Spring bamboo shoots refer to the bamboo shoots dug after the beginning of spring. They are known as the "King of Vegetables" because of their plump bodies, white as jade, fresh and tender meat, and delicious taste. Also known as "Mountain Bazhen". Spring bamboo shoots are perennial evergreen herbaceous plants. The edible parts are young, tender, short and strong buds or whips. Bamboo is native to China and has many types, strong adaptability and wide distribution. The underground stems of scattered bamboo species such as moso bamboo and early bamboo are buried deep in the soil. The bamboo whips and shoot buds are protected by the soil layer and are not susceptible to frost damage in winter. The bamboo shoots emerge mainly in spring.

Spring bamboo shoots are light, tender and nutritious. It contains sufficient water, rich plant protein, calcium, phosphorus, iron and other essential nutrients and trace elements for the human body, especially the high fiber content. Regular consumption can help digestion and prevent constipation. Therefore, spring bamboo shoots are a nutritious delicacy with high protein, low fat, low starch and high crude fiber. Spring bamboo shoots have the effects of "benefiting the nine orifices, dredging the blood vessels, resolving phlegm and saliva, and eliminating food bloating." Modern medicine has confirmed that eating bamboo shoots has the effects of nourishing yin, benefiting blood, resolving phlegm, digesting food, facilitating bowel movement, and improving eyesight.

Ingredients preparation: spring bamboo shoots, pork belly, onions, ginger, green and red peppers; peel off the shells of the spring bamboo shoots first, then peel off the skin with a knife and wash them; then cut the spring bamboo shoots into thin slices and set aside; rinse the pork belly and rinse with cold water Add ginger slices, green onion segments, bay leaves and cooking wine to the pot and cook for 15 minutes; after the pork belly is cooked, take it out and let it cool for a while; then cut the pork belly into thin slices and set aside; wash the green and red peppers and cut them diagonally into sections, slice the ginger and set aside, heat Heat the oil in the pan until it is 60% hot, add the pork belly and stir-fry; after the pork belly is fried, set the pork belly to one side, add a small spoonful of black bean paste, bean paste, and ginger slices and stir-fry until fragrant, then stir-fry evenly with the meat; add the spring bamboo shoots Stir-fry the slices; take it out of the pan and put it on a plate. The stir-fried meat with spring bamboo shoots is ready. It’s so fragrant. It’s delicious and goes well with rice. It’s ready to go in minutes. My family says it’s delicious. You must eat spring bamboo shoots this season, otherwise If you miss it, you have to wait a year to get it.

Peel off the shells of spring bamboo shoots to reveal the white and tender shoot tips; cut off the lower 1/3 of the old roots of the asparagus. Boil a pot of water, add a little salt, put the spring bamboo shoots in the pot and cook for 5 to 7 minutes, and simmer the asparagus for 30 seconds. After taking it out, quickly immerse it in ice water to stop heating and maintain a fresh and crisp taste. Cut the asparagus into sections, slice the spring bamboo shoots, and arrange on a plate. First spread the lower asparagus sections neatly on the plate, then lay the bamboo shoots slices, then the upper asparagus segments, and finally the bamboo shoot slices, one to four layers. Add a little water to the bonito kombu soy sauce to adjust the saltiness to your liking and just pour it on.

400g spring bamboo shoots, 80g tenderloin, 20g tempeh, 2 cloves garlic, 1g green onion, cooking wine, 1/2 tsp light soy sauce, 1 tbsp Haitian soybean paste, 1 tsp sesame oil, oil, salt Moderate amount. Method: Cut the tenderloin into shreds and marinate with cooking wine and light soy sauce for 7 minutes. Peel off the outer skin of the spring bamboo shoots, wash and cut into shreds, blanch and set aside. Mince the garlic and chop the green onions. Wash the fermented soya bean and set aside. Pour oil into the pot, heat until 40% hot, sauté minced garlic and black bean until fragrant, add shredded pork and stir-fry for about 2 minutes. Add shredded spring bamboo shoots and Haitian soybean paste and stir-fry until cooked. Add salt and sesame oil to taste before serving, and sprinkle with chopped green onion.

Spring bamboo shoots are loved by people because of their freshness and deliciousness. However, doctors remind everyone to be careful of allergies when eating spring bamboo shoots, especially the elderly and children should not eat too much. To prevent allergies, you should try a small amount of bamboo shoots first and stop immediately if you have any reaction. If you use bamboo shoot slices or diced bamboo shoots for stir-frying, you should first blanch the bamboo shoots in boiling water for 5 to 10 minutes, and then stir-fry them with other foods. This can not only decompose most of the oxalic acid at high temperature to reduce disadvantages, but also make the dishes less astringent and more delicious. At the same time, try not to eat bamboo shoots with marine fish to avoid causing skin diseases.