Bacon and fresh bamboo shoots
Overview
Spring bamboo shoots are light, fresh and nutritious. It contains sufficient water, rich plant protein, calcium, phosphorus, iron and other essential nutrients and trace elements for the human body. It is especially high in fiber. Regular consumption can help digestion and prevent constipation. Therefore, spring bamboo shoots are a nutritious delicacy with high protein, low fat, low starch and high crude fiber. There are many varieties of bamboo shoots, which are produced all year round, but spring bamboo shoots are particularly tender and delicious, so they are known as the king of spring vegetables. In Li Shangyin's works, there is a description of the tender bamboo shoots emerging from the forest, and the price in Ling was as heavy as gold. When choosing spring bamboo shoots, there are four things to pay attention to. The first thing is to look at the shells of the bamboo shoots. Generally, bright yellow ones are better, because the shells of bamboo shoots that have not fully grown out of the soil or have just grown out are often yellow, and their shoot meat is particularly tender. Secondly, look at the bamboo shoot meat. The whiter the color, the crisper and tenderer it is. The yellow bamboo shoot meat is of inferior quality, and the green bamboo shoot meat is of poor quality. Looking at the bamboo shoot sections and the bamboo shoot body, the closer the sections are to each other, the more tender the meat will be. Finally, look at the body of the bamboo shoots. The bamboo shoots are large in size and small in size, with more meat and less shell, and the taste is especially crispy, sweet and tender.
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Ingredients
Steps
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Prepare ingredients: as shown
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The bamboo shoots at this season are very tender, break them up and cut into sections, blanch them briefly, take them out and cool them, drain them and set aside for later use; soak the fungus; slice the bacon;
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Heat oil in a pot, sauté ginger and garlic until fragrant, add bacon and stir-fry until fragrant, then add green and red pepper and stir-fry
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Add the main ingredients, spring bamboo shoots and fungus, add two cut pickled peppers, add a little pickled pepper water, stir-fry until cooked, add salt to taste, and turn off the heat.
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