Lin'an specialty, Tianmu bamboo shoots how to make delicious

Lin'an specialty, Tianmu bamboo shoots how to make delicious

As we all know, this bamboo shoot is the most delicious and fragrant when it is dug up and eaten, because after a little longer, the bamboo shoots will become old, and the difference between morning and night will be like a world away, and the taste will be greatly reduced. This makes many people who love to eat bamboo shoots very annoying! Therefore, the best way to retain the spring flavor of bamboo shoots is to make them into dried bamboo shoots. The dried bamboo shoots of Lin'an Tianmu Mountain are called fresh dried bamboo shoots because of their tender and salty taste.

Shanghainese refer to dried Bamboo Shoots as "flat tip", but this is only one of many varieties of dried bamboo shoots. Or the Shanghainese know the goods, and borrow the tender tip part of the dried bamboo shoots as the dried bamboo shoots. Water shoots are dried bamboo shoots made of moso bamboo, mostly from Fujian. Because it needs to be soaked in water before cooking, Shanghainese call it water shoots, which are suitable for roasting meat.

The dried Bamboo Shoots are generally made of thunder shoots and stalagmites, which are known as the wildest in the dish. Matched with meat dishes, it can be made into dried bamboo shoots roasted meat, dried bamboo shoots Scrambled eggs, dried bamboo shoots stew, dried bamboo shoots old duck pot, dried bamboo shoots small row soup, etc., similar to "men and women match, work is not tired" function. The most rare thing is that the dried bamboo shoots match the same kind of materials have another function. Stir-fried dried bamboo shoots with green vegetables, dried bamboo shoots with winter melon, dried spicy sauce with eight treasure bamboo shoots, etc., shiitake mushrooms minced bamboo shoots dried dumplings make people lose their eyebrows, and dried bamboo shoots fried loofah has also been rated as the best home-cooked dish in Hangzhou, and has the honor of juxtaposing with the best home-cooked dish in Shanghai "pickle edamame".

Tianmu dried bamboo shoot planting area is located in the west of Lin'an, Hangzhou City, Qingliang Peak and north of Tianmu Mountain, the color is green and yellow, the natural color of dried bamboo shoots; the texture is soft, the form is complete, the shape is flat and curved; the charcoal roast is salty, fragrant, fragrant, and has no other peculiar smell. Tianmu bamboo shoots are dried and tender, crisp and refreshing, with the unique taste of dried bamboo shoots. On April 30, 2020, the Ministry of Agriculture and Rural Affairs of the People's Republic of China officially approved the implementation of the national agricultural product geographical indication registration and protection for "Tianmu bamboo shoots".

Tianmu dried bamboo shoots, color: green and yellow bright, dried bamboo shoots of their true color. Form: Soft texture, complete shape, flat shape, curved. Aroma: charcoal roasted salty, clear and fragrant, no other peculiar smell. Taste: Tender, crisp and refreshing, with the unique taste of dried bamboo shoots. Impurities: No foreign impurities visible to the naked eye. The protein content of dried Tianmu shoots is 16.0 to 20.5 grams/100 grams, the fat content is 0.7 to 1.3%, and the crude fiber content is 4.5 to 6.5%.

Tianmu dried bamboo shoots are delicious

1. As long as you put some yellow sprouts and cabbage tomatoes and cook them, it is a delicious vegetarian soup. If you like ginger, putting less fresh ginger can add flavor.

2. Add some small diced meat and stir-fry, you can make noodle toppings: mix the noodles.

Dried duck soup with bamboo shoots

One duck. Dried bamboo shoots 200 g.

Ingredients: (1) appropriate amount of ginger slices, three chili peppers, appropriate amount of green onion, (2) appropriate amount of rice wine, sugar, salt, monosodium glutamate.

Directions:1. Cut the duck into large pieces and put it in a pressure cooker, add the dried bamboo shoots in water, add sliced ginger, and three chili peppers. 2． Add rice wine, sugar and 1000ml of water, bring on high heat, cover the pot, bring to a boil and simmer for 20 minutes. 3． When the pressure cooker can be opened, add salt, monosodium glutamate, and shallots, and serve on a plate.

Stir-fried meat with dried bamboo shoots and green peppers

Method: 1. First cut the soaked bamboo shoots into strips, 2. Cut the lean meat into strips and then add cooking wine with corn starch.Mix well with raw soy sauce.3.Cut the ginger shreds, garlic velvet.4.Green and red lazi cut into strips first and fry in a dry pot.Put in cooking oil and fry the ginger and garlic.5.Then add lean meat and stir-fry.6.Add the bamboo shoots.Green pepper.Edible salt and fry the pot.