Bamboo shoots

Bamboo shoots have been regarded as "a treasure among vegetables" in China since ancient times. Bamboo shoots are a traditional Chinese delicacy with a fragrant and crisp texture. The history of eating and cultivating bamboo shoots is extremely long. In the Book of Songs, there are poems such as "add beans, pickled bamboo shoots and fish paste" and "what is the sound? Only bamboo shoots and cattails", which shows that people have been eating bamboo shoots for 2,500 to 3,000 years. That is, the young bamboo shoots.

Overview

Bamboo shoots are young shoots of bamboo, also known as bamboo shoots. Bamboo is a perennial evergreen herb, and the edible part is the newly born, tender, plump, short and strong shoots or whips. Bamboo is native to China, with many types, strong adaptability and extremely wide distribution. There are a total of 30 genera and 550 species in the world, which are abundant in tropical, subtropical and temperate regions. China is one of the countries with the largest bamboo production in the world, with a total of 22 genera and more than 200 species distributed throughout the country, with the largest number in the Pearl River Basin and the Yangtze River Basin. There is little rainfall and low temperature to the north of the Qinling Mountains, and only a few short bamboos grow.

Nutritional value of bamboo shoots

Bamboo shoots have been regarded as "a treasure among vegetables" in my country since ancient times. In terms of nutrition, many people used to think that although bamboo shoots taste delicious, they have no nutrition. Some even think that "eating a meal of bamboo shoots requires three days of fat loss". 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. Every 100g of fresh bamboo shoots contains 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrates, 0.9g of cellulose, 0.13g of fat, 22mg of calcium, 56mg of phosphorus, and 0.1mg of iron. The content of multiple vitamins and carotene is more than double that of Chinese cabbage. In addition, the protein content of bamboo shoots is relatively superior. It contains certain amounts of lysine, tryptophan, threonine, and phenylalanine, which are essential to the human body, as well as glutamic acid, which plays an important role in protein metabolism, and cystine, which plays a role in maintaining protein configuration. It is an excellent health vegetable.

Traditional Chinese medicine believes that bamboo shoots are sweet, slightly cold, and non-toxic. In terms of medicine, they have the effects of clearing away heat and resolving phlegm, invigorating qi and harmonizing the stomach, curing thirst, promoting urination, and refreshing the stomach. Bamboo shoots are also low in fat, sugar, and fiber. Eating bamboo shoots can not only promote intestinal peristalsis, help digestion, remove food accumulation, prevent constipation, but also prevent colorectal cancer. Bamboo shoots contain very little fat and starch, and are a natural low-fat, low-calorie food. They are a good product for obese people to lose weight. Health experts believe that people in places with dense bamboo forests are more likely to live longer and rarely suffer from high blood pressure, which is related to eating bamboo shoots frequently.

Especially in Jiangsu and Zhejiang, people use worm-eaten bamboo shoots for medicinal purposes, which are called "worm bamboo shoots". They are effective diuretics and are suitable for edema, ascites, beriberi and foot swelling, acute nephritis edema, wheezing and cough, diabetes, thirst and fever, etc.

The efficacy and function of bamboo shoots

Traditional Chinese medicine believes that bamboo shoots are sweet, slightly cold, and non-toxic. They have the effects of clearing away heat and resolving phlegm, invigorating qi and harmonizing the stomach, curing thirst, promoting urination, and refreshing the stomach. In particular, the people of Jiangsu and Zhejiang use insect-eaten bamboo shoots as medicine, which are called "worm bamboo shoots". They are effective diuretics and are suitable for edema, ascites, beriberi, acute nephritis edema, wheezing and coughing, diabetes, thirst, and fever. Young bamboo leaves, bamboo shavings, and bamboo juice are all used as medicine.

1. Appetite and spleen

The unique fragrance of bamboo shoots can stimulate the appetite, promote digestion, and enhance appetite. It can be used to treat indigestion, abdominal distension, and poor appetite.

