Fresh and tender bamboo shoots are also hair products. How to make them healthy and delicious?

Speaking of Jiangnan, some people dream of water towns and pavilions in their dreams; Some people like the sunrise and clear water in spring; However, I admire a fresh taste of spring in the south of the Yangtze River, that is, bamboo shoots. Bamboo shoots have been one of the "eight treasures in the mountains" since ancient times. In Jiangnan, there is even a saying that "you can't eat bamboo shoots without bamboo", which is enough to prove people's love for bamboo shoots. Bamboo shoots in the south of the Yangtze River encounter Saibei mushrooms, creating a famous Saibei specialty food in China, braised in brown sauce. Perhaps in the eyes of northerners, bamboo shoots are common things in life and can be used as an authentic northeast person. Most of the initial cognitive abilities of bamboo shoots come from some classic literary works. "Sweet cheeks are tender, who are the tears for?" It is more appropriate to use this delicate bamboo shoot as a metaphor for a little girl's finger.

Bamboo shoots are a kind of "Nostoc flagelliforme". Bamboo shoots are rich in nutrition, containing a lot of soybean protein, various nutrients, a lot of dietary fiber, calcium, phosphorus, iron and various amino acids. They are rich in soybean protein, low in calories, low in fat and high in dietary fiber, and are really delicious dishes. Bamboo shoots are also a good food to nourish the stomach, promote digestion and prevent "old constipation", especially suitable for the elderly at home and women who pursue beauty. However, no matter how delicate bamboo shoots are, they also belong to "hair". For the sake of family health, the key "two steps" can be omitted: 1, and you must drink water whenever you eat. The main reason why bamboo shoots become "Nostoc flagelliforme" is that bamboo shoots contain too much hydrochloric acid, which is easy to produce calcium salts and harms the digestion and absorption of various nutrients. 2. When there is enough water. Bamboo shoots are so delicate that it is difficult to remove most of the hydrochloric acid like broccoli and other ingredients. The blanching time must be sufficient, generally 5- 10min, at least 5min.

In life, the fried pork slices with bamboo shoots and auricularia are 1. Use 2-3 tender bamboo shoots, cut off a small part of fibrous roots at the bottom, and peel off the bamboo shoots to reveal white and flawless bamboo shoots with a net weight of about 330 grams. Soak 50 grams of auricularia auricula in water in advance, wash it and cut it into wide pieces.

2. Slice the bamboo shoots obliquely, and cut the shredded bamboo shoots with an oblique knife; Good friends who love spicy food, please choose fresh green pepper 100g, including hanging pepper, line pepper and general green pepper, clean them and make them into small water-shaped pieces or long rings.

3. Cut lean pork 150g into thick coins; 5 grams of chopped green onion, 5 grams of ginger slices and 5 grams of garlic.

4. Pour a certain amount of cold water into the pot. After stewing, add bamboo shoots and stew for 5- 10 minutes. After fishing, the bottom of the tap water pipe will be too cold.

5, pour 30 grams of cooking oil into the pot, the temperature is 40% hot, add small pieces of meat cut into small pieces, stir-fry with slow fire and turn white. Add onion and garlic and stir-fry until fragrant. Pour in 15g delicious fresh soy sauce, stir-fry with low heat until it has a sauce flavor, and cook in 10g rice wine, which is delicious. Add bamboo shoots, water-borne fungus flowers and fresh green pepper slices, and pour 30 grams of cold water. Become popular, stir-fry quickly, and break life.

6. Add 2g salt, 2g sugar, 2g chicken essence or chicken powder (optional) and mix well again. Armistice, put the processed fried pork slices, bamboo shoots and fungus into a shallow bowl and serve while it is hot.