Vegetarian Dishes Can Also be So Delicious-braised Spring Bamboo Shoots in Sauce
by Listen to the spring rain all night in the small building
Favorite
Difficulty
Easy
Time
24h
Serving
2
Throughout the year, my favorite is now April. At this time, there was neither the damp troubles of returning to the southern sky in early spring, nor the freezing cold in winter, nor the discomfort of hot summer. And our autumn here is as hot as the hot summer. The current spring breeze is gentle, blowing on the face warmly, and will not make the skin dry and uncomfortable. Although it often rains in spring, it is naturally needed. Farmers need spring rain in cultivation! In such a warm and cozy temperature, so comfortable and enjoy!
During the rainy season, spring bamboo shoots began to go on the market in large numbers. The spring bamboo shoots of my family are constantly being brought to us by friends. Bamboo shoots are available all year round, but only spring bamboo shoots and winter bamboo shoots taste the best. 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. Spring bamboo shoots have the effects of "relieving nine orifices, clearing blood vessels, resolving phlegm and saliva, and eliminating food and swelling". Modern medicine has confirmed that eating bamboo shoots has the effects of nourishing yin, nourishing blood, resolving phlegm, eliminating food, improving stool, and improving eyesight. When children suffer from measles, they can drink soup made from the tips of tender bamboo shoots to make the measles pass through and shorten the disease period; using spring bamboo shoots to make porridge can also have a good effect on prolapse caused by chronic diarrhea.
Chunsun is suitable for the crowd:
1. It can be eaten by most people.
2. Excessive consumption of people with allergies will affect their health. Patients suffering from severe gastric and duodenal ulcers, gastric bleeding, liver cirrhosis, esophageal varices, chronic enteritis and other diseases should not eat; especially children before 15 years of age. People with weak spleen and stomach, postpartum women and people who have relapsed asthma caused by eating bamboo shoots should not eat bamboo shoots; spring bamboo shoots contain more insoluble calcium oxalate, so patients with urethral stones, kidney stones, and gallstones should not eat too much. In addition, the elderly and infirm, those with indigestion, and those with spleen deficiency and intestinal slip should not eat more spring bamboo shoots.
Therapeutic effects of spring bamboo shoots:
The spring bamboo shoots are sweet, slightly cold, non-toxic; it has the effects of clearing heat and resolving phlegm, replenishing qi and stomach, curing thirst, diverting water, relieving the stomach, etc.; suitable for edema, ascites, beriberi and foot swelling, acute nephritis, swelling, asthma and cough , Diabetes, Diabetes, Diabetes fever and other diseases.
Spring bamboo shoots are the most delicious of vegetarian dishes, even if they are simply braised with seasonings, they can be so delicious! Use Daxida barbecue sauce, add scallions and sautéed oil, after careful stewing, it is delicious as if you are eating meat in a big mouthful! When you bite it down, the spring bamboo shoots slowly ooze the unique aroma in your mouth. With the sauce, it tastes really good!
Tips on how to make spring bamboo shoots delicious without peculiar smell: Bamboo shoots are delicious, but fresh bamboo shoots have a special taste and a lot of oxalic acid. Some people do not know how to deal with fresh bamboo shoots, and feel that the prepared bamboo shoots will smell bad and taste bad. In fact, it is because the water has not been blanched to remove odor and oxalic acid.
a: After removing the outer shoots of the bamboo shoots, if there are older fibers, also cut them off.
b: Remember to boil the water and cook for about fifteen minutes to remove the peculiar smell and oxalic acid.
c: Bamboo shoots that have been blanched and boiled should be renewed and soaked in clean water for at least four hours.
e: Before simmering the spring bamboo shoots, do not put oil to force the fried dried bamboo shoots to dry and leave the water inside when soaking. It will have a special aroma after being simmered. If the water is not forced to dry, it will affect the taste. "
During the rainy season, spring bamboo shoots began to go on the market in large numbers. The spring bamboo shoots of my family are constantly being brought to us by friends. Bamboo shoots are available all year round, but only spring bamboo shoots and winter bamboo shoots taste the best. 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. Spring bamboo shoots have the effects of "relieving nine orifices, clearing blood vessels, resolving phlegm and saliva, and eliminating food and swelling". Modern medicine has confirmed that eating bamboo shoots has the effects of nourishing yin, nourishing blood, resolving phlegm, eliminating food, improving stool, and improving eyesight. When children suffer from measles, they can drink soup made from the tips of tender bamboo shoots to make the measles pass through and shorten the disease period; using spring bamboo shoots to make porridge can also have a good effect on prolapse caused by chronic diarrhea.
Chunsun is suitable for the crowd:
1. It can be eaten by most people.
2. Excessive consumption of people with allergies will affect their health. Patients suffering from severe gastric and duodenal ulcers, gastric bleeding, liver cirrhosis, esophageal varices, chronic enteritis and other diseases should not eat; especially children before 15 years of age. People with weak spleen and stomach, postpartum women and people who have relapsed asthma caused by eating bamboo shoots should not eat bamboo shoots; spring bamboo shoots contain more insoluble calcium oxalate, so patients with urethral stones, kidney stones, and gallstones should not eat too much. In addition, the elderly and infirm, those with indigestion, and those with spleen deficiency and intestinal slip should not eat more spring bamboo shoots.
Therapeutic effects of spring bamboo shoots:
The spring bamboo shoots are sweet, slightly cold, non-toxic; it has the effects of clearing heat and resolving phlegm, replenishing qi and stomach, curing thirst, diverting water, relieving the stomach, etc.; suitable for edema, ascites, beriberi and foot swelling, acute nephritis, swelling, asthma and cough , Diabetes, Diabetes, Diabetes fever and other diseases.
Spring bamboo shoots are the most delicious of vegetarian dishes, even if they are simply braised with seasonings, they can be so delicious! Use Daxida barbecue sauce, add scallions and sautéed oil, after careful stewing, it is delicious as if you are eating meat in a big mouthful! When you bite it down, the spring bamboo shoots slowly ooze the unique aroma in your mouth. With the sauce, it tastes really good!
Tips on how to make spring bamboo shoots delicious without peculiar smell: Bamboo shoots are delicious, but fresh bamboo shoots have a special taste and a lot of oxalic acid. Some people do not know how to deal with fresh bamboo shoots, and feel that the prepared bamboo shoots will smell bad and taste bad. In fact, it is because the water has not been blanched to remove odor and oxalic acid.
a: After removing the outer shoots of the bamboo shoots, if there are older fibers, also cut them off.
b: Remember to boil the water and cook for about fifteen minutes to remove the peculiar smell and oxalic acid.
c: Bamboo shoots that have been blanched and boiled should be renewed and soaked in clean water for at least four hours.
e: Before simmering the spring bamboo shoots, do not put oil to force the fried dried bamboo shoots to dry and leave the water inside when soaking. It will have a special aroma after being simmered. If the water is not forced to dry, it will affect the taste. "
