Make the most delicious food with the simplest ingredients
YuYi Wanting looked everywhere, and the wedding dress fluttered in front of her eyes.
If the girl asked why she was beautiful, she said that the bamboo was very beautiful.
Zhuangzi once said in the getaway: Chao Fungus does not know obscurity.
It can be seen that the life of mushroom ingredients is short and precious, and the fungi that absorb the essence of heaven and earth grow in the mountains, decaying wood and damp soil, and the flowers are all pure. It's hard to define whether a mushroom is vegetarian or meaty because it can't photosynthesize like a plant, but it can "squirm" slowly like an animal.
Some mushrooms are crisp and delicious, with their own aroma, and the taste is not inferior to vegetables; some mushrooms are mellow in flavor and eat like a piece of delicious and juicy meat. Today Xiaobian will share the "queen of fungi" - bamboo sun for everyone
Dictyophora
Slender figure, white skin Shengxue has a light and unworldly atmosphere with a blank skirt, more elegant she is the "snow skirt fairy" - bamboo sun. It is a world-famous edible mushroom for the fungal plant Phylum Long Skirt Bamboo Thorn and Short Skirt Bamboo Thorn with the head removed.
Bamboo thorn has the titles of "flower of fungi", "plant chicken", "queen of fungi", "snow skirt fairy" and so on, ranking first among the "four treasures" (bamboo thorn, monkey head, shiitake mushroom, white fungus).
Bamboo is crisp and tender, sweet and delicious, unique flavor, with its made of food, the aroma is rich and delicious, can be called color, aroma and taste! It also has the peculiar function of prolonging the storage time of food such as soup soup and keeping the umami taste of dishes from decaying. In ancient times, bamboo thorns were difficult to find and the price was as expensive as gold, which could only be seen at the imperial banquet, which showed that it was so precious.
After the winter, the weather is getting colder and colder, and it is time to come to the bowl of old fire soup to nourish the lost body. As the previous "Tip of the Tongue Three - Yang" said: The Chinese diet is broad and profound, and "food and nourishment" are always inseparable from "time nourishment". Even the "twenty-four solar terms" of the ancient wisdom have been reminding us of the natural law of "not eating from time to time" at four o'clock. But many people buy bamboo and don't know how to make it delicious?
Today, I will come here with you to talk about the way to eat bamboo, quickly collect it back, and feel the different umami taste of bamboo sun
First of all, bamboo thorns are cold, and people who are cold should not eat too much at a time. Before cooking the dry products, you should first soak your hair in light salt water, change the water twice during the foaming process, and cut off the head of the fungus cap (closed end), otherwise there will be a strange smell
The first stop of Zhusun: Bamboo Soup
Ingredients: bamboo, ribs, green onion, ginger slices
method:
1. Pork ribs in a pot of cold water, green onion and ginger cooking wine, blanched blood foam, washed.
Add oil to the pot, fry the ribs on both sides until slightly yellow, bring the ginger slices to a boil on high heat, and then transfer to the soup pot. Simmer over medium heat.
2. After washing the bamboo and shiitake mushrooms, soak them in salt for 15 minutes, change the water and add salt to soak for 15 minutes, the purpose is to remove the odor of the fungi;
3. When the ribs are simmered for 30-40 minutes, add the bamboo and continue to cook for 20 minutes. Garnish with green onions.
The second stop of Zhusun: Bamboo sun dried scallop lean broth
Ingredients: bamboo, scallops, lean meat, ginger, celery
1. Prepare the required materials and lean into strips.
2. Soak the bamboo thorns in water for 10 minutes and cut them short, cut the ginger and celery and set aside.
3. Put the dried scallops in a saucepan and simmer for 15 minutes, then continue to simmer for 15 minutes after adding bamboo, lean meat and ginger shreds. Sprinkle with chopped celery, salt and chicken essence and a super super fresh soup is done.
The third stop of Zhusun: Bamboo Sun stuffed meat
Ingredients: bamboo, lean pork, shiitake mushrooms, pumpkin, dried tofu, shallots
1. After washing the bamboo and shiitake mushrooms, soak them in salt for 15 minutes, change the water and add salt to soak for 15 minutes, the purpose is to remove the odor of the fungi; the bamboo thorns are cut off with scissors to cut the head and tail, squeeze out the water and set aside
2. Wash and cut the lean meat into pieces, put it into a blender, add shiitake mushroom pieces, soy sauce, salt, white pepper, starch, cooking oil and stir well, then put it into a bowl, add green onion and mix well
3. Slice the pumpkin on a plate, stuff the meat stuffed into the bamboo and place on the pumpkin, steam in hot water for 10 minutes
4. Put the water starch into the pot, add cooking oil and soy sauce to cook into a sauce, drizzle on the steamed bamboo, and sprinkle with green onions.
The fourth stop of Zhusun: Bamboo sun shrimp and tofu soup
Ingredients: bamboo, shrimp, Japanese tofu, enoki mushrooms, dried tofu, shallots
1. After soaking the bamboo sheng in water for 20 minutes, wash and set aside, wash the enoki mushrooms;
2. Cut the jade tofu into pieces, wrap it in egg paste, and fry the jade tofu in a frying pan until golden brown on both sides
3. Add shrimp and green onion and fry for 3 minutes, pay attention to slow frying with a thin heat; add bamboo sheng, oyster sauce, sugar, water, simmer for 3 minutes, like to eat soft bamboo sheng partners can appropriately extend the simmering time
4. Start the pot, put the tofu and enoki mushrooms on the bottom layer, absorb the sauce, and then put the bamboo sheng and coriander, and a super rice bamboo shrimp tofu pot is ready.
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