How to stir-fry fresh bamboo shoots

Bamboo shoots are the roots of bamboo. They are particularly common in some mountainous areas. As people's dietary conditions continue to improve, people in many places can easily eat bamboo shoots. Different bamboo shoots have different flavors and tastes. Many people like to use fresh bamboo shoots to make various foods, such as bamboo shoot and pork ribs soup, bamboo shoot and mushroom fried meat, and spring bamboo shoot and winter mushroom soup.

1. Bamboo shoots and pork ribs soup

Ingredients: 250g spare ribs, 150g bamboo shoots, 1000cc water, a little ginger, 1g salt, 1 tsp chicken powder

practice:

Wash and slice the bamboo shoots and set aside; wash and dry the ribs and set aside.

Bring a pot of water to a boil, then blanch the ingredients from step 1 in the boiling water and set aside.

Take a pot, pour water into it and mix and cook together, then put steps 1 and 2 into the pot and cook together.

After step 3 is boiled, immediately turn the heat to low heat, cover the pot, and simmer for 30 minutes. You can open the lid and add ginger slices and seasonings, mix and cook until done.

Tips:

Adding ginger slices when cooking soup can make the soup more refreshing and less greasy.

If the bamboo shoots are not sliced, the stewing time should be controlled between about 40 and 60 minutes.

2. Stir-fried pork with bamboo shoots and mushrooms

[Ingredients/Seasoning] 300g bamboo shoots, 50g turkey (pork, beef), 5 mushrooms, 3 stone ear mushrooms, 1 green pepper, salt, 1 tablespoon flour, meat seasoning: onion, garlic, salt, soy sauce, pepper, sesame

【Production process】

(1) Cut the bamboo shoots into slices and stir-fry with salt.

(2) Stir-fry the meat with the prepared seasoning.

(3) Cut the soaked shiitake mushrooms and stone ear mushrooms into shreds.

(4) Cut the green pepper into half and cut into thin strips.

(5) Add mushrooms, stone ear and green pepper to the stir-fried meat, then cook in the water used to make the flour. Mix with the stir-fried bamboo shoots and serve in a bowl.

3. Spring Bamboo Shoots and Mushroom Soup

[Ingredients] About 50 grams of wet-soaked mushrooms, 90 grams of winter bamboo shoots, about 10 grams of angelica, about 320 grams of fried gluten, and 7 cups of vegetarian broth.

【practice】

Cut the angelica into thin slices; remove the shell and head and tail of the winter bamboo shoots, blanch them in water and cut into pieces; blanch the fried gluten in cold water and cut into 3 mm thick slices; remove the stems of the mushrooms and cut in half.

Put mushrooms, gluten, one-third of angelica and bamboo shoots into boiling vegetarian broth. Cook for 30 minutes, then drain (remove the angelica) and save the broth for later use.

Take a round bowl, spread peanut oil evenly in the bowl, arrange the mushroom slices on both sides of the bottom of the bowl, then put in the bamboo shoots slices, and pour in a little mushroom cooking soup; use another small bowl, put in the remaining angelica and half a cup of water; steam both bowls in the steamer over high heat for 20 minutes, take out, turn the steamed ingredients in the round bowl upside down in the large soup bowl, and spread the gluten on half of the mushroom surface.

Bring the soup from cooking mushrooms to a boil, add the steamed angelica soup, mix well, and gently pour into a large soup bowl.