春天是吃春笋的季节,春笋不光是高蛋白,低脂肪,还富含多种粗纤维素,既营养又美味。花蛤的脂肪含量低,不饱和脂肪酸较高,容易被人体消化吸收,含钙,镁,铁,锌等多种人体必需的微量元素,蛤肉还具有降低血清胆固醇作用。食材:春笋、花蛤、姜片、小葱、盐做法:步骤一、花蛤泡盐水好吐净泥沙,多换几次水,春笋剥去外衣,洗净切片。步骤二、水煮开,把花蛤倒进去煮开后,再放入春笋。 Spring is the season of eating bamboo shoots, bamboo shoots are not only high protein, low fat, but also rich in a variety of crude fiber, both nutritious and delicious. Clam has low fat content, high unsaturated fatty acids, easily digested by the human body, calcium, magnesium, iron, zinc and other trace elements necessary for the human body, clam also has the role of lowering serum cholesterol. Ingredients: bamboo shoots, clams, ginger, shallots, salt approach: Step 1, the clam soaked in salt water to spit the net sediment, change several times the water, bamboo shoots stripped coat, wash slices. Step two, boiled, the clams poured into the boil, then add bamboo shoots.