Stewed winter bamboo shoots with lees(zao wei dong sun )

Methods of stewing winter bamboo shoots with lees:

Raw materials for stewing winter bamboo shoots with lees:

Fresh winter bamboo shoots 400 grams, Xiangzao wine 400 grams, a little chicken oil, MSG 5 grams, salt 3 grams, sugar 15 grams, milk soup 500 grams.

Processing steps of stewed winter bamboo shoots with lees:

1. First peel the outer skin of the winter bamboo shoot in half, then tear off the thin skin inside the bamboo shoot, cut off the root of the bamboo shoot, clean it, put it into a boiling water pot, take it out and put it in cold water, then cut the bamboo shoot into two pieces, beat loose and tear it into small strips.

2. Add sugar, lees wine, salt and monosodium glutamate to the soup. Bring the winter bamboo shoots to a boil over high heat, then simmer over low heat for about 2 minutes. Then turn to high heat, thicken with wet starch and pour in chicken oil.

The characteristics of winter bamboo shoots stewed in lees are as follows

It has the smell of lees, and the winter bamboo shoots are fresh and crisp.

Stewed winter bamboo shoots with lees

Stewed bamboo shoots with lees is a famous traditional dish in Shandong Province, which belongs to Shandong cuisine. This dish has the smell of lees, and the winter bamboo shoots are fresh and crisp.

Manufacturing materials

Main materials

400 grams of fresh winter bamboo shoots and 400 grams of Xiangzao wine.

Seasoning

A little chicken oil, 5g monosodium glutamate, 3G salt, 15g sugar, 500g milk soup

Production process

1. First, peel the outer skin of the winter bamboo shoot in half, then tear off the thin skin inside the bamboo shoot, cut off the root of the bamboo shoot, clean it, put it into a boiling water pot, take it out and put it in cold water, then cut the bamboo shoot into two pieces, beat loose and tear it into small strips.

2. Add sugar, lees wine, salt and monosodium glutamate, then put the winter bamboo shoots into the soup. Bring to a boil over high heat, then move to low heat and simmer for about 2 minutes. Then turn to high heat, thicken with wet starch and pour in chicken oil.

nutritive value

winter bamboo shoots

Winter bamboo shoot, also known as South bamboo shoot, is the seedling of Phyllostachys pubescens. It is developed from the lateral buds of Phyllostachys pubescens's underground stem (bamboo whip) before and after the beginning of autumn. Because it has not been unearthed yet, the bamboo shoot is tender, white as jade, pure in fragrance, and rich in nutrition. It is often cooked with meat at banquets as a mountain delicacy. Therefore, it is known as "the first vegetarian" among Chinese people.

Winter bamboo shoot is a kind of delicious food with nutritional value and medical function. It is tender, delicious, crisp and refreshing. It contains protein, a variety of amino acids, vitamins, calcium, phosphorus, iron and other trace elements, as well as rich cellulose. It can promote intestinal peristalsis, help digestion, and prevent constipation and colon cancer. Winter bamboo shoot is a kind of food with high protein and low starch. It has a certain therapeutic effect on patients with obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis. The polysaccharide contained in it also has certain anticancer effect. Winter bamboo shoots contain more calcium oxalate, which is not suitable for people suffering from urethral calculi and nephritis.

effect

Bamboo shoots are rich in B vitamins, nicotinic acid and other signature nutrients, with the characteristics of low fat, low sugar and multi fiber. They can absorb a lot of oil to increase the taste. Therefore, if obese people often eat bamboo shoots, the fat they eat at each meal will be absorbed by it, which reduces the absorption and accumulation of fat by gastrointestinal mucosa, so as to achieve the goal of weight loss and reduce the diseases related to high fat.

Bamboo shoots are rich in nicotinic acid and cellulose, which can promote intestinal peristalsis, help digestion, eliminate food accumulation and prevent constipation.

From the perspective of traditional Chinese medicine, bamboo shoots are sweet and cold in nature, and have the effects of nourishing yin and cooling blood, clearing heat and resolving phlegm, relieving thirst and trouble, diuresis and defecation, nourishing liver and eyesight.

intended for

It can be eaten by the general population. Obesity and habitual constipation are especially suitable for people.

Applicable Quantity

25 grams per meal.

hot tip

Before eating, blanch with boiling water to remove oxalic acid from bamboo shoots.

The place close to the tip of the bamboo shoots should be cut along, and the lower part should be cut horizontally, so that it is not only easy to be cooked and rotten, but also easier to be tasted.

Do not shell fresh bamboo shoots when they are stored, otherwise they will lose their fragrance.

Xiangzao wine

According to the literature, Xiangzao is made of glutinous rice, Hongyu and rice wine. It is also the main material for brewing daughter red and cooking Xiangzao meat. Chinese people have a history of eating Xiangzao for more than 1000 years. The Hongyu ingredient in Xiangzao cuisine can promote metabolism, reduce blood lipid and prevent cardiovascular disease, which has attracted the attention and research of some scholars In addition, the United States has applied for a patent for the unique components of Xiangzao.

Some people say that Xiangzao is a unique invention of Hakka people. In Taiwan, only the Hakka area near Qingshui's hometown can produce authentic Xiangzao cuisine. In addition, it has gained a place in the world of Xiangzao cuisine through years of improvement and innovation. In the past, besides making daughter's red wine, red dew and wine with Xiangzao, Xiangzao could also be used to preserve the freshness of meat. When chicken, duck and pork can't be eaten up in a short time, they can not only be preserved for a long time, but also be made into a new health food.

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