Carassius auratus soup with spring bamboo shoots

Ingredients: 1 crucian carp (about 4g), 2g of spring bamboo shoots, mushrooms, ginger slices, salt, yellow wine, pepper and chopped green onion.

Practice: Rub the crucian carp with salt and yellow wine for 2 minutes. Saute ginger slices, fry the two sides of crucian carp slightly (so that the soup will turn white easily), add water, add bamboo shoots and mushrooms, bring to a boil, turn to low heat and cook for 3 minutes, then add salt, pepper and chopped green onion.

stir-fried bamboo shoots in oyster sauce

raw materials: 5g of bamboo shoots, appropriate amounts of oyster sauce, salt, sugar, soy sauce, sesame oil, chicken essence and edible oil.

practice: wash the spring bamboo shoots and cut them obliquely into strips. Light a pan and pour oil. When the oil is 6% hot, add oyster sauce, bamboo shoots, salt, sugar, soy sauce, sesame oil and chicken essence, and stir-fry until cooked.

porridge with spring bamboo shoots

Ingredients: 3g of glutinous rice, 2 spring bamboo shoots, 1 spring onion, a little salt and chicken essence.

practice: first peel off the skin of the spring bamboo shoots, wash them and cut them into thin slices; Then cook porridge with glutinous rice, and add bamboo shoots when the rice grains are slightly open. When the porridge becomes paste, add salt and chicken essence and stir well; Finally, cut the shallots into chopped green onions and put them into porridge to eat.

Spring bamboo shoots are sweet in taste and cold in nature. When cooked with glutinous rice, they can dredge blood vessels, eliminate phlegm and saliva, and help digestion and bloating.

colorful shredded bamboo shoots

raw materials: 1 bamboo shoot, 1 red pepper, 3 green peppers, 1 carrot, 3 pieces of mushrooms, salt, chicken essence and cooking wine.

practice: when making, first cut five kinds of raw materials into shreds, heat oil in the pot, stir-fry the cut raw materials for a while, add salt, order wine, add chicken essence, and take out the pot.

Four treasures of spring bamboo shoots

Raw materials: spring bamboo shoots, carrots, peas and ham; Cooking oil, salt, monosodium glutamate, cooking wine, pepper, water starch, sugar, chicken soup.

practice: peeled bamboo shoots, washed and diced, washed and diced carrots and diced ham. Heat the pot with oil, stir-fry the diced bamboo shoots, then add diced carrots, peas and diced ham and stir-fry. Put a proper amount of chicken soup, add salt, cooking wine, sugar and pepper when boiling, and finally hook in water starch.

love tips

1. Two kinds of people should not eat spring bamboo shoots

It is a pleasure for people with allergies to eat spring bamboo shoots, but allergic dermatitis and respiratory and digestive diseases caused by "early adopters" are also common. People with allergies should be extra careful when eating bamboo shoots. When eating, it is best to taste less first. If you have allergic reactions, you should stop immediately. People who have a history of eating bamboo shoots are forced to bite the bullet.

People with digestive tract diseases, bamboo shoots are cold food, which contains more crude fiber, which accelerates gastrointestinal peristalsis and is extremely unfavorable to patients with peptic ulcer, liver cirrhosis, esophageal varices and chronic gastroenteritis, so don't eat them.

2. Don't eat more

Even ordinary people shouldn't eat more fresh bamboo shoots. It's best not to eat more than half a root per person per meal, about three taels. The ancients said, "Those who eat bamboo shoots, for example, treat diseases, will benefit others, and vice versa.".

3. Cook thoroughly before eating

Spring bamboo shoots contain more oxalic acid, which can be combined with calcium to form water-insoluble calcium oxalate, which cannot be absorbed by human body. In order to reduce the content of oxalic acid, it is best to cook bamboo shoots in boiling water for 5 ~ 1 minutes to dissolve most oxalic acid and remove astringency, and then cook them with other foods after fishing out.

Tips for eating spring bamboo shoots

When purchasing spring bamboo shoots, it is better to choose fresh, tender, yellow or white texture; Winter bamboo shoots should be slightly white in yellow. Preservation is also an important link. As bamboo shoots are fresh vegetables, the fresher they are, the more tender they are, and the better they taste, so preservation is very important. After buying bamboo shoots, smear some salt on the cut surface, and then put it in the refrigerator for cold storage, which tastes fresh and refreshing. When cooking, it is necessary to pay attention to the place near the tip of the bamboo shoot, and the lower part should be cut horizontally, which is not only easy to cook, but also easier to taste.