In the past, people had very limited food choices in winter. Especially in the north, the only vegetables that can be seen in winter are Chinese cabbage and radish, which are very monotonous and lacking in taste and nutrition. Although more varieties can now be provided through long-distance transportation, they are not as fresh and delicious as seasonal vegetables.

Therefore, at the beginning of spring, when the snow melts and everything revives, people often start to taste the taste of spring at this time, stimulating the taste buds that have been let down by cabbage and radishes all winter. When the vegetation is sprouting, all kinds of spring sprouts are particularly delicious, such as bamboo shoots, pea sprouts, Chinese toon sprouts, green garlic sprouts...

What are the benefits of spring bamboo shoots?

When we talk about spring, what naturally comes to mind is bamboo shoots springing up after a rain, and spring bamboo shoots are a delicacy that people love to see in early spring.

Spring bamboo shoots have three outstanding nutritional values:

1. The content of dietary fiber is very high

It is more than twice that of ordinary green leafy vegetables, and it is also higher than winter bamboo shoots. It is much higher and is very suitable for friends who occasionally have difficulty defecating;

2. Very low in calories

Suitable for those who are obese and want to control their weight, but be careful. Containing more oxalic acid, the taste may be a bit astringent, so it is best to blanch them in advance before cooking;

3. They are rich in amino acids

So spring bamboo shoots are delicious and are especially suitable for soup.

However, the content of various vitamins and minerals in spring bamboo shoots is relatively limited, far less than that of green leafy vegetables. Therefore, when eating bamboo shoots, you must also eat it with green leafy vegetables to achieve a balanced nutrition.

Seasonal recipe: Spring bamboo shoots and pork ribs soup

Ingredients: 3 spring bamboo shoots, 100 grams of ribs or fresh meat, 4 to 5 ham slices, and 4 to 5 shiitake mushrooms.

Peel the fresh spring bamboo shoots cleanly and cut them into pieces.

Add cold water to the pot. After the water boils, blanch the spring bamboo shoots for a few minutes, take them out and soak them in cold water and set aside. Also blanch the ribs or fresh meat to remove the blood.

Cut fresh mushrooms into pieces, put cold water in the pot, pour in mushrooms and ham slices and cook for 10 minutes, then add ribs or fresh meat, bring to a boil and simmer for about half an hour, finally add spring bamboo shoots , stew for a while.

If you are using salted ham, there is no need to add more salt. You can sprinkle a little chopped green onion if you like.