Ingredients:
Winter bamboo shoots 500 grams.
Pork 200 grams.
1 green onion. Ginger 1 slice.
2 cloves of garlic. 1 tablespoon of cooking wine.
Light soy sauce 2 scoops.
1 scoop of dark soy sauce.
Salt to taste. Sugar to taste.
Oil to taste. Method:
Peel the bamboo shoots and slice them. Slice the pork, marinate with cooking wine, light soy sauce and starch for 10 minutes.
Heat oil in a pan, add green onions, ginger and garlic and stir-fry until fragrant.
Add the pork slices and stir-fry until browned.
Add the bamboo shoots and stir-fry evenly.
Add light soy sauce, dark soy sauce, salt and sugar to taste.
Stir-fry until the bamboo shoots are cooked through.
Tips:
Winter bamboo shoots should be blanched and fried, which can remove the astringency.
The pork slices should be marinated in advance to make them more flavorful.
Don't fry winter bamboo shoots for too long, otherwise it will affect the taste.
Nutritional value:
Stir-fried pork with winter bamboo shoots is a nutritious dish, winter bamboo shoots are rich in protein, vitamins and minerals, and pork is rich in protein and fat. This dish has the effect of strengthening the spleen and appetizing, nourishing qi and replenishing deficiency, and nourishing yin and moisturizing the lungs.
Other practices for winter bamboo shoots:
Winter bamboo shoot soup. Stir-fried shiitake mushrooms with winter bamboo shoots.
Braised chicken with winter bamboo shoots. Stewed pork ribs with bamboo shoots.
Stir-fried bacon with winter bamboo shoots.
How to choose and preserve winter bamboo shoots:
Pick winter bamboo shoots:
Look at the appearance: the bamboo shoot shell should be complete and undamaged, and the tip of the bamboo shoot should be tight and no cracking.
Feel: The body of bamboo shoots should be firm and elastic, and the flesh of bamboo shoots should be white and tender, without holes.
Listen to the sound: play the bamboo shoot shell with your fingers, and the sound is crisp to indicate that the winter bamboo shoots are fresh.
Save the winter bamboo shoots:
Short-term storage: Put winter bamboo shoots in the refrigerator and store them for 3-5 days.
Long-term storage: Peel the winter bamboo shoots, cut them into thin slices, blanch them and freeze them, which can be stored for about 1 year.