Spring bamboo shoots(chun sun niang )

Spring bamboo shoots

Introduction:

"Spring bamboo shoots are light, fresh and nutritious. It contains abundant water, rich plant protein, calcium, phosphorus, iron and other essential nutrients and trace elements, especially high content of cellulose. Regular eating can help digestion and prevent constipation. Therefore, spring bamboo shoots are nutritious food with high protein, low fat, low starch and more crude cellulose

Production steps:

Step 1: wash the fresh bamboo shoots with clean water, break them and open them.

Step 2: put the bamboo shoots into the soup and steam for half an hour.

Step 3: peel the pork and cut into small pieces.

Step 4: chop into minced meat with a knife.

The fifth step: stir up 2 spoons of soy sauce, 1 spoons of cooking wine, a little salt, pepper and starch.

Step 6: add onion and ginger water in several times to make it strong.

Step 7: steam the bamboo shoots, decant the soup and control to dry.

Step 8: fill each section of the bamboo shoots with meat stuffing one by one.

Step 9: place the bamboo shoots on the plate and add a little soup.

Step 10: put it into the steamer, bring the water to a boil, turn to medium heat and steam for about 10 minutes.

Materials required:

Bamboo shoots: right amount

Streaky pork: moderate

Scallion: right amount

Ginger: right amount

Cooking wine: 1 teaspoon

Soy sauce: 2 teaspoons

Soup: right amount

Starch: right amount

Salt: a little

White pepper: a little

Precautions: 1. Peel and cut the fresh bamboo shoots into sections (each section is one time consumption), cook them in boiling water, cool them, put them separately into the fresh-keeping bag for refrigeration, and take them as you like. 2. General population can eat, gastric ulcer, nephritis patients avoid food.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Chun Sun Niang