Spring bamboo shoots, as the name implies, is spring bamboo shoots. Spring bamboo shoots are fresh, white and tender, with plenty of water, fresh and light taste, and high nutritional value.
Spring bamboo shoots are rich in plant proteins and essential nutrients and trace elements such as calcium, phosphorus, and iron. In particular, they have a high content of cellulose, and they often help digestion and prevent constipation. So spring bamboo shoots are high-protein, low-fat, low-starch, and more crude cellulose.
Nutrition analysis
Spring bamboo shoots are light, fresh and nutritious. Contains sufficient moisture, abundant vegetable protein, and essential nutrients and trace elements such as calcium, phosphorus, and iron. In particular, it has a high content of cellulose. Regular diet helps digestion and prevents constipation. Therefore, bamboo shoots are nutritious foods with high protein, low fat, low starch, and more crude cellulose. Spring bamboo shoots have the effect of "Lee Nguyen Que, through blood, phlegm, eliminate food inflation". Modern medicine has confirmed that eating bamboo shoots has the effects of nourishing yin, benefiting blood, removing phlegm, eliminating food, promoting convenience, and improving eyesight. When children have measles, they can drink soup with tender bamboo shoots to make the measles clear and shorten the period of disease. The use of spring bamboo shoots to porridge, also has a good effect on the formation of rectal prolapse. Modern medicine believes bamboo shoots are ideal for dieters because they absorb fat, promote food fermentation, help digestion and excretion.
All bamboo shoots, the ancients said that extremely cold, toxic, especially sick people can not eat more, like rheumatism, allergic constitution and other patients, or eat less for the better.
Spring bamboo shoots have a lot of food, and they are known for their reputation as a “wild vegetarian dish.†Once cooked with various kinds of meat, it becomes even more delicious, stir-fried, boiled, boiled, steamed, stewed and so on. In general, spring bamboo shoots can be divided into three sections.
Bottom bamboo shoots are whiter, and bamboo shoots are relatively sparse. They are relatively old and suitable for cooking, steaming, braising and souping. In the middle, bamboo shoots have a tight, slightly yellowish color, and they are brittle, suitable for slicing or shredding. The most important thing is the head shot, the most tender, fresh and sweet fried eggs (popular egg group), with carrots, fungus and other dumplings filling is crisp and delicious.
The most common household utensils are the spring bamboo shoots, the spring bamboo shoots, the hobbies, the scoops, the pork belly, the hot pot, put a little oil, put in the right amount of rock sugar, stir fry sugar into a syrup with a small fire, and put it into the pork belly. , scallion, ginger, star anise, stir-fried pork until broken, and then release the cooking wine, soy sauce, stir-fry color, then pour the pork into the casserole, add soup, salt, spring bamboo shoots, fire boiling, change the small fire a Hours, when the meat is rotten and red, season it with salt. If you are in trouble, you can go to the supermarket and buy a can of Merlin braised pork, buy the same brand of oil and bamboo shoots, pour them together into a pot and make a few more copies to be able to serve.
The shoot tips of spring bamboo shoots have been marinated and are the main ingredients of Shanghai famous dishes. The authentic practice is to use bamboo shoots with dried shoots and fresh bamboo shoots. Sharp shoots, shredded bamboo shoots, and bacon, fresh pork, and slats for half an hour are very tasty.
Picking bamboo shoots, first of all, look at the tip of the shoot. Good quality should be golden yellow and tightly packed. If the tip of the shoot is green, it may taste bitter. Look at the shoot festival again. If the festival is closely related to the festival, the meat will be tender. Finally, at the bottom, the white dots at the bottom of the tender bamboo shoots are small, and the larger the white dots, the more obvious the spring bamboo shoots are and the thicker the taste is.