweed.

The island of Chile close to Antarctica is the best. Not only is it highly nutritious, but it also tastes good. However, it's hard to catch, and it can be too high.

According to nutrition experts, regular consumption of Antarctic bamboo shoots is beneficial to the body, can make the body strong, and even play a role in anti-aging, beauty and beauty, and make the heart and blood vessels healthier.

Summary: The introduction of how to eat Antarctic bamboo shoots and what its nutritional content is is here, I hope it will help you!

Celery, sea shoots, mushrooms, fried shredded pork, sea shoots are relatively rare, with this home-style method, it is more delicious to be fragrant and delicious.

Today, I will share fried shredded pork with sea bamboo shoots and mushrooms, with ingredients such as celery, red pepper, white jade mushroom, green onion, and pork, mix and match a nutritious, full, fragrant, and tender seafood stir-fry, home-style taste, which has the fragrance of seafood and the rich taste of dishes, and the production method is as follows.

Stir-fried shredded pork with celery, sea shoots and mushrooms

Ingredients: Shuifa sea bamboo shoots, pork, celery, red pepper, white mushrooms, green onions, shallots, ginger, star anise, salt sugar, starch, cooking wine, pepper, dark soy sauce, light soy sauce, oyster sauce, first cut the celery, green onions and shallots, and cut the sea bamboo shoots and pork and red peppers into shreds for later use.

Add the shredded pork to the dark soy starch, marinate in cooking wine for five minutes, add hot oil and green onion and ginger and stir-fry until fragrant, add shredded pork and stir-fry until tender, and cook until cooked.

Add vegetable oil to the pot, put the green onion segment and stir-fry the fragrance of the green onion over low heat, add the star anise green onion segment to turn brown, add the white mushroom and stir-fry until fragrant, cut into the cut sea bamboo shoot shreds and stir-fry to taste, add dark soy sauce cooking wine, white pepper and stir-fry to taste, add the chopped celery and red pepper and add salt and sugar to stir-fry until fragrant, add the fried shredded pork and stir-fry together until fragrant, add oyster sauce and light soy sauce to adjust the freshness to taste, turn off the heat, add the shallots, and fry the shallot with the residual temperature of the stove fire to get out of the pot.

Fried noodles with sea shoots: Ingredients: 15 grams of sea shoots, 150 grams of fresh noodles, appropriate amount of chili pepper, 1 tablespoon of soy sauce paste.

Method: Soak the sea shoots in water in advance to soften, cut them into oblique pieces with a knife and soak them for another 10 minutes; Fresh noodles are boiled in water and cooled and removed for later use; Put an appropriate amount of oil in the pot, add the chili pepper and stir-fry until fragrant, then add the sea bamboo shoots and stir-fry evenly, add the noodles and stir-fry together; Add 1 tablespoon of soy sauce paste to a little mixed juice and pour in the prepared soy sauce paste juice; After stir-frying, it can be served out of the pan. Tips:

The soy sauce paste is thicker and should be slightly diluted with water. The soy sauce paste itself has a saltiness, so you don't need to add salt when stir-frying noodles. Try to use chopsticks when stir-frying noodles to avoid breaking the noodles. Stir-fried vegetarian diced pork with sea shoots:

Ingredients: 30 grams of sea shoots, 20 grams of diced vegetarian meat, appropriate amount of chili pepper, 1 tablespoon starch, 1 tablespoon of Jinlan soy sauce paste.

Method: Soak the sea shoots in water to soften; Blanch in a pot of boiling water and remove for later use; Diced vegetarian meat soaked in water until soft; Squeeze water by hand; Sprinkle 1 tablespoon of starch evenly on the diced vegetarian meat and shake it gently until the diced vegetarian meat is covered with starch; Fry in an oil pan until the surface is slightly yellow, then remove it; Cut the blanched sea shoots into small pieces and the peppers into equal sized pieces; Put an appropriate amount of oil in the pot, fry the chili peppers first, and then add the sea bamboo shoots and stir-fry slightly; Add diced vegetarian meat and stir-fry quickly; Add 1 tablespoon of Jinlan soy sauce paste; Stir-fry well and remove from the pan. Sea bamboo shoots, corn mushroom soup:

Ingredients: 1 corn, 10 grams of sea shoots, 2 slices of ginger, 1 teaspoon of pepper, seafood mushrooms, white mushrooms, mushrooms, salt to taste.

Method: Cut the corn into sections, cut the mushrooms into thin slices for later use; Blanch all kinds of mushrooms in boiling water and remove them for later use; Place the cut corn in a casserole and bring to a boil over high heat; Add the sea shoots and ginger slices and bring to a boil again; Reduce the heat and add the blanched mushrooms; Simmer for about twenty minutes, add salt to taste; Simmer for a while, add a little pepper and serve. Celery:

Ingredients: 80 grams of parsley, 30 grams of soaked sea shoots, appropriate amount of sharp pepper, appropriate amount of Sichuan pepper, appropriate amount of salt.

