How to make bamboo shoots delicious How to make bamboo shoots?

How to do it?

Bamboo shoots are suitable for stir-frying, roasting, mixing, boiling, and can also be used as ingredients or fillings.

Bamboo shoots are available all year round, but only spring and winter shoots taste the best. When cooking, whether it is cold dressing, frying or boiling soup, it is fresh and tender and fragrant, and it is one of the delicacies that people like. Before eating, it should be blanched with boiling water to remove oxalic acid from bamboo shoots.

Bamboo shoots can be eaten fresh or processed into dried or canned products.

The place near the tip of the bamboo shoot should be cut smoothly, and the lower part should be cut horizontally, so that it is not only easy to cook and rot when cooking, but also easier to taste.

Do not peel the shell when storing fresh bamboo shoots, otherwise it will lose its fragrance.

Bamboo shoot recipes. Stir-fried shredded pork with bamboo shoots.

Ingredients: 300 grams of bamboo shoots, 200 grams of lean pork.

Excipients: appropriate amount of green pepper, appropriate amount of red pepper, appropriate amount of yellow pepper, appropriate amount of green onion and ginger, appropriate amount of salt, 3 grams of sugar, 20 grams of soy sauce, 10 grams of cooking wine, appropriate amount of starch, a little chicken essence, appropriate amount of sesame oil.

Directions: 1) Prepare all the ingredients.

2) Boil the bamboo shoots in boiling water for 2 minutes.

3) Shred the bamboo shoots, pork and bell peppers.

4) Add sugar, cooking wine, chicken essence, starch and soy sauce to the shredded meat and mix well.

5) Pour oil into a wok and fry chives and ginger.

6) Pour in the shredded meat and stir-fry until it changes color and set aside.

7) Pour in the bamboo shoots and stir-fry.

8) Add soy sauce, sugar and salt and stir-fry for a while.

9) Pour in the shredded meat and stir-fry.

10) Add shredded bell pepper and stir-fry, finally add a little chicken essence, pour in sesame oil and stir-fry evenly, turn off the heat.

Tips: Blanching the bamboo shoots can remove some odors.

Stir-fry the shredded meat until it changes color and serve, then stir-fry it with other side dishes to make the shredded meat tender and tender.

Braised bamboo shoots in oil. Ingredients: spring bamboo shoots, green onions.

Seasoning: dark soy sauce, salt, light soy sauce, sugar.

Method: 1) Remove the shell and blanch the spring bamboo shoots, and cut the blanched bamboo shoots into hob pieces (cutting strips can also be used).

2) Pour oil into the bottom of the pot, put a little more oil, the bamboo shoots are very oily, and then add a little chopped green onion.

3) Stir-fry the bamboo shoots with a spatula.

4) Add light soy sauce (a large amount) and salt (a little), if the color will be lighter, you can add a little dark soy sauce.

5) Add 2 tablespoons of sugar, there should be more sugar, and the taste of this dish is basically not right without sugar.

6) Add some cooking wine.

7) Then add some water, turn down the heat to a lower heat, cover and simmer for 8 minutes. Open the lid and see that the water is finished, and the braised bamboo shoots can be plated.

Ingredients: 00 grams of bamboo shoots, a little salt, a little sugar, 2 spoons of light soy sauce, 1 spoon of oyster sauce, a little oil, 2 cloves of garlic, 1 spoon of vinegar Preparation of cold spring bamboo shoots 1. The rest can be stir-fried and eaten.

2. After the knife is flattened, tear the hand into sections. 3. Blanch water for a few minutes. 4. Remove it, cool it, control the dryness 5, light soy sauce, oyster sauce, garlic, a little sugar, vinegar, mix into ingredients, and mix the tips of bamboo shoots.

6. Add oil and dried chili peppers to chop, heat them, and omit this step if you don't eat spicy ones. 6. Pour hot oil on it, a little less. Add a little cooked white sesame seeds to make it even more delicious.

Chilled bamboo shoot tips.

I especially like to eat bamboo shoots, but I have only eaten the pickled pepper shoots sold in the supermarket, this is the first time to do it myself, I have been busy with work recently, and I don't have time to cook, so I can only do some of this time-saving.

Ingredients for cold bamboo shoot tips.

Appropriate amount of bamboo shoot tips 2 tablespoons of soy sauce.

