Shredded cabbage and bamboo shoots
By GriffinCole
Spring is here, and bamboo shoots are beginning to be on the market in large quantities. Fresh bamboo shoots contain a variety of vitamins, amino acids, and are rich in cellulose. They are really an excellent health vegetable. Now is the right time to eat bamboo shoots.
Recipe Recommendations
- potherb mustard 250 grams
- pork 150 grams
- starch appropriate amount
- cooking wine appropriate amount
- pepper noodles appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- sour and salty
- fried
- ten minutes
- simple
Steps for Shredded cabbage and bamboo shoots
1
Peel the bamboo shoots and remove them. Wash the cabbage. If it is too salty, soak them in water for a while to remove some of the salt.
2
Boil bamboo shoots with water for 10 minutes to remove spicy and astringent flavors.
3
Chop the snow vegetables.
4
Shred bamboo shoots and pork.
5
Add starch, cooking wine, and pepper noodles to shredded pork and grasp well.
6
Remove the frying pan and saute the shallots and ginger, smooth the shredded pork until cooked, and serve for later use.
7
Put the cabbage in the oil pan and stir fry for a while.
8
Pour in shredded bamboo shoots, stir fry, add water (you can use the water used to cook bamboo shoots) and simmer for 2-3 minutes.
9
Finally, add shredded pork, sugar, and chicken essence (if the cabbage is not salty enough, add appropriate amount of salt)
10
Stir well and serve. This dish should be added with more sugar to make it slightly sweet and taste better.