Fresh Bacon with Bamboo Shoots
by Zhang Xiaomo Dining Table
Favorite
Difficulty
Normal
Time
20m
Serving
2
The spring bamboo shoots have a light and fresh taste and are rich in nutrients. It contains sufficient water, rich plant protein, calcium, phosphorus, iron and other essential nutrients and trace elements, especially high cellulose content. Regular food can help digestion and prevent constipation. Therefore, spring bamboo shoots are nutritious delicacies with high protein, low fat, low starch, and more crude fiber.
There are many varieties of bamboo shoots, which are produced all year round, but the spring bamboo shoots are particularly tender and delicious, so they are known as the "king of vegetables" in spring. Li Shangyin's description has the description of "the tender scented buds first come out of the forest, and the price is as heavy as gold in Yuling". .
When choosing spring bamboo shoots, there are "four views" to be careful. First, look at the shells of the bamboo shoots, which are generally tender yellow, because the shells of the bamboo shoots that have not fully grown out of the soil layer or just grown are often yellow, and the bamboo shoots are especially tender. Secondly, we should look at the bamboo shoots. The whiter the color, the more crispy and tender. The yellow bamboo shoots have the second best quality, and the green ones have poorer quality. Looking at the knots and the body of the bamboo shoots, the closer the knots of the fresh bamboo shoots are, the more tender the meat will be. Finally, look at the bamboo shoots. The bamboo shoots with big tails and small tails have more meat and less shell, and the taste is especially crisp, sweet and tender. "
There are many varieties of bamboo shoots, which are produced all year round, but the spring bamboo shoots are particularly tender and delicious, so they are known as the "king of vegetables" in spring. Li Shangyin's description has the description of "the tender scented buds first come out of the forest, and the price is as heavy as gold in Yuling". .
When choosing spring bamboo shoots, there are "four views" to be careful. First, look at the shells of the bamboo shoots, which are generally tender yellow, because the shells of the bamboo shoots that have not fully grown out of the soil layer or just grown are often yellow, and the bamboo shoots are especially tender. Secondly, we should look at the bamboo shoots. The whiter the color, the more crispy and tender. The yellow bamboo shoots have the second best quality, and the green ones have poorer quality. Looking at the knots and the body of the bamboo shoots, the closer the knots of the fresh bamboo shoots are, the more tender the meat will be. Finally, look at the bamboo shoots. The bamboo shoots with big tails and small tails have more meat and less shell, and the taste is especially crisp, sweet and tender. "
