Stews are mainly eaten in the north in winter. In fact, too much stew can feel boring. The high fat content in stews warms the body and gives the body energy to better withstand the cold. But because there are similar "hard dishes" on the table every time, our appetites and taste buds will be bored by these flavors.

Children, especially, are very picky about the taste of food. Xiong Haizi people are picky eaters and have different interests in the colors of different dishes. How to ensure that children absorb rich nutrients while eating food has become the focus of contemporary parents.

A new way to eat sea bamboo shoots in winter, spicy, sour and delicious. Eat more and you won’t be afraid of growing meat

Sea bamboo shoots are very common in the south. Friends in the south like to eat sea bamboo shoots, which can be called the "favorite" on the dining table. Northerners don't particularly like sea bamboo shoots, but when they eat hot pot, they always order a plate of sea bamboo shoots. Because the taste of sea bamboo shoots and hot pot are combined together, it is quite delicious.

Slowly, we discovered a new method of sea bamboo shoots in the north of Fang Renye. A while ago, a friend brought back sea bamboo shoots from his hometown in the south and asked me to cook them for my children. I made this cold sea bamboo shoots according to the method she taught me. Not to mention it tasted really good. The whole family ate it, which really gave me a sense of accomplishment. Let’s see how this dish is made.

Cold sea bamboo shoots

Ingredients: 60g sea bamboo shoots, appropriate amount of millet, 1 garlic, 3 parsley, 2 chopped green onions, 1 tablespoon chili oil, 1 tablespoon sesame oil, soy sauce 1 tablespoon chicken powder, 1 tablespoon salt

[Cooking steps]

1. First, prepare the main ingredients for making cold sea bamboo shoots today, such as sea bamboo shoots, coriander, Onions, millet, peppers, garlic, etc.

2. Sea bamboo shoots need to be soaked in advance. My sea bamboo shoots are relatively fresh, soaked for about half an hour. If the sea bamboo shoots are dry and hard, I can soak them for 30-50 minutes, which is about the same. Chop the green onion, garlic and parsley into minced garlic and minced parsley and set aside.

3. Look how well I cut.

4. Add half a pot of water to the pot and half a spoon of salt to the water. Sea bamboo shoots are salty, so you don’t need to add too much salt, otherwise this dish will be very salty.

5. After the water boils, add the sea bamboo shoots, boil the water again, and it’s almost ready. Because sea bamboo shoots are in the sea, they will taste fishy and need to be blanched with water.

6. Take out the blanched sea bamboo shoots, and then pour cold water to control the moisture. Then add the vinegar, soy sauce, sesame oil, chili oil, chopped green onion, minced garlic, chopped coriander, millet, chili, and chicken powder prepared previously, and stir evenly before starting.

[Cooking Tips]

1. If children and the elderly eat it, do not add chili oil and small chili peppers. Children and the elderly cannot tolerate such an exciting taste. You should determine it according to your own taste and conditions, so that there will be no failure.

2. Soak the sea bamboo shoots in advance, do not boil them directly in hot water. Because sea bamboo shoots have a fishy smell, soak them in advance to make them taste better.

3. Sea bamboo shoots are chewy. If you have a bad stomach, don't eat too much at night, otherwise it will be difficult to digest.