Spring bamboo shoots are delicious and nutritious to eat like this

　　Spring is here, and the bamboo shoots are slowly sprouting. Spring is the best time to eat spring bamboo shoots, so do you know what nutritional value spring bamboo shoots have? How to eat spring bamboo shoots healthy How about delicious and nutritious food? Today I will introduce to you how to eat spring bamboo shoots, let’s take a look.

　　Spring bamboo shoots are known as the "first vegetarian food", they are light, tender and have the best taste. Spring bamboo shoots and bean sprouts soup, braised spring bamboo shoots in oil, crucian carp and spring bamboo shoots soup... are all delicious dishes in spring.

　　Bamboo shoots: high fiber, low fat, versatile with meat and vegetables

　　Spring bamboo shoots are very healthy. They are the most nutritious among vegetarian foods. They are also light, tender and full of flavor. Some common ones such as spring bamboo shoots and bean sprouts soup, crucian carp spring bamboo shoots soup, etc. are all delicious dishes in spring.

　　Bamboo shoots in spring are tender but not astringent, even a little sweet, and they are a natural health vegetable with high fiber, low fat and rich potassium, especially suitable for people with high blood pressure.

　　The nutritional content of bamboo shoots contains a large amount of dietary fiber. Therefore, it is especially suitable for those who want to lose weight. In addition, it has habitual constipate Bamboo shoots are also particularly good for people who often eat them, and can very well improve constipation.

　　Spring bamboo shoots are known as "all-purpose with meat and vegetables". The tender part can be eaten as stuffing, and the old part at the root can be stewed or boiled. If the season is right, they will be very tender from tip to root, and you can cook them in any way you like. I recommend to you a chicken soup with mushrooms and spring bamboo shoots. First cut the spring bamboo shoots into hob pieces and boil them in light salt water for 5 to 10 minutes. Cut half a black-bone chicken into pieces and blanch in boiling water for 3 minutes, drain and set aside. Add enough hot water to the soup pot, add chicken pieces, bamboo shoots, shiitake mushrooms, scallions and ginger. Bring to a boil over high heat, then turn to low heat and simmer for about 1 hour. Finally, add salt, chicken essence, pepper and wolfberry and cook for another 3 minutes. It is delicious and nutritious.

　　The fresher the spring bamboo shoots are, the more valuable they are. When buying them, try to choose those with bright yellow shells, white meat and close-knit bamboo shoots. Only in this way will the meat be tender and tender. They can be eaten cold or made into soup at home. However, please note that spring bamboo shoots contain a lot of oxalic acid and are best eaten after blanching. Children should eat less. In addition, people with allergies, urinary tract stones, and gastric ulcers should also eat less.

　　3 ways to make bamboo shoots

　　Spring bamboo shoots in sauce

　　Ingredients: 500 grams of fresh spring bamboo shoots, appropriate amounts of peanut oil, sweet noodle sauce, white sugar, chicken essence, shrimp seeds, sesame oil and fresh soup.

　　practice

　　1. First remove the old skin of the fresh spring bamboo shoots, then cut them open with a knife and cut them into long bamboo shoots of equal size, then gently pat the bamboo shoots to loosen them with the blade of the knife.；

　　2. Dissolve the sweet noodle sauce with water, put the peanut oil into the wok, bring to a boil to remove the oily smell and set aside.；

　　3. Heat up the wok, add peanut oil, and when it is 50% hot, put in the bamboo shoots and blanch the oil, then pour it into a colander and drain the oil.；

　　4. Return the wok to heat, add peanut oil, add the sauce, add sugar, stir, and set aside.；

　　5. Turn on the heat of the wok, add the fresh soup and shrimp roe and bring to a boil, then add the bamboo shoots and bring to a boil. When the soup is almost dry, add the sauce. When the soup is tightly wrapped around the bamboo shoots, add MSG and drizzle with sesame oil.

　　Spring bamboo shoots and mushroom soup

　　Ingredients: about 50 grams of wet mushrooms, 90 grams of winter bamboo shoots, about 10 grams of angelica root, about 320 grams of gluten, and 7 cups of vegetarian soup.

　　practice

　　1. Cut angelica into thin slices； Peel the winter bamboo shoots, remove the heads and tails, boil in water and cut into pieces; boil the oil and gluten in cold water and cut into 3 mm thick slices; remove the stems of the winter mushrooms and cut them in half.

　　2. Put the mushrooms, gluten, one-third of the angelica root, and winter bamboo shoot slices into the boiling vegetarian soup. Boil for 30 minutes, drain and drain (remove the angelica root), and keep the soup for later use.

　　3. Take a round bowl, spread peanut oil evenly in the bowl, arrange the mushroom slices on both sides of the bottom of the bowl, then add the winter bamboo shoot slices, and pour in a little mushroom soup.； Use another small bowl, add the remaining angelica root and half a cup of water ； Steam the two bowls together in a steamer over high heat for 20 minutes, take them out, pour the steaming ingredients in the round bowl into a large soup bowl, and place the gluten on half of the mushroom noodles.

　　4. Boil the soup above the mushrooms, add the steamed angelica soup and mix thoroughly, then pour it gently into a large soup bowl and serve.

　　Crucian carp and spring bamboo shoots soup

　　Ingredients: 1 crucian carp (approximately 400g), 200g spring bamboo shoots, appropriate amount of mushrooms, ginger slices, salt, pepper and chopped green onion.

　　practice

　　1. Spread crucian carp with salt and rice wine and marinate for 20 minutes；

　　2. Saute the ginger slices until fragrant, and lightly fry the two slices of crucian carp (this will make the soup white easily)；

　　3. Add water, add spring bamboo shoots and mushrooms, bring to a boil, then reduce heat and simmer for 30 minutes. After removing from the pot, add salt, pepper, and chopped green onion.

　　99 Nutritionist’s Warm Reminder Because spring bamboo shoots contain a lot of oxalic acid, which is easy to absorb calcium, you should not eat too much at a time. Those who are allergic to spring bamboo shoots should avoid eating them.