Picking bamboo leaves and vegetables
The growth period of bamboo leaf vegetables is from March to May every year, when the bamboo leaf vegetables are the most tender. When picking bamboo leaves, you should choose wild vegetables that grow under bamboo forests and are not polluted by chemical fertilizers and pesticides. When picking, you should choose the ones with tender leaves and stems, so that the taste is better.
Cleaning bamboo leaves and vegetables
Picked bamboo leaf vegetables should be cleaned. First, soak the bamboo leaves and vegetables in clear water and let the sediment settle. Then, take out the bamboo leaf clover, rinse it with running tap water, and rinse it repeatedly until there are no sediments and impurities.
Cooking bamboo leaves and vegetables
There are many cooking methods of bamboo leaf vegetables, such as frying, boiling, stewing and frying. Here are some ways to cook bamboo leaves and vegetables.
Stir-fried bamboo leaves and vegetables
Ingredients: bamboo leaves, salt and oil.
Steps:
1. Wash the bamboo leaf vegetables and drain the water.
2. Add the right amount of oil to the pot, heat it, add the bamboo leaf vegetables and stir well.
3. Add the right amount of salt and continue to stir fry evenly.
4. stir fry until cooked.
Scrambled eggs with bamboo leaves
Ingredients: bamboo leaf vegetables, eggs, salt and oil.
Steps:
1. Wash the bamboo leaf vegetables and drain the water.
2. Break up the eggs, add some salt and stir well.
3. Add the right amount of oil to the pot, heat it, add the bamboo leaf vegetables and stir well.
4. Pour in the egg mixture and stir well.
5. stir fry until cooked.
Bamboo leaf vegetable soup
Ingredients: bamboo leaf vegetables, lean meat, salt and water.
Steps:
1. Wash the bamboo leaf vegetables and drain the water.
2. Cut the lean meat into small pieces, blanch it with boiling water and remove it for later use.
3. Add a proper amount of water to the pot, heat it, add bamboo leaf vegetables and lean meat, boil it and turn to low heat for 20 minutes.
4. Add the right amount of salt and bring to a boil.
Nutritional value of bamboo leaf vegetables
Bamboo leaf vegetables are rich in protein, carbohydrates, vitamins and minerals. Among them, the content of vitamin C is higher than that of persimmon pepper, which is a good source of vitamin C. In addition, bamboo leaf vegetables also contain minerals such as calcium, iron and zinc, which is helpful to enhance human immunity and prevent diseases such as anemia and osteoporosis.