Huaiyang style "dry roasted winter bamboo shoots"(huai yang feng wei gan shao dong sun )

Huaiyang style "dry roasted winter bamboo shoots"

Introduction:

"Dry roasted winter bamboo shoots" can be made into spicy or non spicy dishes, which are available in Jiangsu, Zhejiang and Sichuan provinces. Sichuan's dry roasted winter bamboo shoots are generally spicy, while Jiangsu and Zhejiang's dry roasted winter bamboo shoots are not spicy. The dried bamboo shoots of Sichuan cuisine were introduced in the journal before. Today, we will make a dry bamboo shoot with Jiangsu and Zhejiang flavor. To make this dish, you usually need some pickled sauerkraut or pickled mustard. Before making, let's introduce the winter bamboo shoots. I have lived in the south for more than ten years, so I know something about bamboo shoots. Because I used to live in a bamboo grove behind the house. I used to dig bamboo shoots in the back of the mountain with a small hoe, or cook chicken with it. It is difficult for northerners to find delicious winter bamboo shoots when they enter the bamboo forest. Even if they occasionally find them, the number of them is very small. Because people usually look underground. Winter bamboo shoots are usually covered by bamboo leaves, most of them are buried in bamboo leaves and soil, only showing a very small tip, which is difficult to see without careful observation. When we pick bamboo, we always look up at the branches above. As long as there are branching branches, there must be bamboo shoots below. You just need to look around one or two meters away and use a small hoe to separate the bamboo leaves underground to ensure that there will be fresh shoots. There are many kinds of nanfangzhu, and moso bamboo is one of them. Its underground stem is called "bamboo rhizome", which is thick and strong, and grows crosswise in the soil. The rhizome has nodes, and the buds on the side of nodes are bamboo shoots. Generally, the bamboo shoots are plump, cylindrical pagoda shaped, with a top tip and a bottom circle, and a node in the middle. The vein line and shell hair of the shell are yellow. The flesh of the bamboo shoots is white or light yellow, with delicate texture and fresh taste. Fresh bamboo shoots can be divided into winter bamboo shoots and spring bamboo shoots. Winter bamboo shoots are excavated when winter bamboo shoots have not been unearthed, and the quality is the best; spring bamboo shoots are excavated when spring bamboo shoots have been unearthed, and the quality is a little lower. The best quality of bamboo shoot is fresh and tender, thick flesh, short or fine internodes, milky white or light yellow flesh, no mildew, no diseases and pests. In China, there are about 250 kinds of bamboo, most of which are edible. The nutritional value of bamboo shoots is also very high, which can appetizer and invigorate the spleen. Bamboo shoots contain a white nitrogen-containing substance, which constitutes the unique fragrance of bamboo shoots. It has the functions of appetizing, promoting digestion and enhancing appetite, and can be used to treat dyspepsia. The plant fiber contained in bamboo shoots can increase the retention of intestinal water, promote gastrointestinal peristalsis, reduce intestinal pressure, reduce the viscosity of stool, so it has the effect of defecation and prevention of bowel cancer. The plant fiber of bamboo shoots can also reduce the excess fat in the body, assist in the treatment of hypertension, hyperlipidemia and hyperglycemia, and prevent digestive tract cancer and breast cancer. The content of plant protein, vitamins and trace elements in bamboo shoots is also very high, which helps to enhance the immune function of the body and improve the ability of disease prevention and resistance. Therefore, often eat some fresh, whether it is winter bamboo shoots or spring bamboo shoots, are good for the body, is a good health food. It is better to cook the fresh bamboo shoots after they are collected, which can not only preserve them easily, but also dry them in the air and remove oxalic acid. Most of the vacuum packed bamboo shoots sold in the market are added with preservatives, so it is necessary to soak them in clean water, wash them repeatedly, and then cook them before using them. Beijing market now has fresh winter bamboo shoots and spring bamboo shoots, which are much more expensive than those in the south, but they are still cheaper than in previous years. During the break, I went to the morning market and bought back four large winter bamboo shoots, which were more than ten kilograms in weight and peeled a lot. The meat was thick and tender, which was very good. I cooked them all, then divided them into small packages and put them into several thick fresh-keeping bags to vacuum and refrigerate. I enjoyed them slowly. Today, the way to make this non spicy "dry roasted winter bamboo shoot" is as follows:

Production steps:

Step 1: cut the winter bamboo shoots into hob blocks.

Step 2: soak the mustard mustard in water for 10 minutes to remove the saltiness.

Step 3: heat the spoon, add a little oil and stir fry the bamboo shoots.

Step 4: stir fry the winter bamboo shoots until yellowish, add the chopped green onion and ginger and saute until fragrant.

Step 5: then cook Shaojiu and stir fry with soy sauce.

Step 6: add some oyster sauce and stir well.

Step 7: add some water and simmer the bamboo shoots for 10 minutes.

The eighth step: after the winter bamboo shoots stew, last seasoning, sprinkle a little sugar.

Step 9: stir well with pepper and monosodium glutamate.

Step 10: adjust the flavor, pour in the mustard mustard, and use the high heat to collect the juice. After the soup is collected, it can be put out of the pot.

Step 11: sprinkle a little garlic powder after the code plate to improve the taste and embellish it.

Materials required:

Boiled fresh winter bamboo shoots: 250g

Mustard mustard: 50g

Garlic powder: right amount

Soy sauce: 10g

Oyster sauce: 15g

Shaojiu: 15g

Sugar: 5g

MSG: 2G

Pepper: right amount

Minced green onion: 10g

Minced ginger: 5g

Cooking oil: proper amount

Note: this dish features: oily color, crisp and tender entrance, strong flavor, nutritious taste. Warm tips: 1. It's better to peel and cut the fresh winter bamboo shoots into two parts and then cook them. Generally, it can be boiled in cold water for 15 minutes. After cooking, it can't be too cold. It's not easy to keep them in cold water. It's better to put them on an air rack or hang them in the air with a few chopsticks and cool them naturally. Then, it's better to seal and refrigerate them with fresh-keeping bags. It's better to vacuum them for a longer time. 2. Boiled winter bamboo shoots can be cooked without boiling water, if not boiled to remove oxalic acid, taste will be better. 3. Dry cooked dishes don't need to be thickened, just need to collect juice and stir fry until fragrant. This private dish "dry roasted winter bamboo shoots" is ready for your reference!

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Huai Yang Feng Wei Gan Shao Dong Sun