Method: After the sea shoots are soaked, stand and cut into two parts; Cut the parsley into inch pieces and set aside; Blanch the parsley and sea shoots in boiling water and remove them immediately; Put a bright spoon of oil in the pot, put the cold oil into the pot, add peppercorns and fry the fragrance; Then add an appropriate amount of chopped red pepper and stir-fry together until fragrant, then turn off the heat; Pour in the blanched parsley and sea shoots; Then add an appropriate amount of salt and stir-fry evenly. Bamboo shoot and cucumber soup:

Ingredients: 200 grams of old cucumber, 30 grams of soaked sea shoots, appropriate amount of ginger, appropriate amount of coriander, appropriate amount of salt.

Method: Peel and peel cucumbers and cut them into thin slices; Add a spoonful of salt to the chopped cucumber and mix well, let it stand for about 10 minutes to kill the water inside; Then put the old cucumber into clean water, wash it twice, and drain the water; Cut the soaked sea shoots into small pieces; Put a little oil in the pot, add the ginger shreds and stir-fry until fragrant, then add the old cucumber slices and stir-fry slightly; Add an appropriate amount of water, pour in the chopped sea bamboo shoots and bring to a boil over high heat; After boiling, turn to medium-low heat, cook for 5 minutes, turn off the heat and add a pinch of salt; Add pepper to taste; Finally, sprinkle with coriander to enhance the flavor.

The preparation of southern bamboo shoots is as follows:

Ingredients: bamboo shoots, lean pork, red pepper, green pepper, ginger, shallot, edible oil, dark soy sauce, edible salt, sugar, oyster sauce, etc.

1. Cut off the old roots of the bamboo shoots, and then use a knife to cut in the middle of it to peel off all the skin.

2. Put the peeled bamboo shoots into water and wash them, wash them to control the moisture, and then put them on the board and cut them into small pieces.

3. Cut the pork into small pieces for later use; Wash the red and green peppers and chop them into cubes; Ginger shredded shallots and chopped shallots.

4. Heat the oil, put the lean pork in it and turn on low heat, and fry the lean pork until it changes color. Then put the freshly chopped ginger and chopped green onion into the pot and stir-fry their aroma.

5. Put a little dark soy sauce in the pot and fry until it changes color, then add an appropriate amount of water, edible salt and sugar, stir well, then cover the pot and boil the soup in the pot over high heat. After boiling, put the bamboo shoots in and stir-fry for about a minute. Cover and simmer over low heat for 10 minutes to let it absorb the flavor.

Put all the green and red peppers in it, and fry them until the green and red peppers are broken, and then you can put them out of the pot and put them on the plate.

How to be cautious about the fresh and crispy bamboo shoots of the new jujubes.

Stir-fried sea shoots.

1. Main materials: Antarctic sea shoots, black fungus, garlic moss, red pepper;

2. Preparation: 1. After the sea shoots are soaked, wash them and cut them from the middle;

2. Wash the black fungus and soak it;

3. Wash the garlic moss and cut it into sections;

4. Wash the red pepper and cut it into pieces;

3. Method: 1. Heat oil in a wok, add red pepper and stir-fry to bring out the fragrance;

2. Add garlic moss and stir-fry until the garlic moss changes color and is medium-cooked;

3. Add the black fungus and stir-fry slightly for a while;

4. Add the sea bamboo shoots and stir-fry for about 2 minutes;

5. Add salt, stir-fry slightly, turn off the heat and remove from the pot.

Precautions: a. Bamboo shoots should not be fried for a long time, about two minutes. b. Vegetables that are not easy to ripen are put first;

Pholas dactylus is a species of molluscs, bivalves, sea mantises, and sea shoots. The shell is thin, the two shells are equal, the anteroposterior ends are open, white, with a light brown shell skin, and the shell surface is ribbed, spines, and growth marks.

The top of the shell is near the anterior end, and the anterior shell edge is rolled outward, becoming the attachment surface of the anterior obturator muscle and the protoplate. The water pipes are extremely developed. The feet are short, columnar, flat, and truncated. The dorsal, ventral, and posterior ends of the shells often have accessory shells.

There are many kinds of sea shoots, some of which live in burrows on mud beaches, and some live in holes in wood, which is harmful to wooden buildings. There are also those who live by digging holes in the rocks.

Similar species seen in China include Oriental sea shoots, which are tropical species in the Indo-Pacific Ocean, which are only distributed in eastern Guangdong and Hainan Island in China;

Dagu whole sea shoots, only distributed in the north coast of Zhejiang; Matt sea shoots, is the world's tropical species, China only found in the coastal areas of Guangdong and the South China Sea Islands, living in wood, has a certain harm to wooden buildings; Yoshimura Mat's sea shoots, which are only found off the coast of Japan and China, live through holes in the rocks.

