After the beginning of spring, spring bamboo shoots break out of the ground, crisp and sweet, tender, whether it is cold, fry or soup, are fresh and fragrant, and other spring bamboo shoots on the table, the spring is just children eight classics came! To eat spring bamboo shoots should be early, slightly neglected, and by mid-April, it will go out of the market. At this time, it will only be for the coming year to satisfy your unsuspecting stomach. To share with you the 12 practices of spring bamboo shoots, absolutely eclectic. Spring bamboo shoots The unique fragrance of bamboo shoots, crispy texture, salty hot and spicy chilli paste, combined with very good taste, delicious meal, 10 minutes will be able to get! Ingredients Spring bamboo shoots 500g onion amount of garlic amount of salt amount of å‰ pepper sauce amount step: 1. Spring bamboo shoot shreds or slices, onion, garlic mince 2. Put the bamboo shoots in the water and remove the astringency 3. Put the appropriate amount of oil in the pot and saute garlic until it is hot, and then stir fry. 4. Add a spoonful of yin pepper paste, stir fry the scent, then add a little salt to taste, sprinkled with green onion Double oil shoots A simple dish can not be more simple, just the best reflect the freshness of bamboo shoots, enough to comfort the heart of a food. Ingredients Spring bamboo shoots 500g Asparagus 500g Ginger and garlic Appropriate amount of soy sauce Some amount of sesame oil Sugar step: 1. Ginger and garlic are cut and used as spare. Wash the asparagus with the old skin, cut the long section, and wash the bitter bamboo shoots. Drain and drain the water in the brine. 2. After the two bamboo shoots have been drained, put them in the dish, put the ginger and garlic on the pan, and use a small amount of water to dip a spoonful of the liquid. A little sugar, a little salt, boil and pour on the dish. 3. A small amount of sesame oil and common rapeseed oil are mixed and heated. Dripping on the ginger, garlic and garlic, the scent of ginger and garlic can be heard immediately. Spring bamboo shoots By cooking, the essence of spring bamboo shoots can be retained to the maximum, and then freshly prepared from the prepared meat sauce to neutralize two flavors. Ingredients Spring bamboo shoots 500g Pork 800g Onion ginger Appropriate amount of cooking wine Starch A little white Pepper A little step 1. Wash bamboo shoots with clean water and cut them in half. 2. Spring bamboo shoots into the pot and simmer for 30 minutes, preferably with stock. 3. Pork pork is crushed and mixed with 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, a pinch of salt, pepper, and starch. Mix well and sprinkle with onion ginger and a little water. 4. Fill the meat fillings one by one in steamed bamboo shoots. 5. Add a little broth and place it in a steamer. The water is boiled and then steamed over about 10 minutes. Hand peeling bamboo shoots Seemingly simple and unadorned, but it has a rich aroma, sweet and salty, and wine is suitable for both. Ingredients Spring bamboo shoots 400g Rock sugar 10g Salt 20g White vinegar 15ml Dry red pepper 3 Bergamot 2 tablets step 1. After washing bamboo shoots clean, cut in inches. 2. Burn a pot of boiling water, add salt (about 5g), put the processed bamboo shoots into the pot and cook for about 3 minutes. 3. Change the simmered bamboo shoots to a pan, and add the sweet water and rock sugar that has not been used before. The salt (about 15g), white vinegar, dried red pepper, geraniol leaves, and the fire boil. 4. Turn medium and small simmer for 20 minutes and turn off the heat. Allow the bamboo shoots to be soaked in the sauce for overnight use. Pickled spring bamboo shoots Very homemade dish, the farmer often used to do this dish, and the stew in the cauldron was stewed, and the longer it stewed, the more delicious it was. Ingredients Spring bamboo shoots 500g Pickled cabbage 100g Garlic Appropriate amount of vinegar step 1. Cut the washed bamboo shoots into pieces. 2. Pot of hot oil, under bamboo shoots, stir fry quickly, add the right amount of vinegar 3. Pour a bowl of water into the pot, pour the sauerkraut, and add a big spoonful of lard in the pot. 4. When the soup is dried to half, add appropriate amount of salt and monosodium glutamate, add garlic leaves, and stew for a while. Pickled fresh This course is one of the most representative dishes in Hangzhou cuisine. Spring bamboo shoots are boiled with fresh and salted pork belly. The taste is savory, the soup is white, the meat is crispy, and the bamboo shoots are fragrant and tender. Eat a seasonal vegetable. Ingredients Spring shoots 200g Pork 450g Bacon 120g Salty ham 40g Beancurd right amount Onion ginger moderate Huadiao wine 50ml step 1. Pass the pork and bacon over the water, add onion ginger and a scoop of Huadiao, and boil the floating foam after boiling. 2. Take another saucepan, add ham, bacon, and pork, add hot water to 9 minutes, add 2 to 3 tablespoons of Huadiao, boil and transfer to low heat for 1 hour and 30 minutes. 3. When stewing meat, spring bamboo shoots to the old skin, cut the roots, cut into spare; cut the bean hull into strips and tie 4. After the meat simmers for 1 hour, it is plunged into the bamboo shoots, and the simmered for 30-45 minutes. 5. Finally, add Bean Skin Knot, fire for 10 minutes, rinse the soup white, add some salt according to taste, sprinkle onion, you can pan. Spring bamboo shoot stew This is a way of eating more heavy flavors. When paired with meat, the taste of spring bamboo shoots will be more plentiful and delicious. By the way, it can supplement energy and resist the spring storm. Ingredients Streaky pork 500g Spring bamboo shoots 500g Star aniseed pepper 2 Amount of cooking wine step 1. After the bamboo shoots have been washed, cut them in the middle and cut into small pieces. 