Spring bamboo shoots have a light and tender taste and are rich in nutrients. Contains sufficient water, rich in vegetable protein, calcium, phosphorus, iron and other essential nutrients and trace elements, especially high fiber content, regular consumption can help digestion, prevent constipation. Therefore, spring bamboo shoots are a nutritious delicacy with high protein, low fat, low starch and high fiber. In order to let the children eat more spring bamboo shoots in the season when the spring bamboo shoots are on the market, I changed my tricks and made it cold today, not to mention that the children really ate a lot!
Ingredients: 2 spring bamboo shoots, 4 cloves of garlic, 2 shallots, 1 piece of ginger, 1 tablespoon Sichuan pepper, appropriate amount of salt, 3 tablespoons of peanut oil (can be adjusted according to your taste).
The preparation of cold shredded bamboo shoots.
1.Peel off the outer garment, pat loose with the back of a knife and cut into thin strips.
2.Blanch the sliced bamboo shoots in boiling water for about 2 minutes, then remove and drain.
3.Prepare the green onions, ginger, garlic and peppercorns, shred the ginger, chop and mince the garlic, and shred the white and green onions.
4.Take a small bowl, add the green onion, shredded ginger, minced garlic and Sichuan pepper, add an appropriate amount of salt and peanut oil, and stir well.
5.Pour the hot oil into a small bowl with green onions and shredded red pepper to bring out the aroma.
6.Drain the blanched bamboo shoots and put them in a large bowl.
7.Add the adjusted green onion, ginger, garlic, pepper oil, mix well and serve.
Tips:1When shredding spring shoots, try to cut them as finely as possible, so that the taste is better.
2.Do not blanch the spring shoots for too long, otherwise the taste will be affected.
3.The seasoning can be adjusted according to personal taste, and vinegar, sugar and other seasonings can be added to increase the taste level.