After the Waking of Insects, eating spring bamboo shoots is a big deal! They are so fresh and tender!

The third solar term of spring, Jingzhe, is coming soon. If there is any food that must be eaten during Jingzhe, it must be spring bamboo shoots.

The bamboo shoots dug after the beginning of spring are known as the "king of vegetables" for their plump, white jade, tender flesh, and delicious taste. Spring bamboo shoots are short, strong, plump, tender, delicious, and white jade. They are highly seasonal. Now is the right time to pick and eat them, fresh and nutritious.

We usually eat spring bamboo shoots by stewing them in oil or braising them. Today I would like to recommend a way that is less commonly eaten, which is to make fried rice with olive paste.

Many people are unfamiliar with olive oil, but in fact, olive oil is also very nutritious. Olive oil is rich in precious nutrients and vitamins, as well as calcium and iodine, which are essential for the human body. At the same time, the vitamin E contained in olive oil is a vascular protector and can reduce cholesterol and triglycerides.

The delicious spring bamboo shoots, paired with the nutritious olives, make fried rice that tastes absolutely amazing~ Hurry up and try it, and enjoy the delicious taste bite by bite~

Material:

200g rice, 30g olives, 50g spring bamboo shoots, 5g cooking oil, 3g chopped green onions

step:

1. Cut spring bamboo shoots into thin slices

2. Heat the pan, add cooking oil, add the chopped bamboo shoots, and stir-fry until the bamboo shoots turn slightly brown.

3. Add chopped green onion and olives, stir-fry until fragrant, then add rice and stir-fry evenly.