How to cook fresh bamboo shoots, delicious and nutritious bamboo shoots

Bamboo shoots are common foods in daily life. They are popular with many people because of their delicious taste and crisp texture. Especially the fresh bamboo shoots, which are tender and not astringent, and even slightly sweet. Bamboo shoots are also rich in dietary fiber, which is very effective for weight loss. So what are the ways to cook fresh bamboo shoots?

1: It is best to blanch the spring bamboo shoots in boiling water before cooking. It is best to blanch the spring bamboo shoots in boiling water for about 1-2 minutes, or even longer, to soften the crude fiber and aid digestion. This can not only remove the astringency of spring bamboo shoots, making them more delicious, but also eliminate 70% of oxalic acid. Oxalic acid can easily react with calcium in the body to form calcium oxalate, which can accumulate in the body, causing stones and aggravating the condition of patients with stones.

Five or six slices are enough each time. Traditional Chinese medicine believes that spring bamboo shoots are sweet and cold in nature, and are considered to be a hair-raising food. Fascinating foods refer to foods that are rich in nutrition or irritating, and are particularly likely to induce certain diseases (especially the recurrence of old diseases) or aggravate existing diseases. Therefore, you must control the amount when eating. You cannot eat it every day, let alone every meal. Be careful to control the amount and only eat five or six tablets each time. Spring bamboo shoots are rich in crude fiber, which can help digest food. However, because its fiber is harder than other vegetables such as celery and relatively difficult to digest, if you eat too much, the gastrointestinal tract will be stimulated, the movement will accelerate, and discomfort will occur. When the gastrointestinal movement is abnormal, symptoms such as stomach pain, bloating, and even gastric bleeding will appear. Most people who get sick from eating spring bamboo shoots do so because they eat too much at one time.

Do not eat spring bamboo shoots with raw or cold food, and do not eat them on an empty stomach. You can drink some soup or eat a few mouthfuls of rice before eating to reduce the irritation of spring bamboo shoots to the gastrointestinal mucosa. After eating spring bamboo shoots, try not to eat raw or cold food, such as ice cream, cold beer, and raw seafood. Spring bamboo shoots are difficult to digest, and raw and cold foods are also difficult to digest. The two combined will doubly stimulate the intestines, accelerate gastrointestinal dysfunction, and easily induce gastrointestinal discomfort.

1: Ingredients for sauced spring bamboo shoots: 500 grams of fresh spring bamboo shoots, appropriate amounts of peanut oil, sweet bean sauce, sugar, chicken essence, shrimp roe, sesame oil, and fresh soup. Method: 1. First remove the old skin of fresh spring bamboo shoots, then split them with a knife and cut them into long bamboo shoots of equal size, and then use the blade of the knife to gently loosen the bamboo shoots; 2. Dissolve the sweet bean paste with water, put peanut oil into a wok, boil it to remove the oily smell and set aside; 3. Put the wok on the fire, put in peanut oil, heat it to 50%, put in the bamboo shoots to warm the oil, pour it into a colander to drain the oil; 4. Put the wok on the fire again, put in peanut oil, put in the sauce, add sugar and stir, and serve on a plate; 5. Put the wok on the fire again, put in fresh soup and shrimp roe and boil it, then put in the bamboo shoots and boil it. When the soup is almost dry, put in the sauce. When the soup tightly wraps the bamboo shoots, add MSG and drizzle with sesame oil.

2: Ingredients for Spring Bamboo Shoots and Winter Mushroom Soup: about 50 grams of wet-soaked winter mushrooms, 90 grams of winter bamboo shoots, about 10 grams of angelica, about 320 grams of fried gluten, and 7 cups of vegetarian soup. Method: 1. Cut the angelica into thin slices; peel the winter bamboo shoots, remove the head and tail, blanch them and cut into pieces; blanch the fried gluten in cold water, and cut into 3 mm thick slices; remove the stems of the mushrooms and cut in half. 2. Put the mushrooms, gluten, one-third of the angelica and winter bamboo shoots into the boiling vegetarian soup. Cook for 30 minutes, then remove from the soup and drain (remove the angelica). 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 put in the bamboo shoots, and pour in a little mushroom soup; use another small bowl, put in the remaining angelica and half a cup of water; steam both bowls in the steamer over high heat for 20 minutes, take out, turn the steamed ingredients in the round bowl upside down in the large soup bowl, and spread the gluten on half of the mushroom surface. 4. Boil the soup from cooking mushrooms, add the steamed angelica soup, mix well, and gently pour into a large soup bowl.

Ingredients for crucian carp and spring bamboo shoots soup: 1 crucian carp, about 400 grams, 200 grams of spring bamboo shoots, and appropriate amounts of mushrooms, ginger slices, salt, pepper, and chopped green onions. Method: 1. Apply salt and rice wine on the crucian carp and marinate for 20 minutes; 2. Saute the ginger slices and fry two slices of crucian carp briefly (so that the soup will turn white easily); 3. Add water, put in spring bamboo shoots and mushrooms, bring to a boil and then simmer for 30 minutes. Add salt, pepper and chopped green onion after removing from the heat.

You should try a small amount first. If you have any reaction, stop eating immediately. If you have no reaction, you can eat more appropriately. If you want to stir-fry bamboo shoots with slices or cubes, you should first blanch the bamboo shoots in boiling water for 5 to 10 minutes, and then stir-fry with other foods. This can not only decompose most of the oxalic acid at high temperature to reduce the disadvantages, but also make the dishes less astringent and more delicious. At the same time, try not to eat bamboo shoots with marine fish to avoid skin diseases.