Braised bamboo shoots are dishes in southern China. They are delicious, nutritious and delicious. After many friends come to the north, they also hope to taste this delicious food. How to cook this dish? Let's learn it with Xiaobian.
Is the braised bamboo shoot winter or spring
All right.
Practice 1
250g spring bamboo shoots, 15g soy sauce, 15g white sugar, 100g raw soy sauce, some soup, sesame oil and monosodium glutamate.
1) Peel off the outer shell of the fresh bamboo shoot, cut off the old root, pat the pine with the back of the knife and cut into sections.
2) Heat the oil in the pot. When the oil is 7 minutes hot, stir fry the bamboo shoots for a few minutes.
3) Stir in cooking wine, stir fry with soy sauce and sugar, cover and simmer for about 3 minutes.
4) Open the lid of the pot, mix in chicken essence and sprinkle with chives.
Practice 2
In addition to fresh bamboo shoots, you can also use bags of winter bamboo shoots to make this dish in the same way.
Add a little shiitake mushroom, the taste of the vegetable will be more delicious.
[ingredients] 600g winter bamboo shoots (or spring bamboo shoots).
[seasoning] peanut oil, refined salt, soy sauce, monosodium glutamate, sesame oil, cinnamon, star anise, onion, ginger.
[system]
(1) Peel the bamboo shoots to the roots and wash them. Cut them into thick strips for use.
(2) Heat the oil in the wok, add the onion, ginger and bamboo shoots, stir fry them together, then add the soy sauce, cinnamon and anise, stir fry them for a while, and then stew until the soup is dried. When the soy sauce and oil are all in the wok, put it in the basin and pour the sesame oil.
How to cook the braised bamboo shoots
1. When selecting bamboo shoots, it is better to have fresh and tender bamboo shoots with yellow or white texture; it is better to have regular and white bamboo shoots with fine and tender texture; it is better to have side bamboo shoots with tender and tender texture; it is better to have winter bamboo shoots with slightly white in yellow.
2. Fresh bamboo shoots contain oxalic acid and have bitter taste. Blanching water can remove astringency. Cooking wine and vinegar can also remove astringency of fresh bamboo shoots.
3. Stew the bamboo shoots with oil. Put more oil on them, because the bamboo shoots absorb oil.
4. It is better not to add ginger and garlic in the process of braised bamboo shoots, because ginger and garlic will destroy the original taste of bamboo shoots.
5. Bamboo shoots are easy to hang juice and taste in the process of stewing. Long time stewing will destroy the sweet aftertaste of bamboo shoots. Therefore, it is necessary to grasp the cooking time.
6. To make braised bamboo shoots, you can put a little more sugar, freshen them or make them more beautiful in color.
When does spring bamboo shoot go on sale
Bamboo shoots are generally listed around the Qingming Festival.
The bamboo shoots unearthed after "spring start" are called "spring shoots". The shooting period of bamboo shoots is divided into three stages: the initial stage, from the first ten days of February to the first ten days of April; the middle stage, in the middle and last ten days of April; and the later stage, in May and after. All the shoots in the early and later stages of shooting can be dug because the possibility of bamboo forming is very small. However, most of the bamboo shoots unearthed in the middle period should be selected to grow into bamboos because of their large size, strong body and strong vitality. What should be dug out are small-diameter bamboo shoots, weak bamboo shoots, shallow whip bamboo shoots, crooked bamboo shoots, small bamboo shoots, retreating bamboo shoots, etc. The characteristics of retreating shoot are: no dew on the shoot tip in the morning of sunny day, unhairing of shoot shell, dark color and soft texture. When digging bamboo shoots, don't hurt the bamboo whip, whip root and whip bud. Cover the soil and fill the hole immediately after digging the bamboo shoot.
Although spring bamboo shoots are rich in nutrition and high in crude cellulose, it is also because they are rich in crude fiber, which is difficult to digest. If eaten in large quantities, it will stimulate the gastrointestinal tract, damage the gastric mucosa, and make some blood vessels in the digestive tract vulnerable to damage due to friction. Finally, the skin of blood vessels is abraded, leading to gastric ulceration and bleeding. It should be emphasized that the following three types of patients should be especially careful to eat asparagus: first, people with a history of ulcer, especially gastric bleeding; second, the elderly and infirm, with incomplete digestive function; third, patients with long-term medication such as aspirin, which may damage the gastric mucosa.