春笋可谓是春季里最撩人的蔬菜之一,它不仅鲜嫩清香,味美爽口,而且营养价值较高。据测定,竹笋中有较多的胡萝卜素、核黄素、尼克酸、维生素 C,以及钙、磷、铁、蛋白质、脂肪、碳水化合物等人体必需的营养素。春雨纷纷,正值竹笋上市之际,特介绍几款竹笋创新菜,以飨读者。火腿鸡脯笋杯用料：嫩而粗的竹笋6根,鸡脯肉100克,熟火腿100 克,速冻青豆50克,熟猪油30克,鸡蛋清半个,精盐、味精、胡椒粉、淀粉各适量。做法： 1.先将竹笋剥去外壳,洗净后切掉老根,在每根竹笋粗壮部位切下两个3～4厘米长的笋段(下刀时要沿着笋节),然后用小刀将笋段空洞扩大,挖至底部笋节 Spring bamboo shoots can be described as one of the most sultry spring vegetables, it is not only fresh and delicate, tasty and refreshing, but high nutritional value. According to the determination of bamboo shoots are more carotene, riboflavin, niacin, vitamin C, and calcium, phosphorus, iron, protein, fat, carbohydrates and other essential nutrients. Chun Yu have one after another, coincides with the occasion of the market bamboo shoots, special introduced several bamboo shoots innovative dishes to readers. Ham chicken breasts Cup material: tender and thick bamboo shoots 6, 100 grams of chicken breasts, cooked ham 100 grams, 50 grams of frozen green beans, cooked lard 30 grams, half an egg, salt, MSG, pepper, Appropriate amount of starch. Practices: 1. First bamboo shoots peeled off the shell, washed and cut off the roots, sturdy parts of each bamboo shoot cut two 3 to 4 cm long bamboo shoots (when the next knife along the shoots), and then use Penknife will be empty holes to expand, dug to the bottom of bamboo shoots