Stuffed spring bamboo shoots with meat mushrooms

Overview

The fresh spring bamboo shoots brought back from Qingcheng Mountain in Sichuan are very tender. I love eating bamboo shoots, especially fresh ones, so I brought a lot of them back. Some of them are used for cooking, and others are processed and pickled. Today I am cooking with fresh spring bamboo shoots and paired with the delicious Northeastern wild red pine mushrooms. It tastes great.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• five spice powder
• meat filling
• oyster sauce
• red pine mushroom
• spring bamboo shoots
• salt
• soy sauce

Ingredients

Steps

1. 1 Fresh spring bamboo shoots were cut into pieces according to the texture

   

2. 2 Put a small amount of salt in the water and cook for 10 minutes to remove the bitter taste of the fresh bamboo shoots

   

3. 3 Take the part of the root that is suitable for stuffing, wipe the surface moisture with a dry cloth, and set aside.

   

4. 4 Northeastern wild red pine mushrooms are soaked in water in advance

   

5. 5 Take the required amount and squeeze out the water with a dry cloth. This can combine well with the meat and make it easy to taste.

   

6. 6 Cut in half

   

7. 7 Add minced ginger, salt, rice wine, soy sauce, and pepper to the meat filling, and stir in one direction until the meat filling is thickened.

   

8. 8 Insert the pine mushrooms, then stuff the meat stuffing into the spring bamboo shoots

   

9. 9 After everything is done, put it on a plate, garnish with a few peas, steam over high heat for 12 minutes.

   

10. 10 Pour the excess soup on the plate into the wok, add an appropriate amount of oyster sauce and boil it into a sauce

    

11. 11 Pour the soup over the bamboo shoots, plate and serve.