After the end of spring, many spring seasonal vegetables have already been taken off the market, such as spring bamboo shoots, which are highly seasonal, and once the season is over, you can only wait for another year. It is summer in May, and although there are still some spring bamboo shoots on the market, many of them are old and not delicious. For example, thunder bamboo shoots and bamboo shoots, such more representative spring shoots, can be withdrawn from this year's table.
In fact, there are bamboo shoots all year round, spring shoots in spring, winter shoots in winter, and bamboo shoots that belong to it in summer. In May, there is a kind of bamboo shoot that begins to be on the market, its taste is crisp and tender, the taste is fresh and sweet, and it is not bitter even when eaten raw, it is water chestnut bamboo shoots.
Horseshoe shoots are named because they resemble horseshoe, and the annual market time is from June to October in summer, and in May, some horseshoe shoots have begun to be on the market, and the horseshoe shoots are the most crisp and sweet at this time. But the price is more expensive, after all, scarcity is expensive, and as time goes by, the price of horseshoe bamboo shoots will get cheaper and cheaper.
In my hometown, Wenzhou, there are 200,000 acres of horseshoe bamboo shoots base, so when the horseshoe bamboo shoots are just on the market, the locals can taste the umami of the horseshoe bamboo shoots first.
Here's how to make water chestnut shoots: stewed pork rib soup with water chestnut shoots
Ingredients: water chestnut shoots, pork ribs, ginger, shallots.
Seasonings required: cooking wine, salt, monosodium glutamate.
1. Clean the ribs, wash the pork ribs in a pot under cold water, add some cooking wine to remove the smell, blanch and boil, then take it out, rinse the surface foam with hot water for later use.
2. Put the pork ribs into a casserole, add some ginger slices, then pour in hot water, bring to a boil over high heat, turn to low heat and simmer for about 30 minutes.
3. Peel the shells of the horseshoe shoots, then peel off the hard skin on the surface, as well as the older parts of the roots, and then cut the hob block for later use. Horseshoe bamboo shoots do not need to be blanched, and they are not bitter when eaten raw, so they can be eaten directly.
4. After the pork ribs simmer for 30 minutes, put the horseshoe bamboo shoots into the pot, turn to high heat and bring to a boil, then turn to low heat and cook for about 5 minutes.
5. After the horseshoe bamboo shoots are stewed, add salt and monosodium glutamate to taste, and sprinkle some chopped shallots before cooking.
The taste of water chestnut bamboo shoots is crisp and sweet, and it really tastes like water chestnut (water chestnut), not bitter at all, and it is used to stew pork rib soup, which is delicious, refreshing and delicious.
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