It is self-evident that the dumplings made with fresh bamboo shoots in the season are delicious. . . .
Fresh bamboo shoots should be shredded immediately after they are bought, and cooked with cold water. Because it continues to grow after being unearthed, if it is cooked for a long time, the tender shoots have become old bamboo shoots.
The shiitake mushrooms and shrimps are granulated with warm water, and the bamboo shoots are also cut into small bamboo shoots, seasoned, raw powder, minced meat, and edible oil.
Bring disposable gloves and grab all of the above materials. (Personal feels that the effect of grasping with hands is better than stirring with tools)
It can be done with suede or dumplings. I usually use fried mink to make dumplings. If you use steaming, use dumplings.
Wrap it in a pan and fry until the surface is golden. Pay attention to the water while you are refueling. The steam helps to speed up the ripening.
Oh, it’s out of the pot, it’s moving! ! (It is best to eat vinegar and add a little sugar to the vinegar.)
When you fry, you should add a lid. The water vapor will accelerate the maturity of the material and the dumpling skin. The oil does not need to be put a lot.