Spring rain is as precious as oil, and spring bamboo shoots are so fresh that you frown. At this moment, it is a perfect day to eat spring bamboo shoots. Spring bamboo shoots are a nutritious delicacy that is high in protein, low in fat, low in starch, and rich in crude fiber. It is known as the “first vegetarian food.” It is the most suitable food for people who are afraid of fat and want to stay away from greasy food. There is a poem saying that it is better to eat without meat than live without bamboo. In fact, according to the editor's preference, I would rather not eat meat than eat this bite of bamboo shoots.

Bamboo shoots are in good demand after the hibernation of hibernation. Relatives from my hometown in Anhui Province often post beautiful pictures in WeChat Moments of their family picking bamboo shoots from the mountains. Especially after a burst of spring thunder and a spring rain, the spring bamboo shoots, the first freshest spring bamboo shoots, are popping out like bamboo shoots. I remind you, dig them up quickly and cook them into delicious food. That will live up to the spring glory. Of course, bamboo shoots are freshly dug and eaten right now, which is a bit like picking. However, because of the power of express delivery, people in the city seem to deliberately eat freshly dug bamboo shoots only one day apart. They are so tender, and there are still some small ones when picking them. A little tip: first look at the bamboo shoot shell, fresh color is the best, and the bamboo shoot meat is particularly fresh and tender; secondly, look at the bamboo shoot meat, the whiter the color, the crisper and tenderer it is, followed by yellow, and green is the worst; finally, look at the bamboo shoot joints, the tighter they are. The meat of bamboo shoots is more tender, but the bamboo shoots with longer joints are not good. Have you remembered?

The editor below will tell you some simple ways to make bamboo shoots! When it comes to eating bamboo shoots, my favorite is of course the braised spring bamboo shoots in oil. Since it is braised in oil, of course I am not afraid of adding more oil. There is a saying in the gourmet world that it is called vegetarian food. Since spring bamboo shoots are very tender, there is one thing to note. Some friends will be allergic to spring bamboo shoots because they are rich in amino acids, proteins, and vitamins. According to traditional Chinese medicine, It is said that bamboo shoots will sprout in spring. In order to avoid allergy caused by spring bamboo shoots, it is best to use water from the aisle when eating, that is, stir-fry them in boiling water, and then simmer them in oil. The oil can just use the oil to stimulate the fresh flavor of the spring bamboo shoots. Add more oil and a little soy sauce. Braised bamboo shoots in oil seems to be the way to do it in Shanghai. It is a braised method. It has a salty and fresh taste. The most delicious thing is the hungry bamboo shoot tip at the front. It is swallowed in one bite, leaving only a fresh fragrance in the mouth. Aftertaste, Zhu Bajie really ate ginseng fruit and swallowed dates wholeheartedly. The editor makes braised spring bamboo shoots in oil, without adding any water, just using oil and soy sauce. Before taking it out of the pan, add a little sugar to make it fresher. Remember, when we are cooking, we need to put a little sugar, and when we are baking cakes, we need to put a little salt. This is the combination, correcting the taste. The braised bamboo shoots are delicious and not greasy at all. If the bamboo shoots are stir-fried, the bamboo shoots will look a bit thin. Because of the fat, the texture of the spring bamboo shoots will become richer. Add a bowl of white rice and a ladle of oil to simmer the soup. In fact, the sauce is more suitable. Add a piece of bamboo shoots. It's appetizing and refreshing. If you don't eat it all, you'll be sorry for yourself.

The spring bamboo shoots brought to the table will make people reluctant to put down their chopsticks. There is also a pickled and fresh dish. Such a dish is delicious and easy to make. Cut the bamboo shoots into hob pieces and prepare the marinated meat and ham pieces. You can wash them with boiling water beforehand to remove the saltiness. Then stir-fry in hot oil until the aroma of the meat comes out, and add boiling water. The editor reminds you to use boiling water when making soup, so as to better protect the protein in the meat. Wait for the soup to boil, simmer over low heat for 2 hours. When the meat is tender, add bamboo shoots, cook for another half an hour, and then you can eat. The first thing about this dish is that the soup is delicious. It is also delicious to make with rice or just drink a bowl of soup, filling your mouth with spring. Bamboo shoots and meat are a perfect match, like a talented man matching a beautiful woman.

For vegetarians, you can try a bowl of bamboo shoot tip braised tofu. Soak the tips of the bamboo shoots in water for half an hour to remove excess salt; wash, peel and cut the lettuce into small pieces, blanch and remove; put a little oil in the pot, stir-fry the shredded ginger until fragrant, add the green onions, and add an appropriate amount of water; Remove the bamboo shoot tips, wash them, cut them off and put them into the pot. Bring to a boil over high heat, then simmer over low heat for another 20 minutes. When the soup becomes thick and white, add tofu cubes and lettuce cubes and bring to a boil. Add salt and pepper to taste.

The last thing I want to talk about is my baby’s favorite and most commonly eaten dish, braised eggs with bamboo shoot tips! First, mince the onion and ginger, and beat the eggs. Peel off the bamboo shoots and cut the old roots into two pieces. Pour cold water into a pot, bring to a boil over high heat, then turn to medium heat and continue cooking for 15 minutes. Cut the cooked bamboo shoots into slices. Then finely dice (raw bamboo shoots, like cassava, contain glycosides, which are toxic and astringent, so they must be thoroughly heated until cooked before cooking). Cut the front leg meat into small slices. The front leg meat is 30% fat and 70% lean. It is tender and smooth after cooking. The fat in the fat part is also fully absorbed by the bamboo shoots, making the bamboo shoots taste more fragrant than meat. Chop it into minced meat. . Add ground ginger, light soy sauce and starch. Mix well and marinate for about 15 minutes. Heat the pan with less oil. I usually use a casserole because it makes it more flavorful. Quickly stir-fry the minced meat, add the diced bamboo shoots, stir-fry evenly and then add an appropriate amount of water to cover the ingredients. Bring to a boil, then turn to medium heat and cook for about 6 minutes. Pour in the egg liquid and continue cooking for about 2 minutes. Garnish with wolfberry and chopped green onion. For older babies, add a little salt and serve.

Finally, although bamboo shoots are delicious and nutritious, you should also pay attention when eating them: it is best to blanch them in boiling water before making them to soften the crude fiber and help digestion.

Firstly, it can remove the astringent taste of bamboo shoots and allow 70% of the calcium oxalate to be lost. Secondly, it will taste more delicious!