What is the difference between spring bamboo shoots and winter bamboo shoots

Spring bamboo shoots

Appearance: slender and slim

Taste: more crispy and tender, with a little bit of Green and astringent flavor

Efficacy: Spring Qi, good hair growth, liver nourishing

Winter bamboo shoots

Appearance: short, fat and stupid

Taste: delicate, soft and tender, more fresh and sweet

Efficacy: good at nourishing yin, nourishing the kidneys

Spring nourishes the liver, so it is suitable for those who stay up late and work overtime, who are upset and irritable, and who wear glasses Those that are dry, have high blood pressure, and are prone to headaches are more suitable for spring bamboo shoots.

1. Bamboo shoots - I have something to say

Bamboo shoots are also called hairy bamboo shoots, moso bamboo shoots, etc. It is the tender stem of bamboo, a perennial plant of the grass family. Mainly produced in the Yangtze River Basin of my country and various parts of the south, it is a common vegetable in southern my country.

It tastes sweet and is cold in nature. Returns to the stomach, kidney and large intestine meridians.

There are many types of bamboo shoots, which can be divided into winter bamboo shoots picked in winter, spring bamboo shoots picked in spring, and whip bamboo shoots picked in summer.

Nutritional survey of spring bamboo shoots (taking 100g as an example)

Calories? 20kcal

Fat? 0.1g

Protein 2.4g

Dietary fiber? 2.8 grams

Carbohydrates 2.3 grams

Selection tips

First, look at the roots: the "moles" at the roots should be red. The red bamboo shoots are fresh and tender.

Second, look at the knots: the closer the distance between the knots, the tenderer the bamboo shoots.

The third thing to look at is the shell: the color of the shell is bright yellow or light yellow with a hint of pink, and the shell is complete, plump and smooth, and the quality is better.

Fourthly, it should feel plump and the flesh should be as white as jade.

2. Bamboo shoots - nutritional value

1. Appetizing and strengthening the spleen

Bamboo shoots are fragrant and have the functions of appetizing, promoting digestion and enhancing appetite

2. Enhance the body's immunity

Bamboo shoots contain high levels of plant protein, vitamins and trace elements, which help enhance the body's immune function and improve disease prevention and resistance.

3. Calmly dissipate heat

Bamboo and other bamboos are known as the "scavengers" of human body garbage, which can improve heat in the hands, feet, heart, and irritability

4. Broad chest It is beneficial to the diaphragm and clears the intestines

Bamboo shoots are sweet and cold, and the plant fiber they contain can increase the storage of water in the intestines, promote gastrointestinal peristalsis, reduce intestinal pressure, reduce the viscosity of stools, and make stools smoother. It softens and promotes elimination, improves constipation and prevents intestinal cancer.

5. Reduce the "Three Highs"

Bamboo shoots are low in sugar and fat. They are rich in plant fiber, which can reduce excess fat in the body, eliminate phlegm and stasis, and treat high blood pressure. It is beneficial to people with high blood lipids and high blood sugar, and has a certain preventive effect on digestive tract cancer and breast cancer.

6. Stimulate the potential of the brain

The white powdery substance that appears on the skin and incisions of bamboo shoots is a protein crystal called tyrosine. In the body, tyrosine is transported to the brain and is a necessary substance to stimulate the will to resist stress and the brain's potential.

3. Bamboo shoots - eating taboos

Who can’t eat them?

1. Bamboo shoots are cold in nature and sweet in taste, and contain a lot of crude fiber. Excessive amounts After eating, it is difficult to digest and can easily put a burden on the gastrointestinal tract. People who already suffer from gastrointestinal diseases should not eat large amounts, including severe gastric and duodenal ulcers, gastric bleeding, liver cirrhosis, and esophageal disease. Patients with varicose veins, chronic enteritis and other diseases should avoid eating.

2. People with allergies should not eat excessive amounts of bamboo shoots.

3. Children under the age of 15 should be especially careful not to eat too much bamboo shoots.

4. People with weak spleen and stomach, postpartum women, and people whose asthma may be induced or relapsed by eating bamboo shoots should not eat bamboo shoots.

5. Bamboo shoots contain a lot of insoluble calcium oxalate, so patients with urethral stones, kidney stones, and gallstones should not eat too much.

6. The elderly, infirm, indigestion, spleen deficiency and intestinal slippery should not eat more bamboo shoots.

1. Braised spring bamboo shoots with pickled cabbage and broad beans

Ingredients required:

Spring bamboo shoots, fresh broad beans, pickled pickled cabbage, and balsamic vinegar

Steps :

1 Peel and wash the spring bamboo shoots, flatten them with a knife, and cut into strips or slices;

2 Put the bamboo shoot slices and fresh broad beans into boiling water respectively, and blanch them for a while. Slightly cooked, remove and soak in cold water, drain and set aside;

3 Heat enough oil in a pot and stir-fry the pickled mustard until fragrant; add a little sugar and balsamic vinegar; then Add the bamboo shoot slices and fresh broad beans and stir-fry until evenly combined. The pickled vegetables have enough salt, so there is no need to add any more.

2. Pickled fresh food

Ingredients required:

Spring bamboo shoots, bacon, pork chops, thousand knots, green onions, ginger, rice wine

Steps:

1 Cut the bacon into pieces and soak in water to remove excess salt. Blanch the pork chops to remove the fishy smell and blood foam. Thousands of pieces are tied into knots, and the bamboo shoots are blanched in boiling water for one minute, then taken out and soaked in cold water to remove the astringency of the bamboo shoots and increase the sweetness of the bamboo shoots;

2 Take a large pot Add stock or water to a boil, add green onion knots, ginger slices and a little rice wine. First put the short ribs and simmer over low heat for 40 minutes, then add the bacon and simmer over low heat for 10 minutes;

3 Take out and discard the ginger slices and green onion knots, add the bamboo shoots first, and when you spring the bamboo shoots, add them to the pot 4 After minutes, add the louver knots and cook for another 8 minutes. Bacon has salt in it, so no need to add any more salt.

3. Braised spring bamboo shoots in oil

Ingredients required:

Spring bamboo shoots, shallots, light soy sauce, cooking wine

Steps:

1 Heat oil in a pot, add bamboo shoots and fry until the surface is slightly golden;

2 Add appropriate amount of light soy sauce and sugar to fully combine;

3 Pour in a small amount of Pour a bowl of water and a little cooking wine and simmer for a few minutes;

4 High heat to reduce the juice, remove from the pan and sprinkle with chopped green onions.