Spring Season Vegetables – Bamboo Shoots, Tender Meat, White and Plump, Simple Preparation, Fresh and Delicious
Spring bamboo wrapped in a brownish coat, like a newborn baby. They greeted the spring breeze, smiled in the sunshine, and grew in the spring rain. Segment by segment, up, up, and up.
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Do you still remember this elementary school lesson? It must have instantly brought back your memories of spring bamboo.
For gourmets, the memories of spring bamboo go beyond just this point, after all, spring bamboo represents the taste of spring more vividly on the dining table.
Spring bamboo is plump and white, with tender flesh, and is known as the 'King of Vegetables'. When making dishes, it can be eaten cold, stewed, stir-fried, braised, or steamed, with many ways to prepare it, but the taste is different in each way.
Spring bamboo stewed with pork belly
In Sichuan, many people like to stew spring bamboo with pork belly. Pork belly from the winter has more flavor, and when added to spring bamboo, it adds vitality to the pork belly. The recipe is very simple: peel and cut the bamboo into segments, cut the pork belly into chunks. Put the bamboo in a pot, then add ginger slices, green onion segments, dried chili and peppercorns, and an appropriate amount of water. Bring to a boil, then simmer over low heat for 2.5 hours.
Braised Spring Bamboo
Spring bamboo peeled and cut into segments, braised with pork belly, a popular dish.
Spring bamboo peeled, cut into segments, then put in a pot to boil, while adding a little salt to remove the bitterness and make it more flavorful. After boiling for 1-2 minutes, drain and dry. Then, heat oil in a pan, add a little rock sugar and stir-fry until darkened (small fire), then pour over the spring bamboo to color it (large fire). Add oyster sauce, light soy sauce and continue to stir-fry (large fire). Add about a bowl of water, then simmer over medium heat for about 3 minutes. Sprinkle a little salt, stir-fry evenly, and finally thicken the sauce and serve. Sprinkle with green onion.
Pay attention to the amount of rock sugar when coloring it, avoid too much color, which will make the sweetness too heavy.
Spring bamboo stewed chicken
Spring bamboo peeled and cut into segments, chicken legs cut into pieces and soaked for half an hour, then cut green onions and ginger slices, then boil spring bamboo in a pot, while adding a little salt, after boiling for 1-2 minutes, drain and dry. Then, blanch the chicken pieces, drain and set aside. Heat oil in a pan, add green onions, ginger and bean paste to fragrant, then add the chicken pieces, large fire stir-fry, then add old mother wine, sugar, light soy sauce and salt stir-fry, then add the spring bamboo and stir-fry evenly, then add water, boil over high heat, turn to low heat and simmer for 20 minutes, then open the heat to thicken the soup and serve. Sprinkle with green onion before serving.
A savory and delicious spring bamboo stewed chicken is ready. You should be able to eat two bowls with it.
Spring bamboo is an indispensable ingredient in spring, and its deliciousness is countless. It is the most representative of spring. For those who like to eat spring bamboo, pay attention, you can buy some spring bamboo in the past few days.
