nutritional value of bamboo shoots: in addition to being rich in plant protein, fat and sugar, it also contains a lot of carotene, vitamin B1, vitamin B2, vitamin C, calcium, phosphorus, iron and magnesium and 16 kinds of amino acids, among which lysine, tryptophan, threonine and phenylalanine are essential amino acids for human body, and it is a health food with low fat, low sugar and high cellulose.
In summer, there is plenty of sunshine and rain, which is the season when delicious bamboo shoots become the protagonist and board the table. The bamboo shoots of Pu 'er are bitter and sweet.
sweet bamboo shoots
what makes people greedy is its fresh sweetness. You can eat it directly raw, and there are many cooked ways to eat it.
most people like to shred and stir-fry hibiscus bamboo shoots with eggs. They can stir-fry with green peppers or shallots. Slicing, cutting into pieces, cooking local chicken and ribs are all home-cooked dishes that they can never tire of eating. They can also slice them in oil, steam or bake them and dip them in water, or add garlic peppers, fresh ginger peppers and leek leaves to eat.
Mr. Wang is like a bamboo rat who loves bamboo. He loves bamboo shoots very much, and eats them from the market to the market every year. What he often eats is sweet bamboo shoots boiled with mung beans and boiled pumpkin tips, which is really insatiable.
Sweet bamboo shoots can also be used to pickle sour bamboo shoots, which are delicious, but a little extravagant.
? Bitter bamboo shoots
Bitter bamboo shoots can be blanched to become yellow bamboo shoots, fried with meat or leek, or eaten directly with cold salad as seasoning and pickled into pickled bamboo shoots that are eaten slowly; You can also sun-dry dried bamboo shoots and cook them with water in the season when there are no fresh bamboo shoots.
fried sliced bamboo shoots with leek, or fried sliced fresh meat or bacon, are fragrant and crisp, and can also be stewed with braised pork. The sliced bamboo shoots full of plant fiber not only absorb oil, but also are crisp and delicious.
when there are many bamboo shoots, bitter bamboo shoots are mainly used to pickle sour bamboo shoots. Many people pickle themselves, and so does grandma. One holiday, I went to see my grandmother from the county where I worked, and bought a sack of mountain bamboo shoots for my grandmother on the way.
After returning to grandma's house and having dinner, grandma began to wipe the knife and wash the basin. Then she peeled off the bamboo shoots and washed them, and then cut them into large basins with a kitchen knife like Daoxiao Noodles. She told herself that the bamboo shoots to be pickled must not be stained with oil, which will rot.
After peeling bamboo shoots, bamboo shoots have piled up in the big pot. Grandma asked her aunt to pour boiled water on the bamboo shoots and let them soak in the water.
after two or three days, I smell sour taste, put it in a cloth bag, tie the mouth of the bag tightly, put the bag on a flat plate, and then press it with a big stone to drain the water.
after controlling the moisture, put it in a big pot, mix it with salt, pepper and chopped pepper, and you can eat it, but in order to eat it for a long time, put it in a pickle jar and marinate it slowly.
Grandma likes to cook fish with sour bamboo shoots. Her method of cooking fish with sour bamboo shoots is a bit strange. She usually puts the cleaned fish in vinegar and marinates it before frying it with rapeseed oil.
Stir-fry the sour bamboo shoots in the pot with part of the remaining oil until they are fragrant. Add minced ginger, garlic, pepper and Chili powder, then add the cut brown sugar and stir-fry. When the water is almost evaporated, add water, soy sauce and salt, add fish and simmer slowly.
After boiling for more than half an hour, the sour bamboo shoot fish with rich fragrance is out of the pot. After swallowing for a long time, I can finally eat my fill.
It's really slow work and delicate work. Besides the fragrance, the fish is tender and crisp when imported, even the bones of the fish are crisp, so it can be eaten directly and supplemented with calcium. Sour bamboo shoots cook fish, and what you eat is its hot and sour flavor.
Grandma's boiled fish with sour bamboo shoots is my favorite forever. Grandma's sour bamboo shoot fish tastes sweet, sour and spicy, and it is delicious to eat. It is often so delicious that you can't help but lick your mouth. Later, my grandmother passed away, and I can no longer eat sour bamboo shoots and fish that I can't forget.
I remember when I was studying in the Provincial Institute of Education, a teacher heard that he was from the frontier, and when chatting between classes, he said that he had been a member of the Wa Mountain, and he could not forget two things: "First, the woolen clothes given by the government to the Wa people were hung on a stick inserted in the ground on the mountain, and no one would take them away."
Second, "The bitter bamboo shoots cooked for us by the Wa people in the mountains are more delicious than the sweet ones. "They dug a big bitter bamboo shoot in the bamboo shed, which was about half as thick as a cauldron. After peeling it, they cut it into a Luo pot and cooked it. It was fresh and sweet when eaten, and I will never forget the taste."
I can understand the teacher's exclamation. Because the Wa people at that time entered the socialist society directly from primitive tribes, they still followed the ancient folk customs.
so is the Lahu nationality. The slash-and-burn land on the mountain will not be taken for yourself by others unless you fallow for three years. When you see that the pole hanging object is owned by the owner, others will never take it, and you will not pick up the road.
As for bitter bamboo shoots, they are even more delicious than sweet bamboo shoots. I have never eaten them myself, but I heard from others that this is conditional: you must dig and eat them now, and choose most of them buried in the soil, so you can't see the sun after prying them out.
what I like to eat is to slice bitter bamboo shoots, blanch them with boiling water, blanch them with cold water, and then they will become bleached bamboo shoots that are no longer bitter. The blanching time should not be long, otherwise it will become a yellow bamboo shoot.
Drift bamboo shoots can be fried, boiled and sprinkled with chopped green onion or mustard leaves, and cooked in beef, bacon and ham soup, all of which are delicious. Bamboo shoots absorb oil and are not greasy at all, so I like them very much.
I like its white, its freshness and its clear fragrance. In the provincial capital, people call floating bamboo shoots magnolia slices. Because it is white and textured, it is indeed as elegant as magnolia petals, and it tastes crisp and delicious.
as long as it is fresh and tender, no matter how you eat it, it will bring people a refreshing and comfortable feeling, so my hometown people like to eat it, and I am also a person who must eat it when I see bamboo shoots.