Spring Bamboo Shoot Ham Pork Ribs Soup Yiqi Hewei Ziyin Yixue

Spring bamboo shoots, which are small in size and not much larger than their fingers, are often called sweet bamboo shoots or golden bamboo shoots. They are also called “March bamboo shoots” because they are produced only in March and April of each year (around Qingming).If you miss this season, you can only wait for the coming year.

Today, I use this seasonal fresh product to make soup with Jinhua ham and ribs. The soup tastes fresh and fragrant, which is more beneficial to the qi and stomach, nourishing yin and blood.

  Practice: 3?
For 4 persons.

Peel the bamboo shoots, cut them obliquely, and remove for 5 minutes.

2. Ribs are washed and chopped, then decanted and picked up; 3.

Wash Jinhua ham and cut into thick slices; 4.

Pour 8 bowls of water into the pot and bring to a boil. Add all the ingredients to the boil and boil. Turn to a simmering pot for an hour and a half and season with salt.

  Efficacy: Yiqi and stomach, nourishing yin and blood.

  ● Jiantang Xinshui Jinhua ham itself has a salty taste. After the soup is cooked, first try the salt before adding salt.

  ● Gourmet Science Hall spring bamboo shoots are available all year round, but winter bamboo shoots and spring bamboo shoots are preferred. Among them, the winter bamboo shoots are crisp and crisp, and the spring bamboo shoots are more crisp and tender. The content of vitamin C, potassium, iron, and zinc is also higher than winter bamboo shoots.

As the saying goes, “Every time you try something new, you can shoot spring bamboo shoots.” Therefore, spring bamboo shoots are also known as the “King of Spring Vegetables.”

Then, before and after Qingming is the best time to eat spring bamboo shoots. After the shoots come out, they will grow into bamboo in just a few days. Therefore, you need to pay close attention to the time to taste delicious. If you miss this season, you can only wait for the coming year.

  The spring bamboo shoots are light and tender and rich in nutrition.

Contains a large amount of water, rich plant protein and calcium, phosphorus, iron and other essential nutrients and trace elements of the human body, especially the high content of cellulose, regular food can help digestion and prevent constipation.

Traditional Chinese medicine believes that spring bamboo shoots have the effect of “reducing Jiuqiao, blood circulation, reducing phlegm, and reducing bloating”. Studies have also found that bamboo shoots can absorb food, promote food fermentation, help digestion and metabolism, and can help lose weight.

  There are many ways to eat spring bamboo shoots. There is a saying that “succulent vegetarian” can be fried, roasted, boiled, braised, stewed, etc.

First of all, spring bamboo shoots can be divided into “three stages of eating”.

The bamboo shoots at the bottom are white, the bamboo shoots are relatively sparse, and they are relatively old. It is suitable for cooking, steaming, braising soup with pork, chicken, etc., easy to absorb the essence of the broth, and the taste is rich;Mouth, suitable for slicing or shredding. It is good for shredded pork, bacon or as a small amount of ingredients; the best is the left bamboo shoot tip, the most tender, fresh and sweet scrambled eggs, as meatballs, fillingsThe ingredients for the heart are crisp and delicious.

  Although this kind of spring bamboo shoots brought by Shaoguan is called “sweet bamboo shoots”, it still has the peculiar astringent taste of bamboo shoots, because it contains high oxalic acid, and it is better to boil water before cooking.

Stir-fried pork belly with sweet bamboo shoots and sauerkraut is a perfect match.

In the words of Cai Lan, “the combination of fat pork and bamboo shoots is perfect.”

  Spring bamboo shoots sauerkraut fried pork belly 300 grams, 50 grams of sauerkraut, pork belly 150 grams, 2 slices of ginger.

Wash the bamboo shoots, peel them, cut into sections, lift them and rinse them after washing with water. Wash and slice pork belly, marinate with an appropriate amount of raw soy sauce and oil; put 2 tablespoons of oil in a hot pan and stir fry the pork belly until golden yellow.Keep the oil in the pan; pour the spring bamboo shoots, ginger slices and sauerkraut and stir fry. Cover the pan with some water. 1?
2 minutes, stir in the right amount of salt and chicken flour, pour in pork belly and stir well to serve.