| Lin 'an is the paradise of spring bamboo shoots, here more than 1800 meters above sea level, all year round bathed in sunshine, rain and dew, away from pollution, no insect infestation in the bamboo forest, no spraying pesticides, the spring bamboo shoots produced thin skin thick, delicious and sweet, meat yield up to 70%. Spring bamboo shoots, people yearn for the taste of early spring, this growing in early spring, full of mountain breath of food, is the yearning and belief of this season.  |
| Every spring, we wait for bamboo shoots On the hall more under the kitchen it, cooking stews and stir-fry everything, meat and vegetables are appropriate. Peeling the shell of the spring bamboo shoots, has a slender white and tender attractive posture, emitting a faint aroma; The cooking method is more diverse, braised bamboo shoots, bamboo shoots, spring bamboo shoots with fish, pickled Tuxian, salted bamboo shoots, braised bamboo shoots with red grains... Just thinking about it brings tears to my lips. Spring eclipse bamboo shoots fresh, a variety of good taste is not general! There are bamboo shoots all year round, why is the spring bamboo shoots in Tianmushan so much to look forward to? Because this one is fresh and tender, far from the other bamboo shoots. Wash the spring bamboo shoots to remove the wet mud, strip the "layer on layer" of the bamboo shoots, and expose the bamboo shoots. Freshly dug spring bamboo shoots, even sweet and tender to eat directly raw, without residue, there will be no feeling of hemp mouth. Peel off the bamboo shoots, and the meat is white, tender and delicate Spring bamboo shoots on the market, has been "unique favorite", bamboo shoots fried meat, pickled fresh, braised bamboo shoots...... Can use different styles every day to dominate the table for two weeks, but not the same, after all, a year to wait for this short weeks of appetite ah! Spring bamboo shoots with a variety of eating methods, can occupy the table for two weeks ~ Choose fresh to shell still wet mud on the tender spring shoots, strip the coat, evenly slice, blanch off; Then heat the wok with oil, stir-fry the bamboo shoots until brown, then add soy sauce, sugar, salt and vinegar, braise and collect the juice; Bright color into vegetables, not attractive! |
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Post time: 2023-08-21 09:47:56