How should bamboo shoots be cooked to be delicious? How to make bamboo shoots delicious?

1。The freshest way to eat it is to cook the bamboo shoots and dried vegetables together, which is fresh and sweet and refreshing (it is best to cut off the tender part). I never get tired of it!

2。Buy some small bamboo shoots. Wash well, slightly remove the large outer skin, and cut the roots flat. (Friends who like to eat tender bamboo shoots can only use the tip of bamboo shoots to make this dish, and the cut roots can be used for other purposes).

Marinade: Broth granules, Lee Kum Kee brine juice, salt.

Boil the washed shelled bamboo shoots in boiling water for 5 to 8 minutes. Put the boiled bamboo shoots into the marinade and marinate. Marinate for about two hours.

If you want to eat spicy, put some oil chili! ）

3。Slice and stir-fry with shredded meat. You can add some non-spicy peppers to garnish. Don't put spicy ingredients. Otherwise, it will rob the bamboo shoots of their fragrance.

4。There is also a way to cook chicken broth, (pork broth) with potato wedges, green beans and bamboo shoot slices. You can add some jujube according to personal preference. It is good to eat it in winter.

5。Dry, soak in water and simmer with the pork belly in a pressure cooker, but it is fragrant.

After the current bamboo shoots are bought, cut into small pieces, soak in cold water for two hours, then soak in hot water for a day, fry the next day, when frying, put some pork belly, fry the pork belly in oil first, and then put some chili peppers and chili peppers, and add the bamboo shoots to fry together, and the fried bamboo shoots are very delicious.

Two ways to cook bamboo shoots! Guaranteed not bitter and delicious! Once you learn it, you'll be able to cook a lot of dishes!

Bamboo shoots are a delicacy on the daily table of many families, and there are many ways to do it. It can be fried, it can be boiled, it can be stewed, it can be fried, etc., it tastes crisp and delicious, and it is rich in nutrition.

However, bamboo shoots need to be deodorized before they are put into the pot, because bamboo shoots contain tannins, amino acids and oxalic acid, so they have a bitter and astringent taste. So what is a good way to get rid of the bitter taste of bamboo shoots?

Teach you a few tricks, the bamboo shoots made are delicious and not bitter.

1. Soak the purchased bamboo shoots in clean water, change the water every two hours during the soaking process, and the soaking time should not be less than 24 hours, which will help the soaking of dried bamboo shoots to remove the bitter and astringent taste.

2. Add some water to the pot and boil, then put in the purchased bamboo shoots, cook for an hour, take it out of the pot and soak it in clean water.

3. Remove the shell of the bamboo shoots, add some water to the pot, then put the bamboo shoots into the pot for steaming, and then put them in clean water to clean after taking them out, so that you can also take out the bitter and astringent taste of the bamboo shoots.

You can go home and try the above methods. If it is a finished packaged bamboo shoot, you don't need to carry out the above steps, because the manufacturer has already helped to deal with it, just fry it directly.

Bamboo shoots are a nutritious ingredient that contains a lot of plant protein and a variety of amino acids. Its fat content is particularly low, and it can prevent three highs when eaten at ordinary times, and it can also be ****. In addition, bamboo shoots outside the hidden mold also contain trace elements and other nutrients, which can nourish qi and blood, as well as calcium and strengthen bones.

Spring is the season to eat bamboo shoots, so you can eat more seasonal foods to bring them with you to be more beneficial to your health!

1. Soaking in water: The best way to remove the bitter and astringent taste of bamboo shoots is to soak it in clean water, which is especially suitable for dried spring shoots. During the soaking process, it is necessary to change the water frequently, it is best to change the water every two hours, and the soaking time should not be less than 24 hours, so that the dried spring bamboo shoots can be soaked, and the bitterness and astringency can be removed.

2. Boiling water: Remove the bitterness of bamboo shoots and the astringency of finches and astringencies, and boil them in boiling water. First add water to the pot and boil, then put in the bamboo shoots, boil for one to two hours, and then take out and soak in the water, so that the spring shoots are fresh and tender, and the bitterness and astringency are particularly light.

3. High-temperature steaming: Putting bamboo shoots in a pot and steaming at high temperature can also remove bitterness and astringency. After steaming, the shell of the bamboo shoots should be removed, washed with water, and then put into the pot without steaming, and after steaming, take it out and wash it with water, so that the bamboo shoots obtained not only taste not bitter or astringent, but also have a unique fresh and sweet taste.

