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How to cook bamboo shoots with sauerkraut

1. A handful of bamboo shoots, a handful of sauerkraut, two taels of minced meat, half a tael of dried chili, mashed garlic, mashed ginger and chopped onions. Copy the bamboo shoots with water, pick up and chop them up and set aside. Add oil, first stir-fry minced meat and add minced ginger. Add dried chili peppers, add minced bamboo shoots and sauerkraut at a time, stir-fry for 10 seconds, add half a bowl of water for a little while, add mashed garlic and chopped onions and you can get out of the pan.

Materials: fresh bamboo shoots, sauerkraut, chili, garlic, salt, chicken essence, edible oil. Peel and slice the fresh bamboo shoots, shred sauerkraut and chopped chili. Heat the oil in the pan, first stir-fry minced garlic and chopped chili, then add sauerkraut and stir-fry to produce sour flavor. Add sliced bamboo shoots and continue to stir-fry, season with salt, sprinkle with chicken essence and serve. Light materials: fresh bamboo shoots, sauerkraut, onions, garlic, edible oil, salt.

3. Wash and slice the bamboo shoots first. Add cold water to the pot, put bamboo shoots and cook over high heat for 7-8 minutes. Remove a small tablespoon of lard in a hot pan and stir-fry the pork. Then pour in sauerkraut and bamboo shoots and stir-fry. Add salt, sugar and hot water to continue to stir-fry for about 8-9 minutes. Finally, a tablespoon of vinegar and chicken essence will come out of the pot.

The common practice of roast ribs with bamboo shoots how to do well in Daquan

1. Cut the ribs into small pieces, blanch them in boiling water and remove them. Sliced bamboo shoots, boiled in water, remove and set aside. Add the right amount of cooking oil to the pan and stir-fry the ginger and garlic. Add dried chili peppers and fry for fragrance. Remove and set aside. Add the right amount of bean paste to the pan and stir-fry the red oil. Add the ribs and stir-fry until discolored. Add an appropriate amount of light soy sauce and cooking wine to continue to stir well. Add cooked bamboo shoots and continue to stir well.

2. Production method: peel the lettuce, cut it into strips, rinse and cut the millet spicy and set aside. Wash the ribs and put them in boiling water, then add a little cooking wine and blanch to remove the fishy smell. And then pick up the ribs. Put the right amount of vegetable oil in the pan and heat it to 70%. Scoop in a spoonful of bean paste and stir-fry. Put in a piece of washed and beaten ginger and stir-fry to produce fragrance. Put in the ribs and stir well.

3. Wash the fresh bamboo shoots, cut the hob to boil the water, blanch the fresh bamboo shoots, remove the astringent spareribs in cold water, remove the blood foam after the water is boiled, and scald for about 5 minutes. Blanch the spareribs without pouring water, leave the ginger to be broken, peel the garlic and heat it in a pot as needed, pour in the vegetable oil, wet the dried pepper and pepper with water and put them into the pot.

Practice 1: cut the ribs into pieces, cut bamboo shoots into long sections or hob, and cut green onions into sections. Boil a pot of boiling water, boil the ribs, pour out the blood, rinse the ribs and filter dry. Heat the pan, add 1 tablespoon oil, add ginger slices and onion and saute until fragrant, stir-fry the ribs a few times, then add bamboo shoots and stir well.

5. Treatment of ribs: wash the ribs and cut them into pieces of appropriate size. Blanch the ribs in boiling water to remove blood and impurities. James water for about 3-5 minutes. After fishing out, rinse with clean water and drain. Treatment of potatoes and bamboo shoots: peeled potatoes, sliced or sliced bamboo shoots. If canned bamboo shoots are used, just prepare them directly.

6. Space the practice of roasting pork with bamboo shoots: prepare a kilo of pork in advance, prepare a kilo of spring shoots in advance, prepare a piece of bean curd beforehand, prepare appropriate old rock sugar in advance, prepare spring onions and ginger in advance, prepare rice wine and light soy sauce in advance, and prepare salt, cooking oil and water in advance.

