With the arrival of the beginning of summer, the summer officially kicked off. In the southern part of Ningbo, there is a custom of “early summer time, eat bone marrow shoots†to symbolize physical health, and it also shows the importance of eating bamboo shoots in the summer for health. However, how can the bamboo shoots eat the most fresh taste and the best nutrition? Learn to learn together.
The nutritional value of bamboo shoots: high
Bamboo shoots are rich in water, vitamins and dietary fiber and are known as the "King of Spring and Summer Cuisine."
1. The dietary fiber content is high. Spring bamboo shoots have more than twice the dietary fiber content of ordinary green leafy vegetables, and they are also much higher than winter bamboo shoots. They are ideal for people who suffer from occasional defecation.
2. The heat is very low. People who are obese and need to control their body weight can eat more, and the carotenoids that are rich in bamboo shoots help the skin's metabolism and keep it moist and delicate.
3. Rich in amino acids. Bamboo shoots are rich in vegetable protein, vitamins and amino acid trace elements that help to enhance the body's immune system.
Bamboo shoot cooking method: segmented eating
1. Shoot tips: The most tender, can be used as meatballs, filling ingredients, fresh and sweet.
2. Shoot Festival: This area is brittle and firm, suitable for slicing or shredding. It is used for frying pork and bacon, which is extremely delicious.
3. Shoot root: Although relatively old, but also the most interesting parts. Suitable for cooking, steaming, simmering and other cooking methods, can be souped with pork, chicken, etc., delicious taste.
Learn to cook a dish: oil and bamboo shoots
Variety show "Aspire to Life" has been hot on the first day of the show. The first guest, Xu Hao's "Oil and Bamboo Shoots," made by the local audience, smelled the fragrance across the screen. In fact, this dish is not difficult at all and can be easily done at home.
Ingredients: Amount of bamboo shoots, soy sauce, soy sauce, sugar, salt, monosodium glutamate, etc.
Steps: 1. Bamboo shoots go to the old roots and drain them, cut them into hobs and wait until they are used; 2. Boil a pot of water, add a little salt, pour the bamboo shoots into the water and drain it; 3. Add the oil to the pot. (Slightly more), pour the oil into bamboo shoots and fry until the surface is browned. Then put in soy sauce, soy sauce, white sugar seasoning, pour a small amount of water, small and medium fire simmer 5-8 minutes; 4. The fire stir fry, sprinkle a little salt, monosodium glutamate seasoning, juice collection pan.
Tips: bamboo shoots astringent taste removal
The content of oxalic acid in bamboo shoots is relatively high. Before cooking, the bamboo shoots can be boiled for 5 to 10 minutes with light salt water, or the bamboo shoots can be directly soaked in salt water to remove astringency.
Moreover, for the boiled bamboo shoots, a handful of rice and two dried chilli peppers can be added. In this way, white rice will absorb the bitterness of bamboo shoots, and dried peppers will make the bamboo shoots' umami more pronounced, serve two purposes, and taste better. (Reporter Zhong Lei)
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