If you plan to make your own bamboo shoots and braised pork, what are the ways to soak the bamboo sh

If you want to make the dried bamboo shoots soak quickly, you can first soak the dried bamboo shoots in boiling water for half an hour, and wait until the dried bamboo shoots become slightly soft, we take them out, cut them into small pieces, and then put them in boiling water to boil, about 1 hour or so, and the dried bamboo shoots will become soft. In addition, during the soaking process, we can add some sugar, which can speed up the soaking of dried bamboo shoots, and the soaked dried bamboo shoots are paired with greasy and fatty braised pork, which is really a very delicious enjoyment on the tip of the tongue.

First of all, we have to soak the dried bamboo shoots in water with a slightly higher temperature, soak them for half an hour, then take out the dried bamboo shoots, squeeze the water dry by hand, and then change a basin of water, put the dried bamboo shoots into it again, repeat three to five times, so that the dried bamboo shoots soaked out have no earthy smell, if the dried bamboo shoots are soaked normally, it takes at least a day, but we can use some faster methods, for example, soak for a while, remove the fishy smell, and then put it in the pot to cook, of course, you can also use a pressure cooker to press, according to the production experience, Using a pressure cooker to press for about half an hour is a way to make the dried bamboo shoots soak quickly. It should be noted here that hot water must be used to soak dried bamboo shoots, and if you soak them in cold water, it will be very slow. In addition, if we want to make the brew softer, we can use beer or rice wine to soak it, so that the dried bamboo shoots will be more rotten and fragrant.

We put a small amount of oil in the pot, cut the pork belly into mahjong pieces and put it in, and at the same time put in the shredded green onion and ginger, here the requirements for the pork belly are not high, it is best to be thin and fat, we will fry the pork belly on all sides, at this time there will be a lot of fat in the pot. We add rock sugar, color the pork belly, then pour two spoons of light soy sauce and two spoons of dark soy sauce, pour in two large spoons, at least 100 ml of soy sauce, continue to stir-fry, to make the pork belly color, put a spoonful of salt, we fry the pork belly until it is charred, pour half a pot of boiling water, not over the pork belly, and then put the soaked dried bamboo shoots into it, pour in a small amount of rice wine, cover the lid and simmer for about 20 minutes, be sure to let the soup be completely absorbed by the dried bamboo shoots. When it comes out of the pot, add a handful of chopped green onions, and the braised pork with dried bamboo shoots is ready.

The dried bamboo shoots absorb the soup of the pork belly oil and oil, and it becomes very delicious, and the pork belly is soft and glutinous, and it is very delicious.

We can put the dried bamboo shoots in boiling water and cook them for 10 to 15 minutes, and then take them out and let them cool to basically be soft, and we can also choose to soak them in warm water, about 3 to 5 hours, the dried bamboo shoots will basically become soft, and then we can take them out to make braised pork with dried bamboo shoots.

You can boil the dried bamboo shoots in boiling water for about 20 minutes, or soak them in warm water for about three hours, or you can soak them in cold water for 12 hours, soak them in water, and boil them in hot water, which can make the dried bamboo shoots foam faster and do not affect the taste and nutrition.

Soak in advance, you can choose to soak in hot water, about half an hour, you can add some alkali when soaking, and ensure the sealing of the air when soaking.

It can be applied with plastic film. Prick a few small holes in it. Expose to the sun. Or maybe add some more starch. Cook in a pressure cooker.

<>1. Ingredients: 500 grams of pork belly, an appropriate amount of dried bamboo shoots, 4 green onions, and half a piece of rotten round ginger.

2. Seasoning: light soy sauce, Lao Bi slow soy sauce, sugar, chicken essence.

3. Soak the dried bamboo shoots in warm water and cut them into inch sections, cut the pork belly into pieces and blanch them and wash off the foam (it is best to wash them with hot water); Hunger counts.

4. Heat the oil in the pot, put in the pork belly and ginger slices when it is hot, and stir-fry over medium-low heat until the meat spits oil slightly and is slightly yellow.

