Vegetarian dishes can be so delicious -- braised spring bamboo shoots in soy sauce
All the year round, my favorite is now April. At this time, there is neither the damp worry of returning to the southern sky in early spring, nor the bone chilling cold in winter, nor the discomfort of summer. And the autumn here is as hot as the summer. Now the spring breeze is warm and warm. It blows on your face and won't make your skin dry and uncomfortable. Although it often rains in spring, it is a natural need. Farmers need spring rain for farming! In such a warm and comfortable temperature, it's so comfortable and enjoyable!In the rainy season, a large number of bamboo shoots began to appear on the market. The spring bamboo shoots in my house are constantly brought to us by friends. Bamboo shoots are available all year round, but only spring and winter shoots have the best taste. The spring bamboo shoots are light, fresh and tender with rich nutrition. It is rich in water, plant protein, calcium, phosphorus, iron and other necessary nutrients and trace elements for human body. In particular, it has a high content of cellulose. Regular eating can help digestion and prevent constipation. Therefore, bamboo shoots are a nutritious food with high protein, low fat, low starch and more crude cellulose. Bamboo shoots have the effects of "benefiting nine orifices, dredging blood vessels, resolving phlegm and salivation, and relieving food bloating". Modern medicine has proved that eating bamboo shoots has the effects of Nourishing Yin, benefiting blood, resolving phlegm, digesting food, facilitating and brightening the eyes. When children suffer from measles, they can drink the soup made of tender bamboo shoot tips to make the measles appear thoroughly and shorten the disease period; Porridge made with spring bamboo shoots also has a good effect on anal prolapse caused by long diarrhea.Spring bamboo shoots are suitable for people:1. it is generally edible.2. excessive consumption by people with allergic constitution will affect their health. Patients with severe gastric and duodenal ulcer, gastric bleeding, liver cirrhosis, esophageal varices, chronic enteritis and other diseases should avoid eating; Children before the age of 15 should not eat too much; People with weak spleen and stomach, postpartum women, and people with recurrent asthma due to eating bamboo shoots should not eat bamboo shoots; The content of insoluble calcium oxalate in spring bamboo shoots is high, so patients with urethral stones, kidney stones and gallstones should not eat more. In addition, the elderly, the weak, the indigestion and the spleen deficiency with slippery intestines should not eat more spring bamboo shoots.Therapeutic effect of spring bamboo shoots:Bamboo shoots taste sweet, slightly cold, and non-toxic; It has the effects of clearing heat and resolving phlegm, supplementing qi and stomach, curing thirst, benefiting waterways, benefiting diaphragm and refreshing stomach, etc; It is suitable for edema, ascites, beriberi and foot swelling, acute nephritis edema, asthma and cough, diabetes, thirst and fever.Asparagus is the most delicious vegetable. Even if it is simply stewed with seasoning, it can be so delicious! With the great joy of the barbecue sauce, coupled with the oil fried with the shallots, after carefully stewing, it tastes like eating meat! A bite down, the spring bamboo shoots slowly exude a unique aroma in the mouth. With soy sauce, the taste is really good!Tips on how to make the bamboo shoots delicious without peculiar smell: the bamboo shoots are delicious, but the fresh bamboo shoots have a special taste and a large amount of oxalic acid. Some people don't know how to deal with fresh bamboo shoots. They think that the prepared bamboo shoots will have peculiar smell and taste bad. In fact, it is because there is no boiled water to remove odor and oxalic acid.a: After removing the outer bamboo shoot coat, if there is older fiber in the bamboo shoot, it should also be cut off.b: Remember to boil the water and cook for about 15 minutes to remove the odor and oxalic acid.c: The bamboo shoots boiled in blanched water should be renewed and soaked in fresh water for at least four hours. Pick them up and dry them for standby.e: Before stewing the spring bamboo shoots, do not put the oil to force them to dry. When soaking the dried bamboo shoots, leave the water in them. Only after stewing in this way can it have special flavor. If the water is not forced dry, it will affect the taste.The bamboo shoots can be boiled with water to remove the odor and destroy the oxalic acid in the bamboo shoots. And soak it in fresh water for a long time.
Step 1 . Prepare materials.
Step 2 . Cut the bamboo shoots into sections for standby.
Step 3 . Add a small amount of salt to the boiling water and add bamboo shoots.
Step 4 . Keep the water boiling and boil the bamboo shoots for about 10 to 20 minutes. This step is to blanch the bamboo shoots and remove the bitter taste.
Step 5 . Pick up the bamboo shoots, rinse them with cold water until cool, and soak them in clean water. During this period, the water shall be continuously renewed. If possible, it is better to soak it until the next day.
Step 6 . Cut the onion into sections or shreds for standby.
Step 7 . The pot is hot without oil. Put the bamboo shoots into the pot and fry them until dry. Then put them on a plate and set aside.
Step 8 . Heat oil in a wok, add shredded shallots and saute until fragrant.
Step 9 . Put Daxi braised meat sauce into the fried scallion oil.
Step 10 . Stir fried barbecue sauce.
Step 11 . And add the spring bamboo shoots that have been slightly fried.
Step 12 . Stir well, add water and simmer for 10 to 15 minutes, then turn off the heat.
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