Dry roasted winter bamboo shoots(gan shao dong sun )

Methods of dry burning winter bamboo shoots:

Raw materials for making dry roasted winter bamboo shoots:

500g winter bamboo shoots and 15g pickled mustard

Seasoning for dry burning winter bamboo shoots:

30 g edible oil, 1 / 3 tbsp soy sauce (10 g), 2 tbsp soup (60 g), 2 tbsp cooking wine (6 g), 1 tbsp pepper (3 G), 1 tbsp refined salt (3 G), 1 / 2 tbsp sugar (1.5 g), 1 / 2 tbsp monosodium glutamate (1.5 g)

Processing steps of dry roasted winter bamboo shoots:

1. Choose the tender tip of winter bamboo shoot, cut it into large pieces, then cut it into small pieces with a knife along the fiber direction, and tear it into long strips by hand;

2. Heat the oil in the pan, add the bamboo shoots, stir fry them with high heat until the surface turns dark yellow, then add refined salt, soy sauce, sugar, cooking wine, pepper and soup;

3. Simmer for 10-20 minutes. When the juice is finished, add mustard mustard and monosodium glutamate and stir fry evenly.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

The characteristics of dry burned winter bamboo shoots are as follows

Salty with sweet, rich flavor.

Attention should be paid to the dry burning of winter bamboo shoots

If you add some minced pork, it will taste more delicious.

Dry roasted winter bamboo shoots

Dry roasted winter bamboo shoots is a traditional local dish in Guangdong Province, which belongs to Guangdong cuisine. It's salty, fragrant and delicious. It's full of mushroom flavor. It's a good banquet. The main materials are winter bamboo shoots, pickled mustard, edible oil, soy sauce, etc.

The origin of recipes

China has a long history of eating bamboo shoots, and the book of Songs contains "its vegetables are Yihe, only bamboo shoots and Pu". Bamboo shoots are rich in nutrients, including protein, fat, sugar, calcium, phosphorus, iron and vitamins. Cooking dishes are widely used and favored by people. Lu You, a poet of the Song Dynasty, once wrote a poem praising "the color is like a jade version of a cat's head bamboo shoot, and the taste is like a hump cowtail.". "Suixiju diet" is called "Weiguan vegetarian." The quality of winter shoots was the best, spring shoots was the second, and whip shoots was the worst.

Operation process

Practice 1

Material Science

500g winter bamboo shoots, 15g pickled mustard,

Seasoning

30 g edible oil, 1 / 2 tbsp soy sauce, 2 tbsp soup, 2 tbsp cooking wine, 1 tbsp pepper, 1 tbsp refined salt, 1 / 2 tbsp sugar, 1 / 2 tbsp monosodium glutamate.

practice

1. Choose the tender tip of the bamboo shoot, cut it into large pieces, then cut it slightly with a knife along its fiber direction, and tear it into long strips by hand,

2. Cut mustard mustard,

3. Heat the oil in the pan, add the bamboo shoots, stir fry them over high heat until the surface turns dark yellow, then add refined salt, soy sauce, sugar, cooking wine, pepper and soup,

4. Simmer for 10-20 minutes. When the juice is finished, add mustard and monosodium glutamate and stir fry evenly.

characteristic:

Salty with sweet, rich flavor.

Chef one touch:

If you add some minced pork, it will taste more delicious.

Practice 2

Material selection:

There are 250 grams of bamboo shoots, 30 grams of watery mushrooms, 25 grams of carrots and 25 grams of green beans

Preparation method:

1. Slice the bamboo shoots, cut the thick strips with a cross knife, dice the mushrooms and carrots, chop the Danxian Douban, chop the green onion and ginger, and boil the bamboo shoots, mushrooms, carrots and green beans thoroughly in boiling water;

2. In a wok with chopped green onion, stir fry the watercress in red oil, add cooking wine, vegetable soup, salt and sugar, then add all the ingredients, bring to a boil, simmer for 10 minutes over low heat, change the medium heat to collect the juice, and serve on a plate until the juice is clear.

Features: salty and delicious, mushroom flavor is rich, is a good banquet.

Practice 3

Material selection:

400g fresh winter bamboo shoots, 1 bag of pickled mustard (80g), proper amount of soy sauce, sugar, Shaojiu, pepper, chicken powder, a pinch of minced ginger, 2 tbsp sesame oil.

