"In March, the wind blows well through the flowers, and the mountains of golden bamboo sprout tender buds, and the twelve barbarians come to pick bamboo shoots, and the heads are full of bamboo flowers." As soon as spring came, the spring shoots of the water spirit fell into our bowl.
At the beginning of spring, after the spring rains, the bamboo forest began to change. In the cold and dry dirt of winter, small hairy horns appear, like a cloak - this is the emergence of spring shoots.
With a bamboo pocket on his back and a small hoe in his hand, the shoot diggers went up the mountain around the time of the warm and cold early spring, and began their own treasure hunt when the sky was just bright.
Under the dead leaves, the soil is arched by bamboo shoots out of a small bag, which is the most difficult to find "yellow mud arch", which has just faded the astringency of winter shoots, and with the sweetness of spring shoots, it is particularly popular with bamboo shoot diggers.
Under the changeable weather in the south, even the shoot diggers with extraordinary skills must rely on a little luck to achieve the final victory in the hide-and-seek game of finding the yellow mud arch.
Finding spring shoots is not only a hard job, but also a little ingenuity. Experienced bamboo shoot diggers are not in a hurry to look down to find bamboo shoots, and they have long been experienced in the sea of bamboo, and they have already mastered a set of secrets for digging bamboo shoots.
Each bamboo shoot has a tail, and the shoot digger can find the trace of the bamboo shoot after the tail - first according to the growth of the bamboo leaf, judge the position of the bamboo whip, where the bamboo whip is, where the bamboo shoot is; then confirm the position, adjust the angle, wave the hoe, and dig out the soil.
The technique of digging bamboo shoots to find bamboo shoots has been passed down from generation to generation, and has now become a tacit understanding between them.
The joy of the bamboo forest is passed down from generation to generation among bamboo shoot pickers, and the delicious flavor of spring shoots is also brought to thousands of households through their hands.
In "Erya", it is said: "Bamboo shoots, bamboo meng also." "The history of Chinese people eating bamboo shoots can be traced back to 3,000 years ago.
In the Book of Poetry, there are records such as "its Wei He, Wei Bamboo Shoots and Pu" and "The Truth of Adding Beans, Bamboo Shoots and Fish Sauce", which shows that bamboo shoots were not only an important ingredient at that time, but also a valuable mountain treasure tribute.
As early as the Han Dynasty, people had learned to cook bamboo shoots in combination. According to the Western Han Dynasty writer Mei Cheng, one of the best nine dishes is "the flint of the young cow, and the dish is bamboo shoots and pu", that is, the fat parts of the calf are cooked with bamboo shoots and pu vegetables.
During the Tang and Song dynasties, the trend of eating bamboo shoots prevailed, due to the development of the economy, people's demand for bamboo shoots increased, and the imperial court even set up a "bamboo supervisor" to ensure the normal production of bamboo shoots every year.
In the Song Dynasty, the custom of eating "spring plates" in Lichun was widely popular. Spring plate is to cut all kinds of fresh vegetables in spring into thin strips, plate to eat, bamboo shoots are common vegetables in the spring plate.
Not only that, in Lin'an, the capital of the Southern Song Dynasty, bamboo shoot dishes are even more popular in larger restaurants. For example, in the 355 dishes included in the "Dream Liang Record", there are many dishes such as stuffed bamboo shoots, altar shoots, sheepshoe shoots, bamboo shoots chicken goose, Foer bamboo shoots, salted bamboo shoots steamed goose, bamboo shoot roasted quail and so on.
Since ancient times, eating bamboo shoots has been regarded as a graceful thing. Spring shoots have their own wind bones, which themselves originate from the unique feelings of the ancients for bamboo. Meilan Zhuju Four Gentlemen, Bamboo Forest Seven Sages, Zhuxi Liuyi... The noble image of bamboo is sung by people to dream of hiding in the deep mountain bamboo dock, and spring shoots have also been given a unique meaning.
Literati love bamboo shoots, and then create a unique bamboo shoot eating culture. Those literati who have a bumpy career and are indignation especially love to eat bitter bamboo shoots, and love to call bitter bamboo shoots "bamboo shoots", but in fact, they allude to the bitter mouth of good medicine and the meaning of loyal words against the ear. "Gourmand" Su Dongpo preferred bitter bamboo shoots, and Huang Luzhi once ridiculed him for not being able to do it in order to eat bitter bamboo shoots.
