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A brief introduction to winter bamboo shoots

A brief introduction to winter bamboo shoots

Winter bamboo shoots are buds that develop from the lateral buds of the underground stem (bamboo whip) of Phyllostachys pubescens (Phyllostachys pubescens) before and after the beginning of winter. Due to their immature nature, they are a favorite dish for people to eat. The main production areas are Chishui, Guizhou, Yibin, Sichuan, Fujian, Jiangxi, Zhejiang, Hunan, Guangxi, and other places. Due to soil and environmental reasons, Guizhou Chishui winter bamboo shoots have a low oxalic acid content and can be directly fried, with the characteristic of not being numb in water Although harvesting winter bamboo shoots affects bamboo reproduction, reasonable harvesting can not only ensure the normal growth of bamboo, but also increase economic income and meet consumer demand.

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Nutrition Matching Recipe

Nutrition Matching Recipe

Corn flour Congee: add water to make the corn flour paste, boil the water in the pot, and pour the corn flour paste. Stir while pouring, and cook the Congee for a while. Laba Congee: Laba Congee is a traditional Congee, and its ingredients vary slightly due to different regions and tastes. Add pearl rice, job's tears, black rice, ginkgo, lily, lotus seed, longan, mung bean, flower bean, etc., and then add preserved food. In addition, we can make black rice Congee, two rice porridge (millet and rice are put together to cook Congee), millet and mung bean Congee, millet brown sugar Congee, millet and yam Congee, sweet potato Congee, pumpkin Congee, etc.

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Benefits of Eating Grains Frequently

Benefits of Eating Grains Frequently

Cereals and miscellaneous grains can prevent the occurrence of diseases Vitamin C in cereals can alleviate fatigue symptoms, prevent colds, lower limb soreness, and other diseases; Iron can prevent gastric ulcers and loss of appetite; Potassium can also prevent muscle paralysis, depression, and general weakness; Trace elements such as copper and zinc can improve symptoms such as mental weakness and insomnia, as well as increase appetite, improve weight, and adjust appetite. Grains and cereals make people healthier The rich nutrients contained in grains and cereals can prevent diseases and maintain health. For example, the unsaturated fatty acids contained in grains and cereals can soften cholesterol in blood vessels and reduce cardiovascular diseases; A lot of dietary fiber can effectively slow down the absorption of sugar, and reduce the rising speed of blood sugar after eating, so that insulin has an effect, so it is also of great help to patients with diabetes. Grains can help you remove toxins from your body Magnesium and iron can strengthen the body's energy and accelerate the metabolism of waste in the body. The dietary fiber rich in grains and cereals will not be digested in the intestinal tract, but can also adsorb water molecules, allowing food residues or toxins to run in the intestinal tract and quickly be discharged from the body, achieving the effect of detoxification; Vitamin E can help blood circulation and accelerate detoxification.

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The nutritional value of fine grains

The nutritional value of fine grains

Red beans: Red beans are rich in starch, so they are also known as "rice beans". They have the functions of "fluid in the body, promoting urination, reducing bloating, removing swelling, and stopping vomiting." They are called "the valley of the heart" by Li Shizhen. Adzuki bean is a highly nutritious and multifunctional coarse grain that is indispensable in people's daily life. Soybean: Soybean is known as the "king of beans", known as "plant meat" and "green dairy cattle", and has the richest nutritional value. Dry soybeans contain about 40% of high-quality protein, ranking first among other grains.

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Simple understanding of what cereals are

Simple understanding of what cereals are

"Five grains and miscellaneous grains" generally refer to food crops, which are collectively referred to as food crops. [1] "Five grains refer to: rice, wheat, soybeans, corn, and potatoes. It is also customary to refer to grains other than rice and flour as miscellaneous grains.". In the "Huangdi Neijing", the five grains are referred to as "japonica rice, adzuki beans, wheat, soybeans, and yellow millet." In the "Teng Wengong of Mencius", the five grains are referred to as "rice, millet, millet, wheat, and beans." In the Buddhist ritual, the five grains are also referred to as "barley, wheat, rice, adzuki beans, and sesame." Then, Li Shizhen recorded in the "Compendium of Materia Medica" that there are 33 types of cereals, 14 types of beans, a total of 47 types. There is also a saying that "five grains" generally refer to five types of crops, namely, "hanging, rattan, root, horn, and ear". When the term "five grains" was originally created, there was no record of what it meant. The earliest explanation we can see was written by people in the Han Dynasty. There are mainly two interpretations by the Han people and later generations of the Han Dynasty: one is rice, millet, millet, wheat, and beans (i.e., soybeans); Another term is hemp (hemp), millet, millet, wheat, and beans. The difference between these two statements is only that one has rice without hemp, and the other has hemp without rice. Although hemp seeds can be eaten, they are mainly used for weaving cloth from their fibers. "Grain refers to grain. The former statement does not include hemp in the five grains, which is more reasonable.".

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Briefly describe the characteristics of quick-frozen food

Briefly describe the characteristics of quick-frozen food

General quick-frozen food should have the following five elements (characteristics): freezing should be carried out at a temperature of - 30 to - 18 ℃, and should be completed in about 20 minutes; The rapid decrease in temperature below the temperature of microbial growth activity is beneficial for inhibiting microbial activity and enzymatic biochemical reactions; After freezing, the central temperature of the food should reach below - 18 to - 15 ℃. The water in the quick-frozen food should form countless needle shaped small ice crystals with a diameter of less than 100 μ m. Avoiding the formation of large particles of ice crystals in the intercellular space; The distribution of ice crystals is similar to that of liquid water in the raw material, and there is little damage to the cellular structure; When food is thawed, the water melted by ice crystals can be quickly reabsorbed by cells without causing juice loss.

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