Bamboo shoots unearthed after the spring are known as "the king of vegetables" and "the eight treasures in the mountains" because of their fat body, white as jade, tender meat and delicious taste. Because there are many kinds of bamboo, such as Phyllostachys pubescens, Phyllostachys pubescens, Dianthus caryophyllus, Dendrocalamus, Phyllostachys pubescens, Dendrocalamus latiflorus, Dendrocalamus latiflorus and so on. They can be vegetarian with different practices and tastes. Stir-fry, stew, boil, stew, stew, etc. It's all delicious food.

Spring bamboo shoots have the effects of "benefiting nine orifices, dredging blood vessels, resolving phlegm and promoting fluid production, promoting digestion and reducing swelling". Eating bamboo shoots has the effects of nourishing yin and blood, resolving phlegm and promoting digestion, relaxing bowels and improving eyesight. Bamboo shoots can absorb fat, promote food fermentation, help digestion and excretion, and are one of the most ideal foods for dieters. Health experts believe that people in bamboo forests live longer and seldom suffer from high blood pressure, which is related to eating bamboo shoots frequently.

Although bamboo shoots are the best in the world, they are famous for their fragrance, tenderness, crispness and sweetness. But if you don't master the correct cooking method, the bamboo shoots will not only affect the taste, but also be harmful to your health. This is because spring bamboo shoots contain a substance-oxalic acid. If these oxalic acids are not completely removed in the cooking process, they will have astringency and numbness, and oxalic acid will combine with calcium in the body to form calcium oxalate, which will easily lead to kidney calculi.

China has the custom of eating bamboo shoots since ancient times, and people have accumulated many cooking skills to remove oxalic acid from bamboo shoots. For example, in some bamboo shoot producing areas, peeled bamboo shoots are soaked in plant ash water. Anyone who has studied chemistry knows that plant ash is rich in alkalinity, and acid and alkali neutralize each other, so the treated bamboo shoots naturally have no astringency and hemp taste. Families can soak bamboo shoots in light alkali.

Below we will introduce you to the cooking method of fried bamboo shoots with tenderloin.

1) Bamboo shoots are peeled, washed, sliced and soaked in water. Add a little edible alkali to water to neutralize oxalic acid in bamboo shoots and remove astringency. Some people like to add some salt, but according to chemical principle, alkali has the best neutralization effect on acid.

2) Boil bamboo shoots soaked in alkaline water for five minutes, then take them out and soak them in cold water for ten minutes.

3) Mix tenderloin slices with starch, cooking wine, salt, pepper noodles and shredded ginger, and stir-fry in a cold oil pan until it turns white. The tenderloin is tender, so don't fry it for too long. Keep smooth and elastic.

4) Push the sliced meat to the side of the pot and add the side dishes of bamboo shoots, fungus and red pepper. Blanch all the black fungus bamboo shoots, stir-fry for seven or eight times, then add garlic sprouts, add some seasoning salt and put monosodium glutamate into the pot.

5) Because this dish is rich in color, bright and attractive, the bamboo shoots are specially treated, the taste is sweet and crisp, and the tenderloin is tender and elastic. Whether it is a family dinner or a home-cooked dish, it is very classic and worthy of family income.