In March, the spring shoots are the freshest, teach you to make braised bamboo shoots, crisp and fragrant can not stop the mouth, really want to become a panda. The spring shoots of March are a delicacy that nature has given to the world, and it must not be missed. Although I live in the north without bamboo, the logistics are so developed that even newly dug spring shoots can be delivered home after a day or two. Coupled with the logistics fee, this spring shoot is really not cheap to get home. Bamboo shoots are calculated according to the size of the head, the small one should have 9 yuan a pound, and the slightly larger one will be 14 or 5 yuan a pound. But just this bite, even in the past at this time, I have to buy the spring shoots in the market several times, and even if it is expensive, I have to take advantage of this tender energy to eat for a month, otherwise I will have to wait for a year.
Lo and behold, the thunder shoots with the earthy smell of Lin'an Tianmu Mountain let me take them out. Because of the epidemic, the courier brothers can not enter the community, in the past can enter the home to send home, and now the clockwork message is taken back from outside the gate of the community. Although it is somewhat inconvenient, no one can be careless at the moment of the epidemic. Also take this opportunity to come out and breathe. In response to the government's call, we usually don't go downstairs when we have nothing to do, and we don't add chaos to society by making some food and drink at home.
A pocket of spring shoots can be eaten in 3 parts. The first time was fried spring shoots with shredded meat, which I saw in my article a few days ago; this is the second time, braised spring shoots with bacon from home. To say that this bacon, or a friend in Hangzhou sent it. Just simmering a pot with Lin'an's thunder shoots, it can also be regarded as a "pearl combination". The few remaining spring shoots I made dumplings and ate them. On that day, many friends in the circle asked how to adjust the filling, and in a few days I would sort out the recipes and share them.
This bag of 5 pounds of spring shoots with skin actually has three different ways to eat, am I not inferior? In March, the spring shoots are the most delicious, crisp and fragrant, and I really want to become a "national treasure" giant panda, with bamboo leaves to eat and bamboo shoots to nibble.
Do not peel off the skin of spring shoots, eat them now, peel them now, can protect the bamboo shoots, and can also transport some of the nutrients to the bamboo shoots. From the date of excavation, it is best to eat it within 7 days, and it will be better than storing it for a long time in terms of nutrition and taste.
After talking for half a day, I was already hungry and hungry, and I hurried to serve the food. In the south, there is a "pickled tuk fresh", which is stewed with spring shoots and bacon, which is also a famous dish on the "tip of the tongue of China", which is said to be the first fresh in the world. Unfortunately, I haven't eaten it yet, but bacon is also a kind of cured meat, although the taste is different, but it and spring shoots stewed in a pot, but also let me appreciate a different flavor.
<h1 class="pgc-h-arrow-right" >----- [bacon stewed spring shoots] -----</h1>
【Ingredients】 6 bamboo shoots, 1 piece of bacon, a little oil, a little green onion, a little salt, 1 bowl of hot water
【Production process】
1. Fresh bamboo shoots are eaten and peeled, and eaten within 7 days after excavation;
2. Peel off the old skin from the bottom to the top layer, the more tender the root of the upper skin, you can retain and eat; the skin of the bamboo shoot tip part is also tender and edible; the root and the old skin are peeled off and cleaned;
3. A piece of bacon; bacon should be boiled in water for 10 minutes before cooking, which can remove the dirt on the surface during production, transportation and storage, and if the bacon cannot be eaten after cooking, it can be refrigerated and stored in the refrigerator, and the next time it can be directly sliced, no need to cook again;
4. Cut the bacon into thin slices and do not remove the skin;
5. Cut the bamboo shoots in half, and then change the knife to cut the slender strips;
6. There is a lot of oxalic acid in the bamboo shoots, so first boil it in water for 3-5 minutes, and then rinse through the cool water, which can remove the oxalic acid and keep the bamboo shoots crisp and tender;
7. Pour a little oil into the wok, when the oil temperature is 5 or 60% hot, put the bacon slices and green onions into the pot together, quickly stir-fry a few times, so that the fat part of the bacon becomes transparent;
8. Stir-fry the bamboo shoots in a pot, the bacon has a salty taste, so whether to add salt according to the taste; pour a bowl of hot water, cover the lid, simmer for 5 minutes to get out of the pot.
<h1 class="pgc-h-arrow-right" >----- -----</h1>
1. Bamboo shoots must be blanched before cooking, in order to remove too much oxalic acid, oxalic acid will not only make the taste astringent and numb, but also combine with the calcium in the human body to form calcium oxalate, which will remain in the body to form kidney stones if it cannot be discharged;
2. The bacon is boiled for 10 minutes before cooking, which can effectively remove the dirt on the surface, and also make the bacon moist, and it is not dry or hard after entering the dish;
3. Add a small bowl of water to stew, you can release the salty taste of the bacon, but also can absorb some of the oil for the bamboo shoots, salty and delicious.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I'm Meggy Dancing Apple, a former English teacher and now a housewife who loves to go down the kitchen. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
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