2 tablespoons vinegar 1 2 tablespoons of sugar.

1 4 tablespoons of oyster sauce 1 2 tablespoons of sesame oil.

Essence of chicken 1 6 scoops.

The preparation of cold bamboo shoot tips.

Step 1: Wash the tips of the bamboo shoots and cook them in a pot for 3-5 minutes (I bought them in ***, and the customer service said that they were cooked, if they were raw, they seemed to have to cook for a while).

Step 2: After cooking, let it cool.

Step 3: Cut it and cut it into small pieces, as thin as possible, so that it can be easily flavored (my eagerness is a bit thick).

Step 4: After all the chopped pieces, add soy sauce, vinegar, oyster sauce, sugar, chicken essence, sesame oil (you can also add a little minced garlic and chopped green onion) and stir well.

Step 5: Mix and serve.

Cooking tips for cold bamboo shoots.

Be sure to cut it and mix it again, otherwise there will be water in it and it will affect the taste.

If you want to eat the tip of the bamboo shoots, I think you can salad it cold. First, cut the pig into small chisier in an instant. Put it in the water and copy it.

Then take it out. Dry. At this time, you can put some friends in the juice.

Light soy sauce. From the end of the ginger to the end. As well as sugar, monosodium glutamate stir evenly.

And then on the tips of the bamboo shoots? Mix according to your favorite taste. It's a very nutritious and healthy food.

Bamboo shoots are eaten in a variety of ways, known as "meat and vegetarian versatile" reputation, once it is cooked with a variety of meat, it appears more delicious, can be made into soup, cooking, cold dressing, stir-frying, stuffing, etc., can make many delicious dishes. For example, bamboo shoots and crucian carp soup, bamboo shoots roasted pork, bamboo shoots boiled white porridge, and bamboo shoots are also made into dried bamboo shoots, magnolia slices and canned food.

Dried bamboo shoot tips can be made into dried bamboo shoot tips for stir-fried meat.

Ingredients: dried bamboo shoots, pork, salt, blended oil, bell pepper, garlic, ginger, dried chilies.

1. Soak the tips of dried bamboo shoots in advance, either cold or hot.

2. Cut the tips of the soaked dried bamboo shoots into strips and put them on a plate for later use.

3. Pork can be washed and cut into shreds or strips, according to personal habits, fat and thin are required, and the appropriate amount of fat meat is more, which helps the absorption of the tip of dried bamboo shoots.

4. Prepare garlic, ginger, green pepper cut into strips, dried chili pepper for later use.

5. First stir-fry the fat meat in the pot to get the oil, then stir-fry the garlic and ginger in the pot until fragrant, put the lean meat in the pot, and stir-fry it with the seasoning.

6. After the meat is fried to make it fragrant, add the tips of dried bamboo shoots and stir-fry together, add an appropriate amount of salt, soy sauce to adjust the color, and increase the deliciousness; Put some water and boil it slightly, in order to better absorb the flavor, add green peppers before cooking, and the color of green peppers fried early is not good-looking; Finally, add some monosodium glutamate to taste.

7. Finished product diagram of fried meat with dried bamboo shoots.

The home-cooked practice of fresh bamboo shoots:

Ingredients: fresh bamboo shoots, lean meat, sugar, salt, light soy sauce, starch, water, ginger, garlic, Sichuan pepper, chopped green onion, dried chili.

1. Peel and clean the bamboo shoots, slice them first, and then shred them.

2. Bring the water to a boil in the pot, and let the bamboo shoots blanch in the water for a while. Fresh bamboo shoots will have an astringent taste, and if you blanch them with boiling water to remove the water, the bamboo shoots will be more delicious.

3. Wash the lean meat, slice it and then cut it into shreds, mix it with light soy sauce, salt and starch and marinate for 20 minutes. Wash the mustard, also slice it first, then shred it, and set aside.

4. Prepare a bowl, put sugar, salt, light soy sauce, starch and water in the bowl to make out the seasoning sauce. Wash and chop the ginger, garlic and peppercorns, and set aside 6 peppercorns.

5. After everything is ready, the next step is to start frying shredded pork. After the pot is heated, use low heat, put oil, stir-fry the shredded meat, turn off the heat when the shredded meat changes color, put the pot in a bowl and set aside.

