Winter bamboo shoots and mushrooms are seasonal and delicious ingredients in winter, especially in the south of the Yangtze River.
Burning for the second winter means burning mushrooms and bamboo shoots. It is a convenient and simple home-made fast dish and is very suitable for eating in this season.
Making Steps
Raw materials: 50g of fresh mushrooms, or 10g of dried mushrooms (about 3-4 pieces) and 150g of winter bamboo shoots; Salt, soy sauce, shallot, 10g oil (about 1/2 tbsp)
Cooking utensils: non-stick pans
Step:
1. Clean winter bamboo shoots and fresh mushrooms (if they are dried mushrooms, they need to be soaked in advance) and cut them into small pieces for later use;
2. Heat the non-stick pan, add oil and stir-fry the winter bamboo shoots.
3. Add a proper amount of clear water (or water soaked in dried mushrooms, or stock soup such as chicken soup) and boil;
4. Add the cut mushrooms and stir-fry them.
5. Cover the pot lid and stew until cooked, add a proper amount of raw smoke, add less or no salt, and stir-fry evenly;
6. Take out of the pot, put on the plate, sprinkle a little chopped green onion to decorate.
Nutrition Tips
1. Calories and nutrition
The calories for the second winter are 166 kilocalories (accounting for 8.3% of the recommended daily intake NRV, the same below), containing 12.4 g (4.1%) of carbohydrate, 7.3 g (12.1%) of protein and 10.3 g (17.1%) of fat.
The content of most other micronutrients is not high, with 2.9 g dietary fiber being the most prominent.
Step 2: Cooking methods
[Burning], this cooking method, need to start the oil pan to cut off the raw materials, the oil is relatively large, usually the taste is salty, fresh and thick, but in addition to dry burning, there is a certain amount of soup left at the bottom of the plate, pay attention not to eat together. This burning is suitable for 1-2 people to eat, can according to personal preferences, put more mushrooms or more bamboo shoots; As long as there is no obvious abdominal distension discomfort after eating, there is no limit on the amount.
If you are worried about oxalic acid and astringency in bamboo shoots, adding soup in the process of [burning] is conducive to the removal of water-soluble oxalic acid compared with braising bamboo shoots with oil and stir-frying bamboo shoots. If you still have concerns, you can also blanch the bamboo shoots in advance, pour out the blanched water, and then reduce the time for formal cooking.
When seasoning and color mixing, the raw soy sauce is added in a small amount, which is different from the common braised vegetables, and the vegetables are only slightly light red. In order to better control the intake of sodium, there is a kind of [salt-reducing soy sauce] available on the market, which uses potassium salt instead of sodium salt to reduce the salt content by about 26%.
3. Selection of ingredients
(1) Winter bamboo shoots
The delicious and refreshing winter bamboo shoots have always enjoyed the reputation of “meat and vegetable versatility”. The delicate flavor comes from a large amount of free amino acids. As a high dietary fiber ingredient, bamboo shoots do not have much energy, which helps to enhance short-term satiety and promote intestinal peristalsis. It is a good choice for diabetics and people who lose weight.
On the Dietary Fiber Content of Bamboo Shoots, In fact, there are more powerful than winter bamboo shoots, that is bamboo shoots. It is also 100 grams of bamboo shoots. Bamboo shoots are more than 2 grams of fiber than winter bamboo shoots, and the content of other vitamins and minerals is slightly richer than winter bamboo shoots. The protein content of winter bamboo shoots is also higher than that of bamboo shoots, so if you compare the taste, bamboo shoots are slightly rough and simple, and winter bamboo shoots may be tender and delicious.
(2) Winter mushrooms
In fact, it is Lentinus edodes, also known as flower mushrooms and fragrant letters, which have the advantages of high protein, low fat, rich polysaccharide, various amino acids and vitamins.