Bamboo shoots and mushrooms are health-preserving ingredients with high nutritional value. They are not only low in fat and calories, but also can accelerate human metabolism, promote the decomposition of fat in human body, slowly reduce human body weight, purify blood, maintain human cardiovascular health, slow down human aging, and be eaten together, which is of great benefit to maintaining human health and strengthening the body. They can be fried or boiled together.
First, fry mushrooms with bamboo shoots.
Sichuan bamboo shoots and mushrooms are mixed and fried. When the taste is particularly good, you need to prepare 350 grams of fresh bamboo shoots and 50 grams of dried mushrooms. Wash mushrooms with clear water in advance and cut into pieces. Prepared bamboo shoots should also be cut into pieces. Heat a proper amount of cooking oil in a pot, add chopped green onion and stir fry, then add bamboo shoots and mushrooms and stir fry, add a small amount of soy sauce, edible salt and white sugar and stir fry, then add a proper amount of monosodium glutamate and pepper, and thicken with water starch after stir fry.
Second, bamboo shoots and mushroom soup
When cooking, you need to prepare a proper amount of mushrooms, bamboo shoots and Flammulina velutipes. Wash the prepared Lentinus edodes and bamboo shoots respectively, cut them into filaments, put the prepared clear soup into a soup pot, add Lentinus edodes and bamboo shoots, heat and boil for 15 minutes, add Flammulina velutipes, cook for 5 minutes, then add edible salt and monosodium glutamate, and then take them out of the pot directly.
Third, bamboo shoots and mushrooms jiaozi.
Jiaozi made of mushrooms and bamboo shoots is especially delicious. When making, you need to prepare a proper amount of meat stuffing, put it with washed mushrooms and bamboo shoots, chop it up, and then add onion, Jiang Mo and cooking wine, and a proper amount of seasoning such as edible salt, thirteen spices and edible oil. After the stuffing is made, the prepared noodles are rolled into dumpling wrappers, then an appropriate amount of stuffing is wrapped in jiaozi, cooked in a pot, and eaten with vinegar.