Chinese Food
Stewed bamboo shoots with Bacon (seasonal delicacies)
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When I was a child, there was no big supermarket, no off-season ingredients in the shed, and few delicious food from afar. But sometimes. There are also a lot of lingering delicious food in my mind. A few days ago, the temperature went up. I got some early shoots. With my own marinated streaky pork, I searched for the delicacy of my childhood - stewed fresh meat and spring shoots. I started to work.
Cooking ingredients
Cooking Steps
Step1:Bacon prepared by myself years ago. Pork with ribs. It cost me more than 100 oceans. It's pickled with coarse salt and pepper. It's been exposed to the sun for more than ten years. I'm good at it. Wait for this winter to make a pickle recipe to share with friends.
Step2:Cut the ribs into the middle. Cut the bacon into one centimeter square pieces.
Step3:Wash the meat in the basin. Soak it in warm water for more than ten minutes. Dilute the salty taste. Then wash it in cold water.
Step4:Peel the shoots, cut a knife at the root of the spare spring shoots, cut off the old section, and then cut a knife at the skin from the bottom to the top. It's easy to peel. Prepare a small piece of green onion. Slice. Cut the green onion. Cut the green onion and spare. Selection of spring bamboo shoots. It is recommended to choose short and fat ones when buying bamboo shoots. Do not choose long and thin ones with free joints. The freshness depends on the color and water graduation of the shell and tip of the bamboo shoots.
Step5:Cut the bamboo shoots with a hob. A little bit bigger.
Step6:Put the bacon, bamboo shoots and ginger into the pressure cooker. Pour in one or two yellow rice wine and a little sugar. Pour in a little cold water. Don't miss the bamboo shoots. The water in the stew is not very volatile. The water is too much and the taste is light.
Step7:Stew in a pressure cooker for 15 minutes. Cool naturally. Do not deflate. I used to stew bamboo shoots in a coal cake stove when my father wanted to eat. Maybe people's understanding of delicious is the taste of childhood. The old man can't accept the pressure cooker. He has to reject the preconceived idea. Later, I tried it several times. The pressure cooker saves time. As long as it is put into the pot to collect water, the taste is no differen
Step8:Season the soup and pour it into the iron pot. Boil it over high heat without adding the lid. Take out the ginger slices and scallions. Taste the taste. If it's light, put in a little salt. When the soup is not much, put in a little chicken essence. Load the plate. Sprinkle the scallions. Finish the work.
Cooking tips:When I was a child, I didn't have oyster sauce. Soy sauce didn't have the difference between soy sauce and soy sauce. But there were many delicious things in my heart. If it's braised or Jianghu food, I will add a variety of seasonings. But when making traditional seasonal dishes, it's OK to return to the original source. Salt sugar monosodium glutamate. There's no need to add 788 seasonings. Bacon has a unique flavor. The bamboo shoots absorb the fat of bacon. They also bring the fresh flavor of the mountain. It's the POU Du Xian in childhood. There are skills in making delicious dishes.