2. Burn a pot of water, add appropriate amount of salt, and pour into spring bamboo shoots. 3. Pork belly dipped in water and cut into chunks 4. Heat the oil in the pot, add ginger, pour in pork, stir fry the oil, and put into the star anise, pepper, and cooking wine. 5. Add bamboo shoots, stir fry with pork, pour appropriate amount of boiling water, add a small amount of hot sauce, add salt and chicken essence, and pan. Mushroom spring bamboo shoot soup When winter comes to spring, many children's shoes have a cold? At this time, did you miss the bowl of shiitake mushroom soup that was brought up by your mother when you were a child? The warm bamboo shoots seemed to be able to drive away the disturbing illness. Ingredients Spring Bamboo Shoots 500g Dried Mushrooms 40g Chicken 130g step 1. Mushrooms are soaked, bamboo shoots washed, shredded, put into the pot and burn for three minutes, picked up. 2. Cut the washed chicken into small pieces and place it in the pot. 3. Re-inject the appropriate amount of fresh water into the mushrooms and chicken pieces. Bring the fire to a boil and turn it over for 30 minutes. 4. Add spring bamboo shoots, slowly stew, add appropriate amount of salt, and turn off the heat. Spring bamboo shoot with scrambled eggs Spring bamboo shoots are fragrant, crisp, and delicate, with a hint of fragrance. Eggs are one of the most commonly eaten foods in everyday life. Eggs contain a lot of protein. The crispness of spring bamboo shoots and the smell of eggs make it a perfect taste. Ingredients Spring bamboo shoots 250g 2 eggs step 1. Put a small amount of cooking wine, salt, chopped green onion and stir evenly in the bowl of eggs. 2. Heat oil in the pan, lay down the beaten egg liquid, stir fry out. 3. Spring bamboo shoots to clothing, wash, shred, pan oily, put down the spring bamboo shoots stir-fry a few minutes put 2 spoons of cooking wine, stir fry until spring bamboo shoots hair. 4. Add the fried egg, put some salt, chicken, pepper, chopped green onion and stir well. Spring bamboo shoots The exquisite chicken breast with fresh bamboo shoots constitutes this side dish that is beautiful in color, light in taste, and nutritious and appetizing. Ingredients Spring bamboo shoots 150g chicken breast 100g green pepper 1 red pepper 1 step 1. Spring bamboo shoots and shreds, chicken breasts shriveled along the road. 2. Sprinkle a little salt and pepper into the chicken, and then add a few drops of yellow wine. After grasping, put a little dry starch and water repeatedly and gently grasp on the fresh, until the water in the chicken silk is sucked dry, and feel that the chicken silk is slightly sticky. 3. Pot of water boiled, first into the cut bamboo shredded hot for one minute, then pour the ingredients (green pepper and red pepper wire), boil for three seconds, remove and drain water. 4. After the chicken is stirred, the water will boil again. The discoloration of the chicken will be removed. Pour in a little chicken powder and mix it with the dried bamboo shoots before draining. Then add a little salt, pepper and some sesame oil and mix well. After the code wheel, a simple and delicious chicken shoots are ready. Mushroom spring shoots Fresh spring bamboo shoots are very tender, and only the pointed ones are selected, and they are even tenderer. The sauce is scented, and the crispy and delicate fragrance is full of sauce flavor. It is delicious! Ingredients Spring shoots 300g soy bean paste 15g bean paste 15g rock sugar 10g green pepper 1 step 1. Peel the fresh spring bamboo shoots, cut off the lower part of the shoot, cut the four parts of the shoot tip, and cook the cooked bamboo shoots in brackish water for 8 minutes to thoroughly remove the bitterness and astringency of the bamboo shoots. 2. Sliced ​​green pepper, ready bean paste soybean paste and rock sugar. 3. Heat the oil in the pot and add the fragrant ginger and garlic to saute. Add the sauce and rock sugar, stir-fried the red oil, and put into the tip of the bamboo shoots and green peppers. If it is too dry, add a little water and continue to fry for 1- 2 minutes. Sauces are wrapped in bamboo shoots and pans. (The watercress is very salty, so in general it doesn't need to be salted anymore. When it's small, you can try the salty and then decide whether or not to add salt.) Spring bamboo shoot tip The sweet and spicy flavor of fresh sweet chili peppers fused with chicken wings and spring bamboo shoots is a bit sweet, a bit spicy, very delicious and very delicious. Ingredients Spring bamboo shoots 500g chicken tip 450g pepper 1 anise 1 step 1. Wash the tip of the chicken wings, peel the skin, cut into small pieces after cutting in half. 2. Heat the oil into the pan and prepare the ginger, kimchi, prickly ash, star anise and dried chili into the pan. Stir the scent. 3. Add the wings of the chicken wings, fry until they are discolored, shrink, and then add the watercress to fry the color and flavor (at least six or seven minutes.) 4. Add water, not all the ingredients, into the spring bamboo shoots, the fire boil after a small fire 30-40 minutes. ) The time has come to eat bamboo shoots, remember the old Hangzhou people often say that the light pickled fresh, it is enough to defend the status of Hangzhou cuisine in the food industry. Even more picky Appetite, I am afraid we can not refuse this time the most tender, the best spring bamboo shoots. 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