The spring bamboo shoots are the most common and popular dish in the spring of Jiangnan. This dish is cooked with heavy spring bamboo shoots and heavy oil. The color of the dish is red, fresh and refreshing, and slightly sweet. The recent spring bamboo shoots are the best season for eating bamboo shoots. When I recorded the program last week, I talked with me about the editorial. I said that I would like to use a small mushroom-based innovative dish. I thought of using a small abalone to match it. After I tried it at home, I was confident in myself. This collocation, which has never been seen before, does show amazing results. First, the small abalone cut flower knife and then boiled, the appearance is very beautiful; and the taste I want to say, really feels good, the taste of the small abalone Q bomb plus the taste of spring bamboo shoots, delicious mess.
Buy a small abalone, use a toothbrush to clean the surface, and use a small knife to reach into the shell and cut a few knives.
Separate small abalone meat from shell
Cut the intestines of the small abalone (circled in the figure)
The part circled in the picture should also be used to squeeze out the contents and throw it away.
The whole whole piece is the edible part.
Use a scouring pad or a corner of the steel ball to scrub under the faucet and scrape the black film around the small abalone. So all the slaughter is done and you can cook.
Slaughter small abalone cut a few knives horizontally (ie cut knife)
The bamboo shoots are peeled off the shell, washed, placed on the cutting board, the left hand pinches the bamboo shoots, the right hand takes the knife back to loosen the bamboo shoots, and then cut into pieces
Heat the oil in the pot (the oil is slightly more than usual), after the fire, the ginger and the onion are scented, throw out and throw away
Turning to the fire, the bamboo shoots in the next spring are stir-fried until the bamboo shoots are yellowish, and there is a little bit of burnt color on the side.
Pour in the small abalone and stir fry for about 30 seconds.
Add 1 tablespoon of cooking wine and stir fry for 10 seconds.
Turn a small fire. Add 0.5 tablespoons of white sugar
Add 1 tablespoon soy sauce
Add 0.5 tbsp soy sauce and stir fry evenly
Pour in a small half cup of water and turn to the fire
After boiling in the pan, cover and cook over medium heat for 10 minutes.
Open the lid and turn to the fire to collect the broth, sprinkle with chopped green onion to serve
1. When I cook the bamboo shoots, I usually only put the old smoke and do not smoke, because the spring bamboo shoots are not easy to color. After adding the small abalone, you can't put all the old smoked, otherwise the finished small abalone is too dark (in my mother's words, it is like a black scream by the thunder), using the soy sauce and soy sauce to adjust the color. Just fine. 2. This dish is the same as the spring bamboo shoots. The white sugar should be put more properly to make it delicious, and the soup will be thicker. 3. The spring bamboo shoots are light and fresh and nutritious. Contains sufficient water, abundant vegetable protein, and essential nutrients and trace elements such as calcium, phosphorus, iron, etc., especially high in cellulose content. It has the function of helping digestion and preventing constipation. Therefore, spring bamboo shoots are high-protein, low-fat, low-starch, and multi-crude cellulose nutritious foods. However, due to high crude fiber content, it is difficult to digest after eating a large amount of food. It may be a causative factor for patients with gastrointestinal diseases and cirrhosis, which is easy to cause. Stomach hemorrhage, liver disease, etc. At the same time, it is because the bamboo shoots contain insoluble calcium oxalate, so patients with urinary tract, kidney and gallstones should not eat more.