6. The pot for frying meat should be washed and then fried, the pot should be heated after it is cleaned, the oil should be added, and the garlic, ginger, peppercorns, and dried chili peppers should be fried until fragrant. Stir-fry the bamboo shoots quickly, for about a minute, continue to stir-fry together with the shredded mustard, after a few stir-fries, then add the shredded meat, and after stir-frying well, you can add the seasoning sauce.

7. After stir-frying the bamboo shoots, mustard and shredded meat a few times, then pour in the seasoning juice, add the seasoning juice and stir-fry quickly, let them fry evenly, and after the soup is finished, you can turn off the heat and start the pot. Sprinkle with chopped green onions, and a plate of pickled vegetables and lean pork and fried shredded bamboo shoots are complete.

The practice of bamboo shoots is as follows:

Step 1: Wash the spring shoots, cut them in half, and use the back of the knife to crush the roots of the spring shoots and cut them into small pieces.

Step 2: Heat oil in a pot, add spring bamboo shoots and stir-fry, add salt, soy sauce and a little sugar.

Step 3: Add a little water, change to low heat and simmer for a while, reduce the thick soup over medium-low heat, and add a little chicken essence out of the pot.

Practice 2 of bamboo shoot tips

1. These are all ingredients, prepare them in advance. I chose the rehydrated bamboo shoot tips that had already been processed, saving me the time and process of peeling the bamboo shoots myself. Of course, you can also opt for fresher spring shoots.

2. Heat oil in a hot pan, pour in minced green onions, ginger and garlic, heat until fragrant, add the tenderloin cut into shreds, and stir-fry until slightly discolored.

3. Pour in the sauce and stir-fry evenly, let the meat taste and color first, about 1 minute.

4. Take out the tips of the bamboo shoots and wash them with water, drain the water and put them in a pot, and stir-fry them with the meat for about 1 minute.

5. Cut the large leaves of the green garlic with an oblique knife, put it in before the pot, and fry for 30 seconds on the maximum heat to turn off the heat.

6. A plate of stir-fried meat with bamboo shoots is completed, it is very simple and fast, you can eat the delicious spring flavor, and if you don't eat it, the bamboo shoots on the mountain will be taken away.

Tips:

1. About the tip of the bamboo shoots: The tip of the bamboo shoots is generally the most tender top of the spring bamboo shoots, which is very fresh and tender, not easy to fry for a long time, and can be out of the pot in about 2-3 minutes. 2. About seasoning:

Since the freshness of bamboo shoots does not need to be over-seasoned, you can use a roast sauce rich in spices to adjust the taste of the meat, and you don't need to thicken it without boiling the pot, which is very suitable for friends who are not very good at seasoning or are afraid of trouble.

Ingredients: 00 grams of bamboo shoots, a pinch of salt, a pinch of sugar, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, a little oil, 2 cloves of garlic, 1 tablespoon of vinegar.

The preparation of cold spring bamboo shoot tips.

1. Take the tip of the bamboo shoots with the thickness of a little finger. The rest can be stir-fried and eaten.

2. After the knife is flattened, tear the hand into sections.

3. Blanch water for a few minutes.

4. Remove it, cool it with water, and control it to dry.

5. Light soy sauce, oyster sauce, garlic, a little sugar, vinegar, mix into ingredients, mix bamboo shoots.

6. Add oil and dried chili peppers to chop, heat them, and omit this step if you don't eat spicy ones.

6. Pour hot oil on it, a little less. Add a little cooked white sesame seeds to make it even more delicious.

There are many ways to make bamboo shoots, and the following is a delicious way to cook beef with bamboo shoots:

Ingredients: 350 grams of beef, 500 grams of bamboo shoots.

Excipients: 2 spoons of bean paste, 1 spoon of Lao Gan Ma black bean sauce, 1 spoon of light soy sauce, 1 spoon of cooking wine, 5 star anise, appropriate amount of ginger and garlic, appropriate amount of rapeseed oil.

Specific steps: 1. Prepare the ingredients.

2. Wash the beef and soak it in water for 20 minutes to soak off the blood. Add 1 tablespoon of bean paste, 1 tablespoon of light soy sauce and 1 tablespoon of cooking wine and marinate for 1 hour.

