The spring bamboo shoots in the Ching Ming Festival are mad, and this long madness will continue until the rain, after the rain, the spring bamboo shoots will be old. The bamboo shoots that have fallen into the bamboo shoots should not be called "sun shoots". It is bamboo. Experienced forest farmers said that eating spring bamboo shoots is to eat bamboo shoots before the rain, only the bamboo shoots with spring rain, will be more refreshing and refreshing, so March and April is the best season for spring bamboo shoots. March and April is really a wonderful season. It has a collection of beautiful youthful creatures. Spring bamboo shoots are a big word. Sometimes, it refers to all the bamboo shoots that grow in spring, such as the bamboo shoots, seedlings, bamboo shoots, bamboo shoots, bamboo shoots, etc. that we often eat; sometimes, it refers to bamboo shoots, and the bamboo shoots born in winter are called winter shoots. "The bamboo shoots born in the spring are called "spring shoots." Most of the spring bamboo shoots in the Jiangxi population refer to bamboo shoots, and Jiangxi is a place full of bamboo. The bamboo shoots are large and thick, suitable for soup or dried bamboo shoots. In Jiangxi, there is a famous dish “Jinggangshan bamboo shoots fried bacon”. However, this dish will fall out of favor every spring. At this time, the fresh spring bamboo shoots dominate the world, and the dried bamboo shoots only temporarily bend. Fresh spring bamboo shoots are the best material for cooking soup. Combining spring bamboo shoots with various animal raw materials, the freshness is even higher. In the rainy spring, don't forget to sip a pot of spring bamboo ribs and bacon soup.
The spring bamboo shoots are peeled and cut into hob blocks, boiled in boiling water for five minutes to remove the astringency and destroy the oxalic acid, then pick up the cold water and drain; the ginger is cut into pieces and the shallots are cut into small pieces.
Cut the ribs into small pieces, boil in boiling water for 2 minutes to remove the blood, then pick up the cold water and drain; the bacon is cut into 0.3 cm thick slices.
Put the ribs in the soup pot, make a one-time note to satisfy the amount of cold water, boil the fire, remove the floating foam, and then put in the bamboo shoots and boil again. At this time, pour a little cooking wine, close the lid, and cook for 1 hour and a half.
Open the lid, open the fire, add the bacon and ginger slices, boil and simmer for 20 minutes.
Open the lid and taste the soup, put salt as appropriate, and then cook for 10 minutes to make the soup taste.
Put some green onions in the noodle soup to decorate
If you don't want to put ginger and cooking wine in the soup, it will wash away the original taste of the soup. For soups based on animal raw materials, add cooking wine when the pot is just boiling. The bacon is cut thin, so it is finally put; the amount of bacon is small, and it needs to be seasoned with salt.