Bamboo shoot And noodle soup is among favourites of chinese. Bamboo shoots are widely used in chinese dishes. Bamboo shoots are considered to be healthy and contains medicinal benefits as per chinese beliefs. Here i am presenting the Bamboo shoot and noodle soup in traditional chinese way. It is very easy to prepare them and requires less time.

1. In a saucepan, cook together the stock, noodles, meat, bamboo shoots and seasoning for 10 minutes on high heat.


2. Lower the heat and simmer for another 10 minutes.


3. Serve steaming hot.

Cooking Time : 25 minutes.

Serves: 4 persons.

Shelflife: Best fresh.

Note:

Here we are using two products namely sherry and MSG, Sherry is a wine while MSG is a chemical salt. This is something about sherry.

• Sherry is a fortified wine from a small region of Spain, made from the Muscat, Palomino, and Pedro Ximenez grapes. In the United States and some other countries, some producers market SherrySherrySherry-style wines – though technically, like the use of the term champagne for sparkling white wines, calling such wines SherrySherrySherry is incorrect.


• Sherry is made in the early stages like most other types of wine. Once it has fermented, however, it is fortified with brandy. At this point, some Sherry has more yeast added and some does not. Sherry is similar in some ways to other fortified wines, such as Port – in comparison to Port, however, Sherry is quite a bit less alcoholic.


• Sherry may come in a variety of different styles, each with its own benefits and drawbacks. Oloroso is a type of Sherry that is around 17.5% alcohol – too high in alcohol content to allow the growth of any yeast – which is extremely dark and full of flavor. Amontillado is a type of Sherry that usually has around 15% alcohol, and has flor yeast added to the Sherry after initial fermentation. Amontillado is a lighter wine than Oloroso. Fino is a type of Sherry that is quite dry in texture, and the lightest of all Sherry varieties.


• Sherry has a long and prestigious history – rivaling that of most wines still around today. The first record of grapes in what is now the Jerez region of Spain where Sherry comes from is by a 1st century B.C. Greek, who talks about the vines being brought there in 1100 B.C. There is ample archaeological evidence that the Romans enjoyed wine from this region of Spain.

Let me tell you something about MSG. Eating is one of life's pleasures. Taste and flavor are important to enjoying food. Think about a bowl of hot pasta with tomato sauce and parmesan cheese, a freshly grilled steak with a rich mushroom sauce, or stir-fried seafood and chicken with crisp vegetables in a savory sauce. These subtle, delicate flavors result from centuries of culinary tradition, including careful attention to ingredients and preparation. In all of these dishes, glutamate is one of the major food components that provides flavor.

• Glutamate is an amino acid, found in all protein-containing foods. Amino acids are the building blocks of proteins. This amino acid is one of the most abundant and important components of proteins. Glutamate occurs naturally in protein-containing foods such as cheese, milk, mushrooms, meat, fish, and many vegetables. Glutamate is also produced by the human body and is vital for metabolism and brain function.


• Monosodium glutamate, or MSG, is the sodium salt of glutamate. When MSG is added to foods, it provides a similar flavoring function as the glutamate that occurs naturally in food. MSG is comprised of nothing more than water, sodium and glutamate.


• MSG is a flavor enhancer that has been used effectively to bring out the best taste in foods, emphasizing natural flavors. Many researchers also believe that MSG imparts a fifth taste, independent of the four basic tastes of sweet, sour, salty and bitter. This taste, called "umami" in Japan, is described by Americans as savory. Examples of each of these tastes are: Sweet - Sugar, Bitter - Coffee, Savory - Tomato, Sour - Lemon, Salt - Anchovy.


• In the early 1900s, MSG was extracted from natural protein-rich foods such as seaweed. Today, MSG is made from starch, corn sugar or molasses from sugar cane or sugar beets. MSG is produced by a natural fermentation process that has been used for centuries to make such common foods as beer, vinegar and yogurt.


• The human body treats glutamate that is added to foods in the form of MSG the same as the natural glutamate found in food. For instance, the body does not distinguish between free glutamate from tomatoes, cheese or mushrooms and the glutamate from MSG added to foods. Glutamate is glutamate, whether naturally present or from MSG.


• The natural flavor-enhancing levels of glutamate in food varies greatly, but is high in foods such as tomatoes, mushrooms and parmesan cheese. MSG enhances many but not all food flavors through the interaction between glutamate and other flavors. It works well with a variety of foods including meats, poultry, seafood and many vegetables. It is used to enhance the flavor of some soups, stews, meat-based sauces and snack foods. MSG harmonizes well with salty and sour tastes, but does little for sweet foods such as cakes, pastries or candies.


• MSG can not improve bad-tasting food or make up for bad cooking. It does not allow a cook to substitute low-quality for high-quality ingredients in a recipe, and does not tenderize meat. It just makes good food taste better.


• When you buy MSG in the grocery store, you will find suggested uses on the container label. MSG is generally added to foods before or during cooking. As a general guideline, about half a teaspoon of MSG per pound of meat or four to six servings of vegetables should be sufficient. Once the proper amount is used, adding more contributes little to food flavors.