Stir-fried sweet bamboo shoots with carrots
Overview
The time when bamboo shoots are unearthed in Yunnan is opposite to that in the north. Bamboo shoots will not emerge until the rainy season every year. There are many types of bamboo shoots. Generally, cilantro bamboo shoots are suitable for eating cold, bitter bamboo shoots are suitable for making sour bamboo shoots, and sweet bamboo shoots are the most popular type of bamboo shoots. Sweet bamboo shoots are thick and white, with a sweet and delicious taste, refreshing and delicious, and rich in nutrients. They can be eaten fresh, stir-fried, or grilled. Boiled, simmered in oil, and made into soup, according to analysis, its fresh bamboo shoots have a sugar content of 4.05%, a protein content of 2.78%, and a glutamic acid content of 3.7% (dry weight ratio). It is one of the bamboo species with the largest shoot body and the highest sugar and glutamic acid content among more than 30 kinds of bamboo shoots in China. Sweet bamboo shoots contain a large amount of active crude fiber, seventeen kinds of free amino acids necessary for the human body and a variety of trace elements. The bamboo shoots have thick meat, crisp and tender texture, sweet and refreshing taste, and extremely high nutritional value. Moreover, its active fiber can promote gastrointestinal motility, remove toxic substances accumulated in the human body, prevent cancer of the digestive system, and play a role in weight loss and beauty. It is a nutritional product with health care functions.
Tags
Ingredients
Steps
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Clean the sweet bamboo shoots and cut into shreds for later use.
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Peel the carrots, wash and cut into shreds, cut the green onions into sections and set aside.
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Heat the wok, pour in the oil and heat it, add the green onions and stir-fry until fragrant.
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Add shredded bamboo shoots and carrots and stir-fry until cooked.
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Add appropriate amount of salt and stir-fry evenly.
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Add a little chicken essence and stir-fry evenly.
