1 braised bamboo shoots are simple and delicious, especially those made of fresh bamboo shoots, which are even more delicious, so today we will share this food tutorial with you, hoping everyone will like it.

2. Salted and fresh, which belongs to the Han nationality's special dishes in the south of the Yangtze River, is salty and fresh in taste, thick in soup white juice, crisp and fat in meat, crisp and tender in bamboo shoots, strong in umami flavor, simple in preparation, and can supplement nutrition well.

3 I can eat fresh bamboo shoots, shepherd's purse, Toona sinensis, bean sprouts and steamed buns in different patterns every day. I am so happy! Perhaps this is the best comfort in the wet weather during the Qingming Festival.

Winter bamboo shoots are bamboo shoots developed around beginning of winter. Because they have not yet been unearthed, they are tender and tender, and they are a dish that people like to eat very much. The main producing areas are Chishui, Guizhou, Yibin, Fujian, Jiangxi, Zhejiang, Hunan, Guangxi and other places, among which the winter bamboo shoots in Chishui, Guizhou, can be directly fried because of the low oxalic acid content due to soil and environmental reasons, which has the characteristics of no water. < P > Winter bamboo shoots are a delicious food with nutritional value and medical functions, which is tender and delicious, crisp and refreshing, rich in protein, various amino acids and vitamins, as well as calcium and vitamins. 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 the coat and roots from the winter bamboo shoots, cut the winter bamboo shoots into sections, put them on a plate for later use, blanch them in boiling water for eight minutes, and take them out and cool them for later 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, stir fry evenly, add salt, add water to the pot, cover and stew for five minutes. Open the lid, turn to high fire, collect the juice, take it out and put it on a plate, and finish. Open the lid, turn to high fire, collect the juice, take it out and put it on a plate, and finish.