Winter is cold and dry, so many friends will choose yam, white radish, corn and other ingredients to stew with meat, because these ingredients are nutritious and suitable for eating more in winter, even to the point where they must be eaten at every meal. My old father was like this. White radish and yam are delicious. In winter, he always keeps 65,438+00 Jin and 8 Jin at home, and eats a meal every once in a while. No matter whether it is vegetarian fried or stewed meat, he just likes winter.

Winter bamboo shoots are bamboo shoots that grow on the side of Phyllostachys pubescens around beginning of winter, which have obvious seasonal differences with bamboo shoots. Spring bamboo shoots taste fresh and tender, while winter bamboo shoots taste sweet and crisp. Winter bamboo shoots also have rich nutritional value and medical functions, and are rich in vitamins, calcium, iron, phosphorus and other trace elements, dietary fiber, protein, and as many as 16~ 18 amino acids.

Eating radish in winter is not as good as using "winter bamboo shoots" to stew soup. Winter bamboo shoots are sweeter than radish soup, fresher and better than yam and white radish. The quality of winter bamboo shoots is better than that of Chinese yam and white radish, so the brightness of stew with winter bamboo shoots is better than that of white radish and Chinese yam, and its fragrance is fresh and sweet, so if you have the habit of eating white radish in winter, it is better to try to make delicious food with winter bamboo shoots.

Stewed ribs with winter bamboo shoots and mushrooms &; List of materials: ribs, winter bamboo shoots, Tricholoma, salt, chopped green onion, Beiqi.

"production process":

Step 1 | Prepare the ingredients, wash the ribs and chop them into inches, peel the winter bamboo shoots and cut them into thin slices, and wash the mushrooms and cut them into thin slices.

Step 2 | Boil a pot of boiling water, add some salt and oil to boil. First, add pine mushrooms and cook for a while, then remove the astringency and impurities of mushrooms. Then put the winter bamboo shoots into the pot and cook for 3~5 minutes, remove the oxalic acid contained, and take them out under water control.

Step 3 | Put the ribs in a cold water pot, add ginger slices, bring to a boil with strong fire, remove the overflowing floating foam, continue to cook for 3-5 minutes, add Radix Astragali, blanched winter bamboo shoots and Tricholoma, and cook together.

Step 4 | Boil the soup with high fire, simmer for 50-60 minutes with low fire, add salt to taste, sprinkle with chopped green onion and serve.

Step 5 | The simple water in the original pot completely absorbs the fresh meat of ribs, fresh bamboo shoots of winter bamboo shoots and the rich fragrance of mushrooms, making the whole pot soup fresher than radish soup, brighter than yam soup, delicious and warm, fragrant and delicious, and rich in nutrition.