Spring bamboo shoots are the most delicious seasonal vegetables given by God in spring. As a natural healthy food with low fat, low sugar and low calorie, they are as clean as "natural peeling, clear water produces hibiscus", and there is no pollution from chemicals, pesticides and dust. They are light in taste, tender in meat and rich in nutrition, satisfying the modern people's psychology of returning to nature, so they are favored by consumers and known as "the first vegetarian food".
The first product in vegetable food
Li Yu, a scholar in the Ming Dynasty, said: "On the beauty of food, it is clear, clean, fragrant and crisp." Among vegetables, he first popularized bamboo shoots. "Mansong" said: "This vegetable is a taste, and the fat sheep is tender. How can it be compared? " He said that "food is beautiful" and bamboo shoots are available.
Li Yuzhi's theory has been confirmed today, and bamboo shoots have high nutritional value. Especially, the quality of protein is excellent, with 16 18 kinds of amino acids, among which lysine, tryptophan, threonine and phenylalanine are all necessary for human body. This is irreplaceable by other vegetables.
Sun Simiao, the drug king, pointed out in Qian Jin Fang: "Bamboo shoots are sweet and cool, non-toxic, and can quench thirst, benefit waterways, benefit qi and be eaten for a long time." "Diet" in Yuan Dynasty says: "Bamboo shoots can quench thirst, benefit waterways and replenish qi." Li Shizhen, a pharmacologist in the Ming Dynasty, said in Compendium of Materia Medica that bamboo shoots have the functions of "clearing away heat and resolving phlegm, and invigorating the stomach". Because of this, bamboo shoots are also widely used in diet therapy.
Glutinous rice porridge with fresh bamboo shoots can cure chronic dysentery, proctoptosis, measles, rubella and chickenpox in children; The edema caused by nephritis, heart disease and liver disease can be obviously eliminated by decocting 500 grams of Chen Pu and 500 grams of winter melon peel. It is beneficial to sober up by decocting fresh bamboo shoots with appropriate amount of water instead of tea.
Bamboo shoots are not suitable for everyone.
Although spring bamboo shoots are nutritious and delicious, they are not suitable for everyone, and there are many stresses when eating.
1. People with allergies should not eat bamboo shoots. People with allergies, such as asthma, allergic rhinitis, urticaria, dermatitis, etc. Be extra careful when eating bamboo shoots. When you eat, you'd better taste less first. If you have allergic reaction, you should stop taking the medicine immediately. If there is no response, you can eat more appropriately. People who are allergic to bamboo shoots should avoid eating bamboo shoots again.
People with digestive tract diseases should not eat bamboo shoots. Spring bamboo shoots belong to cold food, which contains more crude fiber and is easy to accelerate gastrointestinal peristalsis. Patients with peptic ulcer, gastric bleeding, liver cirrhosis, esophageal varices and chronic enteritis had better not eat it, otherwise it will aggravate the condition.
3. Children and patients with urinary tract, kidney and gallstones should eat less or avoid eating bamboo shoots. /kloc-children under 0/4 should not eat it, because children's bones need a lot of calcium, and oxalic acid will affect the body's absorption of calcium.
4. It is not advisable to eat more. Even ordinary people should not eat more fresh bamboo shoots. It is best not to exceed half a root per person per meal, that is, about 3 Liang. Because the ancients said that "those who eat bamboo shoots, such as curing diseases, are beneficial to the law, and vice versa." Old people must chew bamboo shoots slowly.
5. Cook thoroughly before eating. Spring bamboo shoots contain more oxalic acid, which can combine 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 boil bamboo shoots in boiling water for 5 10 minutes, and then take them out and cook them with other foods. This can not only decompose most oxalic acid at high temperature, but also make the dishes taste more delicious without astringency.
6. Don't eat with sea fish. Try not to eat bamboo shoots with sea fish to avoid skin diseases.
Related links: How to remove astringency and keep fresh from bamboo shoots bought home?
① Pay attention to fresh, yellow or white texture when purchasing spring bamboo shoots; Winter bamboo shoots should be yellow and slightly white. Because bamboo shoots are fresh vegetables, the more tender they are, the more delicious they are, so it is very important to keep them fresh. Don't peel fresh bamboo shoots when they are stored, or they will lose their fragrance.
② If you want to keep the bamboo shoots fresh, you can put some salt on the bamboo shoots and then put them in the refrigerator to make them fresh and refreshing.
3 remove astringency. Put the bamboo shoots with skin into rice washing water, add a seed-removed red pepper, cook them with warm fire, turn off the fire, let them cool naturally, then take them out and wash them with water, and the astringency will be gone.
(4) Pay attention to the place near the tip of bamboo shoots when cooking, and cut the lower part horizontally, which is not only easy to cook, but also easier to taste.