Jingde dried bamboo shoots [Anhui Jingde specialty]

What is Jingde dried bamboo shoots? Authentic Anhui Jingde specialty: Jingde dried bamboo shoots

Content summary:Do you want to know what Jingde dried bamboo shoots are? This article is a detailed introduction toAnhui Jingde specialty - Jingde dried bamboo shoots. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jingde dried bamboo shoots. The full text takes about 5 minutes to read, mainly including the basic introduction of Jingde dried bamboo shoots and their nutritional value? How did the history of Jingde bamboo shoots come about? The production method of Jingde dried bamboo shoots, the tasting and eating method of Jingde dried bamboo shoots, etc

Basic Introduction of Jingde Dried Bamboo Shoots

Preparation method of Jingde dried bamboo shoots

dried bamboo shoots Braised pork belly

Raw materials: streaky pork, dried bamboo shoots

Accessories: Garlic, ginger, rock sugar, scallion white, cooking wine

2. Cut the pork belly into cubes and add ginger slices to a cold water pot. Add 1 tablespoon of cooking wine, bring to a boil and continue boiling for about 3 minutes. Pour out the water and rinse off any foam on the surface of the pork chunks with warm water. Drain and set aside.

3. Wash the pot and add the pork chunks. Stir fry over low heat until all sides of the meat are slightly golden and there is a lot of oil overflowing. You can add rock sugar and continue to stir fry for 2-3 minutes (without frying until the sugar melts)

4. Add dried bamboo shoots, scallions, garlic slices, and 1 tablespoon of dark soy sauce and stir fry evenly

5 Add boiling water, the amount of water should not exceed the meat. (It must be boiling water) Reduce the heat to low and simmer for 40 minutes.

6. Reduce the heat to medium and add 1 tablespoon of dark soy sauce. Stir fry while removing the sauce and color it. If the taste is not enough, you can add some salt.

Tasting and eating methods for Jingde bamboo shoots

Soak in warm water for 72 hours (change the water every 24 hours in winter and every 12 hours in summer), then take it out, cut it into pieces, slices, draw and cut it into strips. Stir fry, cold mix, and stew in soup are all delicious dishes. Stir fry: You can directly use bamboo shoots that have been soaked and cut into thin strips, boil them in boiling water for 10-15 minutes, remove and filter the water, and then stir fry with pigs, beef, preserved meat, etc. The stir fried dishes are delicious and tasty. Bamboo shoots cannot be eaten raw. When cooked alone, they have a bitter taste and a bad taste. However, when bamboo shoots are stir fried with meat, the taste is particularly delicious. Bamboo shoots can be used for soup and cooking, making many delicious dishes. Such as bamboo shoots in crucian carp soup, bamboo shoots in pork, bamboo shoots in porridge, and bamboo shoots in dried bamboo shoots, yulanpian and canned food