Bamboo shoots are the tender stems of bamboo. They are tender, crisp and delicious. Throughout the ages, they have been regarded as treasures in vegetables and have the reputation of "delicacies of mountains and seas" and "the first dish". Scholars and poets of past dynasties wrote many poems about bamboo shoots, from which it is not difficult to see the high value of bamboo shoots.
There are eighty or ninety kinds of bamboo shoots, which are generally divided into bamboo shoots, winter bamboo shoots, whip bamboo shoots and dried bamboo shoots (magnolia slices). It is a nutritious food with the characteristics of high protein, low fat, low starch and multi-fiber, and contains 16 amino acids. In addition, bamboo shoots also contain carotene, vitamin C and minerals such as calcium, phosphorus and iron.
There are three common ways to eat bamboo shoots: (1) fresh bamboo shoot porridge: take japonica rice 100g, wash it, shred fresh bamboo shoots 150g, put it in a pot and cook it into porridge, and add a little sugar or fine salt when eating. (2) Stir-fry bamboo shoots: firstly, shred 250g fresh bamboo shoots (or bamboo shoots in canned fresh bamboo shoots), then heat vegetable oil in a pot, stir-fry shredded bamboo shoots, add a little salt, pour chicken soup or clear water, stew for 3-5min, and sprinkle with monosodium glutamate to stir fry. This dish is from Wang Ying's Edible Materia Medica. (3) Roasted sea cucumber with dried bamboo shoots: 200 grams of sea cucumber soaked in water, cut into strips and fresh bamboo shoots (or soaked bamboo shoots)100g, slice into a pot, add lean meat and simmer together, add salt, soy sauce, sugar and cooking wine, and thicken with wet starch.