Spring spring bamboo shoots, heat and qi
Spring bamboo shoots are crisp, tender and pure, and have high nutritional value. They have the effects of nourishing yin, benefiting blood, removing phlegm, eliminating food, promoting convenience, and improving eyesight. They are healthy and delicious materials on the table. Here's a small series to share the nutritional value of spring bamboo shoots and their food precautions, and teach you a delicious therapeutic side. Spring Bamboo Knowledge Introduction: Bamboo shoots, or bamboo shoots of the same name, are perennial grasses, and edible parts are nascent, tender and short shoots or whips. Bamboo originates from China, with many types, adaptability and distribution. The underground stems of bamboo species, such as Phyllostachys pubescens and Phyllostachys pubescens, are deeply buried in soil. The bamboo whip and shoot buds are protected by soil layers, and they are not susceptible to freezing damage in winter. The shoots are mainly in spring. Bamboo shoots are found all year round, but only bamboo shoots and bamboo shoots taste best. No matter if it is cold, sautéed, or brothed, it will be fresh and fragrant. It is one of the favorite dishes. Spring bamboo shoot nutrition analysis: Spring bamboo shoots are light, fresh and nutritious. Contains sufficient moisture, abundant vegetable protein, and essential nutrients and trace elements such as calcium, phosphorus, and iron. In particular, it has a high content of cellulose. Regular diet helps digestion and prevents constipation. So spring bamboo shoots are nutritious foods with high protein, low starch, and more crude cellulose. Spring bamboo shoots have the effect of "Lee Nguyen Que, through blood, phlegm, eliminate food inflation". Modern medicine has confirmed that eating bamboo shoots has the effects of nourishing yin, benefiting blood, removing phlegm, eliminating food, promoting convenience, and improving eyesight. When children have measles, they can drink the soup made of tender bamboo shoots to make the measles clear and shorten the period of disease. The use of spring bamboo shoots to porridge, also has a good effect on the formation of rectal prolapse. Modern medicine believes that bamboo shoots have the function of adsorbing fat, promoting food fermentation, and helping digestion and excretion. It is also one of the most ideal foods for dieters. In addition, bamboo shoots are the "scavengers" of garbage in the body. The dietary fiber contained in the body can increase the storage of intestinal water, promote gastrointestinal motility, reduce the pressure in the intestines, reduce the viscosity of feces, and make the stool become soft and beneficial. Treat constipation and prevent colorectal cancer. Bamboo shoots are low in sugar, low in fat, rich in dietary fiber, can reduce excess body fat, eliminate sputum stasis, and are beneficial for the treatment of hypertension, hyperlipidemia, and hyperglycemia, and have certain preventive effects on digestive tract tumors and breast cancer. Spring bamboo shoots cooking notes One, bamboo shoots can not be eaten raw, there is a bitter taste when cooking alone, the taste is not good, but the bamboo shoots and meat with the fried are particularly delicious taste. In addition, you can also put the bamboo shoots with the skin in the Taomi water, add a red pepper to the seeds, boil it over a low heat, turn it off, allow it to cool naturally, and then take it out and wash it with water. The astringency will be gone. Second, the bamboo shoots are eaten in a variety of ways, and they are known for their reputation as a “wild vegetarian dish.†Once it is cooked with various kinds of meat, it becomes even more delicious. It can be used for soups, cooking, salads, cooking, stuffing, etc. Can make a lot of delicious food. Such as bamboo shoots squid soup, bamboo shoots boiled pork, bamboo shoots boiled white porridge, bamboo shoots also made into dried bamboo shoots, Yulan tablets and canned food. Third, when boiled bamboo shoots, add a small amount of sesame paste, not only soft and rotten, but also aromatic and delicious. Four, bamboo shoots should be used before boiling water to remove oxalic acid in bamboo shoots. Fifth, near the tip of the shoot should be smooth, the lower should be cross-cutting, so that not only cooked when cooked, but also more tasty. Sixth, various parts of bamboo shoots are fresh and can be divided into different foods, each with its own characteristics. Such as tender head can be used to fry; middle can be cut into bamboo shoots, fried, burned or as a cooking ingredient; root texture is older, can be used for cooking, cooking, and cooking together with meat, but also on the altar in the Fermented into mold shoots, stewed food has a special flavor. Monkfish-Sliced,Monkfish-Fillets,Monkfish Tails With Skinless,Monkfish Tails With Skin-On GOLD STAR FISHERY ZHOUSHAN CO.,LTD. , https://www.goldstar-aquatic.com