Is the beginning of a catastrophe? The little farm cook is raising a family with a full warehouse.

Winter bamboo shoots have a wide range of cooking uses. Whether they are stir-fried or stewed in soup, they can show their delicious and crisp taste.

Before eating, boil it in clean water and then soak it in cold water. This step helps to remove the bitterness and improve the overall flavor.

For those moss bamboo shoots and dragon beard bamboo shoots that have their own special smell, just add a little mint to dissolve the odor and add a touch of freshness.

Winter bamboo shoots can be cooked with meat or paired with vegetarian dishes, and are especially suitable for consumption in winter and spring.

In summer, the flavor of winter bamboo shoots will be greatly reduced and become tasteless. As for aged winter bamboo shoots that have been stored for too long, they are not suitable for consumption.

When pairing bamboo shoots with meat, beef, mutton, chicken, duck and other meats are not the best choices. It is most suitable to pair them with pork, and it is best to use fatter pork.

Because the sweetness of the fatty pork can be perfectly blended with the bamboo shoots, people can only taste its freshness without feeling the sweetness.

The first dish Cheng Yuntao was going to make was braised winter bamboo shoots in fat. First, she cut the bamboo shoots into dice and put them into a large sand pot. She then added chicken soup and an appropriate amount of water until the pot was full, and then added a little salt and wine for seasoning.

Then take a piece of lard that is the same size as the mouth of the jar, cover the mouth of the jar, and press the lard with a covered bowl to ensure that it does not move, and simmer it slowly over charcoal fire for an hour.

During this process, the lard will gradually melt, and the winter bamboo shoots will take on a lustrous color. The taste will also become extremely crispy and tender, melting in your mouth.

The second dish to be made is stir-fried winter bamboo shoots with bacon. Select fresh winter bamboo shoots, peel them and cut them into thin slices to retain their crispy and tender taste. At the same time, prepare a piece of smoked bacon and cut it into thin slices so that it can be better flavored.

In addition, you also need to prepare an appropriate amount of garlic slices, ginger slices, and green and red pepper segments to add aroma and color to the dish.

Heat the pan with cold oil. When the oil temperature reaches 50% hot, add the sliced ​​bacon and stir-fry over low heat to release the oil and aroma. The bacon will gradually become transparent during the stir-frying process and release a rich smoky aroma.

When the bacon is fried until slightly curled, add garlic slices and ginger slices and continue to stir-fry to fully blend the seasoning with the bacon. Then add green and red pepper segments to add color and spiciness to the dish.

During the frying process, you can add appropriate amounts of seasonings such as light soy sauce, dark soy sauce, salt, etc. Finally, add the blanched winter bamboo shoots slices into the pot and stir-fry quickly over high heat to fully mix the winter bamboo shoots with bacon and seasonings.

When the winter bamboo shoots are cooked through and the bacon is fragrant, turn off the heat, remove from the pan, place on a plate, and garnish with chopped green onions or coriander.

Taking into account the previous request of her younger brothers and sisters, Cheng Yuntao hesitated for a moment, and finally made another dish of fish-flavored eggplant. After all the dishes were on the table, she ran back to the valley and called people to come and eat.

"Lunch is ready! Everyone come back and eat first, and then we'll continue working in the afternoon."

When they thought about having winter bamboo shoots for lunch today, Cheng Jingzhu and Cheng Yueli slowed down their pace and were not as active as before.

After the food was served, they found that there was an extra dish of fish-flavored eggplant. Both children's faces flashed with joy at the same time, and they were the first to reach out their chopsticks to pick it up.

The inside of the eggplant is soft and hot, while the skin has a slight chewiness. The fried skin is like a small sponge, fully absorbing the essence of the sweet and sour sauce, becoming soft and plump.

One bite and the sweet and sour taste blooms instantly in your mouth, with a hint of just the right saltiness, which perfectly awakens your appetite. It is especially suitable for enjoying with rice.