5. Pour Shao wine into the pot and stir-fry over high heat.

6. Add light soy sauce and dark soy sauce and stir-fry.

7. Cover the pot and simmer for two minutes until the meat is completely colored.

8. Open the lid, add boiling water to the pot to cover the meat, skim off the foam again after boiling over high heat, then add sugar, chicken essence, green onions, dried bamboo shoots, and simmer for one hour after boiling over high heat.

1. Ingredients: 500 grams of pork belly, 35 grams of dried bamboo shoots, 2 chives, 1 small piece of ginger, 2 teaspoons of soy sauce, 2 teaspoons of cooking wine, 1 teaspoon of sugar.

2. Scrape off the hair on the skin of the meat, cut the meat into cubes, put it in a casserole and add water, boil for 5 minutes, remove it, wash it, wash the green onion and ginger for later use;

3. Wash the casserole, put the meat into the casserole, add green onions, ginger, cooking wine, 1 teaspoon of soy sauce, half a teaspoon of sugar and cold water, after the fire boils, change to low heat and simmer for 90 minutes, then change to high heat to thicken the soup, and remove from the pot. With the skin side down, place the meat in a bowl piece by piece;

4. After the dried bamboo shoots are soaked in warm water, wash, cut into sections, squeeze out the water, put them in the broth, add half a teaspoon of sugar and 1 teaspoon of soy sauce, boil over high heat, and then simmer over low heat for about 20 minutes, then pour into the meat bowl;

5. Cover the bowl tightly, steam it in the steamer over high heat for 15 minutes, take it out, flip it and put it into the plate.

My grandmother knew that I liked to eat dried bamboo shoots, so I asked someone to bring some to me, so I bought some pork belly and made this dish that I must order every time I go to the restaurant.

Ingredients: 4 servings.

300 grams of pork belly.

30 grams of dried bamboo shoots.

2 star anise. 2 grass fruits.

2 bay leaves. 2 dried red peppers.

Appropriate amount of peanut oil as an excipient.

Refined salt to taste. 15g light soy sauce.

10 grams of cooking wine.

5 grams of vinegar and 5 grams of dark soy sauce.

1 teaspoon sugar.

Hot boiled water to taste.

Step 1: Soak the dried bamboo shoots one night in advance, put them in the refrigerator and soak them when the weather is hotStep 2: Wash the pork belly and cut it into pieces, add cooking wine, light soy sauce, vinegar, and salt to marinate for more than an hourStep 3: Absorb the surface moisture of the meat, pour it into a hot pan, stir-fry the oil, until golden brown on both sides, Step 4: Add sugar and stir-fry evenly.

Step 5: Add star anise, grass fruit, bay leaves, and dried red pepper and stir-fry until fragrantStep 6: Pour in the drained bamboo shoots and stir-fry evenly.

Step 7: Pour in light soy sauce and dark soy sauce and stir-fry evenly.

Step 8: Pour all the ingredients into the casserole, add an appropriate amount of hot water, and the remaining seasonings of the marinated meat also go inStep 9: Boil over high heat and simmer for about 1 hour.

Cooking skills. I estimate the seasoning, increase or decrease according to your taste.

When the casserole is boiling, be careful not to make the soup come out.

Heat boiling water and stew, the meat will not be suddenly pre-cooled and tightened, which will affect the taste.

Soak the dried bamboo shoots for 12 hours and change the water once in between.

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Cut the dried bamboo shoots into sections. Please click Enter a description.

Pork cuts. Please click Enter a description.

Put the pork in a pot with cold water and blanch the blood foam.

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Add vegetable oil to the pan and stir-fry over low heat with rock sugar until caramel is colored.

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Add the pork and stir-fry evenly.

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Add cooking wine, soybean soy sauce and stir-fry well, add ginger and garlic slices, shallots, dried red peppers, star anise, bay leaves and peppercorns and stir-fry until fragrant.

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Add an appropriate amount of water and bring to a boil, turn to low heat and cook for 30 minutes.

