How to make delicious spring bamboo shoots

Spring is the season of revival of all things. Fresh bamboo shoots will also be available in large quantities at this time. This is what people often call spring bamboo shoots. Spring bamboo shoots are crisp and tender, sweet and fresh, not greasy, rich in nutrition, and not expensive. They are a popular dish and a common dish on people's tables in spring. There are many ways to cook spring bamboo shoots. Today I will introduce several of the most distinctive ways to you, so that you can see how to cook spring bamboo shoots best.

How to make delicious spring bamboo shoots

1. Stir-fried spring bamboo shoots with bacon is delicious

Bacon is a very common meat product in southern provinces. It tastes particularly tempting when stir-fried with spring bamboo shoots. The specific method is to cut the bacon into strips first, then put it in a pot and cook it until it becomes translucent, then slice the spring bamboo shoots and stir-fry them in the pot. After the bamboo shoots are browned, add the bacon and stir-fry together. Finally, add some green garlic and cooking wine, and then it can be served.

2. Stir-fried spring bamboo shoots with shrimps is delicious

Spring bamboo shoots are especially delicious when stir-fried with shrimps, and the taste is fresh and tempting. Before frying, you should prepare the shrimps and blanch them in hot oil. Then cut the spring bamboo shoots into slices and fry them together with cucumber slices and shredded onions and ginger in the pan. Then add the fried shrimps and some seasonings, mix well and it is ready to be served.

3. Braised spring bamboo shoots are delicious

Braised spring bamboo shoots in oil is a very unique cooking method with an excellent taste. When making it, you need to cut the spring bamboo shoots into long strips, then heat oil in a pot and put the bamboo shoots in and stir-fry them, then add light soy sauce, sugar, MSG and an appropriate amount of fresh soup, bring to a boil over high heat and then turn to medium or low heat, simmer for six to ten minutes, and after the soup in the pot is concentrated, you can serve it on a plate.