“Spring bamboo shoots are the best spring food, and they are known as the “king of spring vegetables”. Since spring bamboo shoots are so good, you should usually eat more of them, so how to eat spring bamboo shoots is more delicious? The nutritional value of spring bamboo shoots is 1. It has a good moistening and physical therapy effect on the throat, which is conducive to local inflammation and can relieve local itchiness, thus blocking the cough reflex. 2. Eliminate food Spring asparagus helps secretion of stomach acid and digestion of food, and is suitable for treating stagnant diet. 3. Blood and qi tonic It is suitable for people who have no glowing complexion, lose redness and have cold hands and feet. 4. Brighten the eyes Spring bamboo shoots are rich in vitamin A. Vitamin A has a very important role in the development of the eyes, synthesizing the retinal optic rod cell light-sensitive substances. Spring bamboo shoots are suitable for the weakness of spleen qi, transport and transformation of weakness caused by the epigastric fullness, loose stools, loss of appetite, limb tiredness and other symptoms. Spring bamboo shoots contain carotenoids, which help maintain the normal function of skin cell tissue, stimulate skin metabolism, keep the skin moist and tender. Spring bamboo shoots home cooking 1, spring bamboo shoots tofu soup main ingredients: spring bamboo shoots (3), lactone tofu (1 box) auxiliary ingredients: toon seedlings (moderate), wolfberry (moderate) practice: 1, lactone tofu out, cut small pieces. Toon seedlings washed and drained. 2, soak in lightly salted water for 5 minutes. 3, spring asparagus slices, blanch in a pot of boiling water for 3-5 minutes and then fish out to remove oxalic acid and remove astringency. 4.Add stock, spring asparagus and tofu to the pot and bring to a boil over high heat. 5, turn to low heat and adjust the salt, wolfberry, slow cook for 5 minutes. 6, pour in the washed tofu seedlings, you can turn off the heat. 2.Three cups of bamboo shoots Main ingredients: spring bamboo shoots (400 g) Accessories: nine-layer pagoda (1 branch), red onion (5), pepper (2), ginger (2 slices) Method: 1, red onion peel, remove the root, cut small pieces; ginger slices, pepper cut into oblique slices; nine-layer pagoda washed, take the leaves for use. 2, spring bamboo shoots shelled, cut into hobnail pieces. 3, the pot on the fire moderate amount of oil to 70% heat, put the bamboo shoots fried until the surface of the bamboo shoots slightly shrunken fish out. 4, another pot, inject sesame oil and heat to 50 percent, add garlic, red onion, ginger and pepper. 5, add bamboo shoots, add soy sauce, rock sugar and stir-fry for a few moments. 6.Add rice wine to the pot and cook over high heat until the soup thickens. 7, sprinkle into the nine layers of tower stir-fry until the leaves become soft. 3, spring asparagus casserole with duck soup Main ingredients: spring asparagus (1), duck (1 leg) Accessories: carrots (half), ginger (1 small piece) Practice: 1, the spring asparagus and carrots cut with a corrugated knife, ginger slices spare. 2, warm boiling water into the casserole pot, pour in the washed duck legs and sliced ginger. 3, pour in the cooking wine open high heat to boil the water to low heat. 4, to be boiled over low heat to 40 minutes, skim off the foam and pour in the carrot slices. 5, pour in the spring asparagus, cover with a low flame slowly stew 40 minutes. 6, pour in the right amount of salt, you can pot 4, stewed spring asparagus Main ingredients: spring asparagus (300g (shelled)) Accessories: oil (moderate), salt (moderate), scallions (moderate), fresh soy sauce (moderate), soy sauce (moderate), sugar (a spoon), white pepper (moderate) Practice: 1, spring asparagus shelled and washed, scallions washed 2, the plane of the knife will be patted through the spring asparagus, and then cut inch section 3, put into boiling water blanching 3 minutes and set aside, shallots cut 4, pour the appropriate amount of oil into the pot, heat the oil and put a few white onions burnt 5, pour into the spring asparagus stir-fry for a few moments, mix in half a spoon of salt, fresh soy sauce, soy sauce, a spoon of sugar 6, stir-fry evenly and pour in a small bowl of water, cover and simmer for 5 to 8 minutes 7, the soup to thicken, the remaining shallots into, sprinkle some pepper stir-fry evenly to pot 5, salted pork slices with spring asparagus Ingredients: Spring bamboo shoots (250g), salted meat (100g) Directions: 1. Peel off the shells of spring bamboo shoots, wash and slice. Wash and slice the salted meat. 2.Blanch the salted meat in boiling water to remove the salty taste. 3, spring asparagus slices also let go of the water blanching fish out. 4, take the casserole, put ginger, onion. Put salted meat, spring asparagus slices 5, add some wine, boil over medium heat, low heat for 20 minutes. 6, put some wolfberries. Just boil. Spring bamboo shoots purchase method 1, look at the bamboo shoot shell. Shoot shells are generally tender yellow. The roots are yellowish white, the middle to the tip brownish yellow and shiny is fresher shoots. If the middle to the tip is dark brown, the freshness will be much worse. 2. Look at the flesh of the bamboo shoot. The whiter the color of the flesh, the more crisp and tender it is, while the yellow flesh is of the second highest quality and the green flesh is of poorer quality. 3. Look at the section of the bamboo shoot. The tighter the nodes are, the more tender the flesh will be. 4. Look at the body of the shoot. Shoots with large roots and small tails have more flesh and fewer shells, and the taste is especially crisp and tender. In addition, do not buy bamboo shoots that are too large; it is best not to exceed 30 centimeters from the root to the tip. 5. Feel it with your hands. Finally, you can feel it with your hands to see if it is very moist. If it is too moist, it may have started to deteriorate inside. If you peel the bamboo shoot and it is very wet and green inside, with a texture like cooked, that is a sign that it is starting to go bad, so try not to eat it. 6. Look at the buds and flowers. If the bud blossom at the tip of the spring bamboo shoot is white with a yellowish tinge, this is a high quality spring bamboo shoot. If the buds are green in color, this is an old and poor quality bamboo shoot. 7. Look at the roots. If the roots of spring bamboo shoots are surrounded by white bead-like protrusions, they are commonly known as “white thatch bamboo shoots” in Wenzhou, and they taste better. If the bead-like protrusions turn black, then the spring bamboo shoots are of poor quality and old. 8. Finger pinching method. When the bottom of the bamboo shoots are facing upwards, use your fingernails to gently pinch the flesh of the shoots. If the pinch is a shallow mark or no reaction, it is a poor quality bamboo shoot.