When talking about the south of the Yangtze River, some people dream of water towns, pavilions, pavilions and pavilions; some people like the sunrise, river flowers, and the blue water in spring; but I only love a delicious spring flavor in the south of the Yangtze River, and that is bamboo shoots

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Bamboo shoots have been one of the "eight delicacies of the mountains" since ancient times. In Jiangnan, there is even a saying that "you cannot live without bamboo, and you cannot eat without bamboo shoots." This is enough to prove how much people like bamboo shoots.

Bamboo shoots from the south of the Yangtze River meet Saibei mushrooms by chance, creating the famous Saibei specialty food in China, Braised North and South.

Perhaps in the eyes of northerners, bamboo shoots are an essential food in daily life. As a true Northeastern person, most of their initial understanding of bamboo shoots comes from some classic literary works.

"For whom are the tender spring bamboo shoots leaning against the cheeks leaning against the lantern with tears?" It is most appropriate to use these delicate and jade-like bamboo shoots to describe the little girl's slender fingers.

Bamboo shoots are a "hair-producing food". Bamboo shoots are nutritious and contain a large amount of soy protein, a variety of nutrients, a lot of dietary fiber, calcium, phosphorus, iron and a variety of amino acids. They are a true high-soy protein, low-calorie food.

, tender food with low fat and high dietary fiber.

Bamboo shoots are also a good food that nourishes the stomach, promotes digestion, and prevents "old constipation". Especially the elderly at home and women who pursue beauty should eat bamboo shoots frequently.

However, no matter how tender the bamboo shoots are, they are still considered "sexual food". In order to keep your family healthy, don't skip the "two key steps": 1. Drink water every time you eat.

The main reason why bamboo shoots become a "sedative food" is because they contain too much hydrochloric acid, which easily produces calcium salts and affects the digestion and absorption of various nutrients.

2. When there is enough water, there must be enough water.

Spring bamboo shoots have a delicate texture, and it is difficult to remove most hydrochloric acid using the same method as broccoli and other ingredients.

The blanching time must be sufficient, usually 5-10 minutes, at least 5 minutes.

Stir-fried Pork Slices with Bamboo Shoots and Fungus in Life 1. Use 2-3 tender bamboo shoots, cut off a small part of the bottom fibrous roots, make a long slash, peel off the shoots, and expose the white and flawless bamboo shoots, with a net weight of about 330 grams.

Soak 50 grams of fungus in water in advance, clean it, and cut it into wide slices.

2. Cut the bamboo shoots diagonally, and cut them into thin shreds with a diagonal knife; if you like spicy food, please choose 100 grams of fresh green peppers. Hangzhou peppers, line peppers, and ordinary green peppers can be used. Clean them and shape them into small diamonds.

Pieces or long small rings.

3. Use 150 grams of lean pork, cut into coin-thick medium slices; cut into 5 grams of chopped green onion, 5 grams of ginger slices, and 5 grams of garlic.

4. Pour a certain amount of water into the pot, bring it to a boil, add bamboo shoot slices, simmer for 5-10 minutes, pick it up and quickly let it cool under the water pipe.

5. Pour 30 grams of cooking oil into the pot, heat it to 40%, add the meat cut into small pieces, and stir-fry until white.

Add onion and garlic, stir-fry until fragrant.

Pour in 15 grams of delicious fresh soy sauce, stir-fry over low heat until the sauce tastes good, then add 10 grams of rice wine, which will overflow with fragrance.

Add bamboo shoot slices, water-cured fungus florets, fresh green pepper slices, and pour in 30 grams of cold water.

It became popular and quickly stirred up.

6. Add 2 grams of salt, 2 grams of white sugar, 2 grams of chicken essence or chicken powder (optional), and stir well again.

After a truce, put the prepared stir-fried pork slices with bamboo shoots and fungus into a shallow bowl, and serve while it's hot.