3. Prepare fresh spring shoots.

4. Wash the bamboo shoots and cut them into appropriate lengths.

5. Pour an appropriate amount of rapeseed oil into the pot and wait for the oil to cook. Add the marinated beef, stir-fry until fragrant, then add the sliced ginger and garlic to continue stir-frying until fragrant.

6. Stir-fry until fragrant, then add star anise, 1 tablespoon of bean paste, 1 tablespoon of Lao Gan Ma tempeh, and continue to stir-fry until fragrant. It takes about 5 minutes to stir-fry.

7. Then add an appropriate amount of water, almost over the beef.

8. Bring the heat to boiling, then turn to low heat, about 30 minutes, add the bamboo shoots and turn evenly and continue to simmer over low heat.

9. After about 30 minutes, turn off the heat and start the pot after the spring bamboo shoots are flavored.

10. Finished product:

Braised spring shoots in oil.

Ingredients: 500 grams of spring bamboo shoots, 10 Sichuan peppercorns, appropriate amounts of sugar, soy sauce and sesame oil.

Method:1Wash the bamboo shoots, cut them in half, pat them loose with a knife, and cut them into 1 5-inch long pieces.

2.Heat the pot, put the oil until it is five ripe, put in the peppercorns and fry until fragrant, remove the spring bamboo shoots into the pot and stir-fry until the color is slightly yellow, add soy sauce, sugar and an appropriate amount of water, boil over high heat, bake over low heat for 5 minutes, and when the soup is thickened, add monosodium glutamate and drizzle with sesame oil.

Bamboo shoot tenderloin. Ingredients: 150 grams of pork tenderloin.

Ingredients: 50 grams of net spring shoots.

Seasoning: 5 grams of refined salt, 10 grams of monosodium glutamate, 10 grams of Shao wine, 15 grams of dry starch, 10 grams of water starch, 1 egg white, 250 grams of refined vegetable oil (actual consumption of 60 grams).

Method:1Shred the pork tenderloin, soak it in a container with cold water and soak it until it is white. Drain the water, put it in a bowl, add 4 grams of refined salt, 5 grams of Shao wine, monosodium glutamate, egg white, and dry lake flour, mix well and set aside.

2.The bamboo shoots are cooked and cut into thin strips equal to the thickness and length of the shredded meat.

3.Heat the wok on a hot fire, put refined vegetable oil, cook until four mature, put in the shredded meat, use an iron spoon to disperse, wait for the shredded meat to change color, pour it into a colander and drain the oil.

4.Put the original pot on the fire, put in 30 grams of refined vegetable oil, pour in the spring bamboo shoots and stir-fry, put in 5 grams of Shao wine, 1 gram of salt and a small amount of soup, thicken with water starch, pour in the shredded meat and turn it over a few times, pour in a small amount of oil and turn the pot and put it on the plate.

Features: white color, fresh and tender taste, tight marinade.

Note:1Shredded meat and bamboo shoots should be cut evenly in thickness.

2.When the shredded meat is starched, it should be mixed well and strengthened, and the water shape should not be seen.

3.When stir-frying, the soup should be put appropriately, not too much or too little. When thickening, the water starch should also be appropriate, more easy to paste, and less soup.

Stir-fried spring shoots with ginger and shallots.

Ingredients: 300 grams of fresh spring shoots, 50 grams of shiitake mushrooms, 10 grams of carrots.

Excipients: 10 grams of ginger, 10 grams of green onions.

Seasoning Marinade: 6 grams of refined salt, 5 grams of monosodium glutamate, 2 grams of sugar, 5 grams of Shao wine, 15 grams of peanut oil, 2 grams of sesame oil, 1 gram of pepper.

Method:1Cut the spring bamboo shoots into thick slices in the shape of a Japanese zigzag, soak the mushrooms and cut them into cubes, slice the carrots, slice the ginger, and cut the green onions into sections.

2.Add water to a boil in a pot, add bamboo shoots and cook thoroughly, remove and set aside.

3.Boil the oil in the pot, add the ginger slices, carrot slices and stir-fry until fragrant, put in the spring bamboo shoots, shiitake mushrooms, save in Shao wine, add refined salt, monosodium glutamate, sugar, sesame oil, pepper and stir-fry well, thicken with wet raw ingredients, add green onion segments, and wrap tail oil. Tips:

Spring bamboo shoots must be boiled thoroughly in boiling water, otherwise they will have a bitter and astringent taste.