Bamboo eggs are unique in flavor and rich in nutrition, containing a large number of 24 kinds of amino acids, of which 8 kinds are necessary for human body, but they cannot be synthesized by themselves. In addition, there are a variety of vitamins, iron, zinc, calcium, phosphorus and so on. , with high edible value, can supplement the nutrition needed by the body;
Moreover, it can also bring many benefits to the body at the same time. For example, long-term consumption can regulate human metabolism, enhance human immune function, and has the effects of nourishing and strengthening, invigorating qi, nourishing brain, calming the heart, calming the nerves, producing sperm, tonifying kidney and strengthening the body. It is a green and healthy food suitable for all ages.
Extended data:
Miao people living in Yunnan often drink bamboo eggs and glutinous rice water, and then treat injuries, weakness and cough, which has the effect of relieving pain and invigorating qi. Folk in Guizhou also use bamboo eggs to treat dysentery, bacterial enteritis and leukemia.
This kind of natural Dictyophora dictyophora grows in the bamboo sea in southern Sichuan, with a pollution-free natural zone and a unique natural environment, and is rich in 24 amino acids.
Among them, 8 kinds of amino acids necessary for human body account for 45% of the total, and also contain various vitamins, polysaccharides and trace elements such as zinc, iron, phosphorus and calcium, so it is called "the queen of fungi". Especially in the embryonic stage, the eggs of Bambusa bambusa are richer in nutritional value and more distinctive in cooking and eating.
It is reported that local people will soak bamboo eggs in special bamboo water after harvest and then put them into bottles. Before processing, they must steam ginger and onion in water for 20 minutes, and then rinse with water. This step depends on the chef's efforts, and whether it is done well is reflected in whether the unpleasant "smelly green smell" is removed from the final cooked product.
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