Sichuan flavor of braised spareribs with bamboo shoots

Cut the ribs into small pieces, blanch them in boiling water, remove and set aside. Sliced bamboo shoots, boiled in water, remove and set aside. Add the right amount of cooking oil to the pan and stir-fry the ginger and garlic. Add dried chili peppers and fry for fragrance. Remove and set aside. Add the right amount of bean paste to the pan and stir-fry the red oil. Add the ribs and stir-fry until discolored. Add an appropriate amount of light soy sauce and cooking wine to continue to stir well. Add cooked bamboo shoots and continue to stir well.

Peel the lettuce and cut it into strips. Rinse and cut the millet spicy and set aside. Wash the ribs and put them in boiling water, then add a little cooking wine and blanch to remove the fishy smell. And then pick up the ribs. Put the right amount of vegetable oil in the pan and heat it to 70%. Scoop in a spoonful of bean paste and stir-fry. Put in a piece of washed and beaten ginger and stir-fry to produce fragrance. Put in the ribs and stir well.

The practice of burning spareribs with spices and dried chili peppers with a little home-made bamboo shoots wash the fresh bamboo shoots, cut the hob and boil the water, scald the fresh bamboo shoots, remove the astringent ribs in cold water, remove the blood foam after the water boils, and scald for about 5 minutes. Blanch the spareribs without pouring water, leave the ginger to be broken, peel the garlic and heat it in a pot as needed, pour in the vegetable oil, wet the dried pepper and pepper with water and put them into the pot.

Practice 1: cut ribs into pieces, cut bamboo shoots into long sections or hob, and cut green onions into sections. Boil a pot of boiling water, boil the ribs, pour out the blood, rinse the ribs and filter dry. Heat the pan, add 1 tablespoon oil, add ginger slices and onion and saute until fragrant, stir-fry the ribs a few times, then add bamboo shoots and stir well.

The practice of space bamboo shoots roast meat is to prepare a kilo of pork and bamboo shoots in advance. In addition, prepare a piece of bean curd in advance, prepare appropriate old rock sugar in advance, prepare spring onions and ginger in advance, prepare rice wine and light soy sauce in advance, and prepare salt, cooking oil and water in advance.

Sichuan style of roast beef with bamboo shoots

Beef can be blanched and drained. Put oil in the pan, a little more, eight minutes hot pepper, ginger, onions, garlic, star anise, rock sugar, bean, pepper stir-fry fragrance. Then stir-fry the beef for two minutes. Put in the bamboo shoots (it is better to blanch the bamboo shoots first, otherwise they are a little astringent), then put in a spoonful of light soy sauce, half a spoonful of soy sauce, and a spoonful of cooking wine to stir well. Add water to boil, without food.

1 kg sirloin, 500 grams of bamboo shoots, 3 spoons of Pixian Douban, 1 spring onion, 1 large piece of ginger, 3 pieces of garlic, 1 dried pepper, 2 star anise, 5 Shannai, 3 fragrant leaves, 2 grass fruits, 3 cardamom, 2 tangerine peel, salt, cooking wine, soy sauce, sugar. Soak the brisket for 20 minutes in advance, soak out the blood, drain and cut into large pieces, cut bamboo shoots into pieces, obliquely cut green onions, and pat ginger and garlic.

Authentic practice of roast beef with bamboo shoots: prepare ingredients: beef, bamboo shoots, spring onions, ginger and garlic, cooking wine, light soy sauce, soy sauce, salt, sugar, chicken essence, water. Cut the beef into pieces and blanch the blood and set aside. Peel the bamboo shoots and cut them into pieces. Chopped onion, ginger and garlic. Cool the oil in a hot pot and saute the onion, ginger and garlic. Stir-fry the beef until it changes color.

The practice is as follows: blanch beef with cold water, add high spirits and sliced ginger to help remove fishy, blanch and rinse with cold water. Add onion, fragrant leaf, star anise, cinnamon, red pepper, pepper, stir-fry the fragrance and add Douban sauce to stir-fry. Add beef cubes, appropriate amount of cooking wine and soy sauce, stir-fry and color. Add the bamboo shoots to stir-fry, stir well and pour into the electric pressure cooker.

The common practice of roast chicken with bamboo shoots

1. Main ingredients: half a chicken, 100g dried bamboo shoots, 100g fungus, oil, salt, sliced ginger, chopped onions, cooking wine, soy sauce, pepper, 1 red pepper. Cut chicken legs into small pieces, soak dried bamboo shoots in advance, cut green and red peppers into small pieces, and shred ginger and spring onions. Put water in the pot and blanch the chicken nuggets after boiling. Put oil in the wok, heat the oil, add spring onions and ginger, star anise and pepper until fragrant. Stir-fry the chicken nuggets. Add soy sauce and cooking wine and stir well.

