Winter bamboo shoots taste tender and refreshing. Do you have to blanch them before frying them? Winter bamboo shoots are pure natural and pollution-free green food, with high protein and low starch, and are rich in protein, amino acids, vitamins, and trace elements such as calcium, phosphorus and iron. The rich cellulose in winter bamboo shoots can promote intestinal peristalsis and help to digest and clean up some oils in the body. However, winter bamboo shoots contain more oxalic acid, which will form calcium oxalate when combined with calcium. People suffering from urinary calculi and nephritis should not eat more, so they should be blanched before eating. My family often uses ribs and ham with winter bamboo shoots to make soup. Today, I will share with you the practice of using winter bamboo shoots to make preserved fresh. The required ingredients are: 3 winter bamboo shoots, ham150g, ribs 200g, proper amount of water and chopped green onion.

This is the appearance of winter bamboo shoots before peeling. My family's winter bamboo shoots are all given by relatives. The selection of winter bamboo shoots is exquisite. When cooking, the big ones have to cut off a lot of roots, and the small ones will basically lose their shells. It is also convenient to choose this kind of moderate shell.

1. Chop the ribs into 3cm pieces, and cut the ham into thin slices with the thickness of the back of the knife. If there is no ham, you can leave it.

2. winter bamboo shoots peel off the shell, remove the old part of the root, and cut into 0.5 cm thick slices or hob blocks.

3. Remember to boil the winter bamboo shoots in water for about 10 minutes before cooking the soup to remove most of the oxalic acid in the winter bamboo shoots.

4. Change the water in a small pot, put the ribs in the water, and cook for about 3 minutes until there are no blood bubbles. Remove and rinse.

5. Reconnect the water in the small pot, add the ham slices and cook for 2 minutes, and cook the salt in the ham. If the taste is heavy, the ham can be cooked without cooking.

6. Add enough water to the casserole, add ribs, ham slices and winter bamboo shoots, boil over high heat and turn to low heat 1 hour.

7. Pork ribs and winter bamboo shoots are boiled until the soup is thick and white. You can taste it and add some salt according to the taste. My taste is weak, so there is no salt. Sprinkle a little chopped green onion in the soup after cooking, and it tastes better.