Bamboo shoots are rich in vitamins and other nutrients, and also have the functions of reducing phlegm and digesting food. Many people are confused, can spring bamboo shoots be eaten in April? Regarding, are there spring bamboo shoots to eat in April? Can we eat spring bamboo shoots in April? Let me answer them one by one for you! Are there spring bamboo shoots to eat in April?

The end of March and the beginning of April is a good season for eating bamboo shoots. Everyone has a different perception of the coming of spring. Most people judge it by the temperature. Only those with a poetic and artistic feeling will sigh that spring has really come when they look up and see the branches full of jasmine flowers. For me, when bamboo shoots appear on the dining table at home, it means spring is here. Since my parents both love bamboo shoots, as soon as the spring bamboo shoots come into season, there must be one in every stew. The ancients once wrote a poem praising: "The bamboo shoots in Anji City are as crisp as crisp, and the taste of bamboo shoots is as clear as crisp. There is no need to curse the bamboo shoots to prevent them from becoming bamboo. Eat bamboo shoots every day and don't eat meat." Whether it's braised bamboo shoots in oil, roasted with meat, or pickled fresh, bamboo shoots are really suitable for meat and vegetable stir-frying. Moreover, bamboo shoots often take away the flavor of other ingredients. Giving up meat and eating bamboo shoots is not a good idea for people who regard meat as their life. It's not impossible to be a foodie. Who knows that Shanghainese's food concept always puts the word "fresh" at the forefront.

Can we eat spring bamboo shoots in April?

Bamboo shoots are not a seasonal dish, there are different types of bamboo shoots all year round. For example, winter bamboo shoots are so fresh that you can smack your lips when the season comes. The spring bamboo shoots are so remembered probably because they are the most delicious bamboo shoots of the year and are known as the "King of Vegetables" in spring.

When we usually talk about spring bamboo shoots, we mostly refer to thunder bamboo shoots. Tender, crisp, white and smooth, with a shy and cute appearance. Others often use it to describe women's slender fingers. For example, Li Yu of the Southern Tang Dynasty wrote in "Pounding Lian Zi Ling": "Hold the fragrant cheeks slantingly and tender spring bamboo shoots, for whom are you leaning against the lantern with tears?" Thunder bamboo shoots are on the market in mid-March every year. Until the end of April, it is the tenderest and most delicious time. You can fry, stir-fry, stew, whatever you want. If you want to make braised spring bamboo shoots in oil, it is a must. However, in fact, spring bamboo shoots are understood in a broader sense and refer to all the bamboo shoots that emerge in spring. This cannot but mention the deliciousness of bamboo shoots. The chubby and round bamboo shoots are each as thick as the mouth of a bowl and weigh several kilograms. The spring bamboo shoots are on the market half a month later than the thunder bamboo shoots. They have a somewhat astringent taste and must be cooked thoroughly before they can be eaten.

Tips on Spring Bamboo Shoots There are four things to look for when choosing spring bamboo shoots

1. First look at the bamboo shoot shells: Generally, bright yellow ones are better, because the shells of bamboo shoots that have not fully grown out of the soil or have just grown out are often It is yellow in color and its bamboo shoots are especially tender.

2. Next, look at the bamboo shoot meat: the whiter the color, the crisper and tenderer it is, the yellow bamboo shoot meat is of second best quality, and the green bamboo shoot meat is of poor quality.

3. Look at the bamboo shoot sections and body: The closer the sections of fresh bamboo shoots are, the more tender the meat will be.

4. Finally, look at the body of the bamboo shoots: The bamboo shoots have large stalks and small tails, more meat and less shell, and the taste is particularly crisp, sweet and tender.

There are 4 taboos for people who should not eat more spring bamboo shoots

1. Patients with gastrointestinal diseases and liver cirrhosis: Patients with gastrointestinal diseases and liver cirrhosis may easily cause gastric bleeding if they eat more spring bamboo shoots. , liver disease aggravation and other adverse consequences.

2. People with urethral stones: Spring bamboo shoots contain oxalic acid, which can easily combine with calcium to form calcium oxalate. Calcium oxalate is easy to deposit, so people with urethral stones should not eat more spring bamboo shoots.

3. Children: Oxalic acid will affect the body's absorption and utilization of calcium and zinc. Children eating more spring bamboo shoots will not only hurt their stomachs, but may also affect their growth and development due to zinc and calcium deficiency.

4. People prone to allergies: Spring is prone to allergies. For people who are prone to ingestion allergies, eating spring bamboo shoots can also easily cause urticaria. To prevent allergies, you should try a small amount before eating bamboo shoots.