Chinese Food
Braised spring bamboo shoots
(163579 views)
All things grow in spring is the best season to taste the fresh bamboo shoots. The bamboo shoots dug after the beginning of spring are the most tender and refreshing. Both fried and boiled soup are absolutely delicious. In terms of nutritional value, in addition to rich in water, it also contains plant protein, vitamin C, calcium, phosphorus, iron and other nutrients and trace elements required by human body. In addition, the content of cellulose in the bamboo shoots is very high. Regular consumption is helpful to digestion and promote intestinal peristalsis. Therefore, the bamboo shoots are nutritious food with high protein fat and many coarse fibers. It is an ideal fat reducing food for people who want to lose weight. According to the standard of nutrition research, there are 2.4G protein, 2.8g dietary fiber, 8mg calcium, 300mg potassium, 36mg phosphorus in every 100ke of spring shoots. In addition, the water content in the spring shoots is as high as 91%. This is a good choice for the people who are lack of water supplement.
Cooking ingredients
Cooking Steps
Step1:Just dug bamboo shoots. Use a knife to cut in the middle. Pee
Step2:Clean and cut into skewers. Add some salt to the boiling water and pour into the spring bamboo shoots. Blanch for 3 minutes. Remove the oxalic acid from the shoots. Take out for standby.
Step3:Pour a little more oil into the pot, add 15g of ice sugar, stir fry it over low heat and boil it into amber
Step4:Stir fry the bamboo shoots and add the rice wine flavo
Step5:Add some fresh and old soy sauce for flavor improvement and better coloring, add some water and a few ice sugar (at this time, ice sugar can really reflect the sweetness of sugar
Step6:Cover the pot. Heat for 3 minutes. Add some shallot and salt before leaving the pot
Cooking tips:Sugar color control - stir fry sugar color with a small heat. Don't pay attention to stir fry too much. It's easy to suffer and delicious.
