How to make bamboo shoots delicious

How to make delicious bamboo shoots? Bamboo shoots are a new type of health food. Fiber, the most abundant component in bamboo shoots, plays an important role in modern nutrition and health care. Eating more fiber-rich foods can prevent diseases such as hyperlipidemia, hypertension, coronary heart disease, obesity, diabetes, colon cancer and hemorrhoids. This is because cellulose can reduce the body's absorption of fat in the intestines, increase intestinal motility, and promote excretion.

Bamboo shoots can be cooked alone, stir-fried, braised, stewed, or steamed. They can also be cooked together with other things and served with various condiments to make the taste better, such as stir-fried winter bamboo shoots and mushrooms, braised pork and bamboo shoots. They can also be used as stuffing. Various dishes cooked with bamboo shoots have a refreshing aroma and delicious taste.

1. Bamboo shoot and mushroom soup: 25 grams of mushrooms, 15 grams of bamboo shoots, 110 grams of golden needles, and 300 grams of clear soup. Cut the mushrooms into shreds, cut the ginger into shreds, tie the golden needles into knots, and cut the bamboo shoots into shreds. Put bamboo shoots and shredded ginger in a soup pot, add appropriate amount of water and cook for 15 minutes. Then add mushrooms and golden needles and cook for 5 minutes. Then add salt and MSG. This soup is delicious, nutritious, and has the effects of improving eyesight, promoting diuresis, and lowering blood pressure.

2. Yellow croaker with bamboo shoots and pickled mustard greens: Fry the washed fresh small yellow croaker on both sides until golden brown and serve. Then stir-fry the shredded bamboo shoots and chopped Chinese mustard greens and pickled mustard greens and serve. Put the small yellow croaker in the pot, add ginger slices and scallion segments, cook rice wine and add water (to cover the fish) and bring to a boil, add shredded bamboo shoots and chopped snow vegetables, cook through, season with salt and MSG, and serve in a soup bowl. This is the world-famous Ningbo specialty, pickled yellow croaker. The yellow croaker is delicious, the bamboo shoots are crispy and tender, and the pickled mustard greens are fresh and fragrant.

3. Spring bamboo shoots with sauce: 500 grams of fresh spring bamboo shoots, appropriate amounts of peanut oil, sweet bean sauce, sugar, chicken essence, shrimp roe, sesame oil and fresh soup. Peel off the old skin of fresh spring bamboo shoots, split them with a knife, cut them into long bamboo shoots, and then gently loosen the bamboo shoots with the blade of the knife; dissolve the sweet bean paste with water, put the peanut oil in a wok, boil it to remove the fishy smell and set aside; put the peanut oil in the wok and heat it to 50% hot, then put the bamboo shoots in to warm the oil, then pour it into a colander to drain the oil; put the wok back on the heat, put the peanut oil in, put the sauce in, add sugar and stir, and serve on a plate; put the wok back on the heat, add the fresh soup and shrimp roe and boil it, then put the bamboo shoots in and boil it, when the soup is almost dry, add the sauce, when the soup tightly wraps the bamboo shoots, add MSG and drizzle with sesame oil.

4. Braised spring bamboo shoots with preserved vegetables: 300 grams of preserved vegetables, 300 grams of bamboo shoots, 3 cups of vegetarian broth, and 1 teaspoon of sugar. Wash the pickled mustard greens and cut them into small pieces; peel the bamboo shoots, split them open, boil them in water first, then take them out and cut them into strips. Use 5 tablespoons of oil to stir-fry the pickled mustard greens first, then add the bamboo shoots, add seasoning, and simmer for 20 minutes. The soup can be served when it is slightly dry.

5. Stir-fried spring bamboo shoots with oyster sauce: 500 grams of spring bamboo shoots, appropriate amounts of oyster sauce, salt, sugar, soy sauce, sesame oil, chicken essence and cooking oil. Wash the spring bamboo shoots and cut them into strips diagonally; put the pan on fire and pour in oil. When the oil is 60% hot, add oyster sauce, spring bamboo shoots, salt, sugar, soy sauce, sesame oil and chicken essence and stir-fry until cooked.