Stir fried winter bamboo shoots

Methods of dry fried winter bamboo shoots:

Raw materials for dry fried winter bamboo shoots:

500 grams of winter bamboo shoots. 50 grams of fat and lean pork, 50 grams of sprouts. 10 g cooking wine, 3 g salt, 10 g soy sauce, 10 g Sugar, 10 g monosodium glutamate, 10 g sesame oil, 500 g lard.

Processing steps of dry fried winter bamboo shoots:

Cut the bamboo shoots into thick slices, then cut them into 4 cm long and 0.8 cm wide slices. Cut the lean and fat pork into mung bean sized pellets. Put the frying pan on the fire, add the lard to 60% heat (about 132 ℃), deep fry the winter bamboo shoots until light yellow, remove the oil, leave 50 grams of oil in the pan, stir fry the meat until the scattered seeds are crisp, add the winter bamboo shoots until wrinkled, then cook the cooking wine, add salt, soy sauce: sugar, monosodium glutamate in turn, stir fry several times each time, finally stir fry the sprouts in the pan to make a fragrance, add sesame oil, and turn the pan That's it.

Stir fried winter bamboo shoots with Sichuan cuisine

synonym

Dry fried winter bamboo shoots generally refer to Sichuan dry fried winter bamboo shoots

Dry fried winter bamboo shoots is a traditional famous dish of Han nationality in Sichuan Province, belonging to Sichuan cuisine. Crisp and tender, salty, fresh and dry, with a long aftertaste. Cut the bamboo shoots into thick slices, then cut them into 4 cm long and 0.8 cm wide slices. Cut the lean and fat pork into mung bean sized pellets. Put the frying pan on the fire, add the lard to 60% heat (about 132 ℃), deep fry the winter bamboo shoots until light yellow, remove the oil, leave 50 grams of oil in the pan, stir fry the meat until the scattered seeds are crisp, add the winter bamboo shoots until wrinkled, then cook the cooking wine, add salt, soy sauce: sugar, monosodium glutamate in turn, stir fry several times each time, finally stir fry the sprouts in the pan to make a fragrance, add sesame oil, and turn the pan That's it.

Winter bamboo shoot is a kind of bamboo shoot developed from the lateral buds of Phyllostachys pubescens (Phyllostachys pubescens) underground stem (bamboo whip) before and after the beginning of autumn. Because it has not been unearthed yet, the bamboo shoot is tender, which is a very popular dish. It is a kind of delicious food with nutritional value and medical function. It is tender, delicious, crisp and refreshing. It contains protein, a variety of amino acids, vitamins, calcium, phosphorus, iron and other trace elements as well as rich cellulose. It can promote intestinal peristalsis, help digestion, and prevent constipation and colon cancer. Winter bamboo shoot is a kind of food with high protein and low starch. It has a certain therapeutic effect on patients with obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis. The polysaccharide contained in it also has certain anticancer effect. Winter bamboo shoots contain more calcium oxalate, which is not suitable for people suffering from urethral calculi and nephritis.

Related introduction

Stir fried winter bamboo shoots

Sichuan cuisine

[Characteristics] crisp and tender, salty, fresh and dry, with a long aftertaste.

Related raw materials

500 grams of winter bamboo shoots. 50 grams of fat and lean pork, 50 grams of sprouts. 10 g cooking wine, 3 g salt, 10 g soy sauce, 10 g Sugar, 10 g monosodium glutamate, 10 g sesame oil, 500 g lard.

Production process

Cut the bamboo shoots into thick slices, then cut them into 4 cm long and 0.8 cm wide slices. Cut the lean and fat pork into mung bean sized pellets. Put the frying pan on the fire, add the lard to 60% heat (about 132 ℃), deep fry the winter bamboo shoots until light yellow, remove the oil, leave 50 grams of oil in the pan, stir fry the meat until the scattered seeds are crisp, add the winter bamboo shoots until wrinkled, then cook the cooking wine, add salt, soy sauce: sugar, monosodium glutamate in turn, stir fry several times each time, finally stir fry the sprouts in the pan to make a fragrance, add sesame oil, and turn the pan That's it.

Menu nutrition

Winter bamboo shoot is a kind of fresh bamboo shoot with white color, tender meat and fresh taste, which grows underground in winter. The good quality winter bamboo shoot is in the shape of jujube nucleus, which is small at both ends, big in the middle, hunchback scale, slightly hairy, yellow white skin and light white meat. Winter bamboo shoots are known as "golden white jade, a unique vegetable".

Nutrition analysis

Winter bamboo shoot is a kind of delicious food with nutritional value and medical function. It is tender, delicious, crisp and refreshing. It contains protein, a variety of amino acids, vitamins, calcium, phosphorus, iron and other trace elements, as well as rich cellulose. It can promote intestinal peristalsis, help digestion, and prevent constipation and colon cancer.

Winter bamboo shoot is a kind of food with high protein and low starch. It contains polysaccharides and has certain anti-cancer effect.

Winter bamboo shoots contain more calcium oxalate, which is not suitable for people suffering from urethral calculi and nephritis.

Related groups

It can be eaten by the general population

1. It has a certain therapeutic effect on obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis;

2. But children, urinary calculi, nephritis patients should not eat more.

Production guidance

When cooking, the oil temperature should not be too hot when frying winter bamboo shoots, otherwise the bamboo shoots can not be cooked inside and white outside.

Dietotherapy

Bamboo shoots are sweet in taste, slightly cold in nature, and return to the stomach and lung channels. They have the functions of nourishing yin and cooling blood, harmonizing and moistening intestines, clearing heat and resolving phlegm, relieving thirst and trouble, clearing heat and replenishing qi, invigorating stomach, diuresis and defecation, detoxifying rash, nourishing liver and eyesight, and eliminating food. They also have the functions of appetizing and invigorating spleen, widening intestines and diaphragms, dredging intestines and defecation, opening diaphragms and eliminating phlegm, eliminating greasiness, and detoxifying alcohol. They are mainly used for anorexia, loss of appetite, abdominal distension, chest tightness and diarrhea Constipation, phlegm and saliva stagnation, obesity, drunk nausea and other diseases.

Nutrients contained

Calorie (40.00 kcal) · protein (4.10 g) · fat (0.10 g) · carbohydrate (6.50 g) · dietary fiber (0.80 g) · vitamin A (13.00 μ g) · carotene (80.00 μ g) · thiamine (0.08 mg) · riboflavin (0.08 mg) · niacin (0.60 mg) · vitamin C (1.00 mg) · calcium (22.00 mg) · phosphorus (56.00 mg) · iron (0.10 mg)

Longitude: 104.06573486

Latitude: 30.65946198