Name: From A Bite of Raw Bamboo Shoots to Delicious Fried Pickled Bamboo Shoots
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Winter bamboo shoots; 100g Pickled vegetables; 100g Tenderloin; 30g Green onions; 25g Soy sauce; 3g salt; 20g lard; 5g Vegetable oil; 5g Sugar; 5g Water starch; 2g sesame oil; a little Vinegar; 100g water

From A Bite of Raw Bamboo Shoots to Delicious Fried Pickled Bamboo Shoots

by Crazy cooking father

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

I forgot which cartoon I saw when I was a child. One of the episodes was that the young hero was trapped in a bamboo forest. He directly dug up the underground bamboo shoots and peeled them to eat. They were white, tender, juicy, and crunchy. This shot directly led to my coveting and fantasizing about bamboo shoots, which became more and more intense for more than ten years without trying. It wasn't until a spring outing shortly after work that I saw the shoot tips emerging from the nearby bamboo forest. I couldn't wait to dig out and peel them. I kept the snails, and bite them with great expectation and ecstasy. It was crisp and true. , It's just a mouthful of bitterness, there is no bit of deliciousness. The fantasy picture in my mind that lasted for many years collapsed in an instant with this historic bite.

After I stayed in the south for a long time, I learned that bamboo shoots are also divided into different types, but they do have a more or less bitter taste if they are not processed, and no one eats them raw like carrots. Every time we return to the mother-in-law's home in the south after getting married, the old man will cook it for us. With decades of experience, it is extremely handy to cook. The ingredients that are picked at hand only need simple processing, but the taste is extremely delicious. This dish of stir-fried bamboo shoots with pickled vegetables is a dish often made by the elderly. Pickled pickled vegetables are picked from the old man’s home to dry and marinate. Winter bamboo shoots are also fresh from the mountains. The umami flavours of the two blend naturally after being quickly stir-fried over heavy oil fire. Without too much seasoning, the taste is extremely refreshing and delicious. Now in the imperial capital, it is impossible to find fresh bamboo shoots. You can only take advantage of the season when winter bamboo shoots are on the market, and sometimes buy them from the vegetable farm to enjoy the delicacy gifted by nature.

From A Bite of Raw Bamboo Shoots to Delicious Fried Pickled Bamboo Shoots

1. Cut pork into thin strips, add 10g light soy sauce, 1g salt, 2g sugar, water starch and sesame oil, mix well, and marinate for 15 minutes;

From A Bite of Raw Bamboo Shoots to Delicious Fried Pickled Bamboo Shoots recipe

2. Put vegetable oil in a pot to heat, add shredded pork and stir fry;

3. Hold it out for use after it changes color;

4. After the pickled vegetables are soaked and cleaned, dry the water for later use, and shred the green onions for later use;

5. Cut the winter bamboo shoots from top to bottom with a knife, and peel them with your fingers;

6. Remove all the bamboo shoots and leave the winter bamboo shoots meat;

7. Use a knife to peel off the skin and cut into large pieces;

8. Change the knife to cut into bamboo shoots;

9. Bring the water in the pot to a boil, add the bamboo shoots and cook for about 5 minutes, immediately soak in cold water, and then drain the water for later use;

10. Heat the lard in the pot, add shredded green onions and stir fragrant;

11. Add the processed winter bamboo shoots and stir-fry evenly;

12. Add the washed pickled vegetables and continue to stir fry;

13. After stirring, add 2g of salt, 3g of sugar and 25g of light soy sauce, then add 100g of water;

14. Stir-fry until the soup is absorbed, add shredded pork, add a little vinegar and stir-fry evenly out of the pot.

Tips:
The most important thing in making winter bamboo shoots is to remove their own bitter taste. In addition to blanching in boiling water and adding more oil when frying, adding a little vinegar before cooking will also help to effectively remove the taste;
When peeling winter bamboo shoots, use a knife to dissolve all the bamboo shoots at one time, and it is very convenient to peel off the bamboo shoots at one time from the cut.
The winter bamboo shoots are eaten with oil, and as much oil as possible (lard will be more fragrant).