Fresh Spring Bamboo Shoots Recipe

Spring bamboo shoots are a kind of bamboo shoots that grow in spring. They are one of the more delicious types of bamboo shoots. They are particularly delicious and crispy. They are a purely wild plant, and many people like them very much. There are many convenient ways to cook spring bamboo shoots. They can be stir-fried, cooked into soup, stewed, etc. They can also be cooked together with other ingredients. If cooked with meat, it will be a better combination of meat and vegetables and more nutritious.

Method 1 : Ingredients: spring bamboo shoots, broth, light soy sauce, dark soy sauce, sugar, salt, vinegar, and chopped green onions. Preparation steps: Cut the spring bamboo shoots into dice, put them into the pot and bring to a boil, then cook for a few minutes to remove the astringency, drain the water and set aside, mix the broth, light soy sauce, dark soy sauce, sugar, a little salt and a little bit of vinegar into juice and set aside. (If there is no broth, water can be used instead. Vinegar is for seasoning, only a little bit is needed, and you cannot taste the vinegar). Heat the oil in a pan, pour in the bamboo shoots and stir-fry until the edges and corners are slightly yellow, pour in the prepared sauce and stir well, cover the pot and simmer on low heat for a few minutes, then increase the heat to high and sprinkle with chopped green onions when serving.

Method 2 Ingredients: 1 small bag of instant Chinese mustard, 2 round bamboo shoots, a little salt, a little chicken essence, and appropriate amount of oil. Preparation steps: You can buy packaged snow vegetables, or you can use bulk or homemade snow vegetables. Peel and slice the round bamboo shoots. Don't cut them too thin or they won't be chewy. Heat the pan and add a little more oil than usual for stir-frying. Before putting the bamboo shoots into the pan, rinse them with water to allow more moisture on the surface so that they won't get burnt easily. Put it in the pan and stir-fry until the surface is slightly yellow, then pour in the snow vegetable and stir-fry evenly, add a little hot water, cover with a lid and bring to a boil, add 1 gram of salt (because the snow vegetable itself is salty, so no need to add more salt) and a little chicken essence and stir well.

Ingredients for method three : spring bamboo shoots, pork tenderloin, garlic slices, and shredded ginger. Preparation steps: Peel the spring bamboo shoots and cut them into slices diagonally. Blanch them in boiling water and set aside. Slice the tenderloin, add cooking wine, a little dark soy sauce, sugar, and water starch, heat oil in a pan, slide in the meat slices and stir-fry until they change color, add garlic slices and ginger shreds, and finally add the bamboo shoots slices, season with salt and stir-fry briefly. Method 4 Ingredients: 6-8 spring bamboo shoots, 100 grams of bacon, 2 cloves of garlic, 4-5 slices of ginger, 1 tablespoon of cooking wine (about 15 grams), appropriate amount of salt. Production steps: First wash the bacon with warm water, then put it into a pot of boiling water and cook for about 20 minutes, remove it, cut into thin slices for later use. After peeling the spring bamboo shoots, cut them into slices and blanch them in boiling water for a few minutes. This is because the spring bamboo shoots contain calcium oxalate, which can be removed by blanching. After heating the wok, add the bacon slices and stir-fry over low heat. After a while, the fat in the bacon will be fried out. Then add garlic and ginger slices and stir-fry until fragrant. Add the blanched bamboo shoots, cooking wine and salt to season, stir-fry evenly and serve.

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