Chinese Food
Braised spring bamboo shoots
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The bamboo shoots contain cellulose, which has a strong ability to absorb oil. When the human body eats a certain amount of bamboo shoots, the oil in the food will be constantly absorbed by the bamboo shoots fiber. As the waste is discharged from the body, the absorption and accumulation of fat in the gastrointestinal mucosa will be reduced. Therefore, the spring bamboo shoots have the effect of fitness and weight loss, and can maintain body shape and fitness. But even if so, eat it in moderation. -
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients: 400g bamboo shoots, 1 ginger and 2 shallots.
Step2:When the water boils, put in some salt. Put the bamboo shoots into the pot and blanch. There are a lot of oxalic acid and crude fiber in the bamboo shoot. It tastes bitter and astringent when eaten directly. But the blanching water can remove the astringency of the bamboo shoot. The taste is fresh, fragrant, tender and refreshing. It can also reduce the content of oxalic acid. Oxalic acid can react with calcium and other trace elements to form the indigestible calcium oxalate.
Step3:Take out the bamboo shoots after they are blanched. Put them in the cold water for a while. They taste crisper. Then take out the bamboo shoots and drain the water.
Step4:Put oil in the pot and heat it. Put ginger slices in the pot and heat it for tens of seconds.
Step5:Put the asparagus in the pot. Simmer in medium heat. Add a small amount of chicken essence to make it fresh.
Step6:Stew until the surface is a little dry. Mix oyster sauce, soy sauce, raw soy sauce and corn starch with a little water and pour them on the bamboo shoots to stir fry, season and color.
Step7:Bring to the boil.
Step8:Sprinkle some scallion to decorate. It's very fresh and refreshing.
Cooking tips:1. There are a lot of oxalic acid and crude fiber in the bamboo shoot. The taste of the bamboo shoot is bitter and astringent when eaten directly. But the blanching water can remove the astringency of the bamboo shoot. The taste is fresh, fragrant, tender and refreshing. It can also reduce the content of oxalic acid. Oxalic acid can react with calcium and other trace elements to form the indigestible calcium oxalate. 2. After the bamboo shoots are blanched, take them out. Put them in the cold water for a while. They taste crisper. Then take them out and drain. There are skills in making delicious dishes.
