A complete guide to making fresh spring bamboo shoots.
Bamboo shoots Bamboo shoots grow year-round, with spring shoots being particularly plump and tender. They are not only delicious but also nutritious, containing a lot of fiber.Spring shoots Not only helps with digestion and relieves constipation, but is also low in fat, high in fiber, and high in protein. A healthy and delicious food.
Braised spring shoots
Braised spring shoots
Ingredients preparation
Main ingredients: 2 spring shoots. Auxiliary ingredients: Oil,Soy sauce, Old soy sauce,White sugar, Salt.
Preparation steps
1. Wash and peel the spring shoots, then pound them with a knife and cut them into strips.
2. Heat oil in a pot, add a little more oil, then add the spring shoot strips and stir-fry until they are slightly yellow and dehydrated, then add soy sauce, old soy sauce, white sugar, and salt.
3. Add a small amount of water to the pot and stir-fry evenly. Cover and cook over high heat for about 2 minutes. When the soup is almost dry, remove the pot. Spring shoots contain a lot of coarse fiber, so people with poor digestion should not eat too much.
Mushrooms Mushroom and spring shoot soup
Mushroom and spring shoot soup
Ingredients preparation
Main ingredients: 474g spring shoots, dried ingredients Wood ear mushrooms 40g，Chicken 130g. Auxiliary ingredients: Oil, salt.
Preparation steps
1. Soak and wash the mushrooms;Wash and cut the spring shoots into threads. Boil water and blanch for about 3 minutes, then drain and rinse. Fresh spring shoots contain a lot of calcium oxalate, which can be removed by boiling. Tear the chicken into threads.
2. Add appropriate amount of water to the pot, then add the chicken and cook until boiling. After the chicken is cooked, remove and wash.
3. Add clean water to the pot, add the mushrooms, then cook over high heat and reduce the heat.Simmer For 30 minutes, then add the spring shoot threads and cook.
4. Add appropriate amount of salt to adjust the flavor, and serve in a soup bowl.
Braised small clams Scallops Spring shoots
Braised small clams with spring shoots
Ingredients preparation
Main ingredients: 6 scallops, 2 spring shoots. Seasoning: 1 green onion,Ginger, 4 slices, 1 tablespoon of soy sauce, 1/2 tablespoon of old soy sauce, 1/2 tablespoon of white sugar, 1/2 cup of water, 4 tablespoons of vegetable oil, 1 tablespoon of rice wine.
Preparation steps
1. Wash the spring shoots and remove the soil, peel off the outer shell and cut off the old skin at the root, then cut into the same size strips. Clean and remove the internal organs from the small scallops, then brush them with a toothbrush.
2. Cut the surface of the small scallops Squid into a deep-cut shape, be careful not to cut them. Add water to the pot and bring to a boil, then add the spring shoots and blanch for 1 minute. This not only reduces the bitterness of the spring shoots, but also removes a large amount of calcium oxalate. After blanching, wash the spring shoots with cold water and drain.
3. Add oil to the pot, then heat the oil and add minced ginger to fry. Add spring shoots and stir-fry until the surface of the spring shoots is slightly yellow, then add small scallops, pour in rice wine and stir-fry quickly.
4. Add old soy sauce and soy sauce and stir-fry evenly, then sprinkle with white sugar and continue to stir-fry, then pour in 1/2 cup of water and stir-fry evenly. Cover the pot and cook until the water boils and evaporates, then add green onions and remove.
Wine and spring shoot soup Chicken wings
Wine and spring shoot soup Chicken cooking Wings
Ingredients preparation
Main ingredients: 400g chicken wings, 300g spring shoots. Auxiliary ingredients: Oil, salt,Chili peppers, Wine, ginger,Soy sauce,，Chicken powder, Rice wine.
Preparation steps
1. Wash the chicken wings and cut them into pieces, wash the spring shoots and pound them with the back of a knife, then cut them into segments. Cut ginger into thin slices.
2. Heat oil in a pot, then add ginger slices and stir-fry for a few seconds, then add the chicken wings, add a little rice wine and stir-fry until the chicken wings are slightly browned. Add chili peppers (2 tablespoons) and stir-fry until the aroma is fragrant, then add spring shoots and stir-fry evenly. Add water and bring to a boil. The water should just cover the chicken wings.
3. Add appropriate amount of salt (adjust to taste), 1 tablespoon of chicken powder (for flavor), then cover and cook over medium heat for 6-7 minutes. Open the pot and turn the heat to high to reduce the soup.
4. Add 3 tablespoons of wine, stir-fry evenly, and add a little chicken powder to adjust the flavor.