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Add the bamboo shoots, cook over medium heat for 30 minutes, and reduce the juice over high heat.

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Ingredients for braised pork with dried bamboo shoots.

700 grams of pork belly, 100 grams of dried bamboo shoots, 10 grams of green onions, 10 grams of ginger, 10 grams of garlic, 1 small piece of cinnamon, 2 star anise, 2 bay leaves, 2 dried red peppers, 40 grams of rock sugar, 2 spoons of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 cans of beer.

The practice of braised pork with dried bamboo shoots.

Step 1: Prepare the materials.

Step 2: Soak the dried bamboo shoots in advance, clean them, cut them into small pieces, cut the green onion into inch segments, slice the garlic, slice the ginger, and prepare the spices.

Step 3 Cut the pork belly into small pieces, boil it in a pot under cold water, blanch the blood, remove it and rinse it with water, control the moisture and set aside.

Step 4Put the pork belly into the automatic stir-fry machine and add the dried bamboo shoots.

Step 5: Add green onions, ginger and garlic.

Step 6: Add star anise, bay leaves, cinnamon, dried red pepper, rock sugar, cooking wine, light soy sauce, dark soy sauceStep 7: Add beer, and cover the ingredients.

Step 8: Cover the pot, start the braising program, set the time to 60 minutesStep 9, then sit back and wait for the program to end, then add the chicken essence according to personal taste, Step 10, add salt to taste.

Braised pork with dried bamboo shoots is a dish made with ingredients such as pork belly and dried bamboo shoots. It is a typical representative of Shanghai cuisine, and it pays attention to thick oil red sauce. With its rich color and sweet taste, it is a home-cooked dish for many families.

Dried bamboo shoots are repeatedly soaked in water before cooking to remove the sour taste in the dried bamboo shoots, and if it is summer, it is best to soak them in the refrigerator. In addition to dried bamboo shoots, dried beans and dried beans are served with meat.

Ingredients: pork belly, dried bamboo shoots.

Excipients: garlic, ginger, rock sugar, green onion, dried hawthorn.

Method: 1. Soak the dried bamboo shoots in water until they are completely stretched and soft;

2. Tear the soaked bamboo shoots, rinse them well, and cut them into sections;

3. Cut the pork belly into cubes, put it in a pot of cold water with ginger slices, add 1 tablespoon of cooking wine, and bring to a boil;

4. After boiling, continue to cook for about 3 minutes, pour out the water, rinse off the foam on the surface of the meat pieces with warm water, drain and set aside;

5. Wash the pot, add the meat pieces, and stir-fry over low heat until the meat is slightly golden on all sides and overflows a lot of oil, you can add rock sugar and continue to fry for 2-3 minutes (do not need to fry until the sugar melts);

6. Add dried bamboo shoots, white green onions, garlic slices, 1 tablespoon of dark soy sauce and stir-fry evenly;

7. Add dried hawthorn and water, and the amount of water should not exceed the meat (it must be boiling water). Reduce heat and simmer for 40 minutes;

After a few minutes, turn to medium heat to reduce the juice, and add 1 tablespoon of dark soy sauce, and reduce the juice while stir-frying, and color by the way. If the taste is not enough, you can add a little salt.

Note: 1. When stir-frying the pork belly in method 5, it is necessary to use low heat, and the pork belly has been fried or fried, which can force out the excess oil in the pork belly, so that it will not be so greasy to eat. If the meat you buy is fatty and the oil is forced out, you can put some of it out and keep it for stir-frying.

Pay attention to the color of the surface of the meat, and the meat should not be fried too dry, then it will become lard residue.

2. If it is not good to grasp the heat of the fried sugar, you can put the rock sugar later, and then add the rock sugar when the meat is almost fried, and then turn off the heat after two or three minutes of frying, and you can use the residual temperature. Or you don't need to fry the sugar color, sometimes I'm lazy, throw the rock sugar in and stir-fry it twice and add water to stew, and the final effect is not bad.

