How can I miss the fat vegetables of spring shoots. recipe-Chinese Food-best chinese food recipes-cooking food

How can I miss the fat vegetables of spring shoots.

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Recently, the temperature in Beijing has gradually increased. Finally, I can see a little shadow of spring. Happy. When I went to the market two days ago, I saw a stall full of spring and winter bamboo shoots. When I was a kid, grandma always bought some when the bamboo shoots went on the market. She made soup with preserved bacon for the new year. Seeing this bowl of soup, I know that spring is coming. It's not far from the day of wearing short sleeves. It's also very exciting to drink. Grandma's mouth. This dish is simply called the spring bamboo shoot soup. Later, it was found that this dish is very similar to a Jiangnan dish, salted Du. I can't help but buy a bunch. I want to make a marinade by myself. Experience the taste of Jiangnan Spring. It's strange. Pickle is not a dish without bamboo shoots. But in the name of this dish, there are pickle which stands for preserved meat, fresh which stands for fresh meat, and Tu which reflects the way of cooking. Only there is no place for bamboo shoots. I thought that bamboo shoots used to be a kind of common food

Cooking ingredients

ribs:moderate amount

bacon:moderate amount

bamboo shoots:moderate amount

tofu skin:moderate amount

ginger:moderate amount

yellow wine:moderate amount

Cooking Steps

Step1:Chop pork ribs and bacon. Cut bamboo shoots and hobs. Cut tofu skin into wide strips to reach a conclusion.

Step2:Spring bamboo shoots are cut from the tip of the shoot. I feel that the parts that are hard to cut are already old. Do not remove them.

Step3:Blanch the ribs, bacon, tofu skin and spring bamboo shoots in turn. Cool the ribs in an underwater pot. The ribs, bacon and tofu skin can be boiled in water for about 2 minutes. The bamboo shoots can be boiled for about 5 minutes. If you are lazy, the first three ingredients are not blanched. But the bamboo shoots must be blanched. Because the bamboo shoots and spinach contain a lot of oxalic acid. Without blanching, the taste will be astringent. It is not good for your health.

Step4:Blanch the boiled bacon, ribs and ginger slices in cold water. Add a spoonful of yellow rice wine when the heat boils. Cover the pot and simmer for 30 minutes. Turn the heat to simmer for about 20 minutes. Just like fish soup, the protein and phospholipid in meat must be broken up by fire to harvest milky white soup. When stewing, try to put more water. Avoid adding water in the middle to affect the original taste of the soup.

Step5:Add in the bamboo shoots and tofu skin. Turn the heat and simmer for another 20 minutes. Leave the pot. If the bacon is not salty enough, add some salt before cooking.

Step6:It's done by marinating the milk white soup, the ribs and bacon soft rotten, the bamboo shoots crisp and tender, and the tofu knot soaked with the soup.