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Winter bamboo shoots are shoots developed from the lateral buds of the underground stem (bamboo whip) of bamboo (Phyllostachys edulis) before and after the beginning of winter. As they have not yet been unearthed, the bamboo shoots are tender and tender, making them a popular dish among people. The main production areas are Chishui in Guizhou, Yibin in in Sichuan, Fujian, Jiangxi, Zhejiang, Hunan, Guangxi and other places. Among them, Chishui winter bamboo shoots in Guizhou have low oxalic acid content and can be directly fried due to soil and environmental reasons, with the characteristic of not being too dry without water
Although harvesting winter bamboo shoots affects bamboo reproduction, reasonable harvesting can not only ensure the normal growth of bamboo, but also increase economic income and meet consumer demand.
Winter bamboo shoots are known as "golden clothes and white jade, a unique vegetable". Every January and February is a good time to eat winter bamboo shoots.
Compared with spring and summer bamboo shoots, winter bamboo shoots have the best quality and highest nutrition. It contains rich nutrients such as carotenoids, vitamins B1 and B2, and vitamin C. The protein it contains contains at least 16-18 different amino acids. Eating winter bamboo shoots can help with digestion and excretion, and have the effect of losing weight and preventing colorectal cancer. It also has certain dietotherapy effect on coronary heart disease, hypertension, diabetes, etc.
There are many ways to eat winter bamboo shoots, both meat and vegetables are suitable. Due to the presence of asparagine, when cooked with various meats, it will be more delicious.
1. Bamboo shoots are sharp and tender, refreshing and crisp, suitable for stir frying with meat.
2. The bamboo shoots are thin, soft and smooth, suitable for steaming with meat.
3. Bamboo shoots have a sweet and thick taste, suitable for stewing with meat.
Also, be sure to pay attention when eating. Because winter bamboo shoots contain oxalic acid, which easily combines with calcium to form calcium oxalate, it is necessary to boil them in light salt water for 5-10 minutes before eating to remove most of the oxalic acid and astringency.
