Bamboo shoots contain a white substance containing nitrogen, which has an appetite, promotes digestion, and enhances appetite. Learn bamboo shoots from home cooking. The common practice of the six kinds of bamboo shoots is all. It is the time to eat bamboo shoots in spring. It is not too late to learn it now. Spring bamboo shoots rib soup practice Ingredients: pork ribs (300 g) seasoning bamboo shoots (200 g) ginger (a little) salt (2 g) 1 Spring bamboo shoots are peeled off, and the tender stem is cut into pieces; the ribs are washed and the water is drained. 2 shoot bamboo shoots into the boiling water pot for a while and remove. 3 Add plenty of water to the soup, add ribs, bamboo shoots, ginger, and boil. 4 Go to the froth, go to a small simmer for 1.5 hours. 5 stewed to soup color, add salt seasoning can be. Hundreds of knot bamboo shoots Pork practice Ingredients: Black pork (500 g) One hundred knots (200 g) Bamboo shoots (100 trees) Seasonings for cooking (appropriate amount) Sugar (appropriate amount) Salt (appropriate amount) Old pumping (appropriate amount) Onion (appropriate amount) Ginger (suitable amount) Garlic (Appropriate amount ) Pepper (appropriate amount) Star anise (appropriate amount) Cinnamon (appropriate amount) Chicken essence (appropriate amount) Sesame oil (appropriate amount) 1 Preparation of ingredients Two hundred knots and bamboo shoots thawed, boiled with boiling water, bamboo shoots cut into sections 3 Wash and cut the pork and remove it. 4 Take pressure cooker and put pork 5Ginger, garlic, pepper, star anise, cinnamon 6 Add wine, sugar, soy sauce, proper amount of water, boil over the fire, a small fire for about 15 minutes, turn off the heat 7 open the pressure cooker and put a hundred knots 8 put bamboo shoots 9 Add salt, boil over, low heat for 10 minutes 10 Put everything in the pressure cooker into the wok 11 salt, sesame oil mix, add chicken, green onion Tips: 1. Salt should be placed 2 times, more tasty. 2. The final juice intake time depends on the amount of soup. Bamboo shoots Ingredients: Bamboo Shoots (1) Chicken Legs (2) Seasoning Onion (1) Ginger (2) Star Anise (2) Cinnamon (1) Dried Chilli (3) Pepper (Appropriate) Rock Candy (1 Small Handle) Long-drawn (a little) salt (appropriate amount) 1 Cut the chicken leg into small pieces and drain it. 2 Bamboo shoots Peel off the clothes, cut off the skin, cut into pieces along the texture, and wash them. 3 Put the oil in a wok, add sugar, and a small fire melts. 4 When the sugar is completely melted, brown it with a spatula until it is brown. 5 Pour the washed chicken pieces along the pan and stir well. It's easy to splash out the juice at this time. Be careful not to get burned. 6 When the chicken is fried, stir it in the bamboo shoots. 7 Add spring onion and ginger. 8 Add dried chilli, star anise and cinnamon. 9 Add appropriate amount of pepper and stir fry for two minutes. 10 Add water to drown the meat. 11 Add a small amount of soy sauce and stir well. Bring the fire to a boil and switch to medium and small heat. Stew for about half an hour. 12 When the soup is scarce, add the appropriate amount of salt and stir well. 13 Bring the dry juice to the pan and serve it hot. The practice of fish fragrant (bamboo shoots version) Ingredients: Pork lean meat (250 grams) Bamboo shoots (200 grams) Fungus (15 flowers) Spiced onion (appropriate amount) Ginger (appropriate amount) Garlic cloves (3 pieces) Millet peppers (3 pieces) Bubble ginger (1 piece) Soy sauce (20 g ) balsamic vinegar (15g) sugar (5g) salt (3g) cooking wine (5g) chicken essence (a little) sesame oil (appropriate amount) starch (appropriate amount) 1 Prepare all the ingredients. 2 Add pork, wine, sugar, and starch to pickle and marinate for a while. 3 Bamboo shoots are boiled in boiling water for 2 minutes. 