1, patients with gastrointestinal diseases or liver cirrhosis should not eat more bamboo shoots, otherwise it will easily lead to stomach bleeding, liver disease and other adverse consequences.

2. Spring bamboo shoots contain a substance called oxalic acid, which can easily react with calcium to produce calcium oxalate. Calcium oxalate is an insoluble substance, which will precipitate in our stomach, so people with urethral stones should not eat more bamboo shoots.

3. Children are also sensitive people. Because oxalic acid reacts with calcium, it will affect the absorption of calcium and zinc by human body. Children who eat more bamboo shoots will not only hurt their stomach, but also affect their physical development because of zinc and calcium deficiency, so children should eat less.

Spring bamboo shoots

4, patients with allergic symptoms should also use less, because spring bamboo shoots are eaten in spring, and spring is a very allergic season. If people with allergies eat bamboo shoots, they are most likely to cause urticaria, so in order to avoid allergic symptoms, try to eat less bamboo shoots.

Fried shredded pork with bamboo shoots

material

Spring bamboo shoots; Pork fillet; Original pumping; Old pumping; Salt; Cooking wine; Pepper; Oil; Garlic powder; White sugar; Clean water; Chive

working methods

Peel off the shell of spring bamboo shoots, cut off the old roots, pat them loose with the back of a knife and cut them into sections.

Shred pork tenderloin, marinate with soy sauce, salt, cooking wine and pepper 10 minutes to taste.

Then heat the pan with hot oil, stir-fry minced garlic, pour in shredded pork and stir-fry for 2 minutes, and then hold shredded pork for later use.

Wash the pot from the beginning, pour in the appropriate base oil, and stir-fry the bamboo shoots when the oil temperature reaches.

Stir-fry for 2 minutes, then add old oil, salt and sugar to taste; Then add spare shredded pork and excess purified water, simmer for 5 minutes on medium heat until the soup is dry and tasty, and sprinkle with some shallots.

Stewed bamboo shoots

material

Spring bamboo shoots; Soup; Original pumping; Old pumping; Sugar; Salt; Vinegar; Chopped green onions

working methods

Information: Spring bamboo shoots

Bamboo shoot cutting hob block

Cook in a pot for a few minutes to remove the astringency.

Drain the water for later use.

Mix the soup stock, soy sauce, soy sauce, sugar, a lot of salt and a little vinegar into juice for later use. No stock can be replaced by water. Vinegar is a condiment, only a little, so you can't taste the vinegar.

Heat the oil pan, pour in bamboo shoots and fry until the corners are slightly yellow.

Pour in the prepared juice and stir well. Cover and stew for a few minutes.

Collect the juice over high fire, sprinkle with chopped green onion and take out the pot.