It seems to be a child's nature to like to play with water, but in rural areas, playing with water is not only fun, but also crispy and delicious food, such as angular edges, horseshoes and lotus seeds. Although I can taste these delicious foods as I wish every time, I still have to be beaten when I get home. When I was a child, eating and fighting seemed to be linked together, except for one case, that is, adults took their own ingredients in the water and waited on the shore.

The ingredient obtained from this water is high bamboo shoots. I like to eat this dish in April. It tastes fresh and delicious. Thin people should not eat often, and the more they eat, the thinner they become. The names of high bamboo shoots vary from place to place, and some are called Zizania latifolia, Zizania latifolia and Zizania latifolia. This kind of food has reached its peak in Xintai, Shandong Province, and is called "one of the three good foods", namely, water bamboo, spring buds and wild duck eggs. The growing environment of tall bamboo shoots is quite special. It is only suitable for fresh water and grows in long rivers and lakes. If you want to eat, you have to eat somewhere. You can also learn a little knowledge here. As a vegetable, Zizania latifolia is only found in China and Viet Nam.

There are many ways to shoot tall bamboo shoots. High bamboo shoots are really delicious. They are not boiled, fried or fried. It's too easy to serve in three minutes. The tall bamboo shoots I choose are the most tender parts, that is, the stems are not swollen, and they can be used as food, because the organic nitrogen of tender tall bamboo shoots exists in the form of amino acids, which can provide sulfur, and are very delicious, with high nutritional value and easy to be absorbed by the human body. If you like this delicious diet dish, let's take a look at the specific method of cold-mixed high bamboo shoots!

Lenggao bamboo shoots

Ingredients: a handful of high bamboo shoots.

Accessories: garlic, ginger, onion, millet spicy.

Seasoning: pepper oil, salt, cold soy sauce.

working methods

Step 1: Take a handful of tall bamboo shoots, remove the skin, clean them, cut them into two pieces, and rinse them as clean as possible. The skin will be very hard, and it will not bite unless it is removed;

Step 2: Boil a pot of water, add salt and blanch the tall bamboo shoots. This step is definitely indispensable. The oxalic acid content of tall bamboo shoots is particularly high, which will affect the absorption of calcium, so it must be blanched;

Step 3: blanch the high bamboo shoots, drain them, put them in a dish, and add minced garlic, Jiang Mo, onion and millet spicy;

Step 4: start seasoning, drizzle with steamed fish and soy sauce, and add pepper oil. If there is no pepper oil, you can put pepper in the pot, add oil and refine it, and pour hot oil on it;

Step 5: Stir the tall bamboo shoots evenly when eating, and you can eat them directly. Delicious and refreshing cold high bamboo shoots are ready.