4. Pickle with salt: Edible salt can also remove the bitterness and astringency of bamboo shoots. After removing the bamboo shoot shell, put it in a basin, add edible salt, mix well, marinate for five or six hours, take it out after pickling, wash it with water, and then soak it in water for 24 hours, change the water three to four times in the middle, so that the bitterness and astringency of the spring bamboo shoots can also be removed.

1. [Dish name] Roasted bamboo shoots with straw mushrooms.

Cuisine】 Cantonese cuisine.

Features】 Fresh, sweet, mellow and refreshing.

Ingredients: 1500 grams of winter bamboo shoots, 50 grams of dried straw mushrooms, 25 grams of cooked ham, 500 grams of belly meat, 500 grams of raw oil (consume 100 grams), appropriate amounts of monosodium glutamate, refined salt, sesame oil, and wet starch. 【Production process】 1. Peel and wash the winter bamboo shoots, cut them into 3 cm long olive-shaped pieces with a knife, fry them in soft oil over low heat and pour them out. Slice the ham and set aside.

2. Remove the stems of the straw mushrooms, soak them in water, wash them, and drain them. Stir-fry the belly slices with salt, then add two soups, bamboo shoots, straw mushrooms, and simmer for about 30 minutes, take out the belly meat, add monosodium glutamate and sesame oil, pour it with starch water, put it on a plate, and put the ham slices on it.

2. Roasted bamboo shoots with pork belly.

1. Cut the bought pork belly (that is, the kind of lean meat and fat that used to be layered) into 1 cm square (regardless of thickness, just length and width);

2. Put oil in the pot (put more), add a spoonful of sugar (white sugar can also be put more) after heating, and fry until the paste is made (at this time, the pot should be smoking, don't be afraid). Pour in the chopped meat and seasonings (thick slices of ginger, cloves (do not crumble) garlic, cinnamon, dried chilies, star anise, orange peel (not tangerine peel)) and stir-fry over high heat for 3 minutes, when the meat turns dark red;

3. Add an appropriate amount of salt, a spoonful of dark soy sauce, 1 5 tablespoons of vinegar, half a spoon of sugar, 2 tablespoons of cooking wine, half a spoon of chicken essence, clear soup (cold water is also acceptable) until the meat is submerged 3 mm, and boil over high heat (it begins to be fragrant);

4. Pour it into a stew pot and boil for 1 and a half hours, at this time the soup should be small and viscous (if there is too much soup, you can collect the soup on high heat, but you have to stand by and watch), add green peppers (not very fat kind of bell peppers), you can add some coriander, then taste salty, and simmer for another 3 minutes.

5. Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.

3. Roasted bamboo shoots and mushrooms with rotten meat.

Ingredients: 1 pound of pork belly, dried bamboo shoots, dried shiitake mushrooms, tangerine peel, green onion and ginger, spices, Sichuan pepper, bay leaves, cinnamon, kaempfer, cumin.

1. Processing of ingredients: Peel the pork belly and cut it into thinner slices, blanch it in boiling water.

2. Soak the dried bamboo shoots in warm water, boil water in a pot and add a few drops of vinegar to boil the dried bamboo shoots for 10 minutes.

Dried shiitake mushrooms are soaked in warm water with a little sugar, and the shiitake mushrooms will be fresher.

3. Take two pieces of tofu and add some warm water to make fermented bean curd juice.

4. Remove the old roots of the dried bamboo shoots and cut the hob block, and the mushrooms are slipped with a cross knife.

Method: Heat oil in a pan, pour in the blanched pork belly and stir-fry for a while, then add rock sugar and continue until the meat becomes slightly browned.

At this time, add the dried bamboo shoots and stir well, add water and all the ingredients, add some dark soy sauce, light soy sauce, white wine, and simmer.

When the water is almost dry, add the shiitake mushrooms, pour in the water for soaking the shiitake mushrooms together, and then add the tofu milk to continue until the juice is reduced and some chicken essence is added out of the pot.

The pork belly cooked in this way is really delicious, it doesn't feel greasy at all, the dried bamboo shoots, and the shiitake mushrooms are delicious and delicious, so it's worth a try.

There are a variety of ways to check on the "Food World" network, and you can slowly choose the one that suits you, and the process is still **

Bamboo shoots, right? I only love stir-frying, which retains the original sweetness of bamboo shoots.