2. Relax the chest, relieve diaphragm, and promote bowel movement

Bamboo shoots are sweet, cold and have a laxative effect. The plant fiber they contain can increase the amount of water retained in the intestines, promote gastrointestinal motility, reduce intestinal pressure, reduce stool viscosity, and make the stool softer and easier to excrete. It can be used to treat constipation and prevent colon cancer.

3. Reduce "three highs"

Bamboo shoots are low in sugar and fat and rich in plant fiber. They can reduce excess fat in the body, eliminate phlegm and blood stasis, treat hypertension, hyperlipidemia, hyperglycemia, and have a certain preventive effect on gastrointestinal cancer and breast cancer.

4. Enhance the body's immunity

Bamboo shoots are rich in plant protein, vitamins and trace elements, which help enhance the body's immune function and improve disease resistance.

Medicinal value of bamboo shoots

Bamboo is a plant of the subfamily Bambusoideae of the Poaceae family, and there are many species. The underground stem is generally called bamboo whip, and the unearthed bamboo is called Gou or bamboo shoot. The Compendium of Materia Medica quoted Lu Dian as saying: "Within ten days, it is Gou, and outside ten days, it is bamboo, so the character Xun is derived from ten days." This is because it grows quickly. There are many types of bamboo shoots, including winter bamboo shoots, spring bamboo shoots, and whip bamboo shoots, all of which can be used as food. In Jiangsu and Zhejiang, people use bamboo shoots that are eaten by insects for medicinal purposes, and they are called "worm bamboo shoots". Young bamboo leaves, bamboo shavings, and bamboo astringents are all used as medicine.

It can cure thirst, promote urination, clear the lungs and resolve phlegm. Bamboo shoots are effective diuretics, suitable for edema, ascites, beriberi, acute nephritis, cough, diabetes, thirst, fever, etc.

Edema and ascites (including ascites caused by nephritis, heart disease, liver disease and advanced schistosomiasis):

60g each of worm bamboo shoots and old gourd, decocted in water. Or adding 30g of winter melon is better.

Measles, rubella or chickenpox in the early stage of childhood, fever, thirst, and difficulty urinating:

Stewing fresh bamboo shoots with crucian carp into soup and letting children drink it can help speed up recovery.

Chronic diarrhea, dysentery, and rectal prolapse: Eating porridge made from fresh bamboo shoots is effective.

Insomnia due to deficiency and restlessness: 30g of young bamboo leaf core and 3g of rush, decoct in water and drink before going to bed.

Postpartum deficiency-heat, restlessness, and heat in the palms and soles: decocted in water and taken orally with 30g each of fresh bamboo shavings and bamboo leaf core.

Hypertension, headache, flushed face, thirst, restless nights:

30-60 grams of fresh bamboo leaf core, 15 grams of selfheal, and 9 grams of Sophora japonica flower, decocted in water and taken orally.

For children's head sores, pimples, and impetigo: burn new bamboo shoot shells to preserve their properties, grind them into powder, and mix with sesame oil for application (clean the affected area with strong tea juice before applying the medicine).

Side effects and taboos of eating bamboo shoots

side effect

Since bamboo shoots contain more oxalic acid, which will affect the body's absorption of calcium, children are in the growth stage and should not eat too much; people with urinary stones should not eat them. Some people are allergic to bamboo shoots and should avoid eating them.

Taboo group

People with gastric ulcer, gastric bleeding, nephritis, liver cirrhosis, enteritis, urinary tract stones, low calcium, osteoporosis, and rickets should not eat too much bamboo shoots.

How to make bamboo shoots delicious

Stir-fried pork with bamboo shoots and mushrooms

Bamboo shoots [Ingredients/Seasoning]: 300g bamboo shoots, 50g turkey (pork, beef), 5 mushrooms, 3 stone ear mushrooms, 1 green pepper, salt, 1 tablespoon flour, meat seasoning: onion, garlic, salt, soy sauce, pepper, sesame

【Production process】:

(1) Cut the bamboo shoots into slices, season with salt and stir-fry.

