Chinese Food
Stir fried bamboo shoots with shredded pork
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The freshest food in spring. There are shepherd's purse and Chinese Toon in the north and bamboo shoots in the south. Now the wild shepherd's purse and Chinese toon have not arrived. But the bamboo shoots in the South have already broken the ground. In the past years, I ran to the food market in three days and two to appreciate the human fireworks. But this year, because of the epidemic, we can't run around casually. But staying at home can't block the eating heart. No, the spring shoots of online shopping are home. There are many kinds of bamboo shoots. I bought Lei bamboo shoots this time. It's a local specialty of Lin'an. In March, the bamboo shoots are the most delicious. Especially Lin'an is located in the subtropical zone, with abundant rainfall, warm and humid. In the continuous spring rain, the shoots come out with a winter's nutrition reserve. They don't eat at this time. When will they stay? Don't say much. This dish of stir fried bamboo shoots with shredded pork is really delicious. It's fresh, crisp, tender and sweet. It's eaten up on the table. There's a trick to get rid of astringent hemp. You must eat it in March. Or you'll have to wait another year.
Cooking ingredients
Cooking Steps
Step1:Lei's bamboo shoots are now peeled. If you don't eat them, don't peel them. Keep water and freshness. It's best to eat them within 7 days after they are unearthe
Step2:Peel off the skin layer by layer from the bottom to the top. The more the skin goes to the top, the softer it is. The softer the bottom of the skin is, the more you can eat. So you can keep more. Although the tip of the bamboo shoot is also the skin of the bamboo shoot, it is tender and edible
Step3:Clean 5 bamboo shoots and 2 garlic plants
Step4:Cut pork tenderloin into thin shreds. Put a little starch and cooking wine and knead evenly
Step5:Cut off the hard and old roots and outer skin of the Lei bamboo shoots. Cut the shoots obliquely first, and then cut into thin threads
Step6:The cut bamboo shoots have a big basin. The oxalic acid in the spring shoots needs to be removed by blanching. When cutting the bamboo shoots, you can boil a pot of water. After the bamboo shoots are cut, blanch them in boiling water for 3 minutes
Step7:Sliced garlic
Step8:The boiled bamboo shoots are crispy, tender and not astringent. Take out the drained water
Step9:Pour some oil into the frying pan. Heat it up. When the oil temperature is 50% or 60%, put the shredded meat into the pan and scatter it quickly
Step10:When the meat is not completely discolored, pour proper amount of soy sauce for color matching; there is a little starch on the surface of the meat silk, which is easy to be colored and tasted
Step11:Stir fry the shredded bamboo shoots in the pot
Step12:Sprinkle some salt according to the taste. Stir evenly. Dip all the bamboo shoots into the soy sauce, and then put the garlic into the pot. Stir for several times to get out of the pot.
Step13:Stir fried Asparagus with shredded pork. It's tender, crispy and sweet. It's delicious.
Cooking tips:1. Spring bamboo shoots should be eaten within 7 days after breaking the soil. The less nutrients are lost, the sweeter and crisper the taste. The longer they are put, the worse the appearance and taste are. Peel as you eat. Make the outer skin a natural umbrella to ensure that the core of the shoots is not bad. 2. The shoots contain oxalic acid. It will not only make the shoots have astringent and numb taste, but also combine with the calcium in the body to form calcium oxalate. The body can not absorb it and easily cause kidney stones. Therefore, before cooking The time of blanching depends on the size and thickness of the bamboo shoots. It takes 10 minutes to cook the whole root; it takes 35 minutes for slicing and slicing. After blanching and boiling for several times, the cold water can keep the sweet, crisp and tender taste of the bamboo shoots. There are skills in making delicious dishes.
