Spring bamboo shoots brewed
By WhitneyMorar
Spring bamboo shoots taste light, tender and rich in nutrients. Contains sufficient water, rich vegetable protein, calcium, phosphorus, iron and other essential nutrients and trace elements, especially the high content of cellulose. Regular consumption can help digestion and prevent constipation. Therefore, spring bamboo shoots are nutritious food with high protein, low fat, low starch and rich crude cellulose.
Recipe Recommendations
- spring bamboo shoots appropriate amount
- pork belly appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cooking wine 1 scoop
- soy sauce 2 tablespoons
- broth appropriate amount
- starch appropriate amount
- salt a little
- white pepper a little
Steps for Spring bamboo shoots brewed
1
Wash the fresh bamboo shoots with clean water, break them one and two.
2
Put the spring bamboo shoots into the stock and steam on slow fire for half an hour.
3
Peel the pork belly and cut it into small pieces.
4
Chop into meat paste with a knife.
5
Add 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, a little salt, pepper, and starch to the meat paste and mix well.
6
Add onion and ginger water in portions and beat until strong.
7
After steaming bamboo shoots, decanting the soup and drying.
8
Fill each section of the bamboo shoots with meat filling one by one.
9
Place the bamboo shoot wine neatly on a plate and add a little stock.
10
Put it in a steamer, bring water to a boil and steam over medium heat for about 10 minutes before taking out.Spring bamboo shoots brewed Make Tips
1. Peel the fresh bamboo shoots and cut them into sections (each section is one serving amount), put them in boiling water to cook, then let them cool and place them in fresh-keeping bags for refrigeration, and take them as you eat. 2. It can be eaten by the general population, but patients with gastric ulcer and nephritis should not eat it.