For them, the meaning of eating bitter bamboo shoots is not bamboo shoots, but to borrow their mingzhi.
Today, when people talk about spring shoots, they often think of a figurative ingredient. In fact, spring shoots are not a variety, but a general term for bamboo shoots harvested in the spring.
As the country with the largest production of bamboo in the world, there are dozens of edible bamboo shoots in the mainland. In addition to the best-selling moso bamboo shoots in the north and south, the thunder shoots, stalagmites in Jiangsu, Zhejiang and Shanghai and the red shell shoots in Hunan have their own characteristics, and the simple word "spring shoots" does not summarize its whole picture.
Hairy shoots
Every spring, the spring shoots commonly found in the market are mostly moso bamboo shoots. This type of bamboo shoot is slender, and the bamboo shoot meat wrapped in bamboo shoots is tender and white. "Under the shallow silver lamp of autumn waves, in front of the jade mirror of spring shoots." The ancients often used this bamboo shoot as a metaphor for women's slender fingers, white and beautiful. The moso bamboo in Anji, Zhejiang, is famous among many bamboo shoot varieties in China, and only a little soy sauce to enhance the taste can make the human body taste what is "fresh to the eyebrows".
Thunder shoots
Lei Gong Bamboo Shoots, Morning Garden Bamboo Shoots, and Thunder Bamboo Shoots are all aliases for Thunder Shoots. Thunder shoots are the bamboo shoots of thunder bamboo, because people firmly believe that when the thunder comes out in the spring rain, the thunder shoots also emerge. The bamboo shoots are delicious, sweet and crisp, and relatively easy to identify. In early spring in March, we can find thunder shoots in the market, which is the earliest bamboo shoot species listed in the spring shoot market. Because it was unearthed early, its appearance is more slender than that of woolen shoots, so it is particularly suitable for stir-frying and eating, and the taste is particularly tender.
stalagmite
Many people hear the name of the stalagmite for the first time, thinking it is limestone in a karst geomorphological cave. But this "stalagmite" is not another "stalagmite". In late April, in the Lin'an area of Hangzhou, the season of moso bamboo shoots will pass, and the young shoots of stone green bamboo will begin to germinate, and locals call the young shoots of stone green bamboo as stalagmites. The stalagmites are shaped like a pen shaft, petite in stature, known for their sweetness, and when dried, they have a wonderful taste of softness and crispness, whether they are paired with duck stew or stir-fried.
Red shell shoots
Compared with other gray-shelled spring shoots, red shell shoots are a relatively high-profile member of spring shoots, and in the mountainous areas of Hunan around May every year, red shell shoots will emerge from the soil layer, revealing their dark red shell, which is very eye-catching, and the inside is a white texture. Red-shelled bamboo shoots are larger, the flesh is thick, and the largest can have two or three pounds. This kind of bamboo shoot fresh food is more astringent, the best way to eat is dry, after cooking to dry after astringency, the aroma is more intense.
The freshness of spring shoots, from ancient times to the present, is widely loved by people, perhaps because of its delicious short-lived and fleeting, once missed, it will take another year to wait.
In ancient times, Li Yu discussed the beauty of vegetable food in "Idle Love And Occasional Vegetable Food", "Yue Qing, Yue Jie, Yue Fangfu, Yue Fangfu, Yue Crisp." I don't know where its beauty lies, and those who can live above meat are only fresh in one word... The first product in this vegetable food is also fat sheep tender, and he foot is shoulder to shoulder. However, if the bamboo shoots are cooked together and served together, and people stop eating bamboo shoots and leave the meat behind, the meat is a fish and the bamboo shoots are bear paws. ”
Today, when Mr. Liang Shiqiu was recuperating in a nunnery at the highest point of Shangshitou Mountain, Yishu said to him: "How interesting is the mountain, and there are newly cut bamboo shoots in the daily vegetarian food, the taste is absolutely delicious, let's taste it together?" Because of various circumstances, Elder Liang was unable to make the trip, and it was a pity to think about it many years later.
The freshness of spring shoots, the subtlety of the silent moisturizers, can be described as the most low-key ingredients in "Mountain Eight Treasures", and different cooking methods also give spring shoots different characters.
In Gangnam, pickled tuk fresh is the first delicacy of spring. Pickling is used to refer to bacon, which means slow simmering in Wu, and fresh is simple and clear, referring to fresh bamboo shoots and fresh meat.
