It’s the season when the city is full of fresh bamboo shoots.
At the thought of the word bamboo shoot, my mind is full of fresh, sweet and refreshing taste, everyone feel at will:
Braised bamboo shoots, fried meat with bamboo shoots, pickled fresh bamboo shoots, braised bamboo shoots, fried three shreds with bamboo shoots, braised mushrooms, braised meat with winter bamboo shoots, braised fish with bamboo shoots, bamboo shoots with southern meat, crisp bamboo shoots with green peppers, smooth eggs with bamboo shoots, fried bamboo shoots with bacon, cold mixed bamboo shoots, leek bamboo shoots…
Today, Dr. Clove will talk about bamboo shoots.
Different bamboo shoots have different tastes?
Bamboo shoots are the buds and tender stems of bamboo.
Therefore, there are as many kinds of bamboo as there are bamboo shoots. According to incomplete statistics, there are about 1,000 kinds.
Bamboo shoots are available all the year round, but this does not mean that all bamboo shoots can be eaten and taste different, such as
- Phyllostachys pubescens has a moderate and moderate taste, and has no special fragrance or peculiar taste. Although square bamboo has a little bitter taste, it is not as bitter as bitter bamboo shoots. Sweet dragon bamboo shoots are fresher and sweeter than other bamboo shoots. Mao Jin bamboo shoots have the most characteristics of bamboo shoots. They are crisp, tender and chewy, and taste fresher.
Is bamboo shoots delicious or winter bamboo shoots delicious?
Winter bamboo shoots are the embryonic form of bamboo shoots. Most of them come out in October of the lunar calendar, so they are called winter bamboo shoots. The bamboo shoots come out after beginning of spring, usually around March, so they are called bamboo shoots.
The nutritional composition of bamboo shoots determines the taste of bamboo shoots. Winter bamboo shoots have less insoluble dietary fiber and taste more tender. More carbohydrates, increased sweetness, richer protein content and more delicate flavor.
Therefore, winter bamboo shoots taste more tender.
Not to be outdone, although the taste of bamboo shoots is a little rough, they try their best to make their insoluble dietary fiber content exceed that of winter bamboo shoots, and their calories are also lower than that of winter bamboo shoots. Their fat reduction effect is better, and their taste is better when stewed with small fire.
It is said that bamboo shoots can scrape fat to lose weight?
When it comes to scraping fat to lose weight, bamboo shoots are proud to go to heaven.
Almost all bamboo shoots have the characteristics of low calorie, low sugar, low fat and high dietary fiber.
Therefore, as long as you don’t use oil to boil bamboo shoots and salt to mix bamboo shoots, you don’t have to worry about getting fat after eating bamboo shoots.
How to Choose a Perfect Bamboo Shoot
The pulled bamboo shoots will undergo lignification reaction under the promotion of various enzymes. As a result, the water content of the bamboo shoots will decrease, the nutritional composition will decrease, the bamboo shoots will begin to harden, and the taste will become very poor…
Therefore, picking bamboo shoots is the key, to remember these principles:
- The closer the distance between bamboo shoot nodes and bamboo shoot nodes, the better. The lighter the color, the more tender the taste of bamboo shoots. Bamboo shoots should be white and yellow. Winter bamboo shoots should be slightly white in yellow.
Some people will find white spots or white powder on bamboo shoots when buying them, but this is not mildew spots or lime, it is actually the decomposition of protein contained in bamboo shoots-amino acids.
The reason why bamboo shoots maintain their unique fragrance is also because of it, so there is no need to worry.
How to keep the fresh and tender taste of bamboo shoots?
Bamboo shoots are bought back. In order to keep the fragrance of bamboo shoots, they must wait until they are cooked before peeling.
In addition, it is best to cover the bamboo shoots tightly to avoid the bamboo shoots facing the sun, and put them in a cool and dry place or refrigerated, so that they can be stored for one month, especially the bamboo shoots.
This makes bamboo shoots taste better.
(1) Pickled Benedict Fresh
When cooking pickled pork, don’t add extra cooking oil, just make good use of the pork oil.
The rich dietary fiber springing up in bamboo shoots can relieve the greasy feeling of pork, and the rich protein and calcium in bean curd skin really explain that what is delicious and nutritious.
Raw materials: 300 g of small steak, 150 g of bacon, 3 bamboo shoots, 3 pieces of bean curd skin
Seasonings: cooking wine, salt
Ingredients: 3 slices of ginger and a little scallion
- Wash the chops and bacon, cut them into pieces, boil them for 3 minutes and take them out. Bamboo shoots are peeled, washed and cut into pieces, bean curd skin is washed, cut into strips and knotted; Drain water, small chops and bacon into the pan. If the amount of water exceeds the small chops, add a tablespoon of cooking wine and ginger. Boil over high heat and turn to low heat to cover and stew for 30-40 minutes. Add bamboo shoots and bean curd skin, continue to cover the pot and simmer over low heat for 30 minutes. Open the lid, skim off the floating foam, sprinkle scallion segments and take out a little salt.
(2) Braised winter bamboo shoots with oil
Winter bamboo shoots with thick oil and red sauce are delicious and can really bite out the taste of meat in one bite.
When making this dish, try to choose olive oil, because olive oil is rich in monounsaturated fat, which can make the dish healthier.
Winter bamboo shoots in the menu can also be replaced by bamboo shoots, but the stewing time is longer.
Raw materials: 4 winter bamboo shoots
Seasonings: a little soy sauce, a little crystal sugar, a little olive oil
Remove the old roots and bamboo shoots, cut into hob pieces, boil in boiling water for 3 minutes to remove oxalic acid and take it out.
Over medium heat, fry small pieces of crystal sugar in an oil pan and stir-fry winter bamboo shoots.
Add a little soy sauce, stir-fry, color evenly, add cold water, cover the pot, turn to low heat and simmer bamboo shoots for about 15 minutes until the water is completely dried, and turn off the fire.
Pour in a little olive oil and stir-fry evenly.