Vegetarian dishes can be so delicious: Braised spring bamboo shoots with soy sauce(su cai ye ke yi ru ci mei wei jiang xiang men chun sun )

Vegetarian dishes can be so delicious: Braised spring bamboo shoots with soy sauce

Introduction:

"The four seasons of the year, my favorite is now April. At this time, there is neither the humid worry of returning to the south in early spring, nor the freezing cold in winter, nor the pain of summer. Autumn here is as hot as summer. Now the spring breeze, is genial, warm blowing on the face, will not let the skin dry 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. My family's bamboo shoots are constantly brought to us by friends. Bamboo shoots are available all year round, but only spring and winter shoots taste the best. The taste of spring bamboo shoots is light, tender and nutritious. It contains abundant water, rich plant protein, calcium, phosphorus, iron and other essential nutrients and trace elements, especially high content of cellulose. Regular eating can help digestion and prevent constipation. Therefore, spring bamboo shoots are nutritious food with high protein, low fat, low starch and more crude cellulose. Spring bamboo shoots have the functions of "benefiting nine orifices, dredging blood vessels, resolving phlegm and saliva, and reducing food bloating". Modern medicine has proved that eating bamboo shoots has the functions of Nourishing Yin, benefiting blood, resolving phlegm, eliminating food, facilitating defecation, and improving eyesight. When children suffer from measles, they can drink the soup made of tender bamboo shoots to make the measles clear and shorten the disease period. Cooking porridge with spring bamboo shoots also has a good effect on anal prolapse caused by long diarrhea. Spring bamboo shoots are suitable for people: 1. 2. People with allergic constitution who eat too much 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 15 years old should pay attention not to eat too much; those with weak spleen and stomach or women postpartum and those with recurrent asthma caused by eating bamboo shoots should not eat bamboo shoots; insoluble calcium oxalate in bamboo shoots contains calcium oxalate Therefore, patients with urethral stones, kidney stones and gallstones should not eat more. In addition, the elderly, the weak, the indigestion and the spleen deficiency should not eat more bamboo shoots. Food therapy function of spring bamboo shoots: it tastes sweet, slightly cold and non-toxic; it has the functions of clearing away heat and resolving phlegm, benefiting qi and stomach, treating diabetes, benefiting water channel, benefiting diaphragm and refreshing stomach; it is suitable for edema, ascites, beriberiberi foot swelling, acute nephritis edema, asthmatic cough, diabetes, diabetes, thirst and fever. Spring bamboo shoots is the most delicious vegetable, even if it is simply stewed with seasoning, it can also be so delicious! With daxida's barbecue sauce, coupled with the oil fried with chives, after careful stewing, it tastes like eating meat in a big mouth! A bite down, bamboo shoots in the mouth slowly exude a unique aroma, coupled with soy sauce, taste really good! Tips on how to make bamboo shoots delicious: bamboo shoots are delicious, but fresh ones have a special taste and a lot of oxalic acid. Some people don't know how to deal with the fresh bamboo shoots. They think the prepared bamboo shoots will have peculiar smell and bad taste. In fact, it is because there is no blanching water to remove odor and oxalic acid. a: If there are old fibers in the bamboo shoots, they should also be removed. b: Remember to boil water, and then boil for about 15 minutes to remove odor and oxalic acid. c: Blanched bamboo shoots should be renewed and soaked in clean water for at least four hours, then picked up and dried. e: Before stewing the spring bamboo shoots, do not add oil to force them to dry. Stir fry the dried bamboo shoots and leave the water in them when soaking. It's very fragrant after stewing. If the water is not forced to dry, it will affect the taste. "

Production steps:

Step 1: get the materials ready.

Step 2: cut the bamboo shoots into sections for later use.

Step 3: pot boiling water, add a small amount of salt, add bamboo shoots.

Step 4: keep the water boiling and cook 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 then soak them in clean water. During this period, the water should be constantly updated. If possible, it's best to soak it until the next day.

Step 6: cut the onion into sections or shreds.

Step 7: heat the pan without oil. Stir fry the bamboo shoots in a pan, dry a little, and set aside.

Step 8: heat the oil in the pan, add shredded onion and saute until fragrant.

Step 9: put daxida Shaorou sauce into sauteed onion oil.

Step 10: stir fry barbecue sauce.

Step 11: mix in 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.

Materials required:

Fresh bamboo shoots: 600g

Daxida barbecue sauce: right amount

Onion: right amount

Salt: right amount

Oil: right amount

Note: bamboo shoots can be blanched to remove odor and destroy oxalic acid in bamboo shoots. And change the water to soak for a long time.

Production difficulty: simple

Technology: stewing

Production time: one day

Taste: salty and fresh

Chinese PinYin : Su Cai Ye Ke Yi Ru Ci Mei Wei Jiang Xiang Men Chun Sun