Salty and fresh, it is a special dish of the Han nationality in the south of the Yangtze River. It is salty and fresh in taste, thick in soup white juice, crisp and fat in meat, crisp and tender in bamboo shoots, and strong in umami flavor. The method is simple and can supplement nutrition well.
Fresh bamboo shoots, shepherd's purse, Toona sinensis, bean sprouts and steamed stuffed buns can be eaten in different patterns every day. I'm so happy! Perhaps this is the best comfort in the wet weather during the Qingming Festival.
Winter bamboo shoots are bamboo shoots that grow from Phyllostachys pubescens around the beginning of winter. Because it has not yet been unearthed, it is fresh and tender, and it is a dish that people like to eat very much. The main producing areas are Chishui in Guizhou, Yibin in Fujian, Jiangxi, Zhejiang, Hunan, Guangxi and other places. The winter bamboo shoots in Chishui in Guizhou have low oxalic acid content and can be directly fried due to soil and environmental reasons.
Winter bamboo shoots are a delicious food with nutritional value and medical function. They are fresh and delicious, crisp and refreshing. They are rich in protein, amino acids, vitamins, calcium, phosphorus, iron and other trace elements, as well as cellulose. They can promote intestinal peristalsis, help digestion and prevent constipation and colon cancer. Winter bamboo shoots are a kind of food with high protein and low starch. The polysaccharide contained in it also has certain anti-cancer effect. Winter bamboo shoots contain more oxalic acid, which will form calcium oxalate when combined with calcium. People suffering from urinary calculi and nephritis should not eat more.
Practice: remove clothes and roots from winter bamboo shoots, cut them into sections, put them on a plate for use, blanch them in boiling water for eight minutes, remove them and let them cool for use. Put oil in the pot, add ginger slices to saute until fragrant, add winter bamboo shoots and stir-fry until the surface is slightly yellow, add sugar, soy sauce and soy sauce and stir-fry evenly, add salt, add water to the pot, cover and stew for five minutes. Open the lid, turn to high heat, collect juice, take it out and put it on a plate. Open the lid, turn to high heat, collect juice, take it out and put it on a plate.