Chinese Food
Braised bamboo shoots with bacon
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The bamboo shoot is a delicacy from nature. It must not be missed. Although I live in the north where there is no bamboo. But the logistics is so developed. Even the newly dug shoots can be sent home in a day or two. Plus logistics. It's not cheap to get home. The size of a bamboo shoot depends on its size. The smaller one costs 9 yuan a Jin. The bigger one costs 14 or 5 yuan a Jin. But that's good. Even at this time of the past year, I'll buy the spring shoots in the vegetable market several times. If it's expensive, I'll eat them for a month. Otherwise, I'll wait a year.
Cooking ingredients
Cooking Steps
Step1:Fresh Lei bamboo shoots are now eaten and peeled. They are used up within 7 days after being unearthe
Step2:Peel off the old skin layer by layer from the bottom to the top, the more tender the root of the epithelium is, the more edible it can be retained; the shoot skin of the tip part is also fresh and edible; the root and the old skin are peeled off and cleaned
Step3:One piece of bacon; before cooking, put it in water and boil it for 10 minutes. It can remove the dirt on the surface during production, transportation and storage. If you can't finish eating the cooked bacon, put it in the refrigerator and keep it in cold storage. Next time, slice it directly and don't need to cook it again
Step4:Slice the bacon. Don't remove the skin
Step5:The bamboo shoot is cut in two lengthways, and then the knife is changed to cut thin strips
Step6:There is a lot of oxalic acid in the bamboo shoots, so you need to boil it for 35 minutes first, then wash it through with cold water. It can remove oxalic acid, and keep the bamboo shoots crisp and tender
Step7:Pour a little oil into the frying pan. When the oil is heated to 50 or 60%, put the bacon slices and scallion into the pan together. Stir quickly for several times to make the fat part of the bacon transparent
Step8:Stir fry the bamboo shoots in the pot. The bacon tastes salty. So add salt according to the taste. Pour in a bowl of hot water, cover it, and simmer for 5 minutes.
Step9:Braised Chinese bacon with bamboo shoots. Crispy and fragrant, it can't stop.
Cooking tips:1. Before cooking, the bamboo shoots must be blanched to remove too much oxalic acid. Oxalic acid will not only make the taste astringent and numb, but also combine with the calcium in the human body to form calcium oxalate. If it can't be discharged, it will stay in the body to form kidney stones; 2. Before cooking, the bacon will be boiled for 10 minutes, which can effectively remove the surface dirt, and make the bacon moist and not dry or hard; 3. Add a small bowl of water to stew, which can make the wax The salty taste of meat can be released, and part of the fat can be absorbed by the bamboo shoots. It's salty and delicious. There are skills in making delicious dishes.
