How to make scrambled eggs with bamboo shoots?

Bamboo shoots are very familiar to us southerners, but may be relatively unfamiliar to our northern friends. Due to the climate and soil, bamboo shoots mainly grow in the south, so most of its consumers are southerners. Scrambled eggs with bamboo shoots is a very delicious dish. How to make delicious scrambled eggs with bamboo shoots? Friends who like to eat bamboo shoots, do you know some knowledge about bamboo shoots? Before introducing the cooking method, let’s first learn some knowledge about bamboo:

Bamboo shoots are the young sprouts of bamboo, also known as bamboo shoots. Bamboo is a perennial evergreen plant of the order Poaceae. The edible parts are the newly born, tender, fat, short and strong buds or whips. Bamboo is native to China, has many types, is highly adaptable, and is widely distributed.

It has been regarded as a "treasure among vegetables" in China since ancient times. Bamboo shoots are a traditional Chinese delicacy with a fragrant taste and crisp texture. They have a very long history of consumption and cultivation. The Book of Songs contains verses such as "Add bean fruits, pickled bamboo shoots and fish paste" and "What is the sound? Only bamboo shoots and cattails", indicating that people have been eating bamboo shoots for 2,500 to 3,000 years.

Traditional Chinese medicine believes that bamboo shoots are sweet, slightly cold and non-toxic. In medicinal use, it has the effects of clearing away heat and resolving phlegm, invigorating qi and harmonizing the stomach, treating thirst, promoting urination, and relieving diaphragm and refreshing the stomach. Bamboo shoots are also low in fat, sugar and high in fiber. Eating bamboo shoots can not only promote intestinal motility, aid digestion, eliminate food accumulation, prevent constipation, but also prevent colorectal cancer.

Ingredients: 1 green bamboo shoot, 2 eggs, 1 scallion, 4 tablespoons salad oil, some salt, some chicken powder, 1 teaspoon cornstarch water, some water, a little sesame oil

practice:

1. Boil the green bamboo shoots in boiling water, take them out and soak them in cold water until they are cool, then peel and cut into strips. Separate the white and green parts of the green onions and cut them into chopped green onions.

2. Beat the eggs, heat 3 tablespoons of salad oil in a pan, fry the eggs until cooked and remove from the pan.

3. Heat 1 tablespoon of salad oil in a pan, sauté the scallions from step 1, add the bamboo shoots from step 1, bring to a boil, add the scrambled eggs from step 2 and salt chicken powder to season, finally add cornstarch water to thicken the sauce, drizzle with sesame oil before serving.