The appearance of bamboo shoots is light yellow or light green, generally with some fine hairs and smooth surface. Bamboo shoots are soft, tender, chewy and refreshing. Bamboo shoots are fragrant, slightly sweet, and will not have bitterness and odor.

Bamboo shoots are rich in protein, amino acids, fat, sugar, calcium, phosphorus, iron, carotene and vitamins, and the content of multivitamins and carotene is more than twice that of Chinese cabbage.

Moreover, the protein of bamboo shoots is superior, including lysine, tryptophan, threonine and phenylalanine, glutamic acid which plays an important role in protein metabolism, and cystine which can maintain the protein configuration. It is an excellent healthy vegetable.

Names and practices of dishes

1, bamboo shoot and mushroom soup

25g of mushrooms, bamboo shoots 15g, lily 1 10g, and 300g of clear soup. Shred mushrooms, shredded ginger, knotted lilies and shredded bamboo shoots. Put bamboo shoots and shredded ginger into a soup pot, add appropriate amount of water15min, then add mushrooms and lilies and cook for 5min, then add refined salt and monosodium glutamate.

2. Bamboo shoots, pickles and yellow croaker

Fry the washed fresh small yellow croaker on both sides and serve, then stir-fry the tender shredded bamboo shoots and shredded mustard before serving. Put small yellow croaker in a pot, add ginger slices and onion segments, boil yellow wine with clear water, add shredded bamboo shoots and diced cabbage, burn thoroughly, season with salt and monosodium glutamate, and put in a soup bowl. This is the famous pickled yellow croaker in Ningbo cuisine. It tastes delicious and the bamboo shoots are crisp and tender.