Winter bamboo shoots are crisp, tender and delicious, and they have been well-known in ancient times, and they are loved by people. They are known as "early adopters are all winter bamboo shoots". It's a good season when winter bamboo shoots are fresh again. Why not add a delicacy to your table? Winter is coming, and it is the season when winter bamboo shoots are fresh on the market. Bamboo shoots are found all year round, but especially in winter, they are plump and delicious. Winter bamboo shoots, which are easy-going in temperament, can be cooked with meat and vegetables, soup and vegetables, with different practices and different flavors. In addition, in recent years, people pay more attention to the health indicators of food itself while tasting delicious food. Winter bamboo shoots are deeply loved by people not only because of their tender meat, crisp and refreshing taste, rich nutrition, but also because of their health advantages of low calorie, low fat and high fiber, which won the first vegetarian product.
Nutritional efficacy of winter bamboo shoots Winter bamboo shoots contain abundant water, plant protein, fat, sugar, carotene, vitamins B, C, E, calcium, phosphorus, iron and other essential nutrients, which have high nutritional value and medical value. Winter bamboo shoots are low in fat, sugar and fiber, so they can absorb a lot of oil. So eating winter bamboo shoots often can absorb the oil in the food eaten at each meal, reduce the absorption and accumulation of fat by gastrointestinal mucosa, thus achieving the purpose of losing weight and effectively reducing the occurrence of diseases related to high fat. The cellulose rich in winter bamboo shoots can promote intestinal peristalsis, help digestion, eliminate food accumulation and prevent constipation, so it can prevent the occurrence of digestive tract tumors to some extent.
There are many ways to eat winter bamboo shoots, such as burning, frying, boiling, stewing, stewing and stewing, which are all good choices to achieve delicious food. Winter bamboo shoots have the characteristics of absorbing the fresh flavor of other foods to form a unique flavor, so they can be cooked with meat, poultry, seafood and other meat materials, and the taste is salty, fresh and fragrant; Can also be supplemented by edible fungi, green leafy vegetables fried together, the taste is fragrant and refreshing; It can also be served separately, such as braised winter bamboo shoots in oil, which is a delicious food that everyone is very familiar with and loves. It is precisely because of this unique flavor and compatibility that winter bamboo shoots occupy a place in famous dishes all over the world. Jiangsu's "winter bamboo shoots and sea bass", Zhejiang's "bad stewed whip bamboo shoots", Anhui's "Wen Zheng Shan bamboo shoots" and Fujian's "golden bamboo shoots with minced chicken" are all delicious and delicious, so they are worth tasting.
Although winter bamboo shoots are good, Chinese medicine believes that eating bamboo shoots has the effects of nourishing yin, benefiting blood, resolving phlegm, promoting digestion, facilitating defecation and improving eyesight. Modern medicine has also confirmed that winter bamboo shoots have the function of helping digestion and preventing constipation. Therefore, generally speaking, eating winter bamboo shoots is of great benefit to health, but there are also a few people who are not suitable for eating winter bamboo shoots:
1. There is very insoluble oxalic acid in winter bamboo shoots, which can easily combine with calcium to form calcium oxalate, so patients with urethral calculi, kidney calculi and gallstones should not eat more.
2. A large amount of crude fiber in winter bamboo shoots is not suitable for digestion, so the elderly, the weak and the indigestion should not eat more.
3. Winter bamboo shoots also contain a variety of substances that are easy to cause allergies, such as amino acids and peptides, so people with allergies should eat less winter bamboo shoots.
Warm reminder: Before eating winter bamboo shoots, boil the winter bamboo shoots with light salt water for 5 ~10 minutes, and then cook them with other ingredients, so that most oxalic acid has been decomposed at high temperature, which can not only prevent the adverse reactions caused by eating winter bamboo shoots, but also make them taste fresher.