Zhejiang cuisine
TyraWuckert
Nutritional value of white bamboo shoots<br /> Bamboo shoots have been regarded as "treasures among vegetables" in our country since ancient times. In terms of nutrition, many people used to think that although bamboo shoots taste delicious, they have no nutrients. Some even thought that "eating a meal of bamboo shoots takes three days to scrape oil." This understanding is inaccurate. In fact, bamboo shoots are rich in protein, amino acids, fat, carbohydrates, calcium, phosphorus, iron, carotene, vitamins B1, B2, and C. Each 100g of fresh bamboo shoots contains 9.79 g of dry matter, 3.28 g of protein, 4.47 g of carbohydrates, 0.9 g of cellulose, 0.13 g of fat, 22mg of calcium, 56mg of phosphorus, and 0.1 mg of iron. The content of multiple vitamins and carotene is more than twice that of Chinese cabbage; Moreover, bamboo shoots have superior protein. Lysine, tryptophan, threonine, and phenylalanine, which are essential for the human body, as well as glutamic acid, which plays an important role in the protein metabolism process, and cystine, which plays a role in maintaining protein configuration, all have a certain content, making it an excellent health vegetable. <br />Traditional Chinese medicine believes that bamboo shoots are sweet, slightly cold and non-toxic. In medicine, it has the effects of clearing heat and phlegm, replenishing qi and regulating the stomach, treating diabetes, benefiting water channels, and nourishing the diaphragm and refreshing the stomach. In particular, people in Jiangsu and Zhejiang use most-eaten bamboo shoots for medicinal use, called "insect bamboo shoots". They are effective diuretics. They are suitable for edema, ascites, foot swelling, acute glomerulonephritis edema, asthma and cough, diabetes, diabetes, chronic fever, etc. Tender bamboo leaves, bamboo shavings, and bamboo leeks are all used medicinal use. Bamboo shoots also have the characteristics of low fat, low sugar and high fiber. Eating bamboo shoots can not only promote intestinal peristalsis, help digestion, eliminate accumulated food, prevent constipation, and prevent colorectal cancer. Bamboo shoots contain little fat and starch. They are natural low-fat and low-calorie foods and are a good choice for obese people to lose weight. Health scientists believe that people in areas covered with bamboo forests live longer and rarely suffer from high blood pressure, which is related to the frequent consumption of bamboo shoots.<br /><br /> Tasty It is understood that white bamboo shoots can be mixed with cold dishes or fried. They taste delicious and are very popular among southerners.
LucasKuhlman
Ingredients: liquor,rubber fish,water starch,rock sugar,soy sauce,onion,Jiang,garlic,vinegar,soy sauce,dried chili,Vegetable Zhixian
ReedBeer
Ingredients: chicken essence,salt,water spinach,mushrooms,scallops,pork,eggs,pepper,green onion,Jiang,sesame oil
RowanSchamberger
The main ingredients of this Dongpo pork are wax gourd, mushrooms, tofu, etc., coupled with cabbage heart. It is beautiful and delicious. At first glance, you really think it is pork. Not even monks can eat this kind of dish. It can only be put on the table when receiving distinguished guests. <br /><br />The "all-vegan Dongpo Pork" I made is still slightly different from the traditional method. The seasonings used by monks for cooking are soy sauce, sesame oil, yellow sauce, sweet flour paste, sesame paste, salt, sugar, monosodium glutamate, star anise, etc. Shallots, ginger, garlic, wine, etc. are not allowed to be used, and animal condiments are absolutely prohibited. If you use them, you will break the rules. Therefore, real monks do not eat onions, ginger and garlic. And in order to make this dish more delicious, I used some oyster sauce. If you are really vegetarian, you don't have to put it in!
VenaWehner
There are many ways to make drunk chicken. You can use the whole chicken or you can just use chicken legs. I personally liked the tenderness of the chicken legs, so I chose to make it with chicken legs. However, the key steps in making drunk chicken are to cook the chicken first in three methods: steaming, boiling, and dipping. and then marinate. There are also many differences in the materials and practices of pickled sauces. But the basic thing is that the ratio of wine to stock is about 1:1. However, the amount of alcohol can depend on personal preferences, and the amount of wine can be adjusted at will. The choice of wine can be Shaoxing wine, Huadiao wine, Honglu wine, and rice wine. You can also add wolfberry, astragalus, ginseng, etc. to the pickled sauce according to your preference. <br />Treat guests to dinner and prepare them in advance, which is a good cold dish with wine.