Cheng Jingzhu's eyes, which were originally slightly narrowed due to sleepiness, suddenly widened after he felt the taste on the tip of his tongue.

He couldn't wait to scoop up a big mouthful of rice and put it into his mouth. The rich sauce and the soft and chewy rice were intertwined, releasing an even more tempting flavor as he chewed.

In addition to the sweet, sour and salty flavor of the sweet and sour sauce, the eggplant cut into thick pieces also retains its own fresh aroma.

The dark red sauce seeps into the rice. Just stir it gently, and the thick, salty and fragrant soup will tightly wrap every grain of white and crystal rice.

Every bite makes people feel the wonderful fragrance on their lips and cheeks. It has the right saltiness, sweetness and sourness with a slight spiciness. Just mixing rice with this soup is enough to make people intoxicated and leave them with an endless aftertaste.

"Sister! This... this eggplant is so delicious... it goes great with rice!"

Cheng Jingzhu's cheeks were swollen and his speech became unclear, while Cheng Yueli didn't have time to speak at all, her eyes curved with happiness.

"These winter bamboo shoots are delicious too, come and try them!"

Cheng Yuntao picked up a piece of winter bamboo shoots and put them into each of her brother and sister's bowls, looking at them expectantly.

"It won't make your mouth ache! I promise!"

"If you try it and don't think it tastes good, I won't force you to eat it again. Just give it a try."

Hearing this, Cheng Jingzhu stretched out his chopsticks hesitantly. Although he didn't have a very good impression of winter bamboo shoots, the food cooked by his sister was first-class and the quality was more or less guaranteed.

Just as his chopsticks were about to touch the bamboo shoots in the bowl, he heard his sister Xiaoli's exclamation.

"So delicious! Brother Xiaozhu, come and try it. My fried bamboo shoots are not spicy at all! They are fragrant, crispy and delicious!"

Encouraged by his sister, Cheng Jingzhu's eyes became much more determined, and he put the bamboo shoots and bacon into his mouth.

The skin of the bacon has a slight burnt aroma, is crispy but not too dry, and breaks into pieces the moment it comes into contact with your teeth, releasing a rich smoky aroma.

At the same time, the crispness and tenderness of the winter bamboo shoots are very prominent, with delicate fibers that break with a light bite, releasing a natural sweetness and freshness, which contrasts sharply with the taste of bacon and adds a sense of lightness and vitality.

During the chewing process, the flavors of bacon and winter bamboo shoots gradually blend together, and the salty fragrance of bacon and the sweetness of winter bamboo shoots penetrate each other in the mouth, creating a unique and harmonious flavor.

The addition of green and red peppers brings a hint of spiciness and fresh stimulation, making the flavor of the whole dish fuller and more layered.

Cheng Jingzhu's tightly furrowed brows gradually relaxed, his eyes filled with surprise. Why were these winter bamboo shoots different from the ones he had eaten before?

Seeing this, Cheng Yuntao suppressed her laughter and gave him another helping of chopsticks: "Try this one."

When the fat-braised winter bamboo shoots are put into your mouth, the first thing you feel is the smoothness and warmth of the surface of the bamboo shoots after being soaked in lard.

This thin layer of oil film not only adds a layer of luster to the winter bamboo shoots, but also slowly melts on the tip of the tongue, releasing a rich oil aroma.

As you chew deeper, the sweetness of the winter bamboo shoots is gradually released, perfectly interweaving with the fatty meaty aroma.

The richness of the fat slowly melts between the teeth, wrapping every strand of bamboo shoots as smooth as silk, but it does not feel greasy at all, instead highlighting the freshness and elegance of the winter bamboo shoots.

"Hey, my mouth isn't numb anymore, it's delicious!"

Cheng Jingzhu was obviously not as resistant as he was at first, and he ate several more chopsticks in a row, making crisp chewing sounds.