Steamed spring bamboo shoots is a very common home cooking in Jiangsu, Zhejiang and other areas, the practice is not complicated, the nutrition is all in the dish, light but not lose the flavor, take a look at it.
After the spring rain, the spring bamboo shoots are white, crisp and tender. For this reason, the words of Li Yu of the Southern Tang Dynasty: ? The spring bamboo shoots are tender, for whom and tears leaning on the appendage? It describes a woman's hand as beautiful as a spring bamboo shoot.
When you peel off the yellowish bamboo shoots, it gradually reveals the ivory bamboo shoot meat, in the sun, so crystal-like lovely. Spring bamboo shoots since ancient times by the majority of people love, literati, gourmets, it is even better to praise! Such as? Culm sheaths fragrant buds out of the forest, the price of the Ling Ling heavy as gold! ;;? Taste fresh all do not say spring bamboo shoots? and other good lines.
Spring bamboo shoots, known as? Meat and Vegetables? After the New Year, eat enough fish and meat, now eat stewed spring bamboo shoots, I think it is the best flavor of a kind. Bamboo shoots are tender and refreshing, fresh and salty with a sweet flavor, let people eat out of the feeling of spring, you may want to try oh.
Dish characteristics: bright red color, tender and crisp, fresh salty and sweet, never get tired of eating.
Raw materials: 500 grams of spring bamboo shoots, scallions 3.
Seasoning: 2 spoons of sugar, 1 spoon of soy sauce, 1 spoon of yellow wine, 2 spoons of broth, vegetable oil, sesame oil, a little pepper.
Making process:
1. Remove the skin of the bamboo shoots, pat them loose with a knife, and cut them into strips 5 centimeters long and thick. Then put the spring bamboo shoots into hot water.
Boil the spring bamboo shoots in the hot water for about 2?3 minutes.
Strain out, soak in cold water for 10 minutes to remove the astringent flavor, then drain and set aside. Of course there are some spring bamboo shoots that are not astringent at all, so there is no harm in omitting this step.
2. frying pan on medium heat, into the vegetable oil, burned to 50% hot, into the pepper, frying scorched out;
3. then the spring bamboo shoots into the pan stir fry, add soy sauce, sugar and water 100 ml, change to a small fire simmering for 3 minutes.
4. See the soup thick thick, put the chicken essence, dripping with sesame oil is ready.
Tips:
1. This dish does not have to be accompanied by any ingredients, maintaining the unique fresh flavor of spring bamboo shoots.
2. Bamboo shoots contain more oxalic acid, oxalic acid affects the body's absorption of calcium, so it is best to blanch in boiling water before consumption to remove oxalic acid in bamboo shoots.
3. Bamboo shoots are rich in a variety of nutrients, with low-fat, low-sugar, multi-fiber characteristics, so to lose weight, if you often eat bamboo shoots, every meal eating fat will be adsorbed by it, reducing the gastrointestinal mucosa of the absorption of fat and the accumulation of fat, so as to achieve the purpose of weight loss.