This dish is gentle and lingering, without overly complicated seasoning, just in the casserole pot with the magic of time, you can wrap the taste of spring in it. After the pickled tuk is served, it only takes a break to be robbed.
In Yunnan, Chunsun's personality changed greatly, from warm to warm.
Ethnic minorities in Yunnan are good at making bamboo shoots, and in order to extend the preservation time of spring shoots in hot weather, they are often processed into sour shoots and dried bamboo shoots. For example, the dried bamboo shoot stewed chicken of the Yao people is boiled with chicken nuggets and dried golden bamboo shoots with bubble hair, which is very luscious; there are dai-flavored sour bamboo shoots boiled loach, boiling bamboo shoots and loach in a pot, and then a bowl of sour peppers, sour and spicy appetizers, becoming a rare delicacy in summer.
In order to be able to eat the good bamboo shoots of the season, people are like participating in a relay of time, from the time the spring shoots are on the market, they must quickly come out on top, from selection to processing to preservation, a step can not be sloppy.
select
When buying bamboo shoots in the vegetable market, you can often see a bunch of bamboo shoots with gray heads and dirty faces, a bunch of bamboo shoots are clean, and some are even peeled off a little skin.
Although the white spring shoots look pleasant and easy to buy and take home, some of them are soaked in water during the process of washing the bamboo shoots by the stall owners, and they are not so delicious to eat.
When choosing, we should try to choose raw shoots that have not been treated. When picking bamboo shoots, you can pinch the bottom of the bamboo shoots by hand to ensure that the moisture of the spring shoots is sufficient. Of course, many stall owners and supermarkets now post notices that "no chopping vegetables" is posted, and if they want to pinch bamboo shoots, it depends on whether the situation allows it.
In addition, we can also simply rely on the sense of smell to judge: spring shoots should be permeated with the aroma of fresh herbs, which is a key sign to judge whether spring shoots are fresh.
dispose
Spring shoots have a peaceful personality, there is not much red tape in the way of cooking, stir-frying, stewing, boiling, simmering, etc. are all delicacies, spring shoots can also be matched with the umami flavors of other ingredients to create a unique delicacy.
However, it should be noted that the fresh bamboo shoots you buy must be processed as soon as possible, eaten as soon as possible, and the longer you leave them, the faster the flavor loss. At the same time, the cyanide content in spring shoots is relatively high, so it is necessary to ensure that it is cooked thoroughly and cannot be eaten raw when cooking, otherwise it is easy to cause cyanide poisoning.
Some people will have gastrointestinal discomfort after eating bamboo shoots, which is derived from the tannic acid and oxalic acid in the spring shoots, if over-intake, these two substances may also combine with protein components in the stomach to form obstruction.
For safer consumption of spring shoots, pre-blanching for 3 minutes or cooking over low heat for 5-10 minutes can effectively avoid similar situations and give spring shoots a better flavor.
Save
The delicious taste of spring shoots comes partly from the flavored amino acids and partly from the reducing sugar. This is also why if the dug up spring shoots are not properly preserved, or if they are left for too long, the flavor material in them will continue to decompose over time.
The ideal way is, of course, to dig and eat it now, but this is not friendly to non-origin diners, especially friends in the north. We are not helpless.
One of the ways is to choose the tip of the dehydrated bamboo shoot, which is what we often call the dried bamboo shoot, and the tip of the bamboo shoot dried by charcoal fire, although it has damaged some deliciousness, has also harvested a crisp and tough taste. Or choose a magnolia slice made of spring shoots, although it is not as good as fresh shoots, but you can retain the freshness of the bamboo shoots themselves to the greatest extent, especially the "baojian" made of buds before "Lichun".
Now, it's the season of spring shoots and spring seasonal wild vegetables, and every flavor is unique to this season. As the saying goes, no bamboo shoots can not be seated, why not buy a few spring shoots, cook a spring feast, and use the aroma wafting out of the kitchen to officially welcome the arrival of spring?
