Smoked Bamboo Shoot Pork
by Food Fun Vegetable House
Favorite
Difficulty
Easy
Time
1h
Serving
2
On eating bamboo shoots, we Chinese people are most qualified to talk about this topic. In the Book of Songs, there are verses such as "adding beans, bamboo shoots and scorpion fish", "Qilaiyihe, only bamboo shoots and pu", indicating that the people eat Bamboo shoots have a history of 2500 to 3000 years. The history of the development of a big country is also the evolutionary history of dietary changes. [Welcome to exchange food, please search WeChat public account: "Shiqu Cai Caiwu" or directly add "EJM2467"]
According to the season, bamboo shoots are mainly divided into spring bamboo shoots, winter bamboo shoots and summer bamboo shoots. Winter bamboo shoots are bamboos that have not yet been unearthed. They are listed in October in the lunar calendar. Because they do not break the ground, they generally need experienced people to get them (you need a good eye); spring bamboo shoots are bamboo shoots that broke out of the ground before and after the beginning of spring; summer bamboo shoots are spring bamboo shoots. Grown up bamboo shoots. Spring bamboo shoots and winter bamboo shoots are the best in terms of taste.
The spring bamboo shoots are large, white as jade, and the meat is fresh and tender, and they are delicious and refreshing. They are known as the "king of vegetables" and also known as the "Shan Bazhen". Winter bamboo shoots are unearthed at the end, and the bamboo shoots are young and tender. Summer bamboo shoots have a relatively old taste. So it’s not as good as winter bamboo shoots and spring bamboo shoots. There are also many famous dishes made with bamboo shoots, such as Yunnan "Broiled Winter Bamboo Shoots", Guangdong "Steamed Winter Bamboo Shoots", Zhejiang "Stewed Shuangdong", Shanghai "Stewed Bamboo Shoots in Oil" and "Pickled Duxian" "Wait for the vivid interpretation of how to eat bamboo shoots.
It's best to enjoy the food while it's in season. If the beautiful season is missed, people will try to save it. Smoked bamboo shoots and sour bamboo shoots are the products of rough processing of bamboo shoots that cannot be eaten to preserve food in another way. Although they don't have the deliciousness of fresh bamboo shoots, after processing and time accumulation, they always show another colorful flavor.
The smoked bamboo shoots become darker in color and have a special smell of smoke. Soak it for 2-3 days in advance every time you eat, so that the dry and wrinkled bamboo shoots can re-absorb water. During this period, the water must be changed continuously to ensure that the soaked water becomes turbid and becomes clean and clear. In this way, the smoked bamboo shoots can drink enough water and taste better.
Time is always the special taste of Fu Yu's food. The smoked bamboo shoots in front of me have both the smaller and tender spring bamboo shoots and the special smell of smoke. It is used for roasting meat, and it is full of flavor.
According to the season, bamboo shoots are mainly divided into spring bamboo shoots, winter bamboo shoots and summer bamboo shoots. Winter bamboo shoots are bamboos that have not yet been unearthed. They are listed in October in the lunar calendar. Because they do not break the ground, they generally need experienced people to get them (you need a good eye); spring bamboo shoots are bamboo shoots that broke out of the ground before and after the beginning of spring; summer bamboo shoots are spring bamboo shoots. Grown up bamboo shoots. Spring bamboo shoots and winter bamboo shoots are the best in terms of taste.
The spring bamboo shoots are large, white as jade, and the meat is fresh and tender, and they are delicious and refreshing. They are known as the "king of vegetables" and also known as the "Shan Bazhen". Winter bamboo shoots are unearthed at the end, and the bamboo shoots are young and tender. Summer bamboo shoots have a relatively old taste. So it’s not as good as winter bamboo shoots and spring bamboo shoots. There are also many famous dishes made with bamboo shoots, such as Yunnan "Broiled Winter Bamboo Shoots", Guangdong "Steamed Winter Bamboo Shoots", Zhejiang "Stewed Shuangdong", Shanghai "Stewed Bamboo Shoots in Oil" and "Pickled Duxian" "Wait for the vivid interpretation of how to eat bamboo shoots.
It's best to enjoy the food while it's in season. If the beautiful season is missed, people will try to save it. Smoked bamboo shoots and sour bamboo shoots are the products of rough processing of bamboo shoots that cannot be eaten to preserve food in another way. Although they don't have the deliciousness of fresh bamboo shoots, after processing and time accumulation, they always show another colorful flavor.
The smoked bamboo shoots become darker in color and have a special smell of smoke. Soak it for 2-3 days in advance every time you eat, so that the dry and wrinkled bamboo shoots can re-absorb water. During this period, the water must be changed continuously to ensure that the soaked water becomes turbid and becomes clean and clear. In this way, the smoked bamboo shoots can drink enough water and taste better.
Time is always the special taste of Fu Yu's food. The smoked bamboo shoots in front of me have both the smaller and tender spring bamboo shoots and the special smell of smoke. It is used for roasting meat, and it is full of flavor.
