Pork Ribs Stewed with Winter Bamboo Shoots

Pork ribs stewed with winter bamboo shoots has always been a popular dish, especially in the southern region. Winter is the season when winter bamboo shoots just grow. The newly dug winter bamboo shoots taste crisp. Adding some winter bamboo shoots when stewing pork ribs will make the ribs taste more delicious. In addition, winter bamboo shoots have a relatively high nutritional value. Eating them frequently is good for the body. So what is the method of stewing pork ribs with winter bamboo shoots?

raw material:

500 grams of pork ribs, 150 grams of winter bamboo shoots, 20 grams of soy sauce, 5 grams of cooking wine, 4 grams of salt, 3 grams of MSG, 5 grams of sugar, 8 grams of onions, 5 grams of ginger, 5 grams of starch, and 50 grams of oil.

practice:

①Cut the winter bamboo shoots into thicker slices. Cut green onion into sections and ginger into cubes

② Put the wok on fire, add oil, add onion, ginger and bamboo shoots, stir-fry until they are colored, add cooking wine, soy sauce, salt, MSG, sugar and water, add the ribs, bring to a boil, then simmer for 25 minutes on low heat. When the sauce is thick and the taste is rich, add water starch and coat the sauce on the surface of the ingredients.

Who is not suitable to eat bamboo shoots?

If someone has a weak spleen and stomach, and has some chronic stomach problems, such as erosive gastritis, gastric ulcer, etc. The liver belongs to wood, the spleen and stomach belong to earth. Eating more spring bamboo shoots will harm the spleen and stomach. If this happens to be the case and you are craving for spring bamboo shoots, you can make braised bamboo shoots. Just put the bamboo shoots in a pan and stir-fry them quickly, then add soy sauce and braise them until the moisture is dried up. This will remove some of the coldness. If you have an oven at home, wrap the bamboo shoots in tin foil and bake them in the oven. They will taste good and can also remove some of their coldness.

Even so, although bamboo shoots taste good, you can't eat as much as shepherd's purse. Spring bamboo shoots contain insoluble oxalic acid, which can cause allergic rhinitis, dermatitis, and urticaria. When you use bamboo shoots to stir-fry other foods, first boil the bamboo shoots in salt water for 10 minutes to remove the astringency and oxalic acid.

People with allergies should avoid eating spring bamboo shoots and seafood together. Once you are allergic to it, it will be difficult to clean up.

The elderly and children should not eat too much, and it is best not to eat more than half a stick per meal. Traditional Chinese medicine believes that bamboo shoots have the effects of nourishing yin, benefiting blood, resolving phlegm, digesting food, and facilitating bowel movements. However, the large amount of cellulose in the bamboo shoots is difficult to digest. At the same time, bamboo shoots contain insoluble oxalic acid. Eating too much can easily induce chronic bronchitis such as asthma, allergic rhinitis, dermatitis, etc. Spring is prone to allergies. For people who are prone to ingestion allergies, eating spring bamboo shoots can easily cause urticaria. Therefore, children should eat a small amount of spring bamboo shoots, but not hairy bamboo shoots; the elderly must chew bamboo shoots slowly.

To prevent allergies, you should try a small amount of bamboo shoots before eating them. If you have any reaction, stop eating immediately. If you have no reaction, you can continue eating.