(2) Stir-fry the meat with the prepared seasoning.

(3) Cut the soaked shiitake mushrooms and stone ear mushrooms into shreds.

(4) Cut the green pepper into half and cut into thin strips.

(5) Add mushrooms, stone ear and green pepper to the stir-fried meat, then cook in the water used to make the flour. Mix with the stir-fried bamboo shoots and serve in a bowl.

Spring Bamboo Shoots and Mushroom Soup

[Ingredients]: About 50 grams of wet-soaked mushrooms, 90 grams of winter bamboo shoots, about 10 grams of angelica, about 320 grams of fried gluten, and 7 cups of vegetarian soup.

【practice】:

1. Cut the angelica into thin slices; remove the shells and heads and tails of the winter bamboo shoots, blanch them in water and cut them into pieces; blanch the fried gluten in cold water and cut them into 3 mm pieces.

Thick slices; remove the stems of the mushrooms and cut in half.

2. Put mushrooms, gluten, one-third of angelica and bamboo shoots into boiling vegetarian broth. Cook for 30 minutes, then drain (remove angelica) and save the broth for later use.

3. Take a round bowl, spread peanut oil evenly in the bowl, arrange the mushroom slices on both sides of the bottom of the bowl, then put in the bamboo shoots, and pour in a little mushroom soup; use another small bowl, put in the remaining angelica and half a cup of water; steam both bowls in a steamer over high heat for 20 minutes, take out, turn the steamed ingredients in the round bowl upside down in a large soup bowl, and spread the gluten on half of the mushroom surface.

4. Bring the soup from cooking mushrooms to a boil, add the steamed angelica soup, mix well, and gently pour into a large soup bowl.

Crucian carp and spring bamboo shoot soup

[Ingredients]: 1 crucian carp weighing about 400 grams, 200 grams of spring bamboo shoots, and appropriate amounts of mushrooms, ginger slices, salt, pepper, and chopped green onions.

【practice】:

1. Apply salt and rice wine to the crucian carp and marinate for 20 minutes;

2. Sauté the ginger slices until fragrant, and lightly fry the two slices of crucian carp (so that the soup will turn whiter);

3. Add water, put in spring bamboo shoots and mushrooms, bring to a boil and then simmer for 30 minutes. Add salt, pepper and chopped green onions after removing from heat.

Stir-fried Scallops with Spring Bamboo Shoots

[Ingredients]: 750 grams of fresh bamboo shoots, 100 grams of dried scallops, 15 grams of cooking wine, 1.5 grams of refined salt, 25 grams of chicken oil, 500 grams of broth, and 10 grams of wet corn flour.

【practice】:

1. Remove the tendons from the dried scallops, wash them with cold water, put them in a large bowl, soak them in clean water for 1 hour, steam them in a steamer for about 3 hours, take out the large bowl, soak the dried scallops in the original soup for 1 hour, remove them, rinse them twice, and then soak them in the original soup (sieve them through a fine sieve to remove sand).

2. Wash the fresh bamboo shoots with clean water, break them in half, blanch them in boiling water and remove them. Put 15 grams of chicken oil in a pot, stir-fry the bamboo shoots, then add 300 grams of clear soup, a little salt and cooking wine, and then add the soaked scallops. Cook over low heat for about 5 minutes, remove them, and drain the water; arrange the scallops (do not scatter them) flatly around the round plate, and arrange the bamboo shoots neatly in the center.

3. Pour 200 grams of clear soup into the pot, bring to a boil, add a little of the original soup of steamed scallops, add the remaining salt, skim off the foam, dilute the cornstarch with water, make a sauce, drizzle with chicken oil, and pour it on the dish.