Preparation method:

1. Remove the root and skin of the winter bamboo shoots, cut and wash them, put them into the pot, add cold water, cook for about 20 minutes, take them out, and cool them with cold water.

2. Cut the winter bamboo shoots into two pieces and cut them into watermelon like watermelon; chop the mustard mustard into powder.

3. Deep fry the prepared winter bamboo shoots in 70% hot oil until they are dry and the edges are red.

4. Heat the frying pan, add sesame oil to heat, add ginger powder to stir fry the flavor, add mustard mustard powder to stir fry slightly, add winter bamboo shoots, soy sauce, cooking wine, pepper, sugar, chicken powder and a small amount of water, stir fry continuously until the soup is finished, and then the mustard mustard is attached to the winter bamboo shoots.

Features: this dish is sweet and delicious with unique flavor.

Practice 4

Ingredients: 400g fresh winter bamboo shoots (about 1100g crude winter bamboo shoots), 25g pickled mustard, 50g lean pork.

Seasoning: 50g sweet wine juice (Laozao juice), appropriate amount of fine salt and monosodium glutamate, 25g sesame oil and 250g lard (actual consumption: 125g).

Preparation method:

1. Loosen the bamboo shoots (i.e. peeled and peeled) and cut them into 3.5cm long and 0.1cm square strips. Chop the lean pork into pieces. Wash the mustard and cut it into pieces.

2. Heat the pan and release the oil. When the oil is 60% or 70% hot, fry the winter bamboo shoots until they are light yellow and shriveled. Pour out the oil. Leave a small amount of oil in the original pot, put chopped pork, chopped mustard, fried winter bamboo shoots, stir fry until the meat changes color, add wine juice, fine salt, monosodium glutamate, sprinkle sesame oil to make it fragrant, and turn it over a few times.

Features: fresh and fragrant, suitable for salty and sweet, crisp and tender, is one of the famous seasonal dishes.

Key:

1. The winter shoots should be flapped loose and cracked to make their surface rough, which is conducive to the penetration of seasoning and natural wrapping and adhesion.

2. The mustard tuber should be put into the pot at last. Try to avoid burning more to keep its fragrance and crispness.

Practice 5

Material selection:

750g winter bamboo shoots and 150g clear soup

MSG. 5g soy sauce. 25g

Cooking wine. 10g peanut oil. 750g

Sugar. 10g (about 75g)

Refined salt 4 g Sugar 30 g

Pickled mustard leaves 50g

Preparation method:

1. Remove the skin and old roots of winter bamboo shoots, wash them with water and cut them into pieces of water chestnut with a side length of 4cm. Wash the leaves of potherb mustard with clean water and soak them to remove the saltiness. Cut them into 3.3cm long sections and set aside. 2. Put the cut bamboo shoots in water, boil them thoroughly and take them out. Put clear soup into the spoon, add wine, monosodium glutamate, sugar, refined salt, soy sauce, sugar color, wait for the soup to boil, then put the winter bamboo shoots into pieces, simmer on a low fire for 10-15 minutes, and then take out to control the water.

3. Add peanut oil into the frying spoon and heat it over high heat to 70%. First, fry the potherb mustard leaves in the snow. Take out the pieces of winter bamboo shoots and put them on the plate. When they are deep fried into jujube red, take up the spoon and pour them into the colander to drain the oil. Then pour the fried bamboo shoots into the original spoon, turn them over the fire, cook cooking wine, sprinkle monosodium glutamate and sugar, turn them over evenly, and pour them into a plate filled with potherb mustard.

Key:

1. It's best to choose fresh and tender bamboo shoots. When simmering, use small fire. The winter bamboo shoots are not easy to taste when the fire is big.

2. Deep fry winter bamboo shoots with heavy oil to make them crisp and tender.

Features: this dish uses fresh and tender winter bamboo shoots as raw materials, and is cooked by dry burning method. The seasoning taste infiltrates into the bamboo shoots, leaving them crisp and tender, increasing the dry aroma, changing the light yellow color of winter bamboo shoots and turning them into jujube red. With dark green and crispy potherb mustard leaves, it is a favorite food with wine at the banquet.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Gan Shao Dong Sun