1. Wash the goose, remove the blood and stew for a while.
2. Take the cooked goose out to dry and use the soup for later use.
3. Put oil in the pot, saute ginger slices and goose pieces, add 2 Chinese soups, add pre-soaked dried bamboo shoots, add auxiliary materials such as salt and sugar, bring to a boil with high fire, and simmer with low fire until tasty. ?
When the soup is half dry, put the onion in the pot.
Which part of bamboo shoots is better?
Bamboo shoots can be eaten in different grades because of their different freshness. In China, it has been regarded as "the treasure of the plate" since ancient times. Bamboo shoots are a traditional dish in China. They are crispy and delicious, and have a long history of eating and cultivation.
The bottom of bamboo shoots is white, and sparse bamboo shoots belong to roots and are relatively old. Suitable for cooking, steaming and stewing, and making soup with pork and chicken. It absorbs the essence of broth and tastes delicious.
The central part of bamboo shoots is compact and yellowish in color, so they are crisp to eat, suitable for slicing or shredding, and very suitable for frying shredded pork, bacon or as an ingredient in dishes.
The essence is the first bamboo shoot, which is the freshest. They are used to scramble eggs. They are sweet and fresh. As an ingredient of meatballs and fillings, it is loud and delicious. The correct treatment is to cut the bamboo shoots in half vertically, so that all the skins can be easily peeled off. Then, remove the roots with coarse fibers.
Which season is good for eating bamboo shoots?
Bamboo shoots can be found all year round, but only bamboo shoots and winter bamboo shoots taste the best. When cooking, whether it is cold salad, stir-fry or soup, it is delicious and one of people's favorite dishes. Bamboo shoots are the embryonic form of bamboo poles. In the longitudinal section, you can see that there are many diaphragms in the middle, surrounded by thick bamboo shoots, which are wrapped in bamboo baskets. Bamboo shoot meat, diaphragm and tender parts of bamboo shoots can be eaten. Bamboo shoots can be dug in winter and harvested before and after Tomb-Sweeping Day 3 ~ 6 years after bamboo shoots are produced. The quality of bamboo shoots of Phyllostachys pubescens is better than that of Phyllostachys pubescens. Bamboo shoots were harvested after planting Dendrocalamus latiflorus and Phyllostachys pubescens for two years. The harvest period is April ~ 165438+ 10, and the harvest period is July ~ August. The best harvesting time is when the head of bamboo shoots just emerges from the soil, so it is too late to harvest, which is rich in fiber and tastes bitter. Bamboo shoots, also known as magnolia slices, can be eaten in winter, spring and summer all year round.