There are many ways to make Antarctic sea shoots, and the following two are introduced:

1. Fried noodles with sea shoots.

Ingredients: 15 grams of sea shoots, 150 grams of fresh noodles, appropriate amount of chili pepper, 1 tablespoon of soy sauce paste.

Method: 1. Soak the sea shoots in water in advance to soften, cut them into small pieces with a knife and soak them for another 10 minutes.

2. Fresh noodles are cooked in water and cooled and removed for later use.

3. Put an appropriate amount of oil in the pot, add the chili pepper and stir-fry until fragrant, then add the sea bamboo shoots and stir-fry evenly; Add the noodles and stir-fry together.

4. Add 1 tablespoon of soy sauce paste to a little sauce, and pour in the mixed soy sauce paste juice.

5. Stir-fry well and then take it out of the pot to eat.

2. Celery.

Ingredients: 80 grams of parsley, 30 grams of soaked sea shoots, appropriate amount of sharp pepper, appropriate amount of Sichuan pepper, appropriate amount of salt Method: 1. Prepare the ingredients.

2. After the sea shoots are soaked, stand and cut into two parts.

3. Cut the parsley into inch pieces for later use.

4. Blanch the parsley and sea shoots in boiling water and remove them immediately.

5. Put a large spoon of oil in the pot, put the cold oil into the pot, add the peppercorns and fry the fragrance.

6. Add an appropriate amount of chopped red pepper and stir-fry until fragrant, then turn off the heat.

7. Pour in the blanched parsley and sea shoots.

8. Add an appropriate amount of salt and stir-fry evenly.

200 grams of Antarctic sea shoots made from raw materials.

50 grams of orange juice concentrated, 3 grams of salt, 1 kg of salad oil (50 grams of actual consumption), 100 grams of crispy paste, 10 grams of starch.

How to make it: 1) Wash the Antarctic sea shoots, drain the water, cut into 6 cm long sections, mix well with salt, roll on the starch and hang the crispy paste.

2) Put the pot on the heat, put in the salad oil, when it is hot, put the Antarctic sea shoots with crispy paste into the oil pan one by one, soak and fry for 2 minutes on low heat until the skin is crispy, remove and put on a plate, and serve with orange juice to dip.

The practice of bamboo shoots:

Ingredients: 50g dried sea bamboo shoots, 1 2 red peppers, 1 tablespoon chili oil, 1 4 teaspoons sugar, appropriate amount of Maggi freshness, appropriate amount of salt, 1 4 teaspoons of chicken broth mix, 1 2 teaspoons of balsamic vinegar, appropriate amount of sesame oil, 1 2 teaspoons of Sichuan pepper oil, 4 cloves of garlic, 1 small piece of green onion.

1.Prepare the materials. Shred the green onion, shred the red pepper, and press the garlic into garlic puree.

2.Soak the dried sea shoots in cold water for about 3 hours, don't soak them for too long. Steep all together.

3.Cut the soaked sea shoots in half, wash them with water, remove them, and control the moisture.

4.Place in a seasoning bowl.

5.Pour the seasoning into a bowl and mix well until the sugar melts, pour into the sea shoots and mix well.

The delicious bamboo shoots are ready.

The practice of stewed pork ribs with sea shoots: 1. The ingredients to be prepared include: sea bamboo shoots, ice bamboo shoots, pork ribs, carrots, soybeans, Sichuan pepper, star anise, fragrant slices, cinnamon, green onions, ginger.

2. The main cooking steps are as follows: 1. Prepare sea shoots and soybeans, and soak them in warm water at about 40 degrees for more than 6 hours. If you want to eat it the next day, you can soak it at night before going to bed, and it will be suitable for the next day. Cut the soaked sea bamboo shoots from the middle to make it easier to simmer and taste.

2. Cut the carrot into hob pieces, cut the green onion into two sections, slice the ginger, and back up the fragrant slices, and set aside them with other stewing ingredients.

3. Pour hot oil into the pot, wait until the oil is hot, put the peppercorns to fry the fragrance, and then remove it, and then fry the green onions, ginger slices and pork ribs that have been boiled once in the pot. Stir-fry until the ribs change color and then add water, at this time, be sure to add more water. Add the soybeans and all the ingredients to simmer, reduce the heat to medium and simmer for 40 minutes.

4. Finally, add the sea shoots and carrots, then season with light soy sauce, switch to medium heat and continue to simmer for 30 minutes. Be sure to pay attention to the water in the pot and don't boil it less and less.

5. After boiling, taste the taste first, add salt according to your taste, and the key step is to reduce the juice on high heat. If you want soup, don't drain the juice.