Every spring nature gives us a lot of delicious wild ingredients, and among the many ingredients, spring shoots should be considered the most delicious. Spring shoots are crisp and nutritious, and they are delicious no matter how you make them. Pine and bamboo do not wither in winter, and plums bloom in the cold, so they are called the three friends of the cold year. Bamboo shoots have been regarded as "treasures in the dish" since ancient times in China. The famous foodie and great writer Su Dongpo wrote in "The First Arrival in Huangzhou": "Jiang around Guo knows the beauty of fish, and the good bamboo and mountains feel the fragrance of bamboo shoots." In the "Huan Xi Sha" also wrote: "Snow foam milk flower floating noon, indigo artemisia shoots try spring plate, the taste of the world is qing huan." Bai Juyi also wrote in "Eating Bamboo Shoots": "Purple flute is the old brocade, and the vegetarian muscle is the new jade." Eat more every day, and don't think about meat after a while. "The spring shoots are really more fragrant than meat, for example, Hangzhou's traditional famous vegetable oil stewed spring shoots, abandoning the light cooking method, taking heavy oil and heavy sugar, similar to the braised method, the taste of light spring shoots becomes bright and shiny, very under the rice." Tenderness is the primary condition for making oil-braised spring shoots, because the fibers of the elder spring shoots will become thicker and affect the taste. Spring shoots must be blanched before frying, and it must be boiled for a few minutes to remove the astringency of spring shoots and taste more delicious. Although today is a vegetarian dish, it will definitely not disappoint the carnivores.
By the cat who didn't want to go downstairs
<h2>Royalties</h2>
Spring shoots 500g
Old soy sauce 10ml
Light soy sauce 15ml
Sugar 5g
Salt 1g
Peanut oil 15ml
<h2>Practice steps</h2>
1. First of all, we must prepare the ingredients needed to make this [oil stewed spring shoots]: go to the bamboo forest to dig 3 fresh and tender bamboo shoots.
2. Peel off the skin of the spring shoots layer by layer, and use a knife to remove the older part of the root, leaving only the tender part. Wash the bamboo shoots in water, drain them, put them on the board and cut them in half with a knife, then cut them into four petals, and then cut them into sections for later use.
3: Add an appropriate amount of water to the small soup pot, put an appropriate amount of salt into the water, boil and pour in the spring shoots and blanch for about 2 minutes, after blanching, drain the water and set aside. Take a small bowl and mix in dark soy sauce, soy sauce, a little sugar and salt, add a little water and mix into the sauce.
4, fry in a pan until the palm is burning, pour peanut oil, the amount of oil is more than usual stir-fried vegetables, after the oil is hot, the spring shoots are fragrant, and the sautéed bamboo shoots are slightly browned and the best feeling is slightly browned.
5: Then pour the prepared sauce into the pot, stir-fry quickly, let each piece of spring shoots be wrapped in sauce, and then cover the pot and simmer for a few minutes.
6, delicious oil braised spring shoots are ready, the color of the oil is bright red, the taste is crisp and tender, and every bite can feel the unique delicious taste of spring shoots.
<h2>Tips</h2>
1, bamboo shoots contain insoluble oxalic acid, oxalic acid will not only affect the absorption of calcium, but also in the human body if it encounters calcium and zinc will produce calcium oxalate and zinc oxalate, not easy to absorb and excrete outside the body, and finally will form stones. It is recommended that you blanch the spring shoots in water before stir-frying, and then cook them in the pot. This not only decomposes most of the oxalic acid, but also removes the astringency of the spring shoots, making the spring shoots taste more delicious. 2, do oil braised spring shoots this dish oil can not be saved, more than the usual oil stir-fried vegetables, otherwise it is not called oil stewing. In addition, the spring shoots should be sautéed for a while, and sautéed until slightly browned, so that the taste is better.
<h2>Nutritional benefits of spring shoots</h2>
1. Dissolve phlegm and relieve cough
It has a good moistening and physiotherapy effect on the throat, which is conducive to the healing of local inflammation and can relieve local itching, thereby blocking the cough reflex.
2. Digestion
Spring shoots help with the secretion of stomach acid and the digestion of food, and are suitable for treating dietary stagnation.
3. Replenish blood and qi
Suitable for people whose skin color is not glossy, who have lost their rosiness and have cold hands and feet.
4. Blindness
Spring shoots are rich in vitamin A, vitamin A has a very important role in the development of the eye, the synthesis of retinal rod cells photosensitive substances.
5. Healthy spleen
Spring shoots are suitable for weakness of temper, weak transportation caused by abdominal distention, stool leakage, loss of appetite, fatigue and other symptoms.
6. Beauty and skin care
Spring shoots contain carotene, which helps maintain the normal function of skin cell tissue, stimulates skin metabolism, and keeps the skin moist and delicate.
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