The efficacy of bamboo shoots and pork porridge

What are the effects of bamboo shoots and pork porridge? Let me introduce this knowledge to you in detail, I hope you like it.

Bamboo shoots are in season from April to June. Bamboo shoots contain a lot of cellulose, which can help with diuresis, constipation, and cholesterol. It has a refreshing taste, and few people dislike it!

Fresh bamboo shoots can be made into bamboo shoot shreds, dried bamboo shoots, bamboo shoot tips, crispy bamboo shoots, etc. The so-called "bamboo shoot shreds" are the end of the dried bamboo shoots, which is about one foot long. Because it is too thin and sparse, it is torn into strips like squid shreds by hand or machine. Bamboo shoot shreds have a strong aroma. Not only do Chinese people love to eat them, but even neighboring countries such as Japan have traces of Taiwanese bamboo shoot shreds. Bamboo shoot shreds are usually used to stew pig's feet, which is to use its fiber to balance the greasy meat. In addition to cooking with pig's feet, bamboo shoot shreds are fried with pork shreds or cooked with pork belly. These are very authentic Taiwanese dishes. In addition to satisfying the appetite, they can also fully help the body's digestion.

1. About raw materials:

There is a wide range of choices. In this season, fresh millet and corn residue are just on the market. Chestnuts, sweet potatoes, red dates, water chestnuts, yam, and lotus roots are also in season. You can also add: various rices, red beans, kidney beans, white fungus, raw peanuts, melon seeds, candied dates, raisins, lotus seeds, lilies, almonds, longan meat, walnut kernels, pine nuts... Pay attention to the order of putting things into the pot. Put those that are not easy to cook first, such as beans and starchy ingredients; remove the bitter core of lotus seeds first; it is best to soak and peel raw almonds and walnut kernels in water to remove the bitterness before putting them in the pot; put raw peanuts, lotus roots, lilies, etc. in last when they are almost cooked to keep them fresh and crisp; soak coix seeds (also known as sago) until they are shiny before putting them in the pot. Because they are easy to cook, they do not need too high a heat and can be put in a few minutes before taking the pot off the heat.

2. It is best to add enough water at one time before cooking, and control the ratio of water to rice. Do not add water during the process, otherwise the porridge will become loose and watery, and its viscosity and rich aroma will be greatly reduced.

3. When cooking bean porridge, the beans must not be soaked in water in advance, otherwise they will not be cooked well; before adding rice, add cold water several times after the beans boil, and the beans will be "stimulated" several times so that they can bloom easily. Then add rice.