It needs to be cooked. Here's how:

The ingredients that need to be prepared in advance include: 500 grams of spring bamboo shoots, 1 small round spoon of salt, 5 slices of ginger, 4 cloves of garlic, 20 Sichuan peppercorns, 2 millet peppers, 2 tablespoons of soaked peppers, 2 shallots, 1 tablespoon of white wine, 1 tablespoon of sugar, 2 tablespoons of white vinegar, and 2 tablespoons of water.

1. Wash the fresh spring shoots, slice them, and cook them in boiling water for 15 minutes.

2. Peel and wash the garlic and chop it, cut the shallots into sections and slice the ginger.

3. Put the drained bamboo shoot slices into a clean and oil-free crisper box, and add green onions, ginger, garlic, and Sichuan peppercorns.

4. Add millet pepper and pickled pepper.

5. Add all the seasonings (white wine, sugar, salt and white vinegar).

6. Finally, put two tablespoons of cold boiled water, cover the lid of the fresh-keeping box, shake it up and down, let the seasoning be fully mixed, and put it in the refrigerator to refrigerate the taste.

7. Then take it out, so it's done.

Hello, it's a pleasure to serve you How to make bamboo shoots delicious bamboo shoots are seasonal vegetables in spring, whether it is the tip of the bamboo shoots or the body of the bamboo shoots, there are many delicious ways to do it. Here are some common cooking methods:1

Stir-fry crispy and tender: Peel and wash the bamboo shoots first, prepare the ingredients (such as shredded meat, shrimp, etc.), turn off the heat and bury the Hu in the heated hot oil after stir-frying. 2.

Steaming and tenderness: Cut the bamboo shoots into segments or slices, put them in a pot and add a little salt, monosodium glutamate and clear soup, then steam them over high heat for 20-30 minutes, or directly put them into boiling water and cook them for 10-15 minutes until soft and glutinous. 3.

Fresh and fragrant stewed soup: cut the bamboo shoots into pieces or slices, blanch them with other ingredients (beef, pork ribs, chicken, etc.) to remove dirty debris, add ginger, green onions, cinnamon, etc. to stew for 2-3 hours, season and serve. 4.

Stir-fry crispy and fragrant: Cut and shred the bamboo shoots, fry them in a pan until they are slightly yellow, and then add other ingredients and stir-fry until fragrant. 5.

Mix fresh and cold vegetables: Cut the bamboo shoots into shreds, add soy sauce, vinegar, sesame oil, sesame seeds and other seasonings, mix well and serve. Different cooking methods will bring different tastes and nutritional values.

It is recommended to try a few different cooking methods and choose the one that suits you according to your taste preferences.

The practice of braised bamboo shoots in oil is like calling the slag:Ingredients: 500 grams of bamboo shoots, 5 spoons of light soy sauce, cooking wine, 2 spoons of salt, and Weiwei white sugar, 1 spoon of white wine, 2 green onions, and an appropriate amount of water.

Steps: 1. Remove the shell of the bamboo shoots and cut them into inch segments.

2. Add an appropriate amount of water to the pot, and it is advisable to cover the bamboo shoots. Add 2 tablespoons of salt, 2 tablespoons of white wine, and blanch the bamboo shoots in a pot.

3. Blanch the bamboo shoots for 5 minutes, then remove the water.

4. Add an appropriate amount of oil to the pot, heat the oil, pour in the bamboo shoots, and fry until the edges of the bamboo shoots turn yellow.

5. Add light soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of sugar, and 2 tablespoons of salt.

6. Add a suitable amount of water, turn on medium heat and slowly simmer until the bamboo shoots are flavorful.

7. The soup is almost ready to be juiced, sprinkle some chopped green onions before leaving the pot to enhance the fragrance.

Steps to fry bamboo shoots:Ingredients: 500 grams of bamboo shoots, 200 grams of pork.

Excipients: 1 carrot, 5 grams of ear, 1 spoon of Pixian hot sauce, 1 piece of ginger, 1 piece of garlic, 1 spoon of corn oil, 1 spoon of chicken essence.

1. Prepare condiments for bamboo shoots, ears and meat.

2. Slice the meat and add a spoonful of bean flour and mix well for later use.

3. The bamboo shoots cannot be washed, otherwise they will become bitter.

4. Boil water in a pot until the bamboo shoots are boiled for five minutes to remove the bitterness.

5. Cook and put it in a basin with cold water for later use.

6. Fry the ginger and garlic slices in oil in a frying pan.

7. Stir-fry the bean paste in Pixian County.

8. Add boiled bamboo shoots and stir-fry carrots.

9. Stir-fry well and put the chicken on a hardcover plate.