1. Stir-fried shredded pork with bamboo shoots: shell bamboo shoots, shredded pork, garlic, soy sauce, red pepper, soy sauce, cooking wine, pepper and bamboo shoots, put them in a pot, cook for 20-30 minutes, then turn off the fire, cool and cut into pieces. Marinate shredded pork with soy sauce and rice wine first, then stir-fry minced garlic and shredded pork in a pot, then pour in soy sauce, soy sauce and clear water or broth, and stir-fry for 3-5 minutes.

Second, bamboo shoots and sausages: bamboo shoots, sausages, fresh peppers, salt and soy sauce. First, fry the bamboo shoots, cut the sausages, stir-fry the sausages for a while with low fire, add 30ml of vegetable oil, and stir-fry the peppers together.1~ 2min later, stir-fry the bamboo shoots, add salt and soy sauce, and add 20 ~ 30ml of water if it is too dry.

Stewed ribs with bamboo shoots: bamboo shoots, ribs, shredded ginger, garlic slices, salt and chicken essence. After the bamboo shoots are cooked in a boiling water pot, take out the bamboo shoots for later use, wash the ribs with hot water, put them on a plate for later use, oil them in a hot pot, add garlic and shredded ginger and stir-fry until the pot is full of oil, and then add a proper amount of salt.

4. Braised bamboo shoots in oil: heat bamboo shoots, salt, oil, soy sauce, sugar and monosodium glutamate in an oil pan, add bamboo shoots to stir fry, add a little soy sauce to stir fry, add a little water to boil, pour a little salt and sugar for 5 minutes, and add a little monosodium glutamate to stir fry when collecting juice.

5. Cold-mixed bamboo shoots: bamboo shoots, shallots, ginger, garlic, oil, salt, vinegar, sugar, sesame oil, bamboo shoots are cut into pieces, onion, ginger and garlic are minced, appropriate amount of water is added to the pot, the bamboo shoots are boiled for 3 minutes until cooked, and then taken out and drained for later use. Heat the wok with oil, put the onion, ginger and garlic into the container, and pour in the bamboo shoots to stir fry.

Six, bamboo shoots fried bacon: bacon, dried bamboo shoots, small green peppers, Laoganma, ginger, garlic, chicken essence, monosodium glutamate, sugar, pepper oil, bacon cooked, change the knife to cut chopsticks-thick diced, bamboo shoots are the same, small green peppers are cut into circles. Chop the ginger and garlic, fry the bacon in the oil pan, then fry the bamboo shoots and drain them for later use. Put oil in a clean pot, add ginger and garlic to stir-fry the smell of Laoganma, add bacon to stir-fry until fragrant, add small green peppers to stir-fry until fragrant, season, thicken dried bamboo shoots and add pepper oil.

7. Sauced bamboo shoots: fresh bamboo shoots, peanut oil, sweet noodle sauce, sugar, chicken essence, shrimp, sesame oil and fresh soup. Melt the sweet noodle sauce with water, put the peanut oil in a wok, boil it to remove the oily smell for later use, put the peanut oil in the wok, heat it to 50%, fry the bamboo shoots, pour it into a colander to drain the oil, and light the wok again.

Bamboo shoots are perennial evergreen plants of Gramineae, which are native to China. Bamboo shoots are the ingredients of Jiangnan cuisine. In the past, there was even a saying that it was inseparable from bamboo and bamboo shoots. Although all bamboo shoots are produced, not all bamboo shoots can be called cooking products. As a vegetable bamboo shoot, it must have tender tissue, no bitter taste or other bad taste, or a little bitter taste, and can only be eaten after processing to remove the bitter taste.