By Tang Lin

In the mild and wet springtime, bamboo shoots are the freshest and extremely tender, right the time of feasting on them. Once they are dug out, they are delivered to different markets and then to dinner tables the next day. “We can live without meat, but not without bamboo shoots!” Chinese people—especially those in the Yangtze River Delta—favor this delicacy.

Bamboo shoots are nutritious: they are low in sugar and fat, and high in potassium. They are ideal food for people with hypertension, hyperlipemia, and hyperglycemia. Besides, bamboo shoots contain plant fiber, which can promote digestion and improve constipation conditions efficiently. Vitamins and carotenes contained in bamboo shoots also help to strengthen the immune system.

Made fresh, Braised Bamboo Shoots are crispy and tasty.

Ingredients:

500g bamboo shoots, 10g sliced ginger, 30g peanut oil, 20g light soy sauce, 10g dark soy sauce, salt to taste, rock sugar to taste

Procedure:

1. Wash the bamboo shoots. Shell and dice them.

2. Add 30g peanut oil into the pot. Add in sliced ginger and sauté for about 1 minute.

3. Add the diced bamboo shoots and fry them.

4. Add 20g light soy sauce and 10g dark soy sauce. Season to taste with salt and rock sugar.

5. Pour some water into the pot, cover it, and simmer for about 6 minutes.

6. Put them on a plate. Enjoy!

油燜鮮筍

文/唐琳

春雨紛紛，景色光明，春筍最是鮮嫩。當(dāng)天采摘的春筍，次日便會被送到各大市場，再端上市民的餐桌?！翱梢詻]有肉，不可沒有筍！”筍在中國人，特別是江浙滬地區(qū)居民的餐桌上是不可或缺的一道菜。

竹筍營養(yǎng)豐富，低糖、低脂，含鉀量豐富，是“三高”人群的理想食材。除此之外，竹筍富含植物纖維，能促進(jìn)腸胃蠕動，有效改善便秘，各種維生素和胡蘿卜素的含量也很高，可增強(qiáng)人體免疫力。

油燜筍以新鮮竹筍為食材。清脆爽口。

食材：

春筍500克，姜片10克，花生油30克，生抽20克，老抽10克，鹽、冰糖適量

步驟：

1. 剝?nèi)スS的外殼，洗干凈切成塊；

2. 鍋中倒入30克油，將姜片倒入爆香，約1分鐘；

3. 將筍倒入鍋中翻炒；

4. 加入20克生抽、10克老抽，再根據(jù)口味加鹽、冰糖調(diào)味；

5. 加入適量水，蓋上鍋蓋，用小火燜6分鐘左右；

6. 裝入盤中就可以一飽口福了。