In the spring, everything recovers, and many fresh "vegetables" have emerged, including this kind of vegetableDon't be soft when you encounter it after the beginning of spring, 3 times a week, one to eliminate phlegm, two to moisten the intestines, three to prevent anemia, middle-aged and elderly people to eat often.
This is talking about "spring bamboo shoots", which is recorded in the "Compendium of Materia Medica", saying that it ".Benefit the nine orifices, clear the blood veins, dissolve phlegm and salivation, eliminate food and swelling, and is especially good at clearing hot phlegm
Eating some spring bamboo shoots in moderation can promote gastrointestinal peristalsis, help digestion, promote bowel movements, and secondly, promote the body's absorption and utilization of iron and prevent anemia.
Do you blanch spring shoots when you eat them? If so, blanch with tap water or something else? The spring bamboo shoots you fried at home, do they taste numb, bitter and astringent, and difficult to eat? In fact, you have not mastered these skills, today I will teach you a new method, the whole family loves to eat.
Recommended recipe: Stir-fried bacon with spring bamboo shoots
Main ingredients: spring bamboo shoots, bacon meat, river shrimp, broad beans, green onions
Here's how:
1. Prepare 2 catties of spring bamboo shoots, first cut off the root part, then peel off all the outer bamboo shoot shells, peel them off, put them in a basin of clean water, clean it, control the water and remove it for later use.
2. Pour water into another basin below, then pour in an appropriate amount of rice, clean it, and then control the water and take it out.
3. Pour the rice water into the cauldron, after the fire boils, pour the spring bamboo shoots in, then add an appropriate amount of salt, and blanch the spring bamboo shoots with rice water, which can well remove the bitter and astringent taste and oxalic acid of the bamboo shoots, and boil for about 30-40 minutes.
4. Prepare another piece of salted meat, cut it into thin thick slices, and when making spring bamboo shoots, you must match some salted meat, so that it will taste more fragrant and delicious.
5. Prepare a pound of small river shrimp, put it into the pot, and then add an appropriate amount of water.
6. Prepare a handful of fresh broad beans, put them in a large bowl, add water to clean them, and fry them together with bamboo shoots, which can also improve the freshness well.
7. At this time, take out the blanched spring bamboo shoots and pass them through cold water, so that the taste will be more crisp and delicious, and then put them on the board, cut them into thick slices, and put them on the plate for later use.
8. Heat the pot, pour in an appropriate amount of rapeseed oil, after the oil is hot, pour in the cut bacon meat, quickly stir-fry the excess oil, and then pour in the green onions, ginger and garlic slices, and stir-fry it to bring out the fragrance.
9. Next, pour in the spring bamboo shoots, then pour in broad beans and fresh shrimp, quickly turn until they change color, then add a little chicken essence, a spoonful of monosodium glutamate, a spoonful of five-spice powder or thirteen spices, about a tablespoon of oyster sauce, and mix it evenly.
10. Next, pour in an appropriate amount of water, then turn on high heat, cook it for about 10 minutes, and cook the soup until it is milky white, so that it will taste more fragrant and delicious.
11. Before leaving the pot, sprinkle in an appropriate amount of green onions, stir-fry it quickly, then turn off the heat and put it in a bowl, and a delicious spring bamboo shoots fried bacon is ready.
12. The spring bamboo shoots burned like this are crisp and tender, there is no bitterness and astringency in taste, they will not be numb to eat, and they are particularly fresh, if you like it, quickly collect it and try it.
Conclusion:Don't be soft when you encounter it after the beginning of spring, 3 times a week, one to eliminate phlegm, two to moisten the intestines, three to prevent anemia, middle-aged and elderly people to eat often.
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