Braised Spring Bamboo Shoots with Bacon

Name: Braised Spring Bamboo Shoots with Bacon
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 6 pieces Lei Sun; 1 piece bacon; a little oil; a little chopped green onion; a little salt; 1 bowl Hot water

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Spring bamboo shoots are the delicacy bestowed by nature, and you must not miss it. Although I live in the north where there is no bamboo, the logistics is so developed that even the newly dug up spring bamboo shoots can be delivered home in a day or two. With the addition of logistics fees, this spring bamboo shoots home is really not cheap. The bamboo shoots are counted according to their head size. The small ones cost 9 yuan per catty, and the larger ones cost 14 to 5 yuan per catty. But this bite is good. Even at this season of previous years, I have to buy spring bamboo shoots in the vegetable market a few times. No matter how expensive it is, I have to take advantage of the freshness and strength to eat for a month, otherwise I will have to wait a year.

Look, let me take out the thunder bamboo shoots with the muddy flavor of Tianmu Mountain in Lin'an. Because of the epidemic, the courier guys cannot enter the community. They used to be able to enter the house and send them home. Now they send a message to retrieve it from the gate of the community. Although it is somewhat inconvenient, no one can care about the current epidemic. Also take this opportunity to come out and breathe. Responding to the government's call, we don't go downstairs when there is nothing to do. It's not to mess up the society if we lay down a little bit of food and drink at home.

One bucket of spring bamboo shoots can be eaten 3 times. The first time was fried spring bamboo shoots with shredded pork, but I can see the simple and delicious way in my article a few days ago; this is the second time, I used home bacon braised spring bamboo shoots to eat. Speaking of this bacon, it was sent by a friend in Hangzhou. It happens to be simmered in a pot with Lin'an's Lei Sun, and it can be regarded as "a perfect match". I made dumplings for the remaining spring bamboo shoots. Many friends sent to the circle that day to ask how to make fillings. I will sort out the recipes and share them in a few days.

This bag of 5 catties of spring bamboo shoots with skin has three different ways to eat it. Am I not a fool? 3. The spring bamboo shoots in April are the most delicious, crisp and fragrant. I really want to become a "national treasure" giant panda with bamboo leaves to eat and bamboo shoots to chew.

Don't peel off the skin of spring bamboo shoots. Eat them and peel them now, which can protect the bamboo shoots and transport some of the nutrients to the bamboo shoots. The bamboo shoots are best eaten within 7 days from the day they are unearthed, and they are better than long-term storage in terms of nutrition and taste.

After talking for a long time, I was greedy and hungry, so I hurriedly served food. In the south, there is a "Pickled Duxian", which is stewed with spring bamboo shoots and bacon. It is also a famous dish named "China on the Bite of the Tongue". It is said to be the most delicious dish in the world. Unfortunately, I haven't eaten it yet, but bacon is also a kind of cured meat. Although the taste is different, it is simmered in a pot with spring bamboo shoots, and it really gives me a different taste.

Ingredients

6 pieces Lei Sun
1 piece Bacon
a little Oil
a little Chopped Green Onion
a little Salt
1 bowl Hot Water

Braised Spring Bamboo Shoots with Bacon

1. Fresh bamboo shoots are eaten and peeled, and consumed within 7 days after being unearthed;

Braised Spring Bamboo Shoots with Bacon recipe

2. Peel off the old skin layer by layer from the bottom to the top, the roots become more tender and can be reserved for consumption; the shoot skins at the tips of the shoots are also fresh and edible; the roots and old skins are peeled off and cleaned;

3. A piece of bacon; the bacon should be boiled in water for 10 minutes before cooking, which can remove the dirt on the surface during production, transportation and storage. If the cooked bacon can not be eaten, it can be stored in the refrigerator and stored directly next time. Slice, no need to cook;

4. Cut the bacon into thin slices, and don’t remove the skin.

5. Cut the bamboo shoots in half lengthwise, then cut into thin strips with a knife;

6. There is a lot of oxalic acid in the bamboo shoots, so they should be boiled for 3-5 minutes first, and then rinsed with cold water to remove the oxalic acid and keep the bamboo shoots crisp and tender;

7. Pour a little oil in the wok. When the oil temperature is 5 to 60% hot, put the sliced bacon and chopped green onion into the wok, stir fry a few times quickly, so that the fat part of the bacon becomes transparent;

8. Put the bamboo shoots into the pot and stir fry. The bacon has a salty taste, so add salt according to your taste. Pour a bowl of hot water, cover the lid, and simmer for 5 minutes.

Tips:
1. The bamboo shoots must be blanched before cooking to remove excessive oxalic acid. Oxalic acid not only makes the taste astringent and tingling, but also combines with the calcium in the body to form calcium oxalate. If it is not excreted, it will stay in the body to form kidney stone;
2. Boil the bacon for 10 minutes before cooking, which can effectively remove the dirt on the surface, and also make the bacon moist, not dry or hard after being served;
3. Add a small bowl of water to braise and stew, which can release the salty taste of the bacon, and can also absorb part of the fat in the bamboo shoots, which is salty and delicious.