2. Step step of roast chicken with bamboo shoots: prepare ingredients: slice bamboo shoots. Step step 2: clean the chicken, cut it into pieces, remove the pedicel with hot millet, and cut into oblique sections. Step step 3, heat the wok and add the right amount of vegetable oil to continue to heat. Add dried chili peppers and stir-fry with pepper. Step step 4, stir-fry the chicken until it changes color. Step step 5 add Pixian bean paste. Step step 6 add star anise, Sannai, ginger and continue to stir well.

3. Prepare the dried bamboo shoots and soak them in clean water for three hours. Change the water several times during the period until the bamboo shoots become soft. Tear the dried bamboo shoots into strips and set aside. Next, boil the chicken and remember not to add salt. Then add the bamboo shoots prepared before and simmer over low heat until the chicken is well cooked and the aroma of the bamboo shoots is fully integrated into the chicken. If you want to improve the taste, you can add a few slices of Jinhua ham to stew together.

4. Main ingredient chicken 500g bamboo shoots 200g seasoning peanut oil, a little salt, a little chicken essence, a little cinnamon, an appropriate amount of fennel seeds, 2 yellow rice wine, an appropriate amount of Yuanzhen sugar, an appropriate amount of bamboo shoots roast chicken, chicken wash, drain water and cut into pieces. Cut the bamboo shoots into cutters with boiling water. Stir-fry the garlic leaves in a hot oil pan. Stir-fry chicken nuggets until discolored. Add bamboo shoots. Pour rice wine and stir-fry all the time.

How to cook bamboo shoots?

1. Raw materials for shredded bamboo shoots of plum vegetables: 300 grams of dried vegetables, 300 grams of bamboo shoots, 3 cups of vegetarian soup and 1 teaspoon of sugar. Practice:-rinse dried plum vegetables and cut into small sections; peel bamboo shoots, cut them open, boil them in water first, then take out and cut into shreds. -stir-fry dried plum vegetables with 5 tablespoons oil, then stir-fry with shredded bamboo shoots, add seasoning and cook over low heat for 20 minutes. The soup can be served after it dries slightly.

2. Fried chicken with bamboo shoots: first cut the chicken breast into thin shreds, marinate it with cooking wine and wrap it with flour to increase the softness of the taste. Blanch the winter bamboo shoots in water to remove the bitter taste. Then stir-fry the chicken, then stir-fry with sliced bamboo shoots, add stock and soy sauce, and cook until the juice is dry. Fried pork with bamboo shoots: bamboo shoots can well absorb the fat of pork belly. First stir-fry the pork with oil, then add the bamboo shoots that have been blanched and stir-fry together.

3. Fresh bamboo shoots can be used to make many delicious dishes. Here are several common practices: stir-fry bamboo shoots: peel and slice bamboo shoots, stir-fry them in a hot pan, and season with salt and chicken essence. This method is simple and can keep the original taste of fresh bamboo shoots. Stir-fry: peel the bamboo shoots and cut them into sections, blanch them with boiling water and remove them.

4. Slippery fried bamboo shoots: first peel and slice the bamboo shoots, add chopped garlic in a hot oil pan, then add bamboo shoots to stir-fry, mix with the right amount of salt, chicken essence and cooking wine to enhance the flavor, and finally sprinkle with sesame oil, a refreshing stir-fried bamboo shoots is done. Stewed chicken with bamboo shoots: wash the chicken and bamboo shoots separately and cut them into pieces. Blanch the chicken and set aside.

5. Steamed bamboo shoots: wash bamboo shoots, peel them and cut them to a palatable size. Put in a steamer, add a little pepper and parsley and steam for 15 to 20 minutes. Fried shredded bamboo shoots: shredded bamboo shoots, fried with carrots and shredded green peppers, refreshing and delicious, suitable for summer consumption. Fresh shrimp and bamboo shoot soup: slice the bamboo shoots and cook the soup with fresh shrimp. Add chicken broth for seasoning, which is delicious and nutritious.