Speaking of which, it has been some time since the beginning of spring. I passed by the vegetable market one day and saw bamboo shoots sold on the vegetable stall (the slender type). I suddenly missed the taste of bamboo shoots. This is only a mountain delicacy that only belongs to spring. When I asked about the price, it cost 16 yuan per catty, which is really not cheap. This year's weather is abnormal and cold air visits frequently. It is estimated that the actual date of bamboo shoots will be postponed. Just to eat, it was a bit reckless. I picked five small ones, which cost 21 yuan.
What bamboo shoots need is freshness. We have the saying "fish in the pond, bamboo shoots in the mountain", which means that the fresher these two things, the better. When I take it home, I'm ready to cook it. For lunch, I'll have home-pickled cabbage and stir-fried bamboo shoots!
Home-cooked Chinese cabbage bamboo shoots
Recipe Recommendations
- bamboo shoots of 5
- sauerkraut appropriate amount
- shallots a little
- salt a little
- shisanxiang appropriate amount
- chicken essence a little
- oyster sauce 2 tablespoons
- soy sauce 2 tablespoons
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Home-cooked Chinese cabbage bamboo shoots
1
Wash the bamboo shoots and cut them obliquely.
2
My mother marinated the cabbage. After marinated it, I took a fresh-keeping bag and sealed it and hid it in the freezer of the refrigerator. I would eat it anytime I wanted. I would be fine until this winter, so I temporarily took the cabbage out of the refrigerator. Slice fat pork.
3
Cut the shallots into minced powder.
4
Heat the fat meat in a cold pan.
5
Slowly boil the oil. Although the bamboo shoots eat oil, the fat meat will produce enough oil. Those who like to eat meat can also cook it by braising pork, just add bamboo shoots at the end.
6
Pour in the bamboo shoots and stir-fry well. Add a small amount of salt, because sauerkraut is salty, just add a little salt, or you can add it as appropriate before serving the pot.
7
Pour in water to cook the bamboo shoots.
8
Add the pickled cabbage without stirring, directly cover and simmer until the water is basically dry.
9
Add thirteen spices, chicken essence, oyster sauce, and soy sauce.
10
Mix well, remove from pan and plate.
11
Everyone can use their own imagination and add some decorations to avoid home-cooked dishes. Pursuing simplicity and rarely thickening, you can adapt what you need.Home-cooked Chinese cabbage bamboo shoots Make Tips
Make sure you put less salt, and pickles have a certain salinity. The bamboo shoots should be fresh, and the old roots should be removed and not used.