Guyu is a rainy solar term, as the saying goes: "water moistens everything", sufficient rain accelerates the growth of various crops, including delicious spring bamboo shoots. During the valley rains, spring bamboo shoots grow at a visible rate and grow into bamboo in a few days. Therefore, after the rain in the valley, we must hurry up and eat spring bamboo shoots, and if we miss this time, we will have to wait for next spring.
Spring bamboo shoots are known as "Spring Fresh", and they have conquered many diners with their unique delicious taste. Moreover, spring bamboo shoots are also a low-calorie, low-fat, high-protein, high-fiber, and high-calcium food, which can help us eliminate spring sleepiness, promote intestinal peristalsis, and have the effect of moistening the intestines and laxative.
Although the bamboo shoots are about to pass the season after the rain, we can dry the spring bamboo shoots and store them, the dried spring bamboo shoots have a unique flavor, and the stewed meat is very fragrant. Immediately after the rain in the valley, it is the beginning of summer, at this time, the spring bamboo shoots will be a little old, but the price is also cheap, buy ten catties to dry, can be stored until winter.
The production process of dried spring bamboo shoots: buy bamboo shoots, peel them, remove the old piles, blanch them, slice them, and dry them.
First of all, buy some fresh spring bamboo shoots, and observe whether the bamboo shoots are white or not when picking, the whiter the color, the more crispy and tender the bamboo shoots. Then peel the shells of the bamboo shoots, cut some old pile parts after peeling the shells, and then clean them.
Then bring water to a boil, add fresh spring shoots to a pot, bring to a boil again and cook for 5 minutes. After cooking, remove the spring shoots and soak them in clean water.
After the bamboo shoots are soaked and cooled, the spring bamboo shoots are sliced, then placed on the basket, placed in the sun to dry, the water evaporates, and can be preserved after drying.
Share a recipe for roasting pork with dried bamboo shoots:
Prepare dried bamboo shoots, pork belly, green onions, ginger and garlic, dried chilies, and star anise.
1. Soak the dried bamboo shoots in advance, it takes a long time to soak the dried bamboo shoots, and you can soak them one day in advance. First soak in warm water for a day, change the water halfway, after soaking, then put it in water and boil for 15 minutes, and finally take it out and cut it into small pieces for later use.
2. Clean the pork belly and cut it into pieces, boil water in a pot, blanch the pork belly, boil for about 10 minutes, then remove and rinse the foam on the meat pieces.
3. Add oil to the pot, add a tablespoon of sugar, heat until melted, then turn to low heat and stir-fry until the syrup is jujube red. Then pour in the pork belly pieces and stir-fry until browned.
4. Add 1 tablespoon of soy sauce, 1 tablespoon of cooking wine and an appropriate amount of hot water, then add dried bamboo shoots, add ginger slices, dried chili peppers and star anise, then cover the lid, bring to a boil and turn to low heat and simmer for 1 hour.
5. Finally, reduce the juice on high heat, and after the soup is thickened, you can get out of the pot, sprinkle some green onions to decorate it after the pot, and you can serve it. The dried bamboo shoots and roast meat in this way are fatty but not greasy, and the dried bamboo shoots are a piece of meat, which is delicious to eat.