Pickled tuk tuk fresh
raw material:
Ribs 200g
Bacon 200g
Spring shoots 200g
Chicken stock 2L
10 thousand knots
1 handful of shallots
Ginger 4-5 tablets
2 teaspoons salt
1 tablespoon cooking wine
method:
1. Slice the bacon, slice the ribs, slice the green onion and ginger and set aside
2. Put the bacon and ribs into the pot, add the green onion, ginger and cooking wine, pour in water and bring to a boil, remove the ribs and rinse
2. Blanch the ribs together with the bacon, add the chicken broth, green onion knots and ginger slices, bring to a boil on high heat and reduce heat to simmer for 50 minutes
3. After the spring shoots and blinds are blanched, add to the pot and cook for another 15-20 minutes before you can enjoy it
Braised bamboo shoots in oil
4 spring shoots
3 cloves of garlic
1 spring onion
Raw soy sauce 2tbs
Old pumping 1tbs
Oyster sauce 1tbs
1/2tbs of white sugar
Hot water half bowl
1. Peel off the skin of the spring shoots, wash and cut the hob pieces
2. Finely chop the green onion and garlic and set aside
3. Blanch the chopped bamboo shoots for about two minutes and remove them
4. Heat the pan with cold oil, stir-fry the minced garlic, add the bamboo shoots and stir-fry for 2 minutes
5. Add soy sauce, soy sauce, sugar and oyster sauce in turn, stir-fry the aroma and pour hot water
6. Simmer on medium-low heat for 10 minutes until the spring shoots are soft and rotten, then enjoy after collecting the juices on high heat
Stir-fried rice cake with spring shoots
Water mill rice cake 200g
Cabbage 200g
Pork 100g
2 spring shoots
5 shiitake mushrooms
Water 30ml
A pinch of salt
1. Spring shoots cut into strips, shiitake mushroom slices, pork shredded
2. After rooting the cabbage, blanch in boiling water for 1 minute until it is broken
3. Remove the cabbage, squeeze dry and chop
4. Add an appropriate amount of oil to the pot, add shredded pork and sauté until it changes color
5. Add the spring shoots and shiitake mushrooms and continue to stir-fry, then add water and bring to a boil
6. Add rice cakes and salt, simmer for about 5 minutes, add cabbage and stir well to turn off the heat
Stir-fried bacon with spring shoots
Bacon 200g
3-4 dried chili peppers
5 cloves of garlic
One spring onion
Soy sauce 1/2tbs
1. After blanching the bacon and spring shoots, wash and drain
2. Spring shoots cut into strips, garlic and shallots chopped and set aside
3. Pour oil into the pan and fry the bacon until golden brown on both sides before setting aside
4. Stir-fry the pesto slices and chili peppers with the remaining oil in the pan for about 1 minute
5. Pour the spring shoot strips into the pot, add the green onion, salt and soy sauce, sauté for 2 minutes and then serve
Bamboo shoots not only taste delicious, but also do not lose other vegetables in terms of nutritional content. Bamboo shoots are rich in amino acids, containing more than ten common amino acids, and the total content is higher than that of other common vegetables, which is also the main source of their flavor.
The same as rhizome vegetables, the protein content in bamboo shoots is also very high, usually accounting for about 2%-3%. Not only that, the dietary fiber in bamboo shoots is rich, and the insoluble dietary fiber is relatively high in vegetables, which is about 2 times that of ordinary vegetables, and even 27% higher than celery.
Suitable for:
Spring shoots have a low calorie content, only 25 kcal per 100g, and because they are rich in dietary fiber and extremely low fat content, they are particularly suitable for fat loss people.
Unfit for:
There are more oxalic acid and tannic acid in spring shoots, and contain a large amount of insoluble dietary fiber, which is easy to cause irritation to the stomach and intestines, and people with poor gastrointestinal function should eat a small amount. At the same time, if you have symptoms such as skin itching, flushing, and breathing difficulties after eating spring shoots, it may be an allergic reaction and you should seek medical attention in time.
size:
Winter shoots are young stems of bamboo that have not yet been unearthed, because they have been lying dormant underground for a long time, and they are thick and large; and the spring shoots that have germinated are the young shoots of bamboo shoots, which are much more slender in terms of size.
color:
The entire skin of winter shoots is grayish brown to dark brown, and the color is overall dark; most of the spring shoots have a purpleish green skin, and the closer to the root, the greener it is.
season:
Winter shoots are generally harvested from October of the previous year to February and March of the following year, while spring shoots are harvested from March to around May.
flavor:
Winter shoots have less insoluble dietary fiber, more carbohydrate content, and increased sweetness, so winter shoots taste more umami and tender. Although the taste and flavor of spring shoots are not as tender as those of winter shoots, they are crisp and refreshing, well-hydrated, and the higher dietary fiber content also makes them popular with fitness people.
Source: Fashion COSMO April issue
Editor: Gong Zheyi
Text: Lin loves meat
Image source
Visual China
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