3. When adding water in step 7, be sure to use boiling water, so that the stewed meat will have a springy taste. The boiling water at this step can also be replaced with beer, Shaoxing old wine, broth, etc., and adjust it according to each person's preference.

4. The dark soy sauce is beautifully colored, and I am used to adding it twice, so that it is easy to control the depth of the color. Dark soy sauce has a saltiness, so be careful about the amount of salt.

5. Add some dried hawthorn or beer to the stew, which can make the meat easy to cook and rot, and you can put a little if you have it at home.

To do a good job of this delicacy, the most important thing is to do a good job of braised pork, and there is a dried bamboo shoots must be used well, we first soak the dried bamboo shoots in advance, and the dried bamboo shoots are dried at home, this kind of dried bamboo shoots is the best, not only to maintain the original taste of the dried bamboo shoots, but also to eat more healthy, is the kind of dried bamboo shoots can not be compared, want to eat this delicacy, the dried bamboo shoots must be soaked one day in advance, otherwise it is not good to soak, when the bamboo shoots are dried in the middle of the water, basically soak for two days, change the water seven or eight timesIf the temperature in the house is high, remember to put the dried bamboo shoots in the refrigerator.

After soaking the dried bamboo shoots, take out the dry water for later use, and then prepare the pork belly, the selection of the pork belly is particular, you must use the fat and thin pork belly with skin, the more the sandwich of the pork belly, the better, the bought pork belly is first cleaned with water, and then the cleaned pork belly is wiped clean with kitchen paper, and then these pork belly are cut into pieces, the pieces of the pork belly must not be too big, so that the pork belly can be more flavorful, cut the pork belly into small pieces, of course, do not cut too small, It's rotten as soon as it is stewed.

After the meat is cut, we prepare a pot, add water to the pot, the pork belly is cooled in the pot, boil over high heat, boil for a while after boiling, boil all the blood foam in the pork belly, put an appropriate amount of cooking wine and ginger slices after the water is boiled, go to the fishy smell of the pork belly, after seeing that there is no foam out, we will take out the pork belly, rinse it with warm water, control the moisture for later use, prepare a non-stick pan, and then brush it with a layer of oil, don't put more oil, put the pork belly in after the oil is heated, stir-fry over low heat until the oil comes out, Know that the surface of the pork belly is slightly yellow.

Put oil in the pot, then put the rock sugar in, fry the pork belly into the syrup, put the dark soy sauce and light soy sauce into it, put the appropriate amount of cooking wine, stir-fry for a few minutes to make the meat evenly colored, and then put the soaked dried bamboo shoots in, continue to stir-fry evenly, and then pour boiling water, be sure to use boiling water, the meat stewed in cold water is relatively hard, put dried hawthorn and other spices into it, turn to low heat and simmer for about an hour after boiling, and then collect the juice on high heat, and wait until the soup is thick and you can eat it out of the pot!

Step 1: Prepare the ingredients: 200 grams of pork belly, 100 grams of dried bamboo shoots, 1 piece of ginger, 1 green onion, 1 shallot, 6 rock sugars, 2 star anise, 1 piece of cinnamon, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 1 teaspoon of salt, 1 teaspoon of chicken essence, appropriate amount of oil.

Step 2: Slice the ginger.

Step 3: Slice the green onions.

Step 4: Cut the shallots into finely chopped green onions.

Step 5: Bamboo shoots are changed to small sections.

Step 6: Pour water into the pot, add pork belly, add cooking wine, ginger slices, and green onion slices and cook for 10 minutes.

Step 7: Cut the cooled pork belly into small cubes.

Step 8: Pour oil into a wok, add rock sugar and stir-fry until frothy, then add the meat pieces and stir-fry to color.

Step 9: Add an appropriate amount of water, add star anise, green onions, cinnamon, ginger slices, soy sauce, and cooking wine and mix well.

Step 10: Add the dried bamboo shoots and mix well, bring to a boil over high heat, turn to medium-low heat and simmer slowly for 40 minutes.

Step 11: Simmer until the soup is thick, add salt and chicken essence, cook for 2 minutes, and sprinkle with chopped green onions.