4 Take a small bowl and add soy sauce, balsamic vinegar, sugar, chicken essence, chopped green onion and starch. 5 bamboo shoots and foamed fungus washed and shredded. 6 wok to oil heat. 7 Pour in the pork and stir until the color changes. 8 pot add a little oil to put garlic, ginger, until fragrant, then add wolfberry pepper, millet pepper and bubble ginger stir-fry flavor. 9 Pour bamboo shoots and fungus and stir fry for a while. 10 Then pour the shredded pork into stir fry. 11 Add the adjusted sauce and stir well. 12 Drizzle in sesame oil and stir over the fire. 13 Finally, pour in sesame oil and stir until evenly off. Tips: 1 fish sauce should be adjusted in advance, so that the pork in the dish will not grow old, taste tender. 2 Fungus should also be soaked and washed in advance, add some salt in the water, so that the fungus wash more clean. 3 red pickle is generally difficult to buy, can be used to replace the pepper and millet pepper, taste the same delicious spicy. The practice of fresh bamboo shoots Ingredients: Chicken breast (appropriate amount) Bamboo shoots (appropriate amount) Seasoning egg white (one) Green pepper (appropriate amount) Red pepper (appropriate amount) Starch (appropriate amount) Oil (appropriate amount) Sugar (appropriate amount) Cooking wine (appropriate amount) Salt (appropriate amount) Onion (appropriate amount) ) Garlic (appropriate amount) Ginger (appropriate amount) Pepper (appropriate amount) 1 prepare materials. 2 chicken breast meat washed, cut thin slices; bamboo shoots peeled and washed slices; green pepper blocks. 3 chicken slices plus an egg white, salt, dry starch, cooking wine and mix, frozen marinated for about half an hour. 4 bamboo shoots into the hot water pot until hot. 5 pot put the oil till the three into the heat, put the chicken slipped to the color, Sheng Sheng spare. 6 wok put oil, add ginger and saute. 7 and then add bamboo shoots stir fry for a while. 8 Add chicken pieces, add oyster sauce, salt, sugar, pepper, stir-fry seasoning. Sprinkle with green onion, water thin starch hook, drenching a little sesame oil, stir fry evenly. Tips: â—Ž When sliding chicken slices, the oil should not be overheated, so that egg white and muscles are not easy to scatter, but also to prevent scorching, to ensure fresh taste. â—Ž The bamboo shoots are fried in water and then fried to remove the astringent taste. The taste is even more tender. The practice of small shoots stuffy chicken wings Ingredients: Chicken wings (200 g) Bamboo shoots (three) Seasoning millet Spicy (appropriate amount) Ginger (suitable amount) Garlic (suitable amount) Bergamot (two pieces) Grass fruit (one) Star anise (one) Cinnamon (one) Blended oil and rapeseed Seed oil (appropriate amount) Salt (appropriate amount) Oil consumption (appropriate amount) Soy sauce (appropriate amount) 1 This dish was made half a month ago. Now it's time to have free hair~~~~~ 2 Wash the material, chicken wings marinated with salt and soy sauce (a little longer will be more tasty), bamboo shoots to cook in boiling water for three to five minutes, put it in cool water and soak (bamboo is best to cook well the day before Bubbles in the cold water, change the water halfway, so that it will not be bitter) 3 Cook the chicken wings with oil until it matures. Hold the pan and leave the base oil to saute the ginger, garlic and chili until the fried chicken wings are down. 4 stir fry, put the right amount of water, put the fruit, star anise, cinnamon, vanilla put down 5 Put the bamboo shoots in the water for three minutes, salt seasoning, my home is not MSG, so ~~~~ the fire can be about the same as the pot People who do not eat spicy food can put less chili!! Corn is a good choice for consumption during weight loss because of its high available energy. 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