Spring shoots are light, tender, nutritious, contain plenty of moisture, and the content of cellulose is also very high. Eating spring shoots often has a supplementary effect on preventing and curing hyperlipidemia, hypertension, coronary heart disease, obesity, diabetes, intestinal cancer and hemorrhoids.


300g spring bamboo shoots
Proper oil
2 g salt
3 chives
5g fresh soy sauce
3 grams of soy sauce
1 tablespoon sugar
Proper amount of white pepper


Step 1
Shell the spring bamboo shoots and wash them. Wash the shallots

Step 2
Shoot the bamboo shoots with the plane of the knife and cut them into inch sections

Step 3
Blanch in boiling water for 3 minutes and remove for standby

Step 4
Chopped shallot

Step 5
Pour an appropriate amount of oil into the pot, heat the oil, put in a few scallions and saute until fragrant

Step 6
Pour in the spring bamboo shoots and stir fry for a while. Mix in half a teaspoon of salt

Step 7
Fresh soy sauce

Step 8
Old smoke

Step 9
A spoonful of sugar

Step 10
Stir fry evenly, pour in half a bowl of water, cover and simmer for 5 to 8 minutes

Step 11
After the soup is thick, put the remaining scallions in, sprinkle some pepper, stir fry evenly, and then come out of the pot. It's very crisp, tender and refreshing in your mouth.