1, different varieties.

Bamboo shoots of Phyllostachys praecox are produced by Phyllostachys praecox, and winter bamboo shoots are produced by Phyllostachys pubescens. Bamboo shoots and thunder shoots can be cooked with home cooking, but thunder shoots are more likely to get angry when eaten; So pay attention to the dosage when eating bamboo shoots. Generally speaking, bamboo shoots are suitable for soup, while bamboo shoots can be used for cooking and eating.

2. The maturity time is different.

Lei bamboo shoots are produced in March and April, usually around Tomb-Sweeping Day. Winter bamboo shoots are produced in early autumn. Bamboo shoot is a kind of growing bamboo shoot, which is usually listed in mid-April. Bamboo shoots are relatively large, and people often pickle them.

3. Different shapes.

The shape of thunder bamboo shoots is slender, while the shape of winter bamboo shoots is thick and short. Under normal circumstances, fresh bamboo shoots are short and fat, and thunder bamboo shoots are slender, which is the easiest place to distinguish.

Classification of bamboo shoots:

1, bamboo shoots, generally speaking, bamboo shoots that are on the market from February to May can be called bamboo shoots. Bamboo shoots dug up in the spring are known as "the king of vegetables" and "the eight treasures in the mountains" because of their fat body, white as jade, tender meat and delicious taste.

2. Whip bamboo shoots, also known as whips, bamboo shoots and lateral bamboo shoots, are bamboo whips that grow in all kinds of edible bamboo in summer and autumn. June to 10 every year is the production season, and bamboo shoots are slender and whip-like, hence the name. Whip bamboo shoots are delicious, but the yield is extremely low.

3. Winter bamboo shoots refer to bamboo shoots that have not been unearthed in winter, because only Phyllostachys pubescens will have winter bamboo shoots, and there are no other varieties of bamboo. The growth time of winter bamboo shoots is 65438+ from February of the previous year to before the Spring Festival. It is a shoot bud developed from the lateral bud of the underground stem (bamboo whip) of Phyllostachys pubescens. As it has not yet been unearthed, the bamboo shoots are tender, crisp and refreshing.

4. Phyllostachys praecox is a kind of bamboo shoot called Phyllostachys praecox, which grows naturally in spring. Now you can eat Phyllostachys praecox before the Spring Festival. This is an artificial cultivation method. Bamboo roots are covered with chaff and animal manure, and heat is generated by fermentation, so that Phyllostachys praecox shoots can be listed in advance.

5, bamboo shoots have a unique taste, crisp and chewy. It tastes delicious and is loved by most people. However, the same bamboo shoots, different varieties, different producing areas, different seasons, different practices, and even different collection time, the time after collection is different, and every subtle difference can affect the taste and flavor of eating.