『竹笙』是一種真菌，多生長於海拔200～1500公尺的多雨溫暖地區的竹林落葉層和腐竹根下，是主要寄生在枯竹根部的一種隱花真菌類。
『竹笙』最早被記載於唐朝的《食療本草》中，性味甘平，是營養豐富的食用菌，清代時已列為貢品，用作宫廷御膳，因此又被稱為『竹參』。
傳統上，竹笙因為營養美味，含有豐富蛋白質、21種氨基酸，又富含維生素B群及維生素A、D、E和多種礦物質，益胃清腸、養陰補虛。竹笙用作炒菜、火鍋、煲湯都十分美味。
食譜：
竹笙紅棗雪耳湯
材料：竹笙，紅棗，雪耳，水，冰糖
做法：
- 竹笙、銀耳洗淨，用溫鹽水泡發
- 將竹笙的菌蓋頭，也就是封閉的一端剪去
- 鍋中放入適量的水，竹笙，紅棗和雪耳
- 大火煮開後轉小火再煮40分鐘關火，加入冰糖後煮溶即可
--> 竹笙
--> 雪耳
--> 紅棗
--> 冰糖
竹笙雞湯
材料：雞肉、竹笙、薑片、水、鹽
做法：
1. 雞肉洗淨後切塊，放入沸水中汆燙去除血水，再以清水洗淨。
2. 竹笙浸泡水至軟後，去除外膜與尾部網狀部份，再切成小段，放入沸水中汆燙備用。
3. 取一鍋，放入水、薑片煮至沸騰後，放入雞肉塊、竹笙轉小火煮約25分鐘。
4. 加